Thai-style chicken satay that has been prepared to your preferences and marinated in a sauce with soy and peanut flavor. Some people might like to add more hot sauce to it to make it spicier.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup soy sauce
- ½ cup lemon juice
- ¼ cup peanut butter
- 6 cloves garlic, chopped
- 2 tablespoons curry powder
- 1 tablespoon brown sugar
- 1 teaspoon hot pepper sauce
- 6 (6 ounce) skinless, boneless chicken breast halves, cut into chunks
- 6 (10 inch) skewers
Instructions
- Stir soy sauce, lemon juice, peanut butter, garlic, curry powder, brown sugar, and hot pepper sauce together in a large bowl until marinade is well-combined. Place chicken in the marinade and stir to coat. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove chicken from marinade; discard marinade and thread chicken onto skewers.
- Cook chicken on the preheated grill until juices run clear and chicken is cooked through, about 5 minutes per side.
- I also recommend adding 1/2 cup chopped green onion before cooking.
- You can substitute lime juice for the lemon juice.
- You can pound the chicken breast halves flat instead of cutting them into chunks. Weave the flat breasts onto skewers.
- To broil the chicken, set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil. Place chicken on the prepared baking sheet and cook, turning once, until chicken is cooked through and juices run clear, about 10 minutes.
- To bake the chicken, preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place chicken on the prepared baking sheet and cook until chicken is cooked through and juices run clear, about 15 minutes.
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 313 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 2 g |
| Protein | 43 g |
| Saturated Fat | 3 g |
| Sodium | 1365 mg |
| Sugars | 4 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I made this last night for my husband and he absolutely LOVED it. He loved it so much, I am making it again tonight per his request.
Very tasty! For the record, I used the ingredients specified, I marinated for two hours, and I used the tip to broil the chicken pieces. DH and DS#1 thought the sauce added “character”. It had a heat level of about a 2, on a scale of 10, for us, and we enjoyed white rice and steamed broccoli with this main dish. Thanks for the recipe!
Good enough but not good enough to make again
My entire family LOVES this recipe–picky kids included. It is so simple to put together, and incredibly flavorful. After we remove the chicken, we bring the marinade to a rolling boil for several minutes to kill any bacteria and reduce it, then use it for a dipping sauce. Or, if reusing marinade grosses you out, simply double it, and set half aside for the dipping sauce and the other half for marinade. I serve it with coconut rice (which also goes well with the sauce). Delicious!
Did not make changes this time. Next time will use lite soy sauce and possibly less of it. May add more peanut butter . otherwise it was interesting.
Made as directed, but stir fried with a ton of veggies. Huge hit with the family. Thanks
So good and so easy! Served with asian noodles and stir fried veggies.
A favorite!
This recipe is excellent. I used Sriracha for the hot sauce, and minced garlic from a jar. I served it with a peanut dipping sauce, which I think helped.
Made the oven-baked version with chopped spring onions on top, plus some grilled carrot, onion, ginger and garlic mixed with noodles on the side… delicious! Thanks for posting!!
Loved this! Followed directions exactly, cut chicken into strips and let marinade for a couple hours, it was so good! My only worry is that my husband will stop taking me to our favorite Thai place once he found out I could make this at home! Paired it with a curry eggplant dish, cucumber salad and rice noodles…Thai heaven! Make this easy and delish!
This is so very excellent! My kids liked it and my husband raved about it! Since I didn’t have any lemons, I substituted the juice of 2 limes and added 1/4 c. seasoned rice wine vinegar to make up the rest. I marinaded the chicken breasts for only 1 hour and it still came out very flavorful. My husband prefers to have his chicken well-done, so he grilled for 6 min. per side, which made the chicken a bit dry….I’d stick with the 5 min. per side. Quick, easy and super flavorful recipe!
Wow, this was so very delicious! I made this using the oven method described in the notes since I didn’t feel like starting up my grill. Served it with Thai roti bread (very easy to make). We used the leftovers to make the Satay Chicken Pizza recipe from this site. (I used roti bread instead of pita for the crust which probably tasted even better, IMO. Can’t wait to make this recipe again. Thanks, CaptainCook!