Sunday, July 8, 2018

Thai Inspired Chicken Satay with Peanut Sauce

We recently had a Thai dinner party and this was the recipe I made to bring along. (See the other recipes we made for our Thai Dinner HERE.)
You can make this up ahead of time and have the chicken on their skewers, soaking in the marinade so when it's dinner time all you have to do is throw them on the BBQ for a few minutes and *boom* done. Just like that. 
And this peanut sauce..... well.... you're going to want to write this recipe down, Pin it, email it to yourself, whatever it is you do to save recipes, because it is UH-mazing. For real. I've never been a huge fan of peanut sauce but THIS one.... this one I would crawl over hot lava to get at. It has just the right amount of zip to it. Not to toot my own horn but I think it was the favorite recipe of the night. 
*toot toot*

Thai Inspired Chicken Satay with Peanut Sauce

2 Tbsp soy sauce
2 Tbsp fish sauce
2 Tbsp lime juice
1 Tbsp honey
1 Tbsp sriracha
2 tsp minced ginger
2 cloves garlic, minced

1 lb chicken thighs, boneless/skinless, cut into 1 inch pieces

Peanut Sauce
1 cup chicken broth
5 Tbsp peanut butter
1 Tbsp honey
1 Tbsp soy sauce
2 tsp fish sauce
2 tsp sriracha
1 tsp minced ginger
2 cloves garlic, minced
1 Tbsp lime juice

Serve With
chopped peanuts
lime wedges

Mix together all of the marinade ingredients. Add in the chicken thigh pieces and stir to coat all the pieces. Place wooden skewers in water and let soak until ready to cook the chicken - this prevents the skewers from burning on the BBQ. 

You can pour into a Ziplock bag (or cover and leave in the bowl) and refrigerate until ready to use. I recommend marinating for at the very least 2 hours. (Note - I make this up in the morning and let it marinate all day until dinner.)
Prepare the peanut sauce - Mix together all of the peanut sauce ingredients EXCEPT the lime juice, in a saucepan. Place over medium heat, stirring constantly, and bring to a simmer. Turn down heat and continue to simmer for about 6 minutes, until sauce thickens slightly.  
Remove from heat, stir in lime juice, and keep covered in the fridge until ready to use. 
When chicken has done marinating, thread about 3 pieces on each skewer that has been soaking.

I believe I got 13 skewers. 
Preheat BBQ to medium/high heat. Place chicken on hot grill and cook until chicken is cooked all the way through, flipping once - about 5 to 6 minutes per side. 

When cooked, remove from BBQ to a serving plate. Serve with the peanut sauce. 
Sprinkle with chopped peanuts, cilantro, and lime wedges. 

These are best served hot but are pretty darned tasty at room temp too. 

This made 13 skewers, which was perfect for a dinner party of 6 or 7 people. It can easily be doubled or even tripled. The peanut sauce would not need to be doubled or tripled though - it makes a generous cup size serving. You could make more though - you'll want to use this sauce for dipping all the things. It's delicious! 

We're sharing over at Carole's Chatter. Be sure to pop over and say hi!

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