Ingredients
- Chicken Thighs, boneless, skinless: 1.5 lbs, cut into 1-inch cubes
- Peanut Butter (smooth): 1/2 cup
- Soy Sauce (low sodium): 1/4 cup
- Honey: 2 tablespoons
- Lime Juice: 1 tablespoon
- Garlic, minced: 2 cloves
- Ginger, grated: 1 teaspoon
- Wooden Skewers: 12-15
Instructions
- Step 1: In a medium bowl, whisk together the peanut butter, soy sauce, honey, lime juice, minced garlic, and grated ginger until smooth.
- Step 2: Add the cubed chicken to the peanut butter mixture and stir to coat evenly. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Step 3: While the chicken marinates, soak the wooden skewers in water for at least 30 minutes to prevent them from burning.
- Step 4: Preheat your grill to medium heat. Thread the marinated chicken cubes onto the soaked skewers.
- Step 5: Grill the chicken satay skewers for 6-8 minutes per side, or until the chicken is cooked through and slightly charred. Ensure internal temperature reaches 165°F.
- Step 6: Serve the chicken satay immediately. Garnish with chopped peanuts and a squeeze of lime, if desired.
Notes
- Store leftover cooked satay in an airtight container in the fridge for up to 3 days.
- For best results, gently reheat the satay in a pan over medium-low heat with a splash of water to keep it moist.
- Serve these delightful skewers with a side of jasmine rice and a refreshing cucumber salad for a complete meal.
- Chef's tip: Don't skip soaking the skewers—it really prevents them from catching fire on the grill!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American