Chicken Satay with Spicy Peanut Sauce – Succulent bites of chicken marinated in creamy Greek yogurt and dipped in a delicious spicy peanut sauce. Heaven!
I do love fall so much, the cooler weather, turning leaves, fire in the fireplace. But this week I have been missing our outdoor summertime fun. We were BBQing almost every night, sitting on the back deck, or around the fire pit, and enjoying animal watching (I now have 5 deer and several big fat well fed squirrels). So when I heard that the weather was supposed to warm up, and dry out a tad, I immediately made plans to use the grill. I was already making Cold Sesame Noodles for my Secret Recipe Club post and grilled chicken with an Asian flair seemed the perfect choice to accompany that tasty side.
So into the marinade went my chicken thighs and off to bed I went, excited about our grilling plans for the next day. In the morning I was up and buzzing around getting things done. I put together the noodles, and was just getting ready to head outside to light the grill, when the skies seemed to open up and begin to dump the entire contents of the Pugent Sound on my house!! It was raining so hard, and the rain drop were so big, that they literally hurt when they hit you like someone was shooting very large beebees at my head. Thanks Mr Weatherman for that reliable forcast *sigh*
But I thought, maybe if I just wait it out, the rain will let up enough to get out there are grill off the skewers. I mean, these guys only take a few minutes to cook so all I needed was a small teeny window of opportunity here. The noodles were meant to be served cold, so I had time to be patient right? WRONG!! The rain never let up, even a little bit. I was so happy that our backyard slopes because I think were would have had the beginnings of a lake growing there if it didn’t. I kept waiting for Noah to come by and yell for us to climb aboard!!
So I had to rely on my old friend the cast iron grill pan. Don’t get me wrong I love my cast iron very much. However I was looking forward to that slight smoky flavor that grilling gives the food. Plus, Kevin hates it when I break out the cast iron because, for some weird reason, he has decided that only he knows how to properly clean it and therefor is the one that has to clean, dry, and oil every time I use it. I really have no sympathy for him though. He chose to take on that job (though I am happy he did) so when needed I cook on my cast iron, end of story.
Luckily the smoky flavor is not necessary to make these babies taste amazing. I totally ❤ grilled chicken thighs in any kind of Asian marinade. Almost as much as I love turning just about any dish into mac and cheese and torturing Kevin with a myriad of Mexican food. So you know that is a heap o’ love right there folks!
I was able to get a bit of char on the chicken, so that gave it some extra flavor, and the spicy peanut sauce just puts it over the top. I like my sauce pretty thick, so if you want yours a thinner consistency feel free to add a bit of hot water to it. But I have to admit something, I like it thicker because if there is any leftover I make a PB and J out of it. Talk about a treat….YUM!!
What is your favorite marinade for grilled chicken?
1/4 cup fresh lime juice, plus the zest of one lime
3 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
2 tablespoons agave nectar
1 tablespoon fresh ginger, grated
1/2 teaspoon crushed red chili flakes
4 garlic cloves, minced
4 boneless, skinless chicken thighs, cut into 1-inch strips
Wooden skewers (soaked in water for 20 minutes)
Vegetable oil, plus more for grilling
3 tablespoons creamy peanut butter
2 teaspoons fish sauce
1 tablespoon sriracha sauce
1 tablespoon fresh lime juice
1 tablespoon agave nectar
To make the marinade, combine the fish sauce, lime juice, agave nectar, soy sauce, sesame oil, ginger, garlic, and crushed red pepper flakes in a small bowl. Pour marinade into a zipper bag and add chicken. Seal bag and shake to coat chicken in the marinade. Place the bag in the refrigerator so that the chicken is covered in the marinade and refrigerate for at least 3-4 hours, to overnight.
Pre-heat the grill over medium heat. Divide the chicken evenly onto the four skewers. Oil the grill with the vegetable oil and place the skewers on the grill, turning occasionally until cooked, about 10 minutes.
While the chicken is grilling, combine the peanut buter, fish sauce, sriracha, lime juice, and agave nectar in a small bowl. Serve alongside the chicken skewers for dipping.
Yield: 4 skewers Prep Time: 04 hrs. 00 mins.
Cook time: 00 hrs. 10 mins. Total time: 4 hrs. 10 mins. Tags: Asian, chicken, BBQ and Grilling, peanut butter,
Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….