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Cook This: Chicken satay with peanut sauce

By Shereen Pavlides for The 4 min read
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Shereen Pavlides|Calkins Media

Chicken satay with peanut sauce is plated for serving.

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Dave Garrett|Calkins Media

Chef Shereen Pavlides makes the peanut sauce for chicken satay with peanut sauce.

This month on “Cook This!” I’m making Killer Kabobs, better known as Chicken Satay with Peanut Sauce.

My daughter, Isabella, can’t get enough of these. They’re marinated in a simple solution to boost flavor, then quickly grilled on small skewers for the perfect gourmet appetizer, paired with a savory and creamy peanut sauce.

She goes crazy for that sauce and eats this as a main dish instead. Either way, check out Cook This! with Shereen, along with my other Thai-inspired menu, all this month.

Chicken Satay with peanut sauce

You’ll have plenty of peanut sauce left over. Rewarm and toss it with cooked lo mein noodles or fettuccine the next day for lunch or dinner, garnished with chopped cilantro and peanuts. Save the pasta cooking liquid to thin the sauce with the noodles, as needed.

If you like it more spicy, use 2 Thai bird’s-eye chilis or substitute for ½ teaspoon (or more) of red pepper flakes.

For the marinade:

¼ cup peanut oil

2 tablespoons less sodium soy sauce

1½ teaspoons sugar

1½ teaspoon grated, peeled ginger root

1 large garlic clove, grated

1 lime, zested plus cut into wedges for serving

Kosher salt

Fresh finely ground black pepper

1 pound chicken tenders, organic preferred, slice in half lengthwise (yields 16-24 pieces)

For the peanut sauce:

1 tablespoon peanut oil

1 garlic clove, minced

1 tablespoon minced, peeled ginger root

1-2 fresh Thai bird’s-eye chilis (see note above), slit in half lengthwise, leaving stem intact

1 (13.5 fluid ounce) can unsweetened coconut milk

cup smooth natural peanut butter

2 tablespoons less sodium soy sauce

2 tablespoons packed light-brown sugar

1½ tablespoons fresh lime juice

6-inch wooden skewers, or metal skewers if grilling outdoors

To make the marinade:

Whisk peanut oil, soy sauce, sugar, ginger, garlic, lime zest and ¼ teaspoon salt in a large bowl, until combined.

Toss the chicken tenders into the marinade to evenly coat. Cover and refrigerate to marinate, 2-4 hours.

When ready to cook: Remove the chicken to room temperature (leaving in the marinade) to remove the chill, 20 minutes prior to begin cooking.

To make the peanut sauce:

Heat oil in a 2-quart pot over medium-low heat. Add garlic, ginger and chilis or red pepper flakes and sauté until the garlic and ginger are fragrant, about 45 seconds.

Add the coconut milk, peanut butter, soy sauce, brown sugar, lime juice, ½ teaspoon of salt and ? teaspoon of pepper. Whisk until well-blended. Bring to a gentle boil over medium heat. Reduce to simmer and cook until the flavors build and the sauce slightly thickens, about 10 minutes, whisking periodically. Remove from heat. Remove and discard chilis, if using. Keep peanut sauce warm. (Yields about 1¾ cups)

Meanwhile: Heat grill or grill pan over medium heat. Spear and thread 2 tenders among each (6-inch) wooden skewers, creating a zigzag shape, making 8-12 skewers. Do not scrunch the chicken too tightly onto the skewer or it will not cook evenly. (Note: If using an outdoor grill, use metal skewers, since the wooden ones often burn, even when pre-soaked in water, or position the exposed wooden end of the skewers toward the unlit side of the grill.)

Season the chicken with 1¼ teaspoon of salt and ½ teaspoon of pepper on both sides.

Oil the grill grates with a wad of heavy-duty paper towels, using tongs. Grill chicken until just cooked through and tender, 6-8 minutes total, rotating on three sides. Grill in two batches, if using a grill pan. Remove to rest, 8 minutes, loosely tented with foil.

Serve chicken skewers on a large platter with warm peanut sauce in a ramekin on the side for dipping. Serve lime wedges on the side for squeezing over the chicken.

Prep: 2-4 hours to marinate plus 25 minutes hands-on

Cook: 16 minutes

Serves: 4-6 (as appetizers)

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