Friday Flashback: Chicken Satay with Peanut Sauce

August 17, 2012

A favorite from last year, this one’s going on the menu again this weekend:


I am a total rookie when it comes to Asian foods of any variety.  I’m quite sure this isn’t authentic anything but it sure tasted good.  Notice my scrawled notes?  That’s how most of my recipes look, at least until I get them here and have a more permanent reference.  I read a bunch of recipes, taking what sounds best from each, scrawl a list of ingredients and then make changes as I go.

The Chicken:

  • Boneless Chicken Breasts, 2 pounds
  • Teriyaki Sauce, 1 cup
  • Brown Sugar, 1/4 cup
  • Limes, 2
  • Ginger, 1 tablespoon grated
  • Garlic, 2 to 3 cloves
  • Sesame Oil, 2 tablespoons
  • Skewers

The Sauce:

  • Creamy Peanut Butter, 1/2 cup
  • Lime, 1
  • Coconut Milk, 2/3 cup
  • Brown Sugar, 2 tablespoons
  • Teriyaki Sauce, 1/4 cup
  • Crushed Red Pepper Flakes

First, the chicken goes into the marinade:

Zest one lime and juice two.  Mince the garlic and grate or mince the ginger.

Combine the teriyaki sauce with the juice of two limes.

Add the ginger, garlic, lime zest, brown sugar and sesame oil.

Cut the chicken into chicken into chunks and put it a big ziploc.   We double-bagged just in case.  Add the marinade.

Squeeze out the excess air so that the chicken is well-coated.  Refrigerate for at least a couple of hours. If you’re using bamboo skewers then now’s the time to soak them.


Now the sauce, which can be done ahead while the chicken is marinating:

Juice one lime.  In a small saucepan combine the peanut butter, coconut milk, sugar and lime juice.

Add a generous dash of red pepper flakes and stir over low to medium heat until the peanut butter is melted.

As we taste-tested it seemed to be missing something so we added a generous amount of teriyaki sauce.  Once the sauce is smooth and the seasoning is adjusted to your liking, remove it from the heat and set it aside.


Putting it all together:

Preheat the grill to a medium heat, skewer the chicken and put it on the grill.

Cook, turning every so often, for about 15 to 20 minutes, or until the chicken is done.

Bring it in on a platter….

And serve it up with the peanut sauce and a side of Coconut Rice.  Enjoy!

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{ 4 comments… read them below or add one }

1 Winnie August 17, 2012 at 1:56 pm

I am drooling. I have the chicken, but I need to go get the coconut milk and lime..I will try this on Sunday…I was needing something different to do with the chicken… I will let you know how I do.
Happy Friday!


2 karenbove August 17, 2012 at 3:00 pm

It’s my Sunday dinner plan too. Don’t be afraid to experiment with it.


3 Winnie September 7, 2012 at 9:09 am

I wanted to follow up and tell you that I made this recipe over the holiday weekend and it was a MAJOR hit for both hubby and I. He asked to save the left over for lunch at work and gobbled it up. I had to leave out the red pepper for him, but I am a chile head, so I put it in my sauce (divided the sauce in two..) Thank you…


4 karenbove September 7, 2012 at 7:24 pm

I’m so glad you liked it!


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