Chicken Satay with Thai Peanut Sauce
Meet your new party bestie 😎. You can take this chicken anywhere – it is super low maintenance and always looks amazing!
You will be amazed at how easy something so delicious and healthy can be.
I’ve made this chicken satay for so many kid’s birthday parties. I always have the ingredients in my pantry. This dish travels well because it doesn’t have to be served hot – you can serve chicken satay at room temperature or even cold, and it tastes equally delicious. It is the perfect party food.
You can even cut the chicken into bite size pieces before you cook it, and then serve it with toothpicks. As holiday party season approaches full tilt you should add this recipe to your arsenal – it’s always a hit!
Don’t forget the Thai Peanut Sauce!
It is really so good… I mean, “lick the bowl clean when no one is looking” good! (It’s okay, I’ve been there too!)
The leftovers make a great, easy to pack lunch. Kids 💕 the peanut dipping sauce, and the kid in you will love it as well.
- 4 boneless chicken breasts cut into tenderloins
- ¼ cup tamari or soy sauce
- ¼ cup rice vinegar
- ¼ cup water
- 2 tbsp aji-mirin
- 3 cloves fresh garlic pressed
- 2 tsp fresh ginger
- 2 tsp crushed red pepper less, for less spicy
- 2 tsp coconut oil
- 2 tbsp sesame seeds
- Add the marinade ingredients to large bowl or freezer bag and mix.
- Marinade for at least 2 hours.
- Grill on med high, for 3 minutes each side. Alternate: Bake at 400℉, for 10-12 minutes or until done.
Thai Peanut Sauce
- 1 cup smooth peanut butter
- 2 tbsp tamari or soy sauce
- 2 tbsp rice vinegar
- 1 tsp garlic pressed
- 1 tsp fresh ginger grated
- 1 tsp crushed red pepper
- 2 tbsp cilantro chopped
- 3 tbsp coconut cream
- water to thin if needed
- Add everything to a medium bowl and whisk.
- Add a few tsp of water is the mixture is too thick – it should be the consistency of pancake batter or a thick dressing.