Chicken Satay is a famous grilled meat dish that originated in Indonesia. The marinade is made with ginger, garlic, and turmeric. You can find satay in many Asain Food restaurants, usually served as an appetizer with a side of peanut sauce.
32ouncesboneless chicken breasts, cut into tenderloins
Add the marinade ingredients to large bowl or freezer bag and mix.
Add the chicken that has been cut into either tenders or bite-sized pieces.
Marinade the chicken for at least 2 hours. Up to overnight.
Remove the chicken from the marinade and place on skewers.
Chicken should be at room temperature before cooking to ensure that inside gets cooked to the propper temperature.
Grilling Chicken Satay
Grill on medium-high, for 3 minutes each side. Alternately: Bake at 450℉, for 10-12 minutes or until done.
Baking Chicken Satay
Preheat the oven to 450℉. (425℉ for convection)
Bake on parchment-lined baking sheets for 10-12 minutes.
Stovetop Directions for Chicken Satay
Heat a large cast iron skillet or a wok to medium-high.
Thai Peanut Dipping Sauce
Add all of the ingredients to a medium bowl and whisk until smooth and creamy.
Add a squeeze of lime juice if desired.
Water: You may need to add a little water to thin the peanut dipping sauce to the desired consistency. Different brands of peanut butter differ in thickness.
PRO-TIP: To make a Thai peanut dressing* simply thin the dipping sauce a little bit more. For the dressing, I usually add a few more tablespoons of the rice vinegar and then if it still needs to be thinner I will add some water until I am happy with the consistency.