Satay Chicken Skewers
This peanut-based staple of Chinese takeout is actually from Indonesia.
⏱️ Prep: 10 min🍳 Cook: 10 min
Ingredients
| 4 tbsp | 60 ml | creamy peanut butter |
| 3 | garlic cloves, crushed and chopped | |
| 2 tbsp | 30 ml | soy sauce |
| 1 tbsp | 15 ml | fresh ginger, crushed and chopped |
| 1 tsp | 5 ml | hot sesame oil |
| 1 pound | 455 g | boneless, skinless chicken thighs, cut lengthwise into 1-inch strips |
| — | Soy and Ketchup Dipping Sauce, for serving |
Instructions
Serves 2 to 4. 30 minutes or less. This peanut-based staple of Chinese takeout is actually from Indonesia. Although it is often made out of chicken breast, I prefer the darker and fattier thigh meat because it has more flavor.
- Set the broiler to high. If using wooden skewers, soak 6 to 8 of them in water for 15 minutes. You can also use metal skewers.
- Meanwhile, in a medium bowl, whisk together the peanut butter, garlic, soy sauce, and sesame oil.
- Seal the chicken and the marinade in a large zip-top bag. Massage for 2 minutes.
- Thread the strips of marinated chicken onto the skewers with the thickest portion near the tip.
- Broil the chicken directly under the broiler for 4 minutes per side, until the juices run clear when the chicken is pierced with a knife.
- Serve immediately with the dipping sauce.
Substitution tip: Other meats such as beef, pork, and lamb can be substituted for chicken.