It’s pretty easy to make and you can really play with the spice levels to adjust it to your own preference. I make these frequently for parties and gatherings, and they always disappear pretty quickly. Everyone loves food on a stick! Chicken satay can also be the STAR of your meal. Either serve up a few of them to fill up your plate, or use extra long skewers like I did and serve individually. I love them for a quick and easy dinner. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. For the chicken and marinade:
Chicken Thai peppers chopped (or use spicy red peppers available to you) Shallot Lemongrass stalks (or use 1 teaspoon lemongrass paste) Garlic Ginger Fish sauce Brown sugar Soy sauce Sriracha Turmeric Cumin Cilantro Spicy chili flakes Bamboo skewers soaked in water for at least 20 minutes
For the Thai peanut sauce:
Peanut butter Soy sauce Rice wine vinegar Chili-garlic sauce Sesame oil Honey Lime juice Seasonings - Use cayenne (or paprika for a milder heat), garlic powder (or fresh grated garlic), ginger powder (or fresh grated ginger). Curry powder is a nice addition for extra flavor.
Skewer the chicken. Pierce the chicken pieces onto skewers when you’re ready to cook. Cook the chicken. Heat a grill to medium heat and lightly oil the grates. Grill the chicken skewers 4-5 minutes per side, until the chicken is cooked through. It should measure 165°F. internally. Enjoy! Garnish with fresh cilantro and spicy chili flakes. Serve with the spicy Thai peanut sauce. Thin it out if needed. Add water a teaspoon at a time until you achieve your desired consistency.
Game day food table - set them up alongside extra spicy Thai peanut sauce. Holiday appetizers - just make smaller skewers so they can be served as hand held apps. Summer grilling dinner - make them the star of the meal.
SKILLET. Heat 2 tablespoons olive oil in a large skillet or pan over medium high heat. Add the chicken and cook for 4-5 minutes per side, or until the chicken is cooked through. The internal temperature should read 165°F. You may need to work in batches. OVEN. Heat your oven to 350°F. Bake the skewers for 15 minutes to 20 minutes on lightly oiled baking sheets, or until the chicken is cooked through. The internal temperature should read 165°F.
Thai peanut sauce will last a week in the refrigerator or longer. It is not ideal for freezing, and best use right away. Use it as a dipping sauce, drizzling sauce, or you can heat it in a pan with cooked vegetables and/or chicken for a meal.
