I've been wanting to make a chicken satay for a long time now. The first time that I ever had it was at a local movie joint that's known for their gourmet food options that are available to eat while you watch your feature film. Good stuff! I mean... how can you go wrong with thai style peanut anything?
Spicy peanut sauce is one of my favorite things on the planet, I think.
Anyway, I was super stoked when OurSkinny contacted me a few weeks and asked if I'd be interested in trying out any of the fabulous recipes. The first thing that caught my eye? Chicken satay, baby! One of the most easily made decisions of my life lately. Hah!
This satay is perfectly light, delicious, and absolutely full of those bold thai flavors that we all know and love. The marinade is easy to toss together and is pretty much a no-fuss sort of thing to grill. Toss those skewers on the grill and it's smooth sailing.
I served my chicken satay with some curried squash and greens on the side, just because that's what I had on hand. But, this would also be a great thing to serve over a thai inspired salad or some fresh steamed mixed asian vegetables too!
If my mind had been about me, I think I would have garnished the finished skewers with some sesame seeds, peanuts, or maybe even a little more fresh cilantro. Hind sight is 20/20.
My mom and brother joined me for dinner to taste test this recipe, and I don't think there was a single complaint from any of us.
My brother did initially make a bit of a face (he's generally a picky eater), but I'm pretty sure he ate all of what was on his plate. Never mind the fact that my mom could not stop raving over it and ended up going back for an additional skewer. Tee-hee.
Chicken Satay
TheSkinnyFork.com
Adapted from OurSkinny
The Skinny:
Servings: 4 • Size: 3 Skewers • Calories: 232.8 • Fat: 9.2 g • Carb: 11.4 g • Fiber: 1.4 g • Protein: 27.1 g • Sugar: 3.4 g • Sodium: 913.7 mg
Ingredients:
2 Lbs. Boneless Skinless Chicken Breast
1/3 C. Fresh Lime Juice
1/4 C. Reduced Fat Chunky Peanut Butter
1/4 C. Low Sodium Soy Sauce
1/4 C. Fresh Cilantro Leaves, Chopped
2 Tbsp. Sweet Yellow Onion, Minced
2 Garlic Cloves, Minced
2 Tsp. Curry Powder
1-2 Tsp. Red Pepper Flakes
1/2 Tbsp. Extra Virgin Olive Oil
12 Skewers
Directions:
Combine all of the ingredients except the chicken (and the skewers) into a bowl and mix until blended.
Cut the chicken into strips or tenders.
Place the chicken into a sealable bag or shallow sealable dish and cover with the marinade.
Toss to coat all the pieces of chicken evenly with the marinade and refrigerate for 2-24 hours.
Once done marinading, place the chicken strips onto the skewers.
If using wood skewers, be sure that you soak them for at least 30 minutes prior to using. This keeps the wood from splintering into the meat.
Grill the chicken for 5-7 minutes, or until cooked through; turning once while cooking.
I topped mine with a little Skinny Thai Peanut Dressing, a drizzle of sriracha, and a side of some curried acorn squash and greens.
