Ingredients for Indonesian Chicken Satay
- 1/2 cup peanut butter (smooth or crunchy)
- Teriyaki Marinade
- Crushed Red Pepper Flakes
- Boneless Skinless Chicken Breast
How to Make Indonesian Chicken Satay
- Prepare the grill: Preheat your grill to medium heat.
- Make the peanut glaze: In a small bowl, whisk together 1/2 cup peanut butter, 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon lime juice, 1 teaspoon grated ginger, 1 clove minced garlic, 1/2 teaspoon ground coriander, 1/4 teaspoon red pepper flakes (or more, to taste), and 2 tablespoons water until completely smooth. Add more water, 1 tablespoon at a time, if needed to reach desired consistency.
- Prepare the chicken: Cut 1 lb boneless, skinless chicken breasts into 1-inch thick strips. Gently thread the chicken strips onto four 12-inch skewers.
- Grill the satay: Place the skewers on the preheated grill. Cook for 8-10 minutes, turning occasionally and basting generously with the peanut glaze, until the chicken is cooked through and no longer pink inside.
- Serve immediately: Remove from grill and serve hot. Garnish with chopped peanuts and green onions (optional).
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
7g
Fat
6g
Carbs
1g