Chicken Satay with Peanut Sauce is an easy-to-make meal that's packed with flavour. Sizzling chicken skewers are grilled to perfection and served with a rich, creamy peanut sauce that will have you coming back for seconds!
Soak bamboo skewers in water for 2-3 hours or more.
Combine all ingredients for Peanut Sauce in a food processor or blender and process until smooth. Add a little water, if necessary to thin it. Set aside.
Slice chicken breasts lengthwise into long narrow strips. Thread on bamboo skewers.
In a food processor, combine the marinade ingredients: oil, lemon grass, shallots, garlic, turmeric, coriander, chili powder, sea salt, coconut sugar and water. Marinate chicken strips in this marinade for 2 - 8 hours.
Grill over medium-high heat for 2 - 3 minutes on each side. If not cooked through, lower the heat and grill 3 minutes longer until fully cooked. Use an instant-read meat thermometer to check that the internal temperature of the chicken has reached 165°F.
Sprinkle with freshly chopped cilantro leaves and chopped peanuts, if desired. Serve chicken satay hot with sliced cucumbers, pickled red onions and peanut sauce for dipping.
Notes
Note: Cooking time listed does not include time to marinate the chicken.Calorie count is high because it includes all the peanut sauce, which you may not need.How to store: Store leftover chicken satay skewers tightly covered in the fridge for 3 to 4 days. To be safe, refrigerate within two hours of cooking.To freeze: Store cooked skewers tightly wrapped in an airtight container for 3 to 4 months.Peanut sauce freezes well. I store it in 4 oz. or 8 oz. Mason jars. It will last for months in the freezer.