Asian Chicken Satay Skewers with Peanut Sauce

These grilled skewers are simple to make and yet have an impressive Asian flavor profile. Try these out soon and switch up your summer grilling routine!

Corn dogs are probably my all-time favorite food on a stick, with any kind of kebab in a close second. Many years ago a friend introduced me to satay (an asian kebab sort of dish), and I've been in love ever since. I'm especially fond if the satay is accompanied with a peanut dipping sauce.

These Asian Chicken Satay Skewers are perfect for any home cook looking to broaden their ethnic repertoire. The peanut sauce is impressive all on its own. If you have any leftover sauce, which you might, I highly suggest tossing it into some cooked whole wheat angel hair pasta. Toss a little cilantro, chopped salted peanuts, and a squeeze of lime juice on top and you have an awesome "round-two-recipe", as Sandra Lee would call it.

Asian Chicken Satay Skewers with Peanut Dipping Sauce

For the Skewers:

1 1/2 pounds chicken tenders, each cut into three or four thin strips

24 bamboo skewers, soaked in water for 20 minutes
1/4 cup minced cilantro for garnish

For the marinade:

1/4 cup vegetable oil 

3 cloves garlic, minced

1 tablespoon fish sauce
3/4 teaspoon curry powder
1 1/2 tablespoons honey
1 tablespoon distilled white vinegar
1/4 teaspoon fresh ground black pepper

For the Sauce:
1 tablespoon vegetable oil
3 cloves garlic, minced
1 cup water
3/4 cup creamy peanut butter
1 tablespoon fish sauce
1 tablespoon sriracha sauce
1 tablespoon honey
1 tablespoon distilled white vinegar

In a large ziploc bag, combine all of the marinade ingredients. Close bag and lightly shake to combine. Add the chicken strips to the bag and let marinate for at least 20 minutes, or up to one hour.

In the meantime soak your skewers and preheat your grill. I use an indoor grill but these can easily be prepared on an outdoor grill. I preheat my indoor grill to 350°F, and I imagine you would want to preheat the burners on an outdoor grill to medium heat.

Once the meat is finished marinating, slide two of the marinated strips of chicken onto each bamboo skewer. Grill for 4-5 minutes on each side or until the internal temperature of the chicken reaches 165°F. Remove skewers from grill onto a plate. Let skewers rest, covered with an aluminum foil tent for five minutes before serving (remember that the internal temperature of the chicken will rise up to 10 degrees during this time. Garnish skewers with peanut sauce.

To make peanut sauce, heat the oil in a medium saucepan over medium high heat. Add the garlic and saute stirring constantly for 30 seconds. Stir in the water, peanut butter, and other remaining ingredients. It should thicken up within a few minutes but if it doesn't, add a tablespoon more of peanut butter at a time until it reaches desired thickness. If it becomes too thick, thin it out with more water.

Serve as an appetizer with just the dipping sauce, or make it a main dish with a side of brown rice.

Recipe Yield: 6 servings

Recipe Source: adapted ever so slightly from Chicken Recipe Box