Grilled Chicken Sate with Spicy Peanut Sauce

Lindsey McCue


This is really delicious and fun to eat!! It is a bit time consuming because of all the chopping, but it's worth it! Good to make on a weekend. The sauce can also be made days in advance and refrigerated.

If the peanut sauce is too thick for you just add more chicken stock little by little until you get your desired texture.

pinch tips: How to Chill a Drink in 2 Minutes





20 Min


5 Min


1/2 c
low sodium chicken stock
1/2 c
light coconut milk
2 Tbsp
low sodium soy sauce
shallot, sliced thin
2 clove
garlic, pressed or minced
1 1/2 tsp
fish sauce or 2 tsp more soy sauce
1 1/2 Tbsp
brown sugar
zest from 1 lime
1 Tbsp
grated fresh ginger
1 lb
boneless skinless chicken breasts pounded slightly and cut into 1 inch cubes


1/2 c
creamy peanut butter
3/4 c
chicken stock
3 Tbsp
low sodium soy sauce
2 Tbsp
brown sugar
1 1/2 Tbsp
grated fresh ginger
2-3 Tbsp
lime juice, approx. 1 lime
1-2 clove
minced garlic
1/2 tsp
red pepper flakes
1 tsp
red curry paste
shallot, peeled and roughly chopped

Directions Step-By-Step

--12 (10") bamboo skewers, soaked for 20 min. in water.
--3/4 Cup Spicy Peanut Sauce
--2 Tbls. minced fresh basil
--1/4 Cup toasted peanuts
In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest and ginger. Put the chicken into a large ziplock freezer bag. Pour the chicken stock mixture over the chicken and marinate for 2-4 hours. Remove the chicken from the marinade and discard the marinade.
Preheat grill to medium high heat. While grill is heating, thread chicken onto skewers. Grill 2-3 minutes per side, until meat is cooked through and has light grill marks.
Serve chicken skewers with Peanut Sauce, and garnish with basil and peanuts.
FOR THE PEANUT SAUCE--Place all ingredients in blender and blend until smooth.
Sauce can be made ahead of time and keeps for 3-4 days in the refrigerator.