Okay, so maybe calling this traditional Southeastern Asian dish a “satay” is a bit of a stretch as by definition the chicken or beef is grilled. However, our normally perfect Florida spring weather wasn’t cooperating the evening we wanted to grill, so I tweaked the original game plan and baked the chicken instead!
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Finishing our “satays” with a tamari-peanut sauce for dipping not only adds credibility, but also turns ordinary chicken skewers into a fun and flavorful party nibble (think “Grad’s and Dads!”)
These snap-to-make chicken skewers would also a tempting weeknight dinner suited for the pickiest of eaters. You know how little ones love to “dip!”
Chicken “Satay” with Tamari-Peanut Dip
Yield: about 8 hors d’oeurves or 4 main course servings
Click HERE for the full recipe, but in the nutshell, here is what you do:
Instructions
Marinade
Cut chicken into chunks.
In a small bowl, combine all marinade ingredients.
Pour over chicken; toss to combine.
Assembly
Thread chicken chunks on skewers.
Cover; refrigerate for 30 minutes or up to 1 day prior to serving. Turn skewers over occasionally and brush with marinade.
Dipping Sauce
In a small bowl, mix together all ingredients. Let stand at room temperature until serving. If sauce seems too thick, stir in a small amount of water until desired consistency is reached.
Baking
Baste chicken with marinade.
Bake, uncovered in preheated oven for about 15 minutes, turning and basting occasionally. Chicken is cooked when opaque with no pink color remaining. (or 170 degrees F )
Grilling Alternative (not shown)
Prepare recipe as directed up until baking step. Preheat grill on medium-high setting. Brush rack lightly with peanut oil. Baste chicken skewers with marinade. Grill, covered for about 10 minutes, turning and basting occasionally. Chicken is cooked when opaque with no pink color remaining. (or 170 degrees F)
Chicken “Satay” with Tamari-Peanut Dip
Yield: about 8 hors d’oeurves or 4 main course servings
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
Marinade
- 2 tablespoons hoisin sauce
- 2 tablespoons reduced-sodium tamari or soy sauce
- 2 teaspoons sesame oil Eden’s Toasted Sesame Oil adds a nice flavor
- 1 tablespoon peanut oil
- 1/4 cup all-natural orange marmalade such as St. Dalfour or Polaner
- 1 tablespoons brown rice vinegar or apple cider vinegar
- Juice and zest from 1/2 lime optional
- 1 green onion sliced (green and white parts)
- 1 tablespoon sesame seeds
- 1 teaspoon McCormick’s Perfect Pinch Asian Seasoning found in most supermarkets-see MPM Mini-Bites
- Red pepper flakes optional
- Olive oil spray I like the Misto!
- About 8 6-inch or (4) 12-inch wooden skewers (soaked in warm water for 5 minutes)
Dipping Sauce
- 3 tablespoons all-natural creamy peanut butter
- 3 tablespoons all-natural orange marmalade
- 1 tablespoon reduced-sodium tamari or soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons sesame oil
- 1 teaspoon brown rice or apple cider vinegar
- Juice of 1/2 lime
- 1 green onion sliced (green and white parts)
- 2 teaspoons sesame seeds
Instructions
- Marinade: cut chicken into chunks. In a small bowl, combine all marinade ingredients. Pour over chicken; toss to combine.
- Assembly: lightly coat a 9 x 13-inch baking pan with olive oil spray. Thread chicken chunks on skewers. Place in pan, turning skewers to coat thoroughly with marinade. Cover; refrigerate for 30 minutes or up to 1 day prior to serving. Turn skewers over occasionally.
- Dipping Sauce: in a small bowl, mix together all ingredients. Let stand at room temperature until serving. If sauce seems too thick, stir in a small amount of water until desired consistency is reached.
- Baking: preheat oven to 350 degrees F. Baste chicken with marinade. Bake, uncovered for about 15 minutes, turning and basting occasionally. Chicken is cooked when opaque with no pink color remaining. (or 170 degrees F)
- Grilling Alternative: prepare recipe as directed up until baking step. Preheat grill on medium-high setting. Brush rack lightly with peanut oil. Baste chicken skewers with marinade. Grill, covered for about 10 minutes, turning and basting occasionally. Chicken is cooked when opaque with no pink color remaining. (or 170 degrees F)
Notes
Notes
Satays are really fun party nibbles! Or serve over jasmine rice (or cauliflower rice) for a great dinner for picky eaters, especially if they like peanut butter and “dipping!”
Like variety? Swap the chicken for cubes or strips of sirloin or round steak.
Achieving an authentic Asian spice profile can be challenging to replicate (plus can be costly) for the home cook. Therefore, I decided to use McCormick’s Perfect Pinch Asian Seasoning containing garlic, ginger chili peppers, sesame seeds and orange peel which yields a “lively” flavor combo without adding too much heat. Like it hotter? Feel free to add some red chili pepper flakes to the marinade.
Boneless skinless chicken breasts are very tender and 100% useable with no waste. Be careful not to overcook or the chicken will become dry.
Delicious Accompaniments
Favorite Party Nibbles for Dads and Grads
Coming to the Blog: Cherry Tomato ‘n Artichoke Tapenade
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Linda Shapiro, Meal Planning Maven
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