There’s only so much grilled chicken a person can eat before chicken becomes boring. As an alternative, try this healthy chicken satay recipe, made with an irresistible peanut sauce you won’t be able to get enough of. With the warmer season arriving, it’s the perfect time to fire up the grill and enjoy this scrumptious recipe!
Chicken satay, a popular Thai dish, is typically made with ingredients like brown sugar, peanut butter, and soy sauce. To make this skinny version, we made healthier tweaks like using coconut sugar, natural peanut butter, and reduced sodium soy sauce.
The chicken itself has great flavor thanks to ingredients like curry powder, ginger, and garlic. The Greek yogurt that’s used simply makes the chicken that much more tender and juicy.
The peanut satay sauce is where this dish really shines and gets its tantalizing appeal from. Most satay sauces are made with a combination of peanut butter, sugar, soy sauce, and a splash of lime. We also add some chili paste for heat, as well as some chopped peanuts for garnish.
This easy chicken satay recipe works as both an entrée and an appetizer. If you’re serving this chicken satay for dinner, try serving it over a bed of fluffy rice. As an appetizer, you can simply place the chicken satay skewers on your appetizer table next some of the peanut satay sauce for dipping.
- 1 cup plain non-fat Greek yogurt
- 1 tsp freshly grated ginger
- 1 tsp minced garlic
- 1 tbsp curry powder
- 1 1/2 lbs skinless boneless chicken breasts cut into strips
- 20 wooden skewers soaked in water for 30 minutes
- vegetable oil for grilling
- Peanut Sauce for Chicken Satay:
- 1 cup smooth natural peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tsp red chili paste
- 2 tbsp coconut sugar
- 2 limes juiced
- 1/2 cup hot water
- 1/4 cup chopped peanuts
- To prepare the chicken, create a marinade first by combining the yogurt, ginger, garlic, and curry powder in a large shallow bowl. Place the chicken strips in the marinade and toss around to evenly coat all the chicken in the marinade. Cover with a sheet of plastic wrap and refrigerate for 2 hours.
- Meanwhile, combine the peanut butter, soy sauce, chili paste, sugar, and lime juice in a food processor until smooth. Stream in a little bit of hot water at a time until the sauce consistency is thinned out; you may not need all the water.
- Once the chicken has finished marinating, heat up the grill or a grill pan, brushing oil onto the grill or pan. Skewer up the chicken and place on the grill or pan, cooking each side for 3 to 5 minutes.
- Serve the chicken alongside a bowl of the peanut sauce, garnishing the peanut sauce with the chopped peanuts.
Recipe adapted from skinnymom.com