Without a doubt, this Best-Ever Chicken Satay recipe earns its title. The recipe makes the most delicious chicken I have ever tasted. Serve it with my spicy peanut sauce and you will think you have takeout from your favorite Thai restaurant.
I make this almost every week and have started making quadruple batches of the marinade to keep on hand. This has been going on for months. Plus, any time I serve it to family, friends or bring it to a potluck, it disappears fast. It’s my most requested recipe for everyday meals as well.
Step By Step
Check out this picture tutorial that walks you through making this best-ever chicken satay, step by step.
Fresh garlic. Fresh ginger. Fresh lime. Lemongrass. Pepper flakes. Curry. Cardamom. Such great flavors. Mix all that with some fish sauce, soy sauce, olive oil, and agave, and you got a completely delicious way to season your chicken. This is something you could make in bulk also and freeze. As a result, you’ll get dinner on the table fast. Tip: If you want to reduce the sodium, swap out the soy sauce and use liquid aminos instead. Bragg’s in my favorite. I also love the coconut version as well.
Once you have the marinade ready, you add it to your chicken. I like to use a sealable or disposable plastic bag. Glass and metal dishes work great also.
I usually let it marinade overnight but 30 minutes works too; then, it’s ready whenever you are.
This is where uniform size pays off. Cut the chicken breasts in matching sizes. As a result, each will bake at the same rate, all coming out tender and delicious.
You will definitely want to also make the spicy the peanut sauce shown below. Again, you will want to make this is bulk also. It is addictive, in a good way! Find the recipe here!