I love peanut butter.
It’s hard not to love the creamy, stick-to-the-roof-of-your-mouth goodness. So naturally I would love anything that involves peanut butter.
Like say…Pad Thai. (Which is what I order every time we go to a Thai restaurant).
Or… Thai Chicken Satay with a Spicy Peanut Dipping Sauce…
Tender pieces of chicken marinated in peanut butter, coconut milk, lime, brown sugar and soy sauce then grilled to perfection. It pairs so nicely with a simple spicy peanut dipping sauce. You can control the spice in the sauce, so if you’re not feeling too adventurous leave it out, or if you’re wild and crazy step it up a notch and add more.
The ball is in your court here.
You know my motto: This is easy to prepare!
Simple ingredients come together to make one out of this world appetizer or main dish. We actually ate this as a main dish with some asparagus and rice. So good.
Zest a lime, and then juice it.
Don’t do it the other way…it’s really hard to zest a lime that has already been juiced. Just sayin’…
To create the marinade that the chicken will go into, just throw in some brown sugar, coconut milk, the lime juice and zest, a little soy sauce, and of course peanut butter. I used a creamy peanut butter in the marinade and a chunky peanut butter for the dipping sauce.
You can use either one, {I’ve used both, and they both are real good.}
The peanut dipping sauce is spoon licking good.
On top of that it’s so ridiculously easy. It’s just three ingredients {four if you count water}.
Put some crunchy peanut butter in a small dish and warm it up in the microwave for 10 seconds so it’s easier to stir. Add some Hoisin sauce to make it sweet, a little Sriracha for some heat, and a little water to help give it a saucy texture. Stir it all up, and you have one creamy, crunchy sweet and spicy sauce.
Wait to make the sauce till the chicken is on the grill. It’s best when it’s fresh, but it’s still not bad when it’s been sitting for awhile.
Do you love peanut butter too?
You need to try this. I promise you’ll love it.
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Thai Chicken Satay with Spicy Peanut Dipping Sauce
Ingredients
For the Thai Chicken Satay:
- 2 pounds Chicken Tenderloin
- ½ cup Creamy Peanut Butter
- ¾ cup Coconut Milk
- ½ cup Brown Sugar
- ¼ cup Soy Sauce
- 1 Lime, zest and juice of
- ¼ tsp salt
- Wooden Skewers
- Cilantro for a garnish, optional
For the Dipping Sauce:
- 1/2 cup Chunky Peanut Butter
- 3 tbsp Hoisin sauce
- 1 tsp Sriracha Hot sauce
- 2-3 tbsp water
Instructions
For the Thai Chicken Satay:
- Place chicken tenders in a zip close bag.
- In a medium bowl combine the remaining ingredients (but not the skewers) and stir till fairly smooth (it's not a big deal if there are a few chunks). Pour onto the chicken in the zip close bag. Seal it up and let marinade in the fridge for 2-4 hours.
- Once done marinating soak wooden skewers in water for 10 minutes to prevent burning on the grill. Thread chicken onto the wooden skewers.
- Heat grill to medium. Grill for 3-4 minutes on each side or until internal temp reaches 165 degrees F. It wont take too long since they are tenderloins and should be fairly thin.
- Remove from grill and serve with peanut dipping sauce (see additional recipe).
- You can sprinkle with fresh cilantro for a garnish as well (optional).
For the Dipping Sauce:
- Place the peanut butter in a small dish and heat in microwave for 10-15 seconds to soften.
- Add remaning ingredients, (more or less water depending on how thick you want the sauce) and stir to combine.
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