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Summer Chicken Satay with Peanut Sauce


There is a certain joy in eating meat on a stick. This recipe is simple to make, tasty, and most of all fun to eat.

Make 12 skewers



6 skinless, boneless chicken breast

1/2 cup soy sauce

1/2 cup vegetable oil

6 tablespoon curry powder

1/4 cup sugar


2 cups plain yogurt

1 3/4 cups peanut butter

3 tablespoon ground ginger

3 1/2 tablespoon soy sauce

3 1/2 tablespoon lemon juice


  1. Make the chicken: Slice each chicken breast into 4 strips. Thread the strips onto 10-inch skewers, using 2 strips per skewer and “pleating” the strips per skewer over and under the skewer.
  2. Combine soy sauce, vegetable oil, curry powder, and sugar in a shallow dish, and whisk to incorporateĀ . Place the chicken skewers in the marinade. cover, and refrigerate for 4 to 5 hours.
  3. Make the sauce: Whisk the yogurt, peanut butter, ginger, soy sauce, and lemon juice together in a medium bowl until incorporated. Refrigerate until 1 hour before serving.
  4. Prepare a medium fire on a gas or charcoal grill. Remove the chicken from the marinade, discard the marinade, and grill the chicken skewers for 5 to 7 minutes. Cut into one to check for doneness. Do not overcook the chicken; the thin strips of meat will dry out quickly.
  5. Serve hot with the dipping sauce on the side. Sauce is best served at room temperature.

Beer Pairing Suggestion:

Pair with a fruit beer that compliments the peanut and the sweet and salty spices

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