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Easy Thai Peanut Chicken Satay Skewers Recipe with Fresh Cucumber Salad

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Quick and flavorful Thai peanut chicken satay skewers served with a refreshing cucumber salad and creamy peanut dipping sauce. Perfect for casual gatherings or a tasty weeknight meal.

Ingredients

Scale
  • 1 lb (450 g) boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon honey or brown sugar
  • 1 tablespoon fresh lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon sesame oil (optional)
  • 1/4 teaspoon chili flakes (optional)
  • 3 tablespoons creamy peanut butter (for dipping sauce)
  • 2 tablespoons coconut milk
  • 1 tablespoon soy sauce (for dipping sauce)
  • 1 tablespoon fresh lime juice (for dipping sauce)
  • 1 teaspoon brown sugar (for dipping sauce)
  • 1 small garlic clove, minced (for dipping sauce)
  • Water as needed to thin sauce
  • Chopped peanuts for garnish (optional)
  • 1 large cucumber, thinly sliced or julienned
  • 1 small red onion, thinly sliced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • Fresh cilantro leaves, chopped (for garnish)
  • Optional: thinly sliced red chili or jalapeño for heat

Instructions

  1. Slice 1 lb boneless, skinless chicken breasts into thin strips about 1/2 inch wide.
  2. In a medium bowl, whisk together 2 tablespoons peanut butter, 2 tablespoons soy sauce, 1 tablespoon honey or brown sugar, 1 tablespoon lime juice, 2 minced garlic cloves, 1 teaspoon grated ginger, 1 teaspoon sesame oil (if using), and 1/4 teaspoon chili flakes until smooth.
  3. Add sliced chicken to marinade, toss to coat thoroughly, cover and refrigerate for at least 30 minutes or up to 2 hours.
  4. If using wooden skewers, soak them in water for 20 minutes to prevent burning. Thread marinated chicken strips onto skewers, folding or rolling slices to fit snugly but not overcrowded.
  5. In a small bowl, whisk 3 tablespoons peanut butter, 2 tablespoons coconut milk, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 teaspoon brown sugar, and 1 minced garlic clove. Add water a teaspoon at a time to reach a smooth, dippable consistency. Garnish with chopped peanuts if desired.
  6. Combine cucumber and red onion in a bowl. Stir together rice vinegar, sugar, and salt until dissolved. Pour over cucumber and onion, toss to coat. Garnish with cilantro and optional sliced chili. Let sit for 10 minutes.
  7. Heat grill pan or outdoor grill to medium-high. Grill skewers for 3-4 minutes per side until cooked through and slightly charred.
  8. Serve skewers with peanut dipping sauce and fresh cucumber salad.

Notes

Soak wooden skewers in water for 20 minutes before grilling to prevent burning. Marinate chicken for at least 30 minutes but no longer than 2 hours to avoid texture changes. If peanut sauce thickens after resting, whisk in warm water before serving. Turn skewers every 3-4 minutes to avoid drying out. Thinly slice chicken for even cooking and better marinade absorption.

Nutrition

Keywords: Thai chicken satay, peanut chicken skewers, cucumber salad, easy Thai recipe, peanut sauce, grilled chicken, quick dinner, healthy chicken recipe

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