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Chicken “Satay” with Tamari-Peanut Dip

Okay, so maybe calling this traditional Southeastern Asian dish a “satay” is a bit of a stretch as by definition the chicken or beef is grilled. However, our normally perfect Florida spring weather wasn’t cooperating the evening we wanted to grill, so I tweaked the original game plan and baked the chicken instead! Finishing our “satays” with a tamari-peanut sauce for dipping not only adds credibility, but also turns ordinary chicken skewers into a fun and flavorful party nibble or tempting dinner suited for the pickiest of eaters.

Yield: about 8 hors d’oeurves or 4 main course servings
Author: Linda Shapiro, © Meal Planning Maven

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts

Marinade

  • 2 tablespoons hoisin sauce
  • 2 tablespoons reduced-sodium tamari or soy sauce
  • 2 teaspoons sesame oil Eden’s Toasted Sesame Oil adds a nice flavor
  • 1 tablespoon peanut oil
  • 1/4 cup all-natural orange marmalade such as St. Dalfour or Polaner
  • 1 tablespoons brown rice vinegar or apple cider vinegar
  • Juice and zest from 1/2 lime optional
  • 1 green onion sliced (green and white parts)
  • 1 tablespoon sesame seeds
  • 1 teaspoon McCormick’s Perfect Pinch Asian Seasoning found in most supermarkets-see MPM Mini-Bites
  • Red pepper flakes optional
  • Olive oil spray I like the Misto!
  • About 8 6-inch or (4) 12-inch wooden skewers (soaked in warm water for 5 minutes)

Dipping Sauce

  • 3 tablespoons all-natural creamy peanut butter
  • 3 tablespoons all-natural orange marmalade
  • 1 tablespoon reduced-sodium tamari or soy sauce
  • 1 tablespoon hoisin sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon brown rice or apple cider vinegar
  • Juice of 1/2 lime
  • 1 green onion sliced (green and white parts)
  • 2 teaspoons sesame seeds

Instructions

  • Marinade: cut chicken into chunks. In a small bowl, combine all marinade ingredients. Pour over chicken; toss to combine.
  • Assembly: lightly coat a 9 x 13-inch baking pan with olive oil spray. Thread chicken chunks on skewers. Place in pan, turning skewers to coat thoroughly with marinade. Cover; refrigerate for 30 minutes or up to 1 day prior to serving. Turn skewers over occasionally.
  • Dipping Sauce: in a small bowl, mix together all ingredients. Let stand at room temperature until serving. If sauce seems too thick, stir in a small amount of water until desired consistency is reached.
  • Baking: preheat oven to 350 degrees F. Baste chicken with marinade. Bake, uncovered for about 15 minutes, turning and basting occasionally. Chicken is cooked when opaque with no pink color remaining. (or 170 degrees F)
  • Grilling Alternative: prepare recipe as directed up until baking step. Preheat grill on medium-high setting. Brush rack lightly with peanut oil. Baste chicken skewers with marinade. Grill, covered for about 10 minutes, turning and basting occasionally. Chicken is cooked when opaque with no pink color remaining. (or 170 degrees F)

Notes

Make Ahead and Storage Tips: Marinade may be made up to 3 days ahead; cover and refrigerate. Chicken may be marinated up to 1 day ahead; cover and refrigerate. Reheat leftover chicken skewers covered at 325 degrees F for about 8 minutes or just until heated through. (baste to ensure moistness) Tamari-Peanut-Dipping Sauce can be made up to 3 days ahead. Cover and refrigerate. Let come to room temperature before serving. (about 30 minutes)