Traditional South Asian “satay” is a dish of grilled meat skewers served with a sauce that’s usually peanut based and spicy. Think kebabs, but instead of skewering large chunks of meat or vegetables, satay meat is cut into lengthwise strips and threaded onto the skewers in a zigzag fashion. I think small, 3-ounce chicken cutlets are great for satay—simply thread two cutlets lengthwise onto each skewer and you’re ready to go.
The peanut butter-based sauce in this recipe is a mix of spicy, sweet, salty, and, of course, nutty. Tip: Choose all-natural creamy peanut butter instead of the kind with all those ingredients you don’t need. Just look at the ingredients list. It should say: Peanuts.
Note: I grilled the skewers on bricks, which is great for tender chicken. Read about this type of grilling at Chicken Yakitori with Shiitakes and Scallions.
- 4 tbsp soy sauce, divided
- 2 tsp finely chopped fresh, peeled ginger, divided
- 1 tsp peanut oil
- 1/4 cup creamy, all-natural peanut butter
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp ground fresh chile paste (sambal oelek)
- 2 tsp fresh lime juice