Grilled Chicken Skewers with 3-Ingredient Peanut Sauce
Isn’t it ironic that summer months (read hot months) are the time we decide to stand outside over a heat-producing appliance? Nevertheless, we’re in the thick of grilling and backyard party season, and I love it! I love party food, too, but sometimes it can be a pain trying to make individual servings, finger foods, etc.
I recently had a catering request for chicken skewers with a dipping sauce. Chicken satay with peanut sauce immediately came to mind, but I was dismayed with the ridiculous number of ingredients most recipes called for. So I started working on my own peanut sauce, got three ingredients in, and decided it was complete. Perhaps some exotic spices or fish sauce or something else would’ve made it even better, but sometimes simplicity is the key. Learning to edit myself is one of the most difficult but important goals I strive for when it comes to art and food.
Anyhow, these skewers were a big hit, and they made my life a lot easier. You can marinate the meat ahead of time so they’re ready to go when it’s party time, and the sauce comes together in maybe a minute. I find that it’s best with freshly ground peanut butter (just peanuts without all of the other mess), and don’t forget to soak your skewers!!
- 1 lb chicken breast tenderloins (or breasts cut into smaller strips)
- 1/3 c + 1/2 c coconut milk, divided
- 1/4 c + 2 Tbsp soy or tamari sauce, divided
- 1 Tbsp Thai red curry paste
- 1/4 c freshly ground peanut butter
- 6-10 bamboo or metal skewers
Remember to put chicken in a clean dish after grilling. Returning the chicken to the marinade container risks contamination!
Leftover peanut sauce will keep in an airtight container in the fridge for at least a week.
If you have leftover chicken, I've found it easiest to remove it from the skewers before refrigerating, both for space concerns and because it's easier to get off. (That's what she said.) (Sorry I couldn't help myself.) (Does anyone actually read these notes anyway?)
If you don't have access to a grill or grill pan, I like to broil the chicken skewers for 3-4 minutes or until cooked through on a lined baking sheet.
I like to serve these chicken skewers with grilled veggies that are easy to pick up, like broccoli, rounds or sticks of summer squash, or green onions.
Tamari is a Japanese version of soy sauce that uses little to no wheat. If you are aiming for a gluten-free version of this recipe, look for GF tamari sauce (make sure to double check the label).