Chicken Satay with Peanut Marinade and Thai Basil Pesto
Juicy peanut-marinated chicken skewers drizzled with bold homemade Thai basil pesto.
Servings: 4
Calories: 183kcal
Ingredients
- 6 pieces boneless chicken thighs or breasts
- 3 garlic cloves
- ½ inch fresh ginger
- 2 tablespoon natural peanut butter no added sugar
- 1 teaspoon fish sauce / 5ml
- 1 tablespoon coconut sugar or brown sugar
- 1 tablespoon soy sauce or tamari for GF
- 1 tablespoon fresh lemon or lime juice
- ¼ cup chicken broth or water
- 1 teaspoon chili flakes adjust to taste
To serve
- ½ cup sauce use my 5-minutes Thai basil pesto recipe
Instructions
- Make the peanut marinade. Blend all marinade ingredients until completely smooth. Taste it — it should be savory, nutty, and have a little heat.3 garlic cloves, ½ inch fresh ginger, 2 tablespoon natural peanut butter, 1 teaspoon fish sauce / 5ml, 1 tablespoon coconut sugar, 1 tablespoon soy sauce, 1 tablespoon fresh lemon or lime juice, ¼ cup chicken broth or water, 1 teaspoon chili flakes
- Marinate the chicken. Slice chicken thighs against the grain into long thin strips. Toss in the marinade, coat well, cover and refrigerate for at least 1 hour, up to overnight. The longer it sits, the better the thai peanut satay flavor.6 pieces boneless chicken thighs
- Soak your skewers. Place 8 wooden skewers in water for 30–60 minutes. This stops them burning on the grill. Skip this if you use metal skewers.
- Make the Thai basil pesto. Pulse all pesto ingredients in a food processor until smooth. Taste and adjust lime or salt. Set aside at room temperature.
- Thread the chicken. Weave each marinated strip onto a skewer in a zig-zag pattern. This keeps the meat flat and gives you even cooking and better char.
- Grill the skewers. Heat grill to medium-high, oil the grates, and cook for 8–10 minutes, flipping a couple of times, until nicely charred and the internal temperature hits 165°F (74°C). Alternatively, bake at 425°F (220°C) on a wire rack for 18–22 minutes, flipping halfway, then broil on low for 2–3 minutes for char.
- Serve immediately. Drizzle the Thai basil pesto generously over the skewers and serve hot.
Video
Notes
- Soak wooden skewers for 30–60 minutes before grilling.
- Internal temperature must reach 165°F (74°C).
- Swap soy sauce for tamari to make it fully gluten-free.
- Chicken thighs are recommended over breasts for the juiciest result.
Nutrition
Serving: 4g | Calories: 183kcal | Carbohydrates: 9g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 6mg | Sodium: 663mg | Potassium: 90mg | Fiber: 1g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.4mg
