Peanut Butter Sriracha Chicken Satay – with a sweet, sour, spicy sauce that can even be made a day in advance; then brush it onto the chicken skewers and grill in mere minutes.
This recipe for Peanut Butter Sriracha Chicken Satay can do double duty; both as a deliciously different weekday dinner, and as a fun party food during the upcoming Holiday season. Their sweet, sour, spicy flavour is sure to be talked about long after you serve them.
The flavour was inspired by my Peanut Butter Sriracha Burger which just won a student cooking competition between 10 teams from cooking schools in Ontario, Manitoba and Quebec. With a bit more of an Asian flavour twist, the tastes worked remarkably well in this chicken recipe too.
I cooked these on my Philips Smokeless Grill in just mere minutes. That’s why I say that they are ideal to prepare in advance and just toss onto the heated infrared grill for dinner or to serve, fresh from the grill to your party guests.
The grill heats up in just a few minutes and because chicken breasts are so low in fat, there was no discernible smoke coming from the infrared grill due to its innovative design. I wrote earlier about the smokeless design in this recipe for Bourbon Mushroom Sauce on Rib Eye Steak.
Because the heat source is reflected from the sides of the grill, there is no hot element under the meat, so if fat drips it doesn’t cause smoke. There is an easy clean, slide out tray at the bottom to catch any drippings if they occur. The non stick, lift-off grill surface on top also ensures a fuss-free, easy clean up. To be honest, I would have spent far more time brushing off and cleaning the back yard BBQ grill.
We’ve been cooking on this grill for a few weeks now and found it does a great job of producing juicy grilled chicken breasts and moist grilled salmon as well as that perfectly grilled steak I wrote about earlier. There is no temperature control required on this grill. All of this happens at a preset temperature of a constant 446 degrees F. That really does seem to be a sweet spot for producing pretty delicious indoor grilling results with very little possibility of burning anything.
To learn more about the Philips Smokeless Indoor Grill please visit the Philips website.
The sauce in this recipe also does double duty because it gets brushed onto the chicken pieces before cooking and then can be used as an additional dipping sauce for party food skewers or to serve over rice if you serve them as a meal. That’s exactly what we did when we served this chicken satay with steamed brown rice and stir-fried vegetables for a healthy dinner. My son in particular, loved the sauce and claimed all of the leftovers for himself the next day. No worries though; Im sure we will be making this recipe again very soon.
- 4 large boneless skinless chicken breasts
- 3 cloves minced garlic
- 2 tbsp peanut oil or canola oil
- 1/2 cup peanut butter
- 2 Tbsp Sriracha sauce more or less to taste
- 1/4 cup hoisin sauce
- 1/4 cup water
- 4 Tbsp Soy sauce low sodium preferred
- 2 tsp toasted sesame oil
- 4 Tbsp rice vinegar
- 2 Tbsp brown sugar
- 1 Tbsp freshly grated ginger root
- 1/2 tsp black pepper
- 2 tbsp lemon juice
- 1/4 cup roasted peanuts for garnish optional
Slice the chicken breasts in long strips about 1/4 inch wide.
Weave the chicken strips onto the skewers and set aside in the fridge until the sauce is ready.
In a small saucepan over medium low heat, lightly sauté the garlic in the peanut oil for just a minute or so, just to soften but not brown the garlic.
Add all of the remaining ingredients for the sauce, except the lemon juice and simmer slowly for 5 -10 minutes or until the sauce thickens just little. If you cook it down too much just add a little more water to bring the sauce back to a pourable/brushable consistency.
Remove from heat and stir in the lemon juice.
Let the sauce cool for a few minutes. Pour half of it into a separate bowl and reserve that half as a dipping sauce or to pour on rice if serving as a meal.
Brush the remaining half of the sauce onto the prepared skewers.
Lay the skewers onto the preheated grill and cook for about 3 minutes per side or until fully cooked through.
Serve immediately with a garnish of roasted peanuts if you like.
Rock Recipes is very pleased to have Philips as sponsor of this recipe post. Both product and compensation were provided in exchange for this review. The opinions expressed are based upon my experience and are entirely my own.