Print Options

Back to Peanut Chicken Satay >

Include these items:

Taste of Home Logo

Peanut Chicken Satay

 Peanut Chicken Satay
A neighbor gave me this recipe, and at first I was skeptical to see peanut butter as an ingredient. But folks can't resist these specially seasoned skewers.
6-8 ServingsPrep: 10 min. + marinating Grill: 15 min.


  • 1/2 cup chunky peanut butter
  • 1/2 cup vegetable oil
  • 1/4 cup white wine vinegar
  • 1/4 cup soy sauce
  • 1/4 cup lemon juice
  • 1 tablespoon brown sugar
  • 2 teaspoons chili powder or crushed red pepper flakes
  • 2 teaspoons ground ginger
  • 2 garlic cloves
  • 2 pounds boneless skinless chicken breasts
  • 12 green onions


  • In a blender, combine the first nine ingredients Cover and blend
  • until smooth, adding a few drops of water if mixture is too thick.
  • Pour into a large resealable plastic bag. Cut chicken into 1-in.-wide
  • strips; add to bag. Seal bag and turn to coat. Refrigerate for at
  • least 2 hours.
  • Drain chicken and discard marinade. Trim 3 in. of green off tops of
  • each onion; cut remaining onion in half. On metal or soaked wooden
  • skewers, thread one piece of onion on each skewer. Thread two to
  • three strips of chicken on each skewer end with another piece of
  • onion. Grill, uncovered, over medium-low heat, turning every 3-5
  • minutes, for 15-20 minutes or until juices run clear. Yield: 6-8

2 of 2

Peanut Chicken Satay (continued)

Directions (continued)

  • servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.