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Skewered Chicken with Peanut Sauce

 Skewered Chicken with Peanut Sauce
Sate-style chicken is always a popular choice. The golden brown chicken is accompanied with a delicious homemade peanut sauce. You'll find that these will be devoured quickly.—Nancy Stec, Upperco, Maryland
30 ServingsPrep: 30 min. + marinating Grill: 10 min


  • 3 pounds boneless skinless chicken breast halves
  • 1/2 cup orange juice
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup lime juice
  • 2 tablespoons chunky peanut butter
  • 2 garlic cloves, minced
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ancho chili pepper
  • SAUCE:
  • 3/4 cup coconut milk
  • 1/2 cup chunky peanut butter
  • 1/4 cup lemon juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon brown sugar
  • 2 garlic cloves, minced
  • 1 teaspoon grated fresh gingerroot
  • 1 teaspoon crushed red pepper flakes
  • 1/2 cup heavy whipping cream
  • Minced fresh cilantro


  • Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide

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Skewered Chicken with Peanut Sauce (continued)

Directions (continued)

  • strips. In a small bowl, combine the orange juice, soy sauce, lime
  • juice, peanut butter, garlic, curry powder, cumin and chili pepper.
  • Pour 1 cup mixture into a large resealable plastic bag. Add the
  • chicken; seal bag and turn to coat. Refrigerate for at least 4 hours
  • or overnight. Cover and refrigerate remaining mixture.
  • Drain chicken and discard marinade. Thread chicken onto 30 metal or
  • soaked wooden skewers. Moisten a paper towel with cooking oil; using
  • long-handled tongs, lightly coat the grill rack. Grill chicken,
  • covered, over medium heat or broil 4 in. from the heat for 3-4
  • minutes on each side or until no longer pink, basting with reserved
  • juice mixture.
  • Meanwhile, in a small saucepan, combine the coconut milk, peanut
  • butter, lemon juice, soy sauce, brown sugar, garlic, ginger and
  • pepper flakes. Cook and stir over medium heat until smooth. Cool
  • slightly. Transfer to a food processor; add cream. Cover and process
  • until smooth. Sprinkle chicken with cilantro. Serve chicken warm
  • with sauce.
  • Yield: 2-1/2 dozen.
Nutritional Facts: 1 skewer with 1 tablespoon sauce equals 110 calories, 6 g fat (3 g saturated fat), 30 mg cholesterol, 196 mg sodium, 3 g carbohydrate, 1 g fiber, 11 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.