Thai Chicken Skewers with Peanut Sauce

I’ve relied on this phenomenal recipe for many years. It’s too, too good! One reason why it’s such a great recipe is that it can be made ahead and frozen, uncooked. The perfect party dish, it serves a crowd. Finger-lickin’ food like this puts everyone at ease because it’s so scrumptious! These chicken skewers are excellent hot or cold. Leave a few bowls of peanut sauce in strategic places! 

This recipe requires extra time 

for marination

Thai Chicken Skewers with Peanut Sauce:

30 or more 6-in. (15.24 cm) “appetizer-size” wooden skewers

2 c. (500 mL) soy sauce

¾ c. (180 mL) canola or corn oil  

¾ c. (180 mL) lemon juice  

¾ c. (180 mL) liquid honey   

1/3 c. (80 mL) finely chopped garlic

3 tbsp. (45 mL) ground ginger

¼ c. (60 mL) red pepper flakes

4 or 5 whole chicken breasts, boneless, skinless

Soak skewers in water 15-to-20 min. Combine all ingredients except chicken, stirring well. Divide equally and pour into two large jars with lids. Slice chicken breasts into ¾-in. (1.9 cm) strips and thread on skewers. Dip into marinade in jars. As you add more skewers, the level of marinade will rise to cover chicken. 

If the level doesn’t reach the top of the chicken when jar is full, push exposed chicken further down the skewer until it rests in the marinade. Tops of skewers should not be submerged in marinade. Uncooked skewers may be frozen in marinade for later use, or left in the fridge for 12 hr. or overnight.

With rack at highest place in oven, turn oven to “broil.” Grease broiler pan lightly, laying skewers on it. Slide under broiler 3-to-5 min. on each side, turning once. Serve with Peanut Sauce on the side.

Peanut Sauce:

1 c. + 2 tbsp. (280 mL) smooth, homogenized (i.e., well stirred) peanut butter

⅓ c. (80 mL) liquid honey

⅓ c. (80 mL) soy sauce

⅓ c. (80 mL) water

¼ tsp. (60 mL) Tabasco sauce

Soak bamboo skewers 15 min. in cold water. Cut 2 lb. (908 g) boneless, skinless chicken breasts into 1 x 4-in. (2.54 x 35.5 cm) strips. Combine marinade ingredients in large, lidded jar.  Thread chicken strips on skewers, leaving enough room at one end to hold skewer for “finger-holding.” Dip skewered chicken into marinade 8-to-10 hr., leaving “finger-holding” ends clean. 

Combine Peanut Sauce ingredients in blender. Place satays on oiled broiler tray. Broil 3-to-4 min., turning over once. Serve with Peanut Sauce (see Note). Makes 30 satays.

Note: Don’t provide a communal dipping bowl. Experience has taught me that everyone double dips - and that’s unsanitary! Instead, drizzle Peanut Sauce over satays, or put sauce on the side of your plate.

Further Note: Be sure to try my recipe for Thai Chicken Skewers with Soy-Honey Sauce, too!

Add chicken skewers to marinade ...

... until marinade level rises and jar is full.