Chicken Satays Recipe
skewered & grilled Jamaican Jerk chicken breast satay per person
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Ingredients
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Marinated Chicken Satay
Peanut Dipping Sauce
Garnish & Serving
Method
Marinated Chicken Satay
- 1
Prepare and slice chicken
Trim any fat from the chicken breast. Slice the breast across the grain into strips about 1/2 inch (1.2 cm) thick and 4–5 inches long so they will thread easily onto skewers.
- 2
Make the marinade
In a medium bowl combine lime juice, soy sauce, Jamaican jerk seasoning, minced garlic, grated ginger, brown sugar, vegetable oil, sliced scallion (if using), salt and pepper. Whisk until smooth and the sugar is mostly dissolved.
- 3
Marinate chicken
Place the chicken strips in the bowl with the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. (If short on time, 15–20 minutes will still impart flavor.)
- 4
Soak skewers
If using bamboo skewers, place them in water to soak for at least 30 minutes before grilling to prevent burning.
- 5
Skewer the chicken
Thread 2–3 strips of marinated chicken onto each soaked skewer, leaving a small gap at each end for easy turning. Do not pack too tightly so heat circulates and the chicken cooks evenly.
- 6
Preheat grill or broiler
Preheat an outdoor grill or indoor grill pan to medium-high heat (about 375–425°F / 190–220°C). If broiling, position the rack about 6 inches from the heat source and preheat the broiler.
- 7
- 8
Rest
Transfer cooked satays to a clean plate and let rest 3–4 minutes before serving to allow juices to redistribute.
Peanut Dipping Sauce
- 9
While the chicken is grilling, make the sauce: whisk together peanut butter, coconut milk, lime juice, soy sauce, brown sugar (or honey), jerk seasoning and red pepper flakes in a small bowl. Add water a teaspoon at a time to reach a smooth dipping consistency (about 1 tablespoon). Taste and adjust salt, lime or sweetness as needed.
Garnish & Serve
- 10
Arrange the satays on a platter. Spoon the peanut dipping sauce into a small bowl alongside. Garnish with lime wedges and cilantro. Serve immediately while hot, squeezing lime over the satays to taste.