Chicken Satay with Peanut Butter Dipping Sauce


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This is a deliciously different appetizer or side dish that guests will love! Served on small skewers and seasoned dipped in the nutty sauce, it's a guaranteed "no leftovers" appetizer.

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  • Chicken Marinade:
  • 2 Tbs. creamy peanut butter
  • 1/2 C. Italian salad dressing
  • 1 lb. skinless, boneless chicken breast, cut into 1/2x4-inch strips
  • 10-12 wooden skewers (soak in warm water for 30 minutes prior to use)
  • Dipping Sauce:
  • 1/2 C. creamy peanut butter
  • 6 Tbs. water
  • 1/2 C. parsley or cilantro leaves, chopped
  • 3 Tbs. fresh lime juice
  • 2 Tbs. reduced-sodium soy sauce
  • 1 Tbs. honey
  • 1 tsp. sesame oil
  • Pinch cayenne powder

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In a medium-sized bowl, whisk together the peanut butter and salad dressing until smooth. Place chicken strips in mixture. Marinate in covered bowl 3 hours or overnight in refrigerator. Heat broiler on high. Remove chicken from refrigerator. Thread 2 chicken strips onto a skewer. Arrange skewers on a metal grill rack positioned over a foil-lined baking pan. Broil skewers 6 minutes; turn skewers over. Broil another 4-6 minutes or until juices run clear and chicken is thoroughly cooked. (To grill, place skewered chicken on a hot grill for 8 minutes, or until juices run clear.) Serve chicken skewers with dipping sauce, if desired.

To prepare the dipping sauce, place all ingredients in a blender; blend on medium-high until smooth. 

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