I apologize for being completely m.i.a. this past week. My husband was out of town all week and so some of my kids and I made a road trip to my sisters house. She lives in a darling small town and all of the cousins LOVE being on their farm–chasing chickens, playing with her dog, riding four wheelers, playing baseball, feeding horses, etc. It really is such a quaint and quiet life. Sitting on their back porch watching the kids play, looking at the beautiful blue sky and feeling the warm sun on your face sure makes you grateful for all of your blessings. We had a great time, and of course some of our favorite aspects of the week was all of the delicious food we ate. We made batches of homemade bread, cookies, had a great bbq, ate lots of treats, but the BEST recipe we ate was these amazing Chicken Satay Skewers–oh baby, they were good!!!

My sister and her husband love Thai food like I do. So…we were destined to come up with a new Thai dish we could share with each of you. I love meat on skewers. Something about it just screams summer bbq’s to me. They are fun to eat, the chicken is marinated perfectly and the meat stays juicy and slides right off the skewer and into your mouth. Not only is this marinade a MUST for upcoming summer bbq’s but the combination of the chicken with the peanut dipping sauce and the cucumber relish is award winning. I know this recipe seems slightly daunting with all of the ingredients but you can whip the sauce and marinade together pretty much with the same ingredients. Everything comes together quickly and this meal is now rivaling my other favorite Asian dish (Margarita Lime Chicken). If you are counting calories, this recipe is a great one for that too! Besides a little oil in the marinade and the peanut butter this recipe is very low in fat–love it even more!! This is a MUST try this summer. Hope you enjoy 😉

Recipe: Main Dish, Recipe: Chicken, Recipe: Asian, Thai Food, Lowfat dish, Recipe: Vegetarian, cucumber relish, chicken satay with peanut sauce,


Chicken Peanut Satay with Cucumber Relish
Chicken Marinade
  1. 6-7 boneless skinless chicken breasts, cut into long thin strips (about 1 inch thick)
  2. 1/2 cup soy sauce
  3. 1/3 cup canola oil
  4. 2 Tbls. sweet red chili sauce
  5. 2 Tbls. lime juice
  6. 1 Tbls. fish sauce
  7. 1/4 cup brown sugar
  8. 3 stalks green onions, sliced thin
  9. 3 cloves garlic, minced
  10. 1/2 cup cilantro, chopped
  11. Dash salt and pepper
  12. Dash cayenne pepper
Peanut Sauce
  1. 3/4 cup smooth peanut butter
  2. 1/2 cup hot water
  3. 2 Tbls. soy sauce
  4. 2 Tbls. lime juice
  5. 2 Tbls. Asian sweet chili sauce
  6. 1/3 cup dark brown sugar
  7. 2 cloves garlic, minced
  8. 2 Tbls. cilantro, chopped
  9. 2 tsp. fish sauce
  10. 1 Tbls. rice vinegar
  11. 2 cups rice, cooked
Cucumber Relish
  1. 3 cucumbers peeled, seeds removed and diced
  2. 1 red bell pepper, diced
  3. 1/2 red onion, diced
  4. 1 jalapeno pepper, diced
  5. 1/3 cup cilantro, chopped
  6. 1 1/2 tsp. salt
  7. 1/4 cup sugar
  8. 1/2 cup rice vinegar
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Instructions
  1. In a large bowl or Ziploc bag, combine all of the marinade ingredients together and whisk. On a cutting board, trim off any excess fat from the chicken breasts. Cut the chicken breasts into long thin strips (about 1/4-1/2 inch thick and 3-4 inches long). Not all of the pieces have to be the same length, but if they are the same width they will cook more evenly. Place the long strips of chicken into the marinade and let them be in there for 3-7 hours. When ready to grill the chicken, soak some wood skewer sticks in water for 5 minutes. Then, thread the chicken pieces onto each skewer stick, leaving only an inch or so on the bottom of each skewer. Grill chicken on a hot grill on both sides until cooked through (don't over cook or they will dry out). Before you grill the chicken prepare the peanut sauce and cucumber relish (below).
  2. Peanut Sauce: In a microwaveable bowl, pour the peanut butter and water into the dish. Microwave for 1-2 minutes, or until the peanut butter is softened. Add the remaining ingredients and stir until combined. Set aside until chicken is cooked.
  3. Cook the rice in a rice cooker and set aside when cooked.
  4. Peel the cucumbers and then with a spoon scrape out the cucumber seeds. Cut the cucumbers into small diced pieces and place in a serving bowl. Dice the peppers, onion, and cilantro and place in the bowl with the cucumbers. Add the salt, sugar, and rice vinegar and stir. Keep the relish in the fridge until ready to serve. Serve the grilled chicken skewers with the peanut sauce and cucumber relish over rice.
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Recipe: Main Dish, Recipe: Chicken, Recipe: Asian, Thai Food, Lowfat dish, Recipe: Vegetarian, cucumber relish, chicken satay with peanut sauce,



*This meal was SO delicious if I were a vegetarian I could just eat a place of the rice, relish and peanut sauce. It was fabulous plain!!