I learned a lot making this recipe for Chicken Satay with Peanut Apricot Sauce.
First, dry skewers tend to burst into flames. Thankfully I’d soaked mine – though not nearly long enough. The ones that survived are pictured here.
Second, if you’re missing an ingredient or two for the marinade or sauce – just raid the cupboards and fridge and improvise. We’re in a rental cabin 20 miles from town at the moment, so I just made up a sauce with what I had.
Third, any leftovers are wonderful! The next night, I pulled the chicken off the skewers, gently reheated in the sauce, then served over some quinoa, with a green veggie on the side.
All that said, these are super easy, and you can make them earlier in the day and refrigerate. Just bring to room temperature before serving.
- ½ cup soy sauce
- ½ cup fresh lime juice
- 1 Tbs brown sugar
- 2 Tbs curry powder
- 2 cloves garlic
- 1 tsp hot pepper sauce {such as Cholula or Tabasco}
- 6 boneless, skinless chicken breasts, cut into 1" cubes
- skewers
- ½ cup peanut butter
- 2 Tbs soy sauce
- 2 Tbs fresh lime juice
- 2 Tbs apricot preserves
- 1 clove garlic, chopped
- ½ tsp crushed red pepper
- Mix all satay ingredients through hot pepper sauce in large bowl. Add chicken pieces and stir to coat. Refrigerate 2 hours or overnight.
- Submerge skewers in water and soak for 30 minutes or longer. Longer is better!
- Preheat grill to high.
- Weave 3-4 chicken pieces onto ends of each skewer. Grill, turning once, about 4 minutes per side.
- Mix sauce ingredients together and serve.

A full plate of goodies from our Birthday at the Barn party. That’s my dear friend Mim with a sampler plate, demonstrating how to properly hold a glass of Pinot Noir.
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