Chicken Satay with Peanut Apricot Sauce

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.

Chicken Satay with Peanut Apricot Sauce
Chicken Satay
  • 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
Apricot Peanut Sauce
  • 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
  1. Mix all satay ingredients through hot pepper sauce in large bowl. Add chicken pieces and stir to coat. Refrigerate 2 hours or overnight.
  2. Submerge skewers in water and soak for 30 minutes or longer. Longer is better!
  3. Preheat grill to high.
  4. Weave 3-4 chicken pieces onto ends of each skewer. Grill, turning once, about 4 minutes per side.
  5. 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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