- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 290 kcal
Quick summary
“These chicken breast skewers marinated in soy sauce, honey, peanut butter, ginger, and garlic are grilled over medium-high heat. A Southeast Asian recipe with spicy, toasted, and sweet notes.”
What you need to know
- The 30-minute marinade allows the peanut butter and lemon to soften and infuse the chicken breast cubes.
- The prior immersion of wooden skewers in water prevents them from burning and breaking in contact with the hot grill.
- The quick cooking of 5 to 7 minutes on each side sears the surface keeping the meat juicy without drying out.
Ingredients
Main
- 500g of chicken breast cut into cubes
- 2 tablespoons of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of peanut butter
- 1 teaspoon of grated ginger
- 1 teaspoon of minced garlic
- 1 tablespoon of lemon juice
- 1 teaspoon of red chili (optional)
Instructions
Principal
- In a bowl, mix the soy sauce, honey, peanut butter, ginger, garlic, and lemon juice.
- Add the chicken cubes to the marinade, mixing well so that all pieces are covered. Marinate for at least 30 minutes.
- If using wooden skewers, soak them in water for 30 minutes to prevent them from burning on the grill.
- Preheat the grill to medium-high temperature.
- Assemble the skewers, placing the chicken cubes with space between them.
- Brush some of the marinade on the skewers before grilling.
- Place the skewers on the grill and cook for about 5 to 7 minutes on each side, or until the chicken is cooked and lightly golden.
- Serve hot with the peanut sauce on the side.
Chef's tips
- Brush the remaining marinade on the skewers in the final minutes of grilling to create a shiny lacquered layer.
- Cut the chicken breast into regular cubes of about 3 cm to ensure simultaneous cooking on the skewer.
- Heat the grill or cast iron skillet in advance until it releases light smoke before positioning the meat.
Variations
- Shrimp Satay: use large cleaned shrimp in the marinade, grilling for only 3 minutes on each side.
- Extra spicy version: add a teaspoon of sriracha pepper or sambal oelek sauce to the preparation.
- Tofu satay: marinate extra-firm tofu cubes and grill until a golden crust forms on all four sides.
Substitutions
- Chicken breast can be replaced by boneless chicken thigh in cubes or pork loin in cubes.
- The natural peanut butter can be swapped for cashew butter or sesame paste (tahini).
- Honey can be replaced by brown sugar or cane molasses in the same proportion.
How to store
Store leftover skewers in a closed jar in the refrigerator for up to 3 days. To reheat, place the skewers in a hot skillet with a tablespoon of water and cover for 3 minutes, or use an oven at 180°C for 6 minutes.
Can it be frozen?
You can freeze the raw marinated chicken cubes assembled on skewers in airtight bags for up to 2 months. Defrost in the refrigerator for 12 hours before putting it on the grill to ensure safe and juicy internal cooking.
What to serve with
Serve steaming accompanied by spicy creamy peanut sauce, steamed jasmine rice, and refreshing slices of cucumber and red onion. Pairs perfectly with craft IPA beer or chilled pineapple juice.
Frequently asked questions
Should the peanut butter be with or without sugar?
Use creamy, sugar-free whole peanut butter, as the recipe already takes a tablespoon of honey as a sweetener.
Why should bamboo skewers be soaked in water?
The hydrated wood resists the intense heat of the embers or the grill, avoiding burning, breaking, or catching fire during preparation.
How do I prevent chicken breast from drying out on the grill?
Do not exceed the time of 5 to 7 minutes per side; cutting into medium cubes and the marinade ensure maximum juice retention.
Can I make the skewers in the oven or in the pan?
Yes, use a very hot heavy-bottomed skillet with a drizzle of oil or bake in the oven at 220°C for about 15 minutes.
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