A recipe for delicious, juicy barbequed Chicken Satay with a flavourful, nut-free, SunButter Satay sauce.
Disclosure: This post is sponsored by SunButter. All images and opinions expressed are solely my own. Thank you for supporting brands that help make Sift & Simmer possible!
Finally coming into warm summer weather, which means grilling time.
One of my favourite things to grill in the summer is Chicken Satay.
If you've never had satay, it's basically chicken that's skewered, grilled to perfection and traditionally served with a peanut dipping sauce.
Chicken satay is all about the dipping sauce. Without it, it would be grilled chicken on a stick.
I've taken the peanut sauce and used my favourite SunButter to make it nut-free, yet have that similar taste that you would get traditionally. So if you're allergic to peanuts, you can still enjoy this quintessential Asian street food.
Creamy, savoury, and perfect for dipping those skewers, this SunButter Satay Sauce also goes well on plain white rice, or as a sauce with other meats.
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What's your favourite thing to grill in the summer? Let me know in the comments below and if you try this recipe, tag me on Instagram @siftandsimmer 🙂
Chicken Satay with SunButter Satay Sauce
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 1 shallot
- 1 inch fresh galangal blue ginger
- 2 fingers of fresh turmeric or use 1 T dried turmeric
- 1 stalk lemongrass bruised (with the back of a knife)
- 1 tablespoon toasted cumin seeds
- 3 tablespoon water
- 1 lb chicken breast pounded and sliced into long strips
- 1 tablespoon light soy sauce
- 2 tablespoon brown sugar
- ¼ teaspoon baking soda
- 2 tablespoon avocado oil
- ½ teaspoon salt
- 1 large shallot
- 3 cloves garlic
- 1 stalk lemongrass
- 8 red chilies can reduce if you don't like it spicy
- 3-4 slices galangal blue ginger
- ¼ C Creamy SunButter
- 3 tablespoon brown sugar
- 1 tablespoon tamarind paste
- 1 teaspoon salt
- 1 C water
Prepare the chicken:
- In a food processor or high-powered blender, add shallot, galangal, turmeric, lemongrass, and cumin seeds. Cover with ¼ C water and blend until a smooth paste forms.
- In a large glass bowl, add the sliced chicken breast, light soy, brown sugar, baking soda, oil, and salt and mix together.
- Pour the paste over the chicken and mix thoroughly so the chicken absorbs the marinade.
- Cover and refrigerate overnight. In the meantime, soak 8-10 long bamboo skewers in a shallow dish filled with water.
- The next day, remove the chicken from the fridge. Carefully thread the chicken onto the skewers.
- Preheat your BBQ.
- Grill chicken satays for 10-12 minutes on both sides. Serve with SunButter Satay Sauce.
Make the sauce:
- Combine all the ingredients together in a food processor or high-powered blender until it reaches a thick, smooth paste.
- Transfer the paste to a small saucepan and heat over medium heat. Add in 1 C of coconut milk and bring to a simmer. If it's too thick, add a little more water to your desired consistency. Serve warm with chicken satay.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.