Mini Chicken Satay Skewers with Thai Peanut Dipping Sauce - served 4 ways
Prep Time: 35mins
Cook Time: 15mins
Total Time: 50mins
These Mini Chicken Satay Skewers come with a side of Thai peanut dipping sauce and make the perfect appetizer for any party. There are 4 fun ways to serve them ... try them all!
1lbboneless skinless chicken thighs, cut into 1-inch pieces
¼cupeach: rice wine vinegar and soy sauce, gluten-free, if needed
1largered pepper, cut into ½ inch squares
Peanut Satay Dipping Sauce
1cupdry roasted salted peanuts
2tablespoonseach: lime juice, soy sauce (gluten-free, if needed), palm or coconut sugar (can sub brown sugar)
Sea salt, to taste
Place the chicken thigh pieces, rice wine, soy sauce, ginger, and garlic in a medium-size bowl. Mix then cover with plastic wrap and place in your fridge. Let the chicken marinate for 30 minutes, or up to 4 hours.
Preheat your oven to 400 degrees. Grease a baking sheet with a little oil.
Skewer a red pepper square and a piece of chicken on a wooden skewer. Repeat until all remaining chicken has been used. Discard the marinade. Place the chicken on the baking sheet and bake for 15 minutes, or until the chicken has cooked through and is starting to brown.
1 large red pepper
While the chicken is cooking, prepare the dipping sauce. Place all the dipping sauce ingredients into a high-powered blender (like a Vitamix) and blend on high until very smooth. Taste and season with salt, if needed.
1 cup dry roasted salted peanuts, ¾ cup coconut milk, 2 tablespoons each: lime juice, soy sauce (gluten-free, if needed), palm or coconut sugar (can sub brown sugar), 2 cloves garlic
Serve the chicken satay skewers in one of the 4 ways in the blog post.