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My apologies for not having a good picture of the peanut sauce. It did not look as appetizing as it actually was. I had a bit of a problem with the presentation and I didn't make it look all that appetizing....but it was...oh, yes, you better believe it was damn good! But I like peanut sauces... oh, hell, fine, I like sauces of all kind, but still, I do like peanut sauces...so I might be a bit bias!
There is a Thai restaurant out here called the Pink Pepper. They used to serve (I say used to because I haven't actually been there in years, they may not serve it anymore, or it might not be as good as I claim it to be) a Chicken Saté with Peanut Sauce that was out of this world good. It also came with a side of a cucumber salad, which, one of these days, I will try to duplicate also. It was cucumber in a sweet rice wine vinegar...or something along those lines. Anyway, the chicken saté (or satay) was fantastic! I have been wanting to make a version of it for a while now and finally stumbled across a recipe that was simple to recreate. Not only was this simple, but it used things that I already had in pantry...no need to run out to the store to pick up something extra!
Traditionally, in this dish, the chicken is cut into strips, flattened a bit, and then threaded on to skewers. I simplified the dish by just using two large chicken breasts and cutting them in half. Believe me, it does nothing to alter the flavors...see, sometimes it's ok not to stick with traditions!
Grilled Chicken Saté with Peanut Sauce
Adapted from Cooking Light - Serves 2 -
1 Tablespoon chili paste with garlic (Sambal Oelek)
2 teaspoons low sodium soy sauce
1 teaspoon fish sauce
1 Tablespoon creamy peanut butter
1 teaspoon lime juice
2 large boneless, skinless chicken breasts - cut in half
For the Peanut Sauce-
1/4 cup creamy peanut butter
3 Tablespoons water
1 1/2 Tablespoons lime juice
1 1/2 teaspoons low sodium soy sauce
1 teaspoons brown sugar
1/2 teaspoon paprika (I used Hungarian Sweet Paprika)
1 teaspoon (or more if you want it hotter) Sriracha
In a bowl, combine the chili paste, soy, fish sauce, peanut butter, and lime juice. Place the chicken in a Ziploc bag and pour the marinade over it. Seal the bag and marinate in refrigerator for at least 30 minutes. Remove chicken from bag and discard marinade.
Meanwhile, in a small bowl, combine all the ingredients for the peanut sauce until smooth. Set aside.
Preheat your grill to medium. (if you are baking, preheat oven to 400 degrees, bake chicken for 12-18 minutes, or until chicken is no longer pink) Coat the grill grates with oil. Place the chicken directly over the fire and grill for 5-8 minutes per side or until chicken is cooked through and no longer pink. Remove from grill and allow to sit for 3 minutes. Serve with peanut sauce and enjoy!