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–+ servings

Cast Iron Griddle-Cooked Satay Chicken with a Peanut and Beer Sauce Recipe

Sulae @ beerandiron.com
Peanut butter, fish sauce, and chicken. This recipe is gonna be interesting! Most importantly it’s going to be delicious.
You could substitute the beer for water or broth. I would suggest...only if you don’t want the beer in your recipe...to use coconut water or coconut milk. That would really “bring it home for sure!” Me? I prefer a good IPA or Belgian when creating this recipe.
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Prep Time 30 minutes
Cook Time 20 minutes
Course Appetizer, Main Course
Cuisine Asian, Chinese, Southeast Asia
Servings 6 People
Calories 372 kcal

Equipment

  • Large, Rectangle Cast Iron Griddle
  • Meat Mallet or Tenderizing Mallet
  • Cutting Board
  • Knife
  • 8-12 Skewers (we use the wooden ones)
  • Wisk (a fork will do A-OK)
  • Medium bowl large enough to hold that 2 pounds of chicken.
  • Separate jar or storage container to store the 1/3 cup of this Marinade/Sauce.

Ingredients
  

  • 2 Pounds Chicken Breast mallet-tenderized or thighs (no need to tenderize) sliced into 1 1/2" wide strips by 3-5" long
  • 3 Tablespoons Olive Oil
  • 1/4-1/2 Cup Beer or substitute with coconut milk or coconut water
  • 1/3-1/2 Cup Smooth Peanut Butter
  • 8-12 Skewers

Marinade/Sauce Ingredients:

  • 1/4 Cup Soy Sauce
  • 1/4 Cup Brown Sugar Packed Brown Sugar
  • 1 Tablespoon Chili Paste
  • 1 1/2 Tablespoon Lime Juice
  • 1 1/2 Tablespoon Fish Sauce
  • 1 Teaspoon Dried Basil
  • 1 Teaspoon Coriander Powder
  • 1/2 Teaspoon Ground Ginger
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Turmeric Powder

Instructions
 

Preparation: 6 hours to 24 hours Before Cooking Time

  • Whisk together the Marinade/Sauce ingredients in a medium bowl large enough to hold that 2 pounds of chicken. Don't add the chicken yet.
  • Remove 1/3 cup of this Marinade/Sauce and add to a separate jar or storage container. We’ll use this later. Refrigerate this remaining marinade/sauce; this will become the base of your Peanut Sauce when we are ready to cook. And, you do not want this to mix with your raw chicken.
  • The remaining Marinade/Sauce left in the medium bowl is where we’ll focus on now. Add 3 tablespoons of olive oil to this Marinade/Sauce.
  • Add chicken to the Marinade/Sauce that you just mixed the oil in and toss to evenly coat. The chicken is not on the skewers yet so this all will fit in a covered bowl. Marinate in the refrigerator 6 hours to 24 hours.

Ready to Cook!

  • When ready to cook, soak wooden skewers in water for at least 30 minutes. I wonder what beer-soaked skewers would work like? Hummm...
  • Meanwhile, remove chicken in the medium bowl AND from the refrigerator and allow time for the chicken to reach room temperature.
  • Thread the (sliced 1 1/2" wide strips by 3-5" long) chicken onto skewers and lightly dab excess marinade off with paper towels.
  • Preheat the oven with the griddle inside to heat as well. Bring the oven up to 350°F / 177°C.
  • Bake 15-20 minutes OR until chicken is cooked through being careful not to overcook or chicken will not be as tender (internal temp of 165°F / 74°C).
  • While the chicken is cooking in the oven (you only have about 15 minutes before it’s done), Add the 1/3 cup of this Marinade/Sauce that you set aside when you prepared this recipe to a smaller saucepan and add ¼ - ½ cup of beer (depending on how thick you want the dipping sauce...yes!...we’re making a dipping sauce).
  • Bring the dipping sauce (still thin and watery) in the smaller sauce pan to a slight boil and then simmer for 1 minute.
  • Remove from heat then stir in 1/3 cup peanut butter until completely combined then add additional peanut butter if desired for a thicker/more nutty sauce or more beer 1 tablespoon at a time for a thinner sauce.
  • Taste and add additional chili sauce (if desired) for a spicier sauce...you want "sauce" or do you want "SAUCY!!"
  • Once the chicken has an internal temp of 165°F / 74°C, remove the chicken from the oven and serve hot with the Peanut Butter Sauce,

Notes

At "Ready to Cook!" step 4, you could heat the grill and get these ready to cook outside. If you grill these, you will definitely not want to skip "Ready to Cook!" step 1 where you soaked the skewers. Cook on the grill for about 5-7 minutes on one side then 5-7 minutes on the other side. Once the chicken reaches an internal temp of 165°F / 74°C, pull them from the grill and ENJOY!!
You could use your cast iron griddle on the grill when you cook this satay chicken skewers. It’s totally up to you.
Serve the satay chicken warm with the warm beer and peanut sauce as an appetizer or or with some rice/veggies for a main dinner or lunch.

Nutrition

Calories: 372kcalCarbohydrates: 15gProtein: 37gFat: 18gSaturated Fat: 3gTrans Fat: 1gCholesterol: 97mgSodium: 1139mgPotassium: 733mgFiber: 1gSugar: 11gVitamin A: 54IUVitamin C: 4mgCalcium: 34mgIron: 2mg
Keyword cast, Cast iron, chicken, iron, peanut, peanut butter, peanut butter sauce, peanut sauce, peanutbutter, Satai, Satay, Sate, Satti, Skewer, Skewered
Tried this recipe?Let us know how it was!