Chicken Satay

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I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food -

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These grilled chicken strips on sticks paired with a tangy peanut sauce make an easy, fun appetizer. The marinade takes only a few minutes to prepare by adding all of the ingredients to a Magic Bullet cup and blending them together to make a nice, even marinade for the chicken strips. By the time you are finished with the peanut sauce and your indoor grill is preheated, the chicken strips are nice and flavorful and ready to be grilled! You can heat the peanut sauce in a saucepan if you prefer it hot, but it also tastes good at room temperature and the chicken strips will already be very hot off the grill!


Chicken Satay



  • 1 lb boneless, skinless chicken breasts, cut into strips
  • 1 Tbsp brown sugar
  • 2 1/2 Tbsp low-sodium soy sauce
  • 1 1/2 tsp ground ginger
  • 1 tsp grated lime rind
  • 2 garlic cloves, minced
  • 1/4 tsp crushed red pepper

Peanut Sauce

  • 1 Tbsp light brown sugar
  • 1 1/2 Tbsp low-sodium soy sauce
  • 1 Tbsp fresh lime juice
  • 1/4 cup chunky peanut butter
  • 1 garlic clove, minced
  • 1/4 tsp crushed red pepper


  1. Add all marinade ingredients to a Magic Bullet cup and blend until evenly mixed.
  2. Pour over the chicken strips in a shallow bowl, and refrigerate for 30 minutes.
  3. Combine the peanut sauce ingredients in a small bowl and set aside.
  4. Preheat an indoor grill.
  5. In the meantime, prepare the strips by piercing them with wooden skewers.
  6. Grill the chicken strips about 5 minutes (or 2-3 minutes on each side) and serve hot with the peanut sauce.

Serves 4