Chicken Satay with Peanut Sauce

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I used this recipe just for the peanut sauce, but made many modifications since I didn't have everything it required. I tossed the sauce in with a mixture of angel hair and penne pasta, bean sprouts, shrimp, and bok choy to make a thai-inspired pasta dinner.

Instead of 1/4 c low sodium soy sauce, I used 1/8 c.
Instead of the chili paste, I used about 5 dashes of chili powder and 2 tbsp of a hot sauce I got from my trip to Costa Rica (but I would guess any hot sauce would do the trick
Instead of lime juice, I used the equivalent of 1 medium lemon's worth of lemon juice.

I mixed everything by hand with a whisk instead of using a food processor or blender and had no trouble.

My dad asked me to write down my modified recipe, so I guess it was a hit!

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Wow. I have not eaten the chicken yet-I think it will be good; the way it smells from marinating I could eat it now! However, the sauce needed severe modifications. I added everything as the recipe directed and the soy sauce and the peanut butter both had an overwhelming flavor-that didn't taste good combined. I added a few sprinkles of Red pepper flakes, a little bit of sesame oil, but what made the most difference is when I added 13 oz of coconut milk. This helped to settle down the strong taste of soy sauce and help to thin out the think pb consistency. I would not use this peanut satay recipe again however thankfully to the modifications, it turned out alright. Hopefully my guests will enjoy it! :

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The chicken was bland and the peanut sauce was awful. We couldn't bear to eat the leftovers, on top of that it was murder getting the gross peanut sauce off our dishes!

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So the marinade was good. Added turmeric like the other's suggested, but the dipping sauce was a catastrophe. Don't use this recipe for the dipping sauce; its just "nasty peanut butter" no matter how fancy a brand you use. Instead, try this one from Better Homes and Gardens:


ingredients
1/2 cup creamy peanut butter
1/4 cup rice vinegar
1/4 cup soy sauce
1/4 cup unsweetened coconut milk
2 teaspoons minced garlic
1 teaspoon toasted sesame oil
1/4 teaspoon crushed red pepper
1/4 cup thinly sliced green onions (2
Chopped peanuts (optional
directions
1. In a bowl stir together peanut butter, vinegar, soy sauce, coconut milk, garlic, sesame oil, and crushed red pepper. Stir in green onion.

2. To use, brush meat or poultry with sauce during the last 5 minutes of grilling. Heat remaining sauce until bubbly, stirring occasionally, and pass warmed sauce with meat or poultry. If desired, garnish sauce with a few chopped peanuts. Makes about 1 cup.

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This recipe was not great as written. The peanut dipping sauce was good only after I made some significant modifications...one lime instead of two, plus I added coconut milk instead of the water to give it some depth. I used a really good quality natural peanut butter which gave the sauce a better flavor and consistency. Without these changes the sauce was bland and tasted like runny lime peanut butter. With the changes it was quite good.

We found the marinade for the chicken made it too soft and soggy, and gave it a bitter aftertaste - NOT good at all. Weber has an outstanding marinade for chicken satay that goes great with the peanut dipping sauce. Take the time to check it out - very tasty.

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Had as an appetizer-BBQed. For my tastebuds I need more heat...red pepper flakes or a serrano...next time.

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The results were very disappointing. I first had to adjust the peanut sauce recipe. I had to reduce to one lime, add more water than 1/2 cup and about a tablespoon more of soy sauce. The chicken was very plain, so when making the marinade, I recommend salt and pepper.

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This recipe is to die for!! Typical of what I would expect from Tyler - over the top! I made sobe noodles with some scalions and pea pods(sp? and drizzled the peanut sauce over it and topped it with a couple of skewers and some crushed peanuts....yes, that is not in the recipe, but just an extra touch to make it a meal!

Of course everyone has different tastes and things they like to stand out in a recipe for the "top" flavor. I disagree with some of the reviews - the peanut butter in a recipe is regular peanut butter unless it states "unsweetened". In this case you use regular creamy peanut butter. Chili paste and Curry paste can be used interchangeably with similar heat. I always make a recipe according to the recipe directions exactly and then make notes for the next time I make it what I would like to try next for "my taste". Just so happens this recipe is good as it is!!

Thanks Tyler for another great recipe!

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Great marinade and recipe for the chicken - I add 2 teaspoons turmeric and more garlic. The problem with the peanut sauce is its failure to specify what type of peanut butter to use: sugary Jiff type stuff, or your less sweet Adam's variety. Easy fix: if using sweet peanut butter, omit the sugar; if using unsweetened, add the sugar. As for the lime, the recipe just has it wrong. Use maybe 1 or 2 teaspoons - any more and the sauce will taste nasty. I also recommend substituting coconut milk for water.

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The marinade and chicken were all things I had on hand at my house, so it was really easy to do at the last minute. I added extra tumeric and cumin to the marinade, and the chicken was tasty on its own. There was WAY too much peanut sauce and it was kinda blah. I would definitely look for a more interesting and realistic peanut sauce, but make the chicken the same. It seemed way fancier than the effort I put forth.