CHICKEN SATAY SKEWERS WITH THAI PEANUT SAUCE
⅓ cup smooth peanut butter
¼ cup Kikkoman rice wine vinegar
¼ cup Kikkoman soy sauce
1 tablespoon sriracha sauce
2 tablespoon brown sugar
1 tablespoon honey
1 tablespoon chopped garlic
3 tablespoon orange juice
1 teaspoon sesame oil
1 ½-2 pounds chicken tenders
1 tablespoon sesame seeds
2 scallions, chopped
Whisk all of the marinade ingredients together in a medium bowl until smooth. Add the chicken tenders and toss to fully coat. Let marinade for at least 3 hours or overnight. At the same time submerge your wooden skewers in water (a 9” x 13” baking dish works well for this) and let soak until ready to cook.
Bring the marinated chicken to room temperature 30 minutes before cooking. Thread one skewer through each tender lengthwise and place on a plate or baking sheet (just to transfer easily to the grill). Reserve any excess marinade for sauce.
Set grill to medium high and let it reach about 450 degrees before adding the chicken skewers. Cook the chicken about 2-3 minutes on the first side and then flip each and cook another 2-3 minutes until just cooked through on the other side. This will vary slightly depending on the size of the tenders, but does not take long.
Place any remaining marinade in a small sauce pan and bring to a low boil. Cook for 5 minutes stirring constantly to cook off the raw chicken juices and reduce the sauce. Brush the chicken skewers on both sides with the sauce and garnish with sesame seeds and scallions.
Great as an appetizer or full meal over rice. This marinade can also be used for full boneless breasts or chicken thighs as well!