Ingredients
Chicken Satay
- 2 tablespoons soy sauce
- 2 tablespoons smooth peanut butter
- 1⁄4 teaspoon pepper
- 1 lb. boneless skinless chicken thighs, cut into 1-inch cubes
- 8 skewers (6-inch)
- 2 tablespoons rice wine vinegar
- 1 tablespoon canola oil
- 1 tablespoon sesame oil
- 1 tablespoon chili paste
- 1 tablespoon minced fresh ginger
- 1 teaspoon brown sugar
- 2 cloves garlic, minced
- 1⁄4 teaspoon salt
Blueberry Ginger Sauce
- 1 cup frozen blueberries
- 1⁄4 cup brown sugar
- 2 tablespoons soy sauce
- 2 green onions, sliced
- 1 tablespoon minced fresh ginger
- 2 tablespoons lime juice
- 1 tablespoon cornstarch
Instructions
Chicken Satay
- In a large bowl, whisk together soy sauce, peanut butter, vinegar, canola oil, sesame oil, chili paste, ginger, brown sugar, garlic, salt and pepper; toss with chicken.
- Cover and refrigerate for at least 30 minutes or up to 4 hours. Thread marinated chicken cubes on metal or soaked bamboo skewers.
- Preheat grill to medium heat; grease grate well. Grill chicken skewers for 4 to 5 minutes per side or until chicken is cooked through.
Blueberry Ginger Sauce
- Meanwhile, in a saucepan set over medium-high heat, combine blueberries, brown sugar, soy sauce, green onions and ginger; bring to boil.
- Whisk together lime juice, 1 tablespoon of water and cornstarch until smooth; whisk into blueberry mixture. Cook for 1 to 2 minutes or until thickened.
- Serve satay with sauce for dipping.
Variations
- Substitute pork tenderloin for chicken if desired.
About This Recipe
Ready to take a dip? Grilled Chicken Satay with Blueberry Ginger Sauce features everything you love about satay – with a fresh sauce you can’t resist. Blueberries and brown sugar bring just the right sweet-tart touch to soy sauce, lime juice and tangy ginger. It pairs perfectly with chicken (or pork) and adds a boost of blue to any gathering, whether you’re enjoying with a cold beverage on a hot day or staying cozy on a cool night.