Chicken Satay with Peanut Butter BBQ Sauce

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Chicken Satay with Peanut Butter BBQ Sauce Chicken Satay with Peanut Butter BBQ Sauce


A great appetizer at parties with an exotic Indian flair.

Prep Time: 40 min
Cook Time: 8 min
Difficulty: Easy

Ingredients Add to grocery list

1 lb boneless chicken tenders
1 1/2 cup Paula Deen Peanut Butter BBQ Sauce, divided
1 tablespoon fresh lime juice
1/4 cup crunchy peanut butter
2 tablespoon fresh cilantro, chopped
12   bamboo skewers

Directions

Place chicken tenders in shallow glass dish. In a small bowl, mix 1 cup of Paula Deen Peanut Butter BBQ sauce with lime juice. Pour over the chicken and toss to coat well. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes or up to 2 hours. 

Soak the bamboo skewers for 20 minutes in cold water to prevent them from burning; drain. Prepare your grill for direct heat cooking. 

Meanwhile, in a small sauce pan combine the remaining Paula Deen Peanut Butter BBQ sauce and peanut butter. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer until the sauce thickens. Turn the heat down to low and keep the sauce warm. 

Drain the chicken; reserve the marinade. Weave 1 chicken tender accordion-style onto each skewer. Brush the chicken with the reserved marinade. Discard the remaining marinade.

Place the skewers on the grill. Grill them uncovered over medium-hot coals for 4 to 6 minutes or until chicken is no longer pink, turning halfway through grilling time. Garnish with chopped cilantro and serve with warm peanut sauce for dipping. 

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Leave a Comment

Reader Comments:

54321

where do you get the peanut butter bbq sauce

By Anonymous on May 31, 2013

54321

i substituted the chicken for Lamb and slow cooked the meat in the sauce, wonderful fun recipe

By Melanie Callender on June 15, 2012

54321

ALL YOU Recipe look vary good

By jackie cannon on November 08, 2011

54321

I love love love your food. You are the best cook ever.

By Bonnie Munoz on May 02, 2011

54321

By Anonymous on June 22, 2010

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