Shotglass Satay with Spicy Peanut Sauce

Why You’ll Love This Recipe

I like this recipe because it’s full of bold flavors but still simple to prepare. The marinade infuses the chicken with a balance of tangy, sweet, and spicy notes, while the peanut sauce adds richness and heat. I also enjoy how this dish works as both an appetizer and a conversation starter since the presentation is unique.

Ingredients

For the Chicken:
1/4 cup fresh lime juice
2 tablespoons agave nectar
1 tablespoon low-sodium soy sauce
1 tablespoon minced fresh ginger
1/2 teaspoon red pepper flakes
4 garlic cloves, minced
1LB Boneless Free Range Chicken Tenders Large Strips
vegetable oil for grilling
1/4 cup cilantro leaves
sliced Habanero peppers
wooden skewers

For the Peanut Sauce:
3 tablespoons smooth peanut butter, reduced fat preferred
1/4 cup light coconut milk
2 teaspoons fish sauce
1 teaspoons red pepper flakes
1 teaspoon crushed garlic
1 tablespoon fresh lime juice
1 tablespoon agave nectar

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I begin by whisking together lime juice, agave nectar, soy sauce, ginger, red pepper flakes, and garlic in a bowl.
2. I add the chicken strips, making sure they are well-coated, and let them marinate for at least 30 minutes.
3. While the chicken marinates, I prepare the peanut sauce by mixing peanut butter, coconut milk, fish sauce, red pepper flakes, garlic, lime juice, and agave nectar until smooth.
4. I thread the marinated chicken onto wooden skewers.
5. I heat a lightly oiled grill pan over medium-high heat and cook the chicken for 3–4 minutes per side, until fully cooked and slightly charred.
6. I pour some peanut sauce into individual shot glasses.
7. I place one chicken skewer into each glass and garnish with cilantro leaves and a slice of habanero pepper for presentation.

Servings and Timing

This recipe makes about 6–8 servings, depending on the size of the chicken tenders. It usually takes me 15 minutes to prep, 30 minutes for marinating, and about 10 minutes to cook, so I can have it ready in under an hour.

Variations

Sometimes I use almond butter instead of peanut butter for a different flavor. If I want it less spicy, I reduce the red pepper flakes or skip the habanero garnish. For a vegetarian version, I replace the chicken with grilled tofu or vegetable skewers.

Storage/Reheating

I store leftover chicken and peanut sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat the chicken, I use a skillet or oven until warmed through. I like to whisk a splash of coconut milk into the peanut sauce before serving again to keep it smooth.

FAQs

Can I use chicken breast instead of tenders?

Yes, I slice chicken breast into strips, and it works just as well.

How long should I marinate the chicken?

I usually marinate for at least 30 minutes, but up to 2 hours for stronger flavor.

Can I bake the chicken instead of grilling?

Yes, I bake at 400°F for about 15–18 minutes, flipping halfway through.

What if I don’t have shot glasses?

I sometimes serve the skewers on a platter with the sauce in a dipping bowl.

Can I make the peanut sauce ahead of time?

Yes, I prepare it up to 2 days in advance and store it in the fridge.

How spicy is this recipe?

It has a medium heat level, but I adjust by adding more or less red pepper flakes.

Can I use honey instead of agave nectar?

Yes, honey works perfectly as a substitute.

How do I prevent the wooden skewers from burning?

I soak them in water for at least 20 minutes before grilling.

Can I freeze the marinated chicken?

Yes, I freeze it raw in the marinade and thaw it before cooking.

What can I serve alongside this dish?

I like serving it with cucumber slices, jasmine rice, or a light salad.

Conclusion

Shotglass satay with spicy peanut sauce is one of my favorite appetizers because it combines bold flavor with a fun presentation. I love how it’s simple enough to prepare quickly but impressive enough to serve at a dinner party. Every bite is a delicious mix of sweet, tangy, and spicy, making it a crowd-pleaser every time.

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