Chicken Satay with Zesty Peanut Butter Dip

Chicken Satay with Zesty Peanut Butter Dip

Ripping the flesh from the bone.  Sucking that last bit of meat off.  Licking the sticky sauce residue from your fingers.

As much as we love pairing wings with football, come Sunday, with numerous other dips, spreads, sweets, drinks, and treats to make – who has time to fry and prep those little guys?

Satisfy your crowd’s “foul” lust with these delicious skewers, and zesty accompanying dip.  Bonus – almost no prep time, and minimal cook time.

Broiling these tenders is one seriously quick and easy way to prepare a tasty appetizer.  If you’re not sure the strength of your broiler – start on low 5 minutes each side, and then if chicken is still pink on the inside, amp it up to high.

I’m not one for gimmicks when it comes to groceries, but the new Jif Whips… a-mazing!  In a sick state I was subjected to more TV than I’m used to and was drawn into one of these silly commercials for the new product.  I love it.  Spreadable, dipable, delicious – they have a regular, peanut butter/chocolate, and peanut butter/chocolate mint.  I am in no way being paid to endorse this product, so take my word, and try it!

Dip prep is easy if you lay out all your ingredients and pull out your trusty Microplane for the ginger and orange zesting.

I like my dip with a bit of a bite – so I added rice wine vinegar, but the mustard might be enough for you, so taste test before you add.

A pound of chicken is my suggestion for this recipe, but the dip will get your further than a pound if you want to increase the chicken for serving a crowd.

Don’t be afraid to step away from the wings friends – you won’t be disappointed.  And you’ll need less napkins!

Chicken Satay with Zesty Peanut DippChicken Satay with Zesty Peanut Butter Dip


1 pound chicken tenders

2 tablespoons soy sauce

1/2 cup peanut butter

1/3 cup honey Dijon mustard

1/4 cup vegetable or chicken broth

1 tablespoon honey

1 tablespoon hot sauce

1 tablespoon rice wine vinegar

1 tablespoon fresh orange peel, grated

1 tablespoon fresh ginger, grated

2 garlic cloves, minced


Place chicken in a shallow pan and drizzle with soy sauce.  Let marinated for 10 minutes, turning chicken once.

Thread 1 chicken tender on a metal or bamboo skewer.  Repeat with remaining tenders.  Arrange skewers on a broiler pan.  Broil on high, 4 inches from heat, 3 to 5 minutes per side, or until chicken is no longer pink in center.

Combine peanut butter, mustard, broth, honey, hot sauce, rice wine vinegar, orange peel, ginger and cloves in a large bowl.  Whisk to combine.  Cover and refrigerate until serving.

Arrange chicken on serving platter and serve with spicy satay dip.

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