Grilled Chicken Satay Bowls with Spicy Peanut Sauce and Quick-Pickled Cucumber Salad

Fire up the grill and get ready for a flavor-packed journey to Southeast Asia! These grilled chicken satay skewers are marinated and glazed with a luscious peanut-chili sauce that caramelizes beautifully over the heat. Served on a bed of jasmine rice with a bright, tangy cucumber-tomato salad, every bite is a perfect balance of sweet, spicy and savory.

Best of all, this dish comes together in just 30 minutes, making it an ideal weeknight dinner or weekend cookout showstopper. The silky peanut sauce doubles as both a marinade and a drizzle, while the quick-pickled salad adds a refreshing crunch. Get ready to impress your family and friends with these bold, authentic flavors!

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Ingredients

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

8 unit Wooden SkewersView ingredient guideLike ingredientDislike ingredient

2 unit Peanut ButterView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2.75 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine jasmine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, preheat a dry grill to medium-high heat. (If using a grill pan, you’ll heat it later.) Wash and dry produce. Halve, peel and thinly slice shallot. Slice cucumber into ¼-inch-thick rounds. Halve tomatoes. Quarter lime. Roughly chop peanuts and cilantro. Place wooden skewers in a shallow dish and cover with water to soak (this helps prevent burning).
3. In a medium microwave-safe bowl, combine rice wine vinegar and ¾ tsp sugar (1½ tsp for 4 servings). Tightly cover with plastic wrap and microwave for 20-30 seconds; stir to dissolve sugar. Add shallot, cucumber, tomatoes and a drizzle of olive oil. Season with salt and pepper. Set aside, stirring occasionally, until ready to serve.
4. In a small bowl, stir together peanut butter, sweet Thai chili sauce, Sriracha, 3 tablespoons water, 1 tablespoon soy sauce, 2 teaspoons sugar and juice from half the lime (for 4 servings: 6 tablespoons water, 2 tablespoons soy sauce, 4 teaspoons sugar). Taste and season with salt if desired. Transfer 3 tablespoons of this peanut sauce to a separate small bowl and reserve for brushing chicken; set aside remaining sauce for serving.
5. Pat chicken cutlets dry with paper towels. Cut each cutlet into four equal-size strips. Season all over with salt and pepper. Thread chicken strips onto soaked skewers. (If using a grill pan, preheat over medium-high heat now.) Brush reserved peanut sauce onto chicken skewers.
6. Place chicken skewers on hot grill (or grill pan) and cook until cooked through, 2-4 minutes per side (you may need to work in batches). Tip: If chicken sticks to grill when flipping, continue cooking; it will release when nicely charred.
7. Fluff rice with a fork. Divide rice and cucumber salad between shallow bowls in separate sections. Top rice with chicken skewers; drizzle remaining peanut sauce over chicken and rice. Garnish with chopped peanuts and cilantro. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati, long-grain white rice or even brown rice. Adjust cooking time and water ratio according to the rice package instructions.

Can I make this dish ahead of time?

The peanut sauce and cucumber salad can be prepared a day in advance and stored in the refrigerator. Grill the chicken skewers just before serving for the best texture and flavor.

Is there a substitute for Sriracha?

If you don’t have Sriracha, you can use another hot sauce or red pepper flakes to taste. Adjust the amount to your preferred spice level.