Grilled Peanut Chicken Satay Bowls with Jasmine Rice and Quick-Pickled Salad

Fire up the grill for these irresistible peanut chicken satay bowls! Tender chicken strips are marinated in a silky, sweet-spicy peanut sauce, then grilled to smoky perfection. Served over fragrant jasmine rice and paired with a refreshing quick-pickled cucumber and tomato salad, every bite is a balance of savory, tangy and nutty flavors.

This Southeast Asian-inspired bowl comes together quickly, making it an ideal weeknight dinner that feels special. The peanut sauce doubles as both a marinade and a drizzle, so you get maximum flavor with minimal effort. Garnish with crunchy peanuts and fresh cilantro for the perfect finish.

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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

12 ounce Chicken CutletsView 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

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

2.75 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine jasmine rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, preheat a dry grill to medium-high heat. If using a grill pan, preheat it later in step 5. Halve, peel and thinly slice the shallot. Slice cucumbers into ¼-inch rounds. Halve grape tomatoes. Quarter the lime. Roughly chop peanuts and cilantro. Place wooden skewers in a shallow dish and cover with water to soak.
3. In a medium microwave-safe bowl, combine rice wine vinegar and ¾ teaspoon sugar. Cover tightly with plastic wrap and microwave for 20-30 seconds; stir to dissolve sugar. Add sliced shallot, cucumber rounds and tomatoes. Drizzle with olive oil, season with salt and pepper and toss. Set aside, stirring occasionally.
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 the juice from half the lime. Season with salt if desired. Transfer 3 tablespoons of this peanut sauce to another small bowl and reserve for brushing the chicken. Set the remaining sauce aside for serving.
5. Pat chicken cutlets dry with paper towels. Cut each cutlet into 4 equal strips. Season with salt and pepper. Thread chicken strips onto the soaked skewers. If using a grill pan, preheat it over medium-high heat now. Brush the reserved peanut sauce onto the chicken skewers.
6. Place chicken skewers on the hot grill (or grill pan). Grill until cooked through, 2-4 minutes per side. If the chicken sticks when you try to flip, let it cook a bit longer-it will release when nicely charred. Work in batches if needed.
7. Fluff the cooked rice with a fork. Divide rice and the cucumber-tomato salad between shallow bowls. Top rice with chicken skewers. Drizzle the remaining peanut sauce over the chicken and rice. Garnish with chopped peanuts and cilantro. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute chicken with pork tenderloin, shrimp or firm tofu. Adjust cooking times accordingly.

Can I make this dish without a grill?

Absolutely. Use a grill pan on the stovetop over medium-high heat or cook the skewers under a broiler for 3-4 minutes per side.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and chicken gently and enjoy the salad cold.