Mexican Chicken Satay: How to Make the Perfect Appetizer

My Mexican chicken satay with red slaw is the perfect appetizer if you are looking for something fun and different to serve at your next gathering. It’s easy to make and it’s super satisfying. Everyone will love the spicy, citrusy chicken and the smoky yet surprisingly creamy dipping sauce. And the dressing for the simple slaw is quick and easy but definitely slays and makes the perfect bed for your Mexican chicken satay.

The surprising mix of flavors is what really makes this recipe pop. You got your citrus, barbecue sauce, soy sauce, and peanut butter which sounds weird but is really good, dare I say addictive. It will certainly keep you coming back for more. This combination of flavors and the fact that this is essentially finger food, makes my Mexican chicken satay the perfect recipe to ring in Autumn and the start of school, football season, the conclusion of summer, or whatever you choose to celebrate with loved ones.

So, enjoy this during your next gathering. You and your guests will be glad you did!

Serves 4 but the recipe is easily tripled, quadrupled, or quintupled!

Tools:

Some sort of grill; indoor, grill pan, or your backyard BBQ!

Suggested Wine Pairing:

A sauvignon blanc would be good but a cold beer would probably be even better.

Ingredients:

For the Mexican Chicken Satay:

12 chicken breast tenderloins

Juice of 1 orange

Juice of 1 lime

2 tablespoons of olive oil

2 tablespoons of chili powder

3 cloves of garlic, chopped

2 green chilis, chopped

12 bamboo skewers, soaked

Chopped peanuts and scallions for the pretty

For the Red Slaw:

1/2 head of red cabbage (or about 2 cups), shredded

1 small red onion, finely sliced

Juice of 1/2 of an orange

2 tablespoons of rice vinegar

2 tablespoons of sesame oil

For the Peanut Barbecue Sauce:

2 tablespoons ginger, minced

1 cup of barbecue sauce, store bought or homemade

2 tablespoons of soy sauce

1/2 cup of creamy peanut butter

Instructions:

1. Begin by marinating your chicken in orange juice, lime juice, olive oil, chili powder, and garlic. Add salt and pepper to taste.
2. While the chicken is marinating, make the slaw by combining the cabbage and onion. Top with orange, rice vinegar, sesame oil, and salt and pepper to taste. Toss to combine and let sit at room temperature.
3. To make the peanut barbecue sauce, combine all ingredients and whisk to combine. The sauce should be on the thicker side, but add water as needed to thin it out.
4. Preheat your grill to medium-high heat. Skewer the chicken tenders and grill for 4 minutes each side.
5. To serve, add the red slaw to a serving platter and place the Mexican chicken satay skewers over the top. Drizzle with the peanut barbecue and top with chopped peanuts and scallions. Serve this with rice for a quick weeknight meal if desired.