Grilled Chicken Satay with Honey Peanut Sauce

For Chicken Satay Skewers:
Boneless, skinless chicken breast,cut into long strips (about 1 oz. each) 1 1/2 lbs.
Skewers,soaked in water if wooden 24
For Marinade:
Olive oil 2 T
Borneo acacia raw active honey 2 T
Reduced sodium soy sauce 2 T
Salt 1 tsp.
Pepper 1 tsp.
For Honey Peanut Sauce:
Crunchy peanut butter 1/2 cup
Water 1/3 Cup
Borneo Acacia Honey 1/2 cup
Soy sauce 1/3 cup
Rice wine vinegar 1/3 cup
Sesame oil 2 tsp.
Garlic,minced 2 cloves
Red pepper flakes 2 tsp.
Red chili sauce fresh limes for serving 2 T


  1. Mix the olive oil, soy sauce, honey and salt and pepper in a medium bowl. Cut the chicken into strips and toss in the marinade. Refrigerate for at least 30 minutes or up to 2 hours.
  2. Whisk together all the ingredients for the Honey Peanut Sauce and set aside at room temperature to let the flavors meld.
  3. Preheat the grill to medium-high and thread the chicken strips onto the skewers
  4. Grill the chicken satay skewers for 3-4 minutes per side or until cooked through.
  5. Remove from heat and serve warm or room temp along with Honey Peanut Sauce and fresh limes.
TIP* You can cut the chicken and prepare that marinade and sauce up to 2 days ahead for party prep.

Source: National Honey Board