Food on a stick is always popular with kids. The fragrant ginger in the marinade gives the chicken a fresh spring vibe. Those with peanut allergies can skip the sauce. Dip in mustard instead. Don’t worry about the skewers if you do not have any on hand the chicken can be grilled flat in a pinch.
Ingredients
For the Chicken Satay
- Marinated Chicken
- Wooden skewers, soaked in cold water for 10 minutes
For the Peanut Noodles
- 2 pinches kosher salt for pasta water
- 8 ounces whole wheat spaghetti
- ½ lime, juiced
- 2 garlic cloves, minced or pressed
- 2 Tablespoons honey
- ¼ cup creamy peanut butter
- 2/3 cup hot water
- 2 Tablespoons reduced-sodium soy sauce
For the Cucumber Salad
- 1 medium cucumber, thinly sliced
- 1 teaspoon white wine vinegar
- 1 Tablespoon honey
- Slight pinch of cayenne pepper
How to Make It
- Preheat an outdoor grill to medium-high.
- Skewer the marinated chicken on the soaked skewers; discard the marinade. Grill the chicken for about 3 to 4 minutes per side, until it’s no longer pink in the middle.
- Serve the chicken warm, with the peanut noodles. For the Peanut Noodles
- Fill a large pot with water, add 2 generous pinches of salt, and bring to a boil. Add the pasta and cook until al dente, 8 to 10 minutes.
- Combine the lime juice, garlic, honey, peanut butter, hot water, and soy sauce in a small saucepan and bring to a simmer over low heat. Simmer for 3 to 5 minutes, stirring occasionally.
- Drain the pasta and toss with half of the peanut sauce. Serve remaining sauce with satay. For the Cucumber Salad
- In a small bowl, toss the cucumber slices with the white wine vinegar, honey, and cayenne pepper.
