Chicken Satay

Super Bowl Grill: Pepper Jelly Chicken Satay

Masterchef Whitney Miller gives her unique take on peanut butter, jelly … and chicken. She calls it PB&J and chicken satay … and it’s perfect for your food table during the big game.

Pepper Jelly
Pepper Jelly

While in Malaysia, Whitney was quickly introduced to the vast array of Malaysian cuisine at Hutong food court where she first sampled chicken satay.

The origins of satay come from Indonesia. Satay is served in peanut sauce, a specialty of Ponorogo, a town in East Java, Indonesia. Satay (SAH-tay), or sate, is a dish of seasoned, skewered and grilled meat, served with a sauce. Satay is universally loved across Southeast Asia, including Malaysia. Each country has their own interpretation for satay, influenced by their own unique food culture and distinct palate, as in Indonesia, satay tend to be sweeter because of the use of a sweet soy sauce, while the Thai satay is less sweet since the staple coconut milk is used.

With a jar of Braswell’s red pepper jelly on hand, Whitney marinates cubed chicken pieces in a spiced up version of a pepper jelly. Whitney says this is the perfect summertime grilling recipe, but with the Super Bowl just days way, why not go all out and try it out this weekend?

PB&J Chicken Satay

  • 1/4 cup Braswell’s red pepper jelly
    1 1/2 tsp. soy sauce
    1/8 tsp. ground coriander
    pinch ground ginger
    1 garlic clove, minced
    about 2 lbs. chicken tenderloins (about 7 pieces), cut into 1″ cubes
    Peanut Sauce
    3 Tbsp. natural creamy peanut butter
    3/4 cup canned unsweetened coconut milk (top white part only)
    2 1/2 tsp. soy sauce
    2 Tbsp. chicken broth
    1 garlic clove, minced
    1/2 tsp. finely grated yellow onion
    1 1/2 Tbsp. dark brown sugar
    1 tsp. lime juice
  1. Mix the first five ingredients together in a medium bowl. Spoon a few tablespoons of the marinade in a small bowl and set aside.
  2. Toss the cubed chicken in the marinade. Cover and refrigerate for 1 to 2 hours.
  3. Meanwhile, soak 7 long wooden skewers in water for 30 minutes.
  4. For the peanut sauce, whisk together all of the ingredients in a small bowl. Set aside. Makes about 1 1/4 cups.
  5. After the chicken has marinated, skewer the chicken cubes close together on the skewer.
  6. Heat the outside grill. If using a grill pan, heat over medium to medium-high heat. Grease the grill or grill pan. Cook the skewered chicken for 3 to 4 minutes on each side or until done. Use an instant read thermometer, like a Thermapen MK4 to check the internal temperature is at least 165 degrees.
  7. Transfer to a serving plate. Lightly brush the reserved marinade over the chicken. Serve the chicken satay with the peanut sauce.

About Whitney

Whitney Miller
Whitney Miller

Inspired by the hospitality of her 97 year-old great-grandmother and creativity of her mother, Whitney Miller’s passion for the art of cooking began at an early age. At twenty two, she won the show “Masterchef,” gaining the title of Fox Networks first Masterchef from the U.S. Whitney is the author of the cookbook “Modern Hospitality: Simple Recipes with Southern Charm,” with foreword by Gordon Ramsay, and is currently working on her second cookbook. She obtained her bachelor’s degree, with an emphasis in nutrition, from The University of Southern Mississippi. Visit her web site, 

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Lauren Cook

Eating together, and finding joy in cooking, is in our genes. It’s part of being human. I strive to keep the most basic, simple aspects of grilling and bring it to a modern setting.

Beef up the flavor! Brine, Inject, Soak!


Lauren Cook

Eating together, and finding joy in cooking, is in our genes. It’s part of being human. I strive to keep the most basic, simple aspects of grilling and bring it to a modern setting.

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