Chicken fingers are a perennial kid favorite, and these super satays are likewise sure to be a hit. No frying means they’re healthier, and the flavorful marinade and relish mean Mom and Dad will love them, too. Prep the chicken the night before for an even quicker meal when you walk in the door after work.
Lunchbox Note: These kebabs are great cold, making the leftovers an easy lunch option. Just remove the chicken from the skewers before packing it up. Store-bought peanut dipping sauce makes for fun pairing.
1. To make the satay, add all ingredients except chicken and lime wedges to a bowl and stir to combine. Add chicken and toss until the meat is fully coated. Cover the bowl and place in the refrigerator 1 hour or up to 24 hours to marinate.
2. Meanwhile, to make the relish, bring vinegar and honey to a boil in a small saucepan. Reduce the heat to medium-low and cook 10 minutes. Pour into a bowl, let cool, then fold in remaining ingredients. This may be done up to an hour ahead.
3. When ready to cook, preheat the broiler. Weave 1 strip of chicken onto each skewer. Place the skewers on a very lightly oiled rimmed baking sheet. Place under the broiler and cook 3 to 4 minutes on each side. Serve with the relish and lime wedges.