CategoryAppetizers, Bites/Snacks, Meat
Chicken Satay is a popular Southeast Asian dish featuring marinated chicken skewers grilled to perfection and served with a rich, creamy peanut sauce. This flavorful appetizer is perfect for gatherings and pairs beautifully with a fresh cucumber salad.
For the Chicken Marinade
¾ kg boneless, skinless chicken thighs or breasts (sliced into strips)
¼ cup coconut milk
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp brown sugar
1 tbsp lime juice
2 tsp curry powder
1 tsp ground coriander
1 tsp turmeric
½ tsp ground cumin
½ tsp salt
2 cloves garlic (minced)
1 tsp grated ginger
1 tbsp vegetable oil
Wooden skewers (soaked in water for 30 minutes)
For the Peanut Sauce
½ cup creamy peanut butter
2 tbsp soy sauce
1 tbsp brown sugar
1 tsp sriracha or chili paste (adjust for spice preference)
1 tsp grated ginger
1 clove garlic (minced)
½ cup coconut milk
1 tbsp lime juice
2 tbsp water (to adjust consistency)
For Garnish and Serving
Chopped peanuts
Fresh cilantro
Lime wedges
Cucumber slices or cucumber salad
Marinate the Chicken
1
- Prepare the Marinade:
- In a bowl, whisk together coconut milk, soy sauce, fish sauce, brown sugar, lime juice, curry powder, coriander, turmeric, cumin, salt, garlic, ginger, and vegetable oil.
- Marinate the Chicken:
- Add the chicken strips to the marinade, ensuring they are fully coated.
- Cover and refrigerate for at least 1 hour (or up to 8 hours for deeper flavor).
- Skewer the Chicken:
- Thread the marinated chicken strips onto the soaked wooden skewers.
Make the Peanut Sauce
2
- Combine Ingredients:
- In a small saucepan over medium heat, whisk together peanut butter, soy sauce, brown sugar, sriracha, ginger, garlic, coconut milk, lime juice, and water.
- Simmer:
- Cook for 2-3 minutes, stirring constantly, until smooth and slightly thickened.
- Adjust Consistency:
- Add extra water if needed to thin out the sauce.
Grill the Chicken
3
- Preheat Grill or Pan:
- Heat a grill, grill pan, or skillet over medium-high heat.
- Cook the Satay:
- Grill the chicken skewers for 3-4 minutes per side, until charred and cooked through.
- Rest the Skewers:
- Let the cooked skewers rest for a few minutes before serving.
Serving Suggestions
4
- Plate the Satay:
- Arrange the chicken skewers on a platter.
- Add Peanut Sauce:
- Serve with a side of peanut sauce for dipping.
- Garnish:
- Sprinkle with chopped peanuts, fresh cilantro, and lime wedges.
- Pair with Sides:
- Serve with cucumber salad or steamed rice for a complete meal.
Pro Tips
5
- For Extra Tender Chicken: Use chicken thighs instead of breasts for juicier skewers.
- Make It Spicier: Add extra chili paste to the peanut sauce for heat.
- Oven Option: Bake at 400°F (200°C) for 15-20 minutes, flipping halfway.
Ingredients
For the Chicken Marinade
¾ kg boneless, skinless chicken thighs or breasts (sliced into strips)
¼ cup coconut milk
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp brown sugar
1 tbsp lime juice
2 tsp curry powder
1 tsp ground coriander
1 tsp turmeric
½ tsp ground cumin
½ tsp salt
2 cloves garlic (minced)
1 tsp grated ginger
1 tbsp vegetable oil
Wooden skewers (soaked in water for 30 minutes)
For the Peanut Sauce
½ cup creamy peanut butter
2 tbsp soy sauce
1 tbsp brown sugar
1 tsp sriracha or chili paste (adjust for spice preference)
1 tsp grated ginger
1 clove garlic (minced)
½ cup coconut milk
1 tbsp lime juice
2 tbsp water (to adjust consistency)
For Garnish and Serving
Chopped peanuts
Fresh cilantro
Lime wedges
Cucumber slices or cucumber salad
Directions
Marinate the Chicken
1
- Prepare the Marinade:
- In a bowl, whisk together coconut milk, soy sauce, fish sauce, brown sugar, lime juice, curry powder, coriander, turmeric, cumin, salt, garlic, ginger, and vegetable oil.
- Marinate the Chicken:
- Add the chicken strips to the marinade, ensuring they are fully coated.
- Cover and refrigerate for at least 1 hour (or up to 8 hours for deeper flavor).
- Skewer the Chicken:
- Thread the marinated chicken strips onto the soaked wooden skewers.
Make the Peanut Sauce
2
- Combine Ingredients:
- In a small saucepan over medium heat, whisk together peanut butter, soy sauce, brown sugar, sriracha, ginger, garlic, coconut milk, lime juice, and water.
- Simmer:
- Cook for 2-3 minutes, stirring constantly, until smooth and slightly thickened.
- Adjust Consistency:
- Add extra water if needed to thin out the sauce.
Grill the Chicken
3
- Preheat Grill or Pan:
- Heat a grill, grill pan, or skillet over medium-high heat.
- Cook the Satay:
- Grill the chicken skewers for 3-4 minutes per side, until charred and cooked through.
- Rest the Skewers:
- Let the cooked skewers rest for a few minutes before serving.
Serving Suggestions
4
- Plate the Satay:
- Arrange the chicken skewers on a platter.
- Add Peanut Sauce:
- Serve with a side of peanut sauce for dipping.
- Garnish:
- Sprinkle with chopped peanuts, fresh cilantro, and lime wedges.
- Pair with Sides:
- Serve with cucumber salad or steamed rice for a complete meal.
Pro Tips
5
- For Extra Tender Chicken: Use chicken thighs instead of breasts for juicier skewers.
- Make It Spicier: Add extra chili paste to the peanut sauce for heat.
- Oven Option: Bake at 400°F (200°C) for 15-20 minutes, flipping halfway.
Notes
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