Chicken Satay

If you have never tried chicken satay, well let me just say you are going to love it. I came up with this only because my kids love Filipino barbecue, and well, I wanted them to explore and try different things. My goal actually was to get my oldest to try the satay sauce that I knew my wife would fall in love with. It’s a peanut butter based sauce, but one that is so good it will have you putting it on bread, and whatever else you can think of. Satay in its general state is basically any type of meat, threaded on a bamboo skewer, and grilled over wood or charcoal. What is not to love about that right?

This chicken satay was so good my entire family devoured it, and let’s just say I had to pull my wife away from the sauce. Again, the sauce is that good.

Chicken Satay

Lets get started.

Ingredients for Satay Sauce:

  • 1 can coconut milk
  • 3/4 cup of creamy peanut butter
  • 3/4 cup water
  • 3/4 cup granulated sugar
  • 3 tbsp red curry paste
  • 1 tbsp apple cider vinegar

Ingredients for Chicken Satay

  • bamboo skewers, soaked in water for at least 30 minutes
  • 2 lbs chicken strips, cut into large bite sized pieces
  • 1/4 cup of lemongrass, minced
  • 1 large shallot, minced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced into a paste
  • 1/2 tbsp cumin powder
  • 1 tsp dried tumeric
  • 3 tbsp fish sauce
  • 3 tbsp dark soy sauce
  • 3 tbsp honey
  • 3 tbsp canola oil

Start by making the sauce. You can do this ahead of time. Add the satay sauce ingredients to a sauce pan, and simmer, stirring along the way. Once everything is combined, and forms a sauce, take it off of the burner and set it aside. Let cool, and store in a covered container in the refrigerator.

Next get started on your chicken. Add all of the chicken satay ingredients, excluding the chicken and skewers, and mix well. Add in the chicken, and give a good mix. If you are using your hands, be careful as the dark soy sauce is very dark, and might stain your hands. Cover with plastic wrap and let the chicken marinate in the refrigerator overnight, or at least three hours.

How to make chicken satay with peanut dipping sauce

Now lets get ready to grill the chicken. I like to use charcoal when making chicken satay as the coals get super hot while at the same time impacting a bit of smokey flavor into the chicken.

Take the chicken out of the refrigerator about 30 minutes prior to grilling. You will want to take some of that chill away from the chicken and allow for a more even cooking process.

Thread the chicken onto the skewers, about six pieces per skewer. Repeat with all chicken.

Heat your coals and clean the top grate of your grill with a bit of oil. It is always important, in my opinion, to have a clean grate.

Chicken Satay Recipe

Add the skewers onto the heated grill, and cook for a few minutes, allowing the chicken to get a nice sear, however preventing it from burning. If the chicken begins to flame up, cover the grill. After a few minutes, flip the chicken, and cook another few minutes, until the chicken is cooked through.

To serve, places the skewers onto a serving platter, and dig in. My boys eat directly off of the stick, and I love that as well.

Warm the satay sauce, and serve on the side, or drizzle over the chicken. Again, you are going to love this chicken satay. The chicken itself is super awesome and is loaded with tons of flavor, however when you dip it into the peanut sauce, well, you enter a whole new world. The peanut sauce is a bit salty, but is balanced by this awesome spiciness and sweetness from the peanut butter. It’s an amazing recipe and I’m certain you will fall in love with it as much as my family did. I hope you enjoy!

Chicken Satay
Author: 
Recipe type: Chicken
Cuisine: Thai, Indonesian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Ingredients for Satay Sauce:
  • 1 can coconut milk
  • ¾ cup of creamy peanut butter
  • ¾ cup water
  • ¾ cup granulated sugar
  • 3 tbsp red curry paste
  • 1 tbsp apple cider vinegar
  • Ingredients for Chicken Satay
  • bamboo skewers, soaked in water for at least 30 minutes
  • 2 lbs chicken strips, cut into large bite sized pieces
  • ¼ cup of lemongrass, minced
  • 1 large shallot, minced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced into a paste
  • ½ tbsp cumin powder
  • 1 tsp dried tumeric
  • 3 tbsp fish sauce
  • 3 tbsp dark soy sauce
  • 3 tbsp honey
  • 3 tbsp canola oil
Instructions
  1. Start by making the sauce. You can do this ahead of time. Add the satay sauce ingredients to a sauce pan, and simmer, stirring along the way. Once everything is combined, and forms a sauce, take it off of the burner and set it aside. Let cool, and store in a covered container in the refrigerator.
  2. Next get started on your chicken. Add all of the chicken satay ingredients, excluding the chicken and skewers, and mix well. Add in the chicken, and give a good mix. If you are using your hands, be careful as the dark soy sauce is very dark, and might stain your hands. Cover with plastic wrap and let the chicken marinate in the refrigerator overnight, or at least three hours.
  3. Now lets get ready to grill the chicken. I like to use charcoal when making chicken satay as the coals get super hot while at the same time impacting a bit of smokey flavor into the chicken.
  4. Take the chicken out of the refrigerator about 30 minutes prior to grilling. You will want to take some of that chill away from the chicken and allow for a more even cooking process.
  5. Thread the chicken onto the skewers, about six pieces per skewer. Repeat with all chicken.
  6. Heat your coals and clean the top grate of your grill with a bit of oil. It is always important, in my opinion, to have a clean grate.
  7. Add the skewers onto the heated grill, and cook for a few minutes, allowing the chicken to get a nice sear, however preventing it from burning. If the chicken begins to flame up, cover the grill. After a few minutes, flip the chicken, and cook another few minutes, until the chicken is cooked through.
  8. To serve, places the skewers onto a serving platter, and dig in. My boys eat directly off of the stick, and I love that as well.
  9. Warm the satay sauce, and serve on the side, or drizzle over the chicken. Again, you are going to love this chicken satay. The chicken itself is super awesome and is loaded with tons of flavor, however when you dip it into the peanut sauce, well, you enter a whole new world. The peanut sauce is a bit salty, but is balanced by this awesome spiciness and sweetness from the peanut butter.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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