I’ve never been a big fan of general, bbq kabobs. I’m never totally satisfied with the way the protein or vegetables are cooked and I also think they’re just hard to eat. Chicken Satay is totally another story though. I love the flavors and using chicken thighs instead of breasts ensure you’ll get a tender and juicy outcome.
My recipe does require a few different ingredients, but it’s also super simple because most of the ingredients are thrown into the blender. These are also a little easier to eat than the typical ‘kabob’ because they’re appetizer sized on shorter skewers, so you can really just eat it like a savory lollipop. These are packed with TONS of great flavor and take less than 10 minutes to grill up! So easy and so perfect for all the upcoming summer bqq’s! Enjoy! xx, Jenny
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Chicken Satay with Peanut Sauce
EQUIPMENT
- 30 (5-6 inch) bamboo skewers, soaked in water for 30 minutes
INGREDIENTS
- 6 boneless, skinless chicken thighs, cut into 1-inch pieces
satay marinade
- ⅓ cup dry roasted peanuts
- ⅓ cup light brown sugar
- ¼ cup plus 1 ½ tablespoons low sodium soy sauce
- ¼ stalk lemongrass, chopped
- 3 garlic cloves, chopped
- 2 makrut lime leaves, chopped OR 1 lime, zested and juiced
- 1 tablespoon peeled and diced baby ginger
- 1 tablespoon turmeric
- ¼ teaspoon curry powder
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil
spicy peanut sauce
- ⅓ cup reserved marinade
- ¼ cup dry roasted peanuts
- 3 tablespoons vegetable oil
- 1 ½ tablespoons low sodium soy sauce
- 1 lime, zested and juiced
- 1 to 3 Thai chiles, seeded depending on desired heat
- 1 garlic clove, chopped
- 1 green onion, thinly sliced
garnish
- chopped peanuts
- thinly sliced green onions
INSTRUCTIONS
- Place chicken cubes in a large mixing bowl, lightly season with salt and pepper and toss together. Set aside.
- Place all marinade ingredients into a blender and blend until smooth. Reserve ⅓ cup of marinade for peanut sauce. Pour remaining marinade over chicken and toss together until all beef cubes are completely covered. Allow mixture to marinate for at least 4 hours (ideally overnight).
- Skewer 2 to 3 cubes of chicken onto each bamboo skewer, until all chicken has been used.
- Place a grill pan over medium-high heat (or use an outdoor grill on medium heat setting). Pour oil into pan and grill skewers for 2 minutes, on each side. Repeat until all skewers have been grilled. Top satay with chopped peanuts and green onions.
- For spicy peanut sauce: Place all ingredients for peanut sauce into a blender and blend until smooth. (If sauce is too thick, blend some water into the sauce, ½ tablespoon at a time, until desired consistency has been achieved) Pour mixture into a small bowl or ramekin, top with chopped peanuts and serve as dipping sauce for satay.
NOTES
- *Makes 30 skewers
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