Chicken Satay
A simple and delicious recipe for juicy, char-grilled, flavor packed Chicken Satay with an equally delicious peanut dipping sauce! They make great appetizers or even a delicious dinner served with some steamed rice and simple cucumber salad!
Servings: 5
Calories: 464kcal
Equipment
- 15 (10 inch) bamboo skewers, soaked in water for 30 minutes
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces (about 6)
satay marinade
- 1/2 cup dry roasted peanuts
- ⅓ cup light brown sugar
- 6 tablespoons soy sauce
- ¼ stalk lemongrass, chopped (about 3 inch piece)
- 3 garlic cloves, chopped
- 2 makrut lime leaves, chopped OR 1 lime, zested and juiced
- 1 tablespoon minced ginger
- 1 tablespoon turmeric
- ¼ teaspoon curry powder
- ¼ teaspoon black pepper
- 3 tablespoons vegetable oil, divided
spicy peanut sauce
- ⅓ cup reserved marinade
- ¼ cup dry roasted peanuts
- 3 tablespoons vegetable oil
- 1 ½ tablespoons 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
- 2 tablespoons crushed peanuts
- cilantro leaves
Instructions
chicken satay
- Place all marinade ingredients into a blender, except 1 1/2 tablespoons oil, and blend until smooth.
- Reserve ⅓ cup of marinade for peanut sauce. Pour remaining marinade over chicken.
- Toss together until all chicken pieces are completely covered. Allow mixture to marinate for at least 4 hours (ideally overnight).
- Skewer 5 to 6 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 4 minutes, on each side. Repeat until all skewers have been grilled.
- Top chicken satay skewers with crushed peanuts and cilantro leaves.
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 crushed peanuts (optional) and serve as dipping sauce for satay.
Notes
**Makes 15 skewers (serving size is 3 skewers with 1/3 of peanut sauce)**
What to Serve with Chicken Satay
When served as an appetizer, its best to serve the skewers on their own with the dipping sauce to keep things simple. When using as the main course we love serving them with steamed jasmine or basmati rice and a simple cucumber salad (especially sunomono, a Japanese cucumber salad). They're also delicious with Yum Woon Sen, a bright and refreshing glass noodle salad dish!Cooking Tips for Chicken Satay
We love using a grill or grill pan to cook our satay because it really gives it a great char-grilled flavor that takes this dish over the top! If you don't have a grill or grill pan you can still cook them in a pan. If you have a cast iron skillet, it's the next best thing as you'll still get charred bits of chicken. You can also broil the skewers for a few minutes on each side, but you'll need to keep a close eye on them to make sure they don't burn. The oven is also an option for cooking these skewers. If baking the chicken satay in the oven we recommend baking them at 400˚F for 15 to 20 minutes.Nutrition
Calories: 464kcal | Carbohydrates: 23g | Protein: 30g | Fat: 30g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1491mg | Potassium: 578mg | Fiber: 3g | Sugar: 14g | Vitamin A: 71IU | Vitamin C: 12mg | Calcium: 58mg | Iron: 3mg