Chicken satay is skewered chicken marinated and grilled, then served with the creamiest peanut sauce ever. The word satay is a Malaysian word that means, skewered, grilled meat served with a sauce. Chicken satay is originally an Indonesian dish, and is very popular in Malaysia and Singapore. But, these days, there are many variations of it. For example, in Thailand they use Thai curry paste, lemongrass, and lime leaves to make a Thai chicken satay.
Step-by-step: Chicken satay recipe
Chicken marinade – Add all marinade ingredients into a bowl or ziplock bag. Use a whisk to ensure everything is well combined. Marinate chicken – Add all the chicken pieces to the marinade and leave to marinate for 15 minutes up to 3 hours.Pro tip – The chicken must be cut into 1-inch cubes. Wipe off excess moisture so the marinade will stick to the chicken.
Skewer chicken – Thread the chicken pieces on the skewers. Do not over-crowd the skewers. I add 4 to 5 pieces on each skewer that’s 6 inches long. Discard the remaining marinade. Pro tip – Soak the skewers in water for 30 minutes, this will prevent them from burning on the grill pan. Peanut sauce – In a saucepan add all the sauce ingredients. Cook the sauce on medium-low heat until it’s thick like a syrup. Remove from heat and transfer to a serving bowl.Pro tip – Keep the heat medium to low so the sauce is well combined without scorching at the bottom. If necessary, add a few tablespoons of water for consistency.
Grill satay chicken – Heat a grill on medium-high heat. Place the skewers but do not crowd the grill. Lightly brush the chicken with oil which will also prevent them from sticking.Pro tip – Crowding the grill pan will reduce the temperature of the grill and stew rather than grill the chicken.
Cook the chicken turning the skewers occasionally until the chicken is cooked. About 3 to 4 minutes on each side or 8 to 10 minutes per skewer.Pro tip – When cooked the internal temperature of the chicken should reach 165 degrees F.
Brush with peanut butter – At the last minute or two of cooking, brush the chicken skewers with the peanut sauce on both sides.Pro tip – This gives the skewers a deeper color and enhances the flavor of the peanut butter. Remove from heat and serve with more peanut dipping sauce on the side. You can also garnish with fresh cilantro, red onion, cucumber salad, and a squeeze of lime juice. Any leftovers will keep in the fridge for 3 to 4 days. The chicken freezes well for up to a month, too.
Tips for success
First and foremost, the key to a flavorful homemade chicken satay lies in the marinade. While it may be tempting to rush this step, remember that a well-marinated chicken not only enhances the taste but also keeps it tender and juicy. To achieve this, allow your chicken to marinate for at least two hours, or better yet, overnight. This will give the flavors enough time to infuse into the meat, resulting in a more vibrant and delicious satay. Thaw the chicken well before cooking. Cold chicken not thawed properly cooks unevenly. Cut the chicken into bite-size pieces, but not too small, as they will shrink further. When it comes to the peanut sauce, using high-quality ingredients is a game-changer. Opt for natural peanut butter without added sugar or hydrogenated oils. This will not only contribute to a richer and more authentic flavor but also make your peanut sauce healthier. Additionally, don’t skimp on the spices. A blend of aromatic ingredients like garlic, ginger, and chili flakes will elevate the sauce to another level, adding a delightful kick to your homemade chicken satay. Another tip to keep in mind while making the peanut sauce is the consistency. You want it to be thick enough to cling to the chicken but still pourable. Achieving the perfect balance can be done by gradually adding coconut milk or water until you reach the desired texture. Remember, it’s easier to thin out the sauce than to thicken it, so start with a smaller amount of liquid and adjust as needed. Don’t crowd the skewers with too many chicken pieces this will stew not grill the chicken. And some parts towards the center can remain undercooked. Lastly, presentation plays a crucial role in the overall dining experience. To create an impressive display, consider using skewers made from natural materials, such as bamboo or rosemary sprigs. Thread the marinated chicken onto the skewers, ensuring an even distribution for even cooking. And if you want to add a touch of flair, garnish your homemade chicken satay platter with fresh herbs, such as cilantro or mint, for a burst of color and freshness.
Frequently asked questions
Creative ways to serve satay chicken:
To elevate your dining experience, consider using skewers made from natural materials, such as bamboo or rosemary sprigs. These not only add a touch of elegance to your plate but also infuse a subtle, earthy aroma into the dish. As you thread the marinated chicken onto the skewers, be sure to distribute them evenly, allowing for uniform cooking and optimal flavor. But why stop there? To truly impress your guests, go the extra mile and garnish your homemade chicken satay platter with a vibrant array of fresh herbs. Sprigs of cilantro or mint not only add a pop of color to the plate but also impart a burst of freshness that complements the rich flavors of the satay perfectly. These little touches of flair not only elevate the visual appeal of your dish but also enhance the overall taste experience.
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