Chicken Satay

 

Easy Chicken Satay With Peanut Sauce

One can usually find Chicken Satay on any Thai restaurant menu, but I’ve found it also in Indian Cuisine too. Gotta loves a good Chicken Satay on any menu. The Marinade is unique to each region it hails from, and the peanut sauce is divine. Try this recipe and tell me how you like it.

Servings: 4 servings

Ingredients 

Marinade

½ cup canned coconut milk

3 cloves garlic, finely mince or pressed

2 tablespoons lime juice

2 tablespoons soy sauce

2 tablespoons fish sauce

1 tablespoon light or dark brown sugar, packed

1 to 2 teaspoons turmeric

1 to 2 teaspoons cumin

1 to 2 teaspoons coriander

1 to 2 teaspoons ground ginger

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 to 1.25 pounds boneless skinless chicken breast tenders or cubed breast meat

Peanut Sauce

heaping 1/3 cup creamy peanut butter

¼ cup honey

¼ cup sesame oil

2 tablespoons apple cider vinegar

1 to 2 teaspoons ground ginger, or to taste

1 teaspoon salt, or to taste

1 teaspoon pepper, or to taste

1 clove garlic, finely minced or pressed, optional

pinch cayenne pepper, optional and to taste

¼ cup coconut milk, or as desired for consistency

Garnishes Optional

salted peanuts, to taste

fresh cilantro, to taste

Instructions 

Marinate the Chicken

In a medium bowl, add all marinade ingredients (except the chicken) and whisk to combine until smooth and incorporated.

Add the chicken and stir to combine and coat. I use plastic gloves to ensure all pieces of meat are coated with the marinade. Then cover and refrigerate for at least 1 hour, or overnight.

Thread one piece of chicken onto one skewer and repeat with all remaining pieces. If using wooden skewers, soak in water for at least 30 minutes. Discard excess marinade.

Grill the Chicken

Preheat grill to medium-high heat and cook chicken for about 8-10 minutes, or until done and cooked through. Rotate often to ensure even cooking. While chicken cooks make the peanut sauce.

Peanut Sauce 

In a medium bowl, add all peanut sauce ingredients and whisk to combine until smooth and incorporated. Taste, check for seasoning and flavor balance, and make any necessary adjustments. If you like your sauce on the thicker side, you may want to omit the coconut milk; set aside to serve with chicken. Extra peanut sauce will keep airtight for up to 10 days in the fridge.

Serve

Place skewers on a plate and evenly garnish with peanuts and cilantro, to taste, and serve immediately. Chicken is best when made fresh but will keep in an airtight container in the fridge for up to 5 days.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week.