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Chicken satay recipe

Chicken satay

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Ingredients
  

For the Chicken:

  • 500 g boneless skinless chicken thighs or breasts, cut into thin strips
  • 1 tablespoon vegetable oil
  • Bamboo skewers soaked in water for at least 30 minutes

For the Marinade:

  • 3 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons lime juice
  • 2 cloves garlic minced
  • 1 tablespoon grated ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder optional, adjust to taste
  • 1/4 cup coconut milk

For the Peanut Sauce:

  • 1/2 cup creamy peanut butter
  • 1/4 cup coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • 1 clove garlic minced
  • 1 teaspoon grated ginger
  • 1/2 teaspoon chili flakes optional, adjust to taste
  • Water to adjust consistency

For Garnish:

  • Chopped peanuts
  • Fresh cilantro or parsley
  • Lime wedges

Instructions
 

Prepare the Marinade:

  • In a bowl, whisk together all the marinade ingredients until well combined.

Marinate the Chicken:

  • Place the chicken strips in a shallow dish or resealable plastic bag.
  • Pour the marinade over the chicken, making sure it's evenly coated. Cover or seal the dish/bag and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to develop.

Make the Peanut Sauce:

  • In a small saucepan, combine all the peanut sauce ingredients over low heat.
  • Stir continuously until the peanut butter melts and the sauce is smooth and creamy.
  • If the sauce is too thick, add a little water to reach your desired consistency. Remove from heat and set aside.

Skewer the Chicken:

  • Preheat your grill or barbecue to medium-high heat.
  • Thread the marinated chicken strips onto the soaked bamboo skewers, shaking off any excess marinade.

Grill the Chicken:

  • Brush the grill grates with oil to prevent sticking.
  • Place the chicken skewers on the grill and cook for 3-4 minutes on each side, or until the chicken is cooked through and has nice grill marks.
  • Transfer the cooked chicken satay to a serving platter.

Serve:

  • Arrange the chicken satay on a platter and sprinkle with chopped peanuts and fresh cilantro or parsley.
  • Serve hot with the prepared peanut sauce on the side and lime wedges for squeezing.