Satay Chicken Recipe
Satay chicken recipe will impress whether you're craving a quick snack or a full meal. From its origins in Indonesia and Malaysia to the world's dining tables, satay chicken has become a popular favorite.
Ingrédients
the Chicken and Marinade
- 500 g chicken breast or thighs sliced thinly for easy skewering
- Two cloves garlic minced
- 1 tbsp soy sauce for a salty umami kick
- 1 tbsp fish sauce optional for a more complex flavour
- 1 tsp ground turmeric to give that lovely yellow hue
- 1 tsp ground coriander for warmth
- 1 tsp ground cumin for depth
- 1 tbsp sugar brown or coconut for an extra hint of caramel
- Salt and pepper to taste
For the Peanut Sauce
- ½ cup peanut butter creamy or crunchy, your choice!
- 1 tbsp soy sauce
- 1 tbsp lime juice for a citrusy touch
- 2 tbsp coconut milk for creaminess
- 1 tbsp brown sugar to balance flavors
- ½ tsp chilli paste or powder optional, for spice lovers
- Water as needed to reach the desired consistency
Instructions
Step 1: Prepare the Chicken Marinade
- Combine the garlic, soy sauce, fish sauce, turmeric, coriander, cumin, sugar, salt, and pepper in a medium bowl. Whisk these ingredients until thoroughly mixed. This marinade will infuse the chicken with rich flavours, providing that authentic taste in the best satay dishes.
- Add the chicken slices to the bowl, ensuring each piece is coated evenly.
- Tip: Let the chicken marinate for at least 30 minutes. For deeper flavour, cover the bowl and refrigerate it for up to 2 hours.
Step 2: Prepare the Peanut Sauce
- While the chicken marinates, it's time to make the peanut sauce. Combine the peanut butter, soy sauce, lime juice, coconut milk, brown sugar, and chilli paste in a small saucepan. Heat gently over low heat, stirring constantly until smooth and well combined.
- If the sauce is too thick, add water a teaspoon until it reaches a creamy consistency that coats the back of a spoon. Taste and adjust flavours as needed—perhaps a bit more sugar, lime juice, or chilli paste.
Step 3: Skewer the Chicken
- Once the chicken has marinated, thread the slices onto wooden skewers (pre-soaked in water for 20 minutes to prevent burning). Aim for a balance in thickness so the chicken cooks evenly. Skewers make cooking easier and give satay chicken its iconic presentation.
Step 4: Grill the Chicken
- Preheat your grill or pan to medium-high heat—lightly oil the grates to prevent sticking.
- Grill the chicken skewers on each side for 3-4 minutes until fully cooked and slightly charred. You'll know it's ready when the chicken is golden brown and juicy.You can also use a stovetop grill pan or broil the skewers in the oven for an indoor alternative.
Step 5: Serve and Enjoy
- Arrange the grilled satay chicken skewers on a serving platter with jasmine rice or rice noodles, fresh cucumber slices, and cilantro for garnish.
- Pour the peanut sauce into a small bowl on the side, letting your guests dip each skewer for a flavorful burst of taste.
Notes
How to Store and Reheat Leftovers?
If you have leftovers from this satay chicken recipe, they can easily be stored and reheated:- Refrigerate: Store leftover chicken and peanut sauce in airtight containers for up to 3 days.
- Freeze: The grilled chicken and peanut sauce can be frozen separately for up to 2 months. Thaw in the fridge before reheating.
- Reheat: Gently warm the chicken skewers in the microwave or oven. The peanut sauce can be reheated on the stove, adding water to restore its creamy texture.