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Chicken Satay Skewers

Introduction & method

Originally from Indonesia, satay is popular in Malaysia and Thailand too. While we generally think of satay as being chicken with a peanut sauce, the meat can be anything (even fish!) and sometimes the sauce is kecap manis (a sweet soy sauce).

 Chicken Satay Skewers Recipe

Marinate the chicken


Cut the chicken into cubes or strips suitable for threading onto skewers. Mix all the marinade ingredients together in a bowl. Stir in the chicken pieces and get them coated all over. Cover the bowl with plastic film and leave in the fridge for 2 hours or longer.

Make the peanut sauce
In a small saucepan, mix together the coconut milk and chicken stock and bring to the boil. Turn the heat down and add the remaining sauce ingredients. Let the sauce cook gently for 5 minutes - if it is too runny, turn up the heat to reduce the sauce a little. Set the sauce aside until needed.

Assemble the skewers


If you have wooden skewers, soak them for 30 minutes before using. Thread chicken pieces onto the skewers, leaving a bit of space between each chunk. Discard the marinade.

Cook the skewers


Probably the best way to cook these is on a barbecue / outdoor grill. Or you can cook them indoors using a grill / broiler - in this case, place the skewers on a wire rack over a baking sheet. Cook the skewers for 6 minutes each side. Check they are done by cutting open one cube of chicken - there should be no trace of pinkness.

Serve


Reheat the dipping sauce if it has cooled. Dip a piece of meat into the sauce and eat it. Repeat until all gone.

 


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Chicken Satay Skewers on YouTube.

 
You might also like these recipes:

Chicken Nasi Goreng

Beef Rendang

Thai Green Curry with Jasmine Rice

Ingredients & Info


CHICKEN AND MARINADE
 450 grams chicken breast
 2 tbsp soy sauce
 half a tbsp fish sauce
 2 tbsp lime juice
 1 tbsp sriracha sauce
 1 tbsp honey
 2 tsp ginger garlic paste
PEANUT SAUCE
 250 ml chicken stock
 80 grams peanut butter
 1 tbsp honey
 1 tbsp soy sauce
 1 tsp Thai red curry paste
 1 tsp ginger garlic paste
 1 tbsp lime juice

UNITS:
Metric
US Customary/Imperial

makes 4 -6
Prep time: 15 minutes.
Marinading time: 2 hours.
Cooking time: 12 minutes.
Total time: 2 hours 27 minutes.