One of my favorite things to do on the weekend is experiment with different cuisines. If you too like to take culinary journeys right from your kitchen, dive into this chicken satay recipe complete with a creamy, peppery peanut sauce for dipping.
Satay is considered one of the national dishes of Indonesia, and it’s also popular in Thai cuisine. It usually consists of skewered, marinated meat that is served with a side of peanut sauce. Though it has many ingredients, the recipe is surprisingly easy to make. Make sure you check your pantry for skewers before you fire up your grill!
Chicken Satay Recipe
This recipe from Taste of Home contributor Sue Gronholz of Beaver Dam, Wisconsin makes eight servings. Allow 15 minutes of prep time, plus marinating, then about five minutes of cook time.
2 pounds boneless skinless chicken breasts
1/2 cup canned coconut milk
6 garlic cloves, minced
1 tablespoon brown sugar
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon white pepper
Peanut butter sauce:
1/3 cup creamy peanut butter
1/3 cup canned coconut milk
2 green onions, chopped
1 small jalapeno pepper, seeded and finely chopped
2 to 3 tablespoons lime juice
2 tablespoons reduced-sodium soy sauce
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon minced fresh cilantro
1 teaspoon minced fresh ginger root
Step 1: Prepare chicken
Start by flattening the chicken breast, ideally to 1/4-inch thick, with a meat tenderizer. Then, cut the chicken into 1-inch wide strips, lengthwise.
Step 2: Make the marinade
In a large shallow, dish combine the coconut milk, garlic, brown sugar, coriander, turmeric, cumin, salt and white pepper.
Step 3: Marinate the chicken
Once the marinade ingredients are mixed, add the chicken to the bowl, coating the breasts on both sides. Then, refrigerate the chicken for at least eight hours or overnight.
Step 4: Prepare the sauce
Using a small bowl, whisk all the sauce ingredients together until everything is evenly blended. Cover the bowl and refrigerate until ready to serve.
Step 5: Soak wooden skewers
If you’re sticking to traditional wooden skewers (not metal) for your satay, soak them in water for thirty minutes before using them. This minimizes any fire risks.
Step 6: Cook the chicken
Remove the chicken from the marinade, and discard the marinade. Then, thread two chicken strips on a skewer. Grill the prepared skewers on an uncovered grill over medium-hot heat until the chicken juices run clear. This should take about two to three minutes for each side.
Step 7: Serve the chicken satay
Plate your cooked chicken skewers and serve the peanut sauce on the side. If you’re feeling fancy, you can use your favorite greens as a base for your skewers before you plate them.
Tips for Making Chicken Satay
How else can you cook chicken satay?
You can also make chicken satay on your stovetop or in the oven. For the stovetop, you’ll want to use one to two tablespoons of oil and cook your skewers on medium-hot heat in a large nonstick skillet. Do this in batches so your skewers cook evenly.
For the oven, preheat to 350°F, and place the marinated skewers on a baking sheet. Allow them to bake for about 15 to 20 minutes. The best way to tell if your chicken is cooked for both methods is to make sure your chicken has an internal temp of 165°—use a meat thermometer for accuracy.
What do you serve with chicken satay?
You can serve chicken satay with just the peanut sauce or add a couple of quick side dishes. I personally like to add a fresh cucumber salad for a little crunch in my meal. You can also add a side of sticky rice or coconut rice to go along with your satay.
How should you store leftover chicken satay?
You may be able to store your chicken satay for up to four days in the fridge. Keep the satay and peanut sauce in separate airtight containers to ensure they stay fresher longer and so the strong peanut sauce doesn’t seep into the light chicken. I suggest reheating your chicken satay in an oven at 350°. Keep an eye on it and serve when warm. If you heat it for too long, you risk the satay drying out. As for the sauce, you can heat it in a saucepan, stirring as you go to prevent any lumps.