Satay Chicken (n) Recipe
Grilled marinated strips of chicken breast in herbs & spices
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Ingredients
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Chicken & Marinade
Peanut Dipping Sauce
Garnish & Serving
Method
Chicken & Marinade
- 1
Prepare chicken
Trim any fat from the chicken breasts and slice each breast into 1/2-inch thick strips about 4–5 inches long so they fit on skewers.
- 2
Make marinade
In a bowl, whisk together minced garlic, grated ginger, soy sauce, 3 tbsp coconut milk, brown sugar, ground coriander, ground cumin, turmeric, lime juice, vegetable oil, kosher salt and black pepper until sugar dissolves and mixture is uniform.
- 3
Marinate
Place chicken strips in a zip-top bag or shallow dish and pour the marinade over them. Massage to coat thoroughly, remove excess air, and refrigerate for at least 1 hour and up to 4 hours (do not exceed 6 hours because of the acid in the lime).
- 4
Skewer
If using wooden skewers, ensure they have soaked for at least 30 minutes. Thread 2–3 strips per skewer, leaving a small gap between pieces for even cooking. Reserve any leftover marinade but discard if it has been in contact with raw chicken.
- 5
Grill
Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates lightly. Grill skewers 3–4 minutes per side, turning once, until chicken reaches an internal temperature of 165°F (74°C) and has good grill marks. Total cook time will be about 6–8 minutes depending on strip thickness. If using oven broiler, arrange skewers on a foil-lined tray 6 inches from broiler and broil 3–4 minutes per side.
- 6
Rest
Transfer cooked skewers to a plate and let rest 3–5 minutes before serving to allow juices to redistribute.
Peanut Dipping Sauce
- 7
In a small saucepan over low heat, combine peanut butter, 1 cup coconut milk, soy sauce, brown sugar, lime juice, fish sauce, and chili garlic sauce. Whisk continuously until the mixture is smooth and slightly thickened, about 3–5 minutes. If the sauce is too thick, whisk in warm water 1 tablespoon at a time until you reach a dipping consistency (about 2 tablespoons total). Taste and adjust: add more lime for acidity, more sugar for sweetness, or more chili for heat.
- 8
Remove from heat and transfer to a serving bowl. Sprinkle crushed roasted peanuts on top for texture.
Garnish & Serving
- 9
Arrange the grilled satay on a platter with cucumber slices and lime wedges. Sprinkle chopped cilantro over the skewers and serve immediately with the warm peanut dipping sauce on the side.