One of my favorite chicken dish is Chicken Satay. Most of the time it is served as an appetizer, but in my case I often have this a my main dish. I like making it in larger skewer size so it fits as a main dish rather than just appetizer. It’s basically a grilled marinated meat skewer which is traditionally accompanied with peanut sauce or any dipping sauce and some pickled vegetables on the side. It is a popular dish in Southeast Asia particularly in Malaysia, Indonesia and Thailand. It’s popularity has extended to other countries as well, like Philippines and other North American country where there are regions occupied by Southeast Asian people. In Vancouver, we have quite a lot of Asian restaurants offering satay dish.

There is nothing complicated about making Chicken Satay, and being able to make this at home-made me feel happy. I love grilled foods and making satay is something that I often do. The key to a good satay is the marinade as this is where the flavors will be coming from. It is very important to marinate the meat minimum 2 hours and better yet if overnight. I would normally make this ahead of time so that I can leave it in the refrigerator overnight so that the following day it’s ready for grilling. This marinated meat can also be kept frozen for future use. I left a freezing instruction note below, check it out.  To keep check on the taste, cook a small piece of the chicken on the pan to taste if the spices needs any adjustment.

Chicken Satay is not complete with the peanut sauce, and so I recommend you try it as well. If it doesn’t work for you, you can also use a mix of olive oil and balsamic vinegar plus chopped onions and fresh red chili as a replacement. This chicken satay is tender, juicy and bursting with flavor. The good news is, you can now make it at home.  Let’s me show you how I made it. Let’s get started!

Ingredients:

• 3 pieces chicken breast or 4 pieces chicken thigh deboned and skin removed – cut lengthwise
• Wooden skewers, soaked in water for an hour

For the Marinade:

• 2 tsp salt (I used fine salt)
• 1 tsp chilli flakes
• 1/2 tsp paprika
• 1/2 tsp cayenne pepper
• 1 tsp turmeric powder
• 1/4 tsp cumin powder
• 1/2 tsp curry powder
• 1 tbsp granulated white sugar
• 1/2 cup coconut milk
• 2 tbsp flavorless oil

For the Peanut Sauce:

• 1/3 cup coconut milk
• 1 tbsp water
• 1 tbsp peanut butter
• 1 tbsp granulated white sugar
• 1 tsp soy sauce
• 1/2 tsp salt (I used fine salt)
• 1/2 tsp chilli flakes or 1 fresh red chilli chopped
• 3 cloves minced garlic
• 1/2 tsp cayenne pepper

Peanut Sauce Replacement option:

• 1/4 cup soy sauce
• 2 tsbp white vinegar
• 2 tbsp chopped red/yellow onion
• 1 fresh red chili – chopped

Instructions:

1. Mix all the ingredients for the marinade and add the chicken. Mix until fully coated. Set aside minimum 2 hours, overnight preferred.
2. When ready to grill, submerge the skewers into water at least 1 hour before using it. This will prevent the skewers from burning during the grilling process. If you are using an electric grill, you can skip this step. Thread the chicken onto the skewers and brush front and back with olive oil. Sprinkle with cayenne pepper.
3. Grill each side 5-8 minutes or until chicken is cook through.

Peanut Sauce Instructions:

1. Put all ingredients in pan. Simmer in medium heat until sauce thickens, about 8 minutes. Keep stirring to avoid lumps.
2. taste and adjust seasonings/spices as desired.

Chili Sauce Instructions:

1. Mix all ingredients in a small bowl.

Freezing Instructions:

Transfer marinated chicken into a ziplock bag, and properly label with date. When ready to cook, take out from the freezer to completely thaw. Cook as per instruction above.

Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.

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