Chicken Satay with peanut sauce grilled perfectly is a must Asian food experience! Marinated chicken strips slathered with peanut sauce is simply delicious. An easy grilled chicken recipe that is a keeper!
It’s really astonishing how a strip of skewered grilled chicken can taste so good! One of my favorites when eating out in a Thai restaurant along with Pad Thai and Thai Curry. This recipe of skewered chicken satay with peanut sauce, for me at least, is the closest as it can get to the authentic chicken satay skewers. Once the marinated chicken hits the grill, the delicious aroma is your signal that it’s going to be tasty!
What is Satay?
Satay refers to Southeast Asian marinated and skewered meat. It is often served with a sweet and spicy peanut sauce also called satay sauce. Beef, goat, chicken, pork, and fish are common choices of meat for satay. Marinated with different herbs, spices, and coconut milk then grilled or barbecued. Whether as a street food or in menus of restaurants, one thing is for sure, this chicken satay with peanut sauce is simply delicious!
How to make satay sauce.
Prepare to be amazed when you taste the dipping peanut sauce! Well, that’s what happened to me. I was just in awe how it taste so good yet so simple to make. With just four ingredients and a couple of stirring in a sauce pan in low heat, you’ll have an awesome satay dipping sauce for any grilled meat.
Red curry paste is what gives the satay sauce its punch. You’ll just need a small amount of these so it doesn’t become overpowering. You can find these in Asian sections of most supermarkets.
Hoisin sauce has a very strong salty and slightly sweet flavor. Almost similar to American barbeque sauce but much richer and has a flavor all on its own.
Coconut milk with sweet, nutty and mild flavor helps enhance the over-all taste of the satay dipping sauce.
Peanut butter which obviously give the sauce its peanut taste is the star ingredient for the sauce. Use the smooth and creamy peanut butter and not the one with small peanut bits.
Tips for best results.
Marinate the chicken strips for at least 3 hours to give the flavors some time to seep in. Doing it a day ahead also gives you more time to do other things until you’re ready to grill them.
Soak the bamboo sticks 20 minutes before skewering the chicken satay strips. This will allow the bamboo skewers to absorb moisture and helps keep the meat moist.
Grill the chicken satay skewers the traditional way by grilling over wood charcoal. Alternative ways are using electric grill or in the oven in broil setting.
The secret ingredient is always LOVE
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Chicken Satay with Peanut Sauce
- 4 pcs. or 800 grams chicken breast cut into strips
- 2 stalks lemon grass chopped
- ¼ cup coriander leaves chopped
- 3 cloves garlic
- ⅔ cup coconut milk
- 1 tbsp salt
- 1 tbsp ground coriander
- 2 tsp cumin powder
- 2 tsp pepper
- 1 tbsp curry powder
- 2 tbsp turmeric powder
- 1 tbsp sugar
- 1 tsp chili powder
For Satay Sauce
- 1 cup coconut milk
- 2 ½ tbsp red curry paste
- 1 ½ tbsp hoisin sauce
- ¼ cup peanut butter
- Place chopped lemon grass, coriander leaves, garlic, and ⅔ coconut milk in a blender. Blend until smooth and set aside.
- Cut chicken breast approximately 2 inches in width. Take a piece and thinly slice ⅓ on top part of chicken without slicing through. Flip chicken and do the same thing but start on the opposite side. Repeat process with all chicken breast and place in a bowl. (see video)
- Add salt, ground coriander, cumin, pepper, curry powder, turmeric, sugar, and chili. Pour the blended coconut milk, lemon grass, and coriander leaves then mix well until all chicken breast is covered. Marinate for minimum of 3 hours or overnight.
Making the Satay Sauce (While chicken marinates)
- In a sauce pan or small cooking pot over low heat. Pour coconut milk and add red curry paste. Stir until curry paste is incorporated.
- Tip in hoisin sauce and peanut butter until peanut butter melts. Continue stir-cooking in low heat until thick in creamy or approx. 3 – 5 minutes.
Grilling the chicken
- Soak bamboo skewers for 20 minutes in water before skewering.
- Thread a marinated chicken strip onto each skewer. And grill for 5 minutes on each side. Serve while hot with satay sauce. Bon appetit.