Description
Chicken Satay is a flavorful Southeast Asian grilled chicken dish marinated in a rich blend of spices and herbs, served with a spicy peanut dipping sauce. Tender chicken thigh pieces are skewered and grilled to perfection, topped with crushed peanuts and fresh cilantro, offering a perfect balance of savory, sweet, and spicy flavors.
Ingredients
Chicken Satay Marinade and Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces (about 6)
- 1/2 cup dry roasted peanuts
- ⅓ cup light brown sugar
- 6 tablespoons soy sauce
- ¼ stalk lemongrass, chopped (about 3 inch piece)
- 3 garlic cloves, chopped
- 2 makrut lime leaves, chopped (OR 1 lime, zested and juiced)
- 1 tablespoon minced ginger
- 1 tablespoon turmeric
- ¼ teaspoon curry powder
- ¼ teaspoon black pepper
- 3 tablespoons vegetable oil, divided
Peanut Sauce:
- ⅓ cup reserved marinade
- ¼ cup dry roasted peanuts
- 3 tablespoons vegetable oil
- 1 ½ tablespoons soy sauce
- 1 lime, zested and juiced
- 1 to 3 Thai chiles, seeded (depending on desired heat)
- 1 garlic clove, chopped
- 1 green onion, thinly sliced
- 2 tablespoons crushed peanuts (for topping)
- Cilantro leaves (for garnish)
Instructions
- Prepare the Marinade: Place all marinade ingredients into a blender, except 1 1/2 tablespoons of oil, and blend until smooth.
- Reserve Marinade for Sauce: Set aside ⅓ cup of the blended marinade to use later for the peanut sauce.
- Marinate the Chicken: Pour the remaining marinade over the chicken pieces and toss thoroughly until every piece is coated. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight, to enhance the flavor.
- Skewer the Chicken: Thread 5 to 6 pieces of marinated chicken onto each bamboo skewer, using all the chicken pieces evenly.
- Grill the Chicken Satay: Heat a grill pan or outdoor grill over medium-high heat. Add vegetable oil to the pan, then grill the skewers for about 4 minutes per side, turning to cook evenly, until the chicken is cooked through and has nice grill marks. Repeat with all skewers.
- Garnish the Chicken: Once grilled, place the chicken skewers on a serving platter and sprinkle with crushed peanuts and fresh cilantro leaves for added flavor and texture.
- Make the Spicy Peanut Sauce: In a blender, combine the reserved marinade with dry roasted peanuts, vegetable oil, soy sauce, lime zest and juice, Thai chiles, garlic, and green onion. Blend until smooth. If the sauce is too thick, add water in ½ tablespoon increments to reach the desired consistency.
- Serve the Sauce: Pour the peanut sauce into a small bowl or ramekin and optionally top with crushed peanuts. Serve alongside the chicken satay as a dipping sauce.
Notes
- Marinate the chicken overnight if possible for maximum flavor infusion.
- Adjust Thai chiles in the sauce for heat level preference.
- Soak bamboo skewers in water for 30 minutes before grilling to prevent burning.
- Can be cooked on an outdoor grill or a grill pan indoors.
- Serve with steamed jasmine rice and cucumber salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Southeast Asian
