Satay chicken skewers are delicious, easy to make, a great BBQ dish, and a dinner recipe. With this recipe, I can guarantee you will have juicy succulent chicken. With fragrant and creamy peanut sauce. You will never buy premade stay chicken ever again from the supermarkets.
What’s the origin of Satay chicken?
There are many versions of satay chicken the most popular ones are from Thailand and Malaysia although it originated from Indonesia like all other food every country has specific ingredients they add to make it authentic The recipe I have given is a Thai version of satay chicken which is served in all Thai restaurants and the most popular one too.
Satay Chicken Skewers
As you all know I work in Food innovation in the retail market and Satay chicken was, in fact, one of the recipes I developed for the retail market. This product is one of the best-selling items in the retail world. Developing the best satay chicken skewers was a hard task because it was so popular and all the brands had a satay chicken on the shelf, and trust me I know the nasty stuff we put in premade satay chicken skewers so definitely make your own at home. The recipe that I am about to give you is an easy-satay chicken recipe.
What goes in Satay Chicken Skewers
Ok, don’t freak out with the list of ingredients for the marinade. All these ingredients are essential to get a really good flavorsome satay chicken.
Red curry paste: You can substitute for any curry paste you have, not curry powder but rather a curry paste. I have even used laksa paste, green curry, yellow curry, they all work fine
Curry powder: Again you can use any curry powder, but I like using the Indian curry powder, it gives a better flavor
Chicken Thigh: Do not use chicken breast,chicken thigh naturally will be juicier. Chicken satay is one of those recipes that need chicken thigh because you will be cooking this on a hot grill pan in really harsh heat and to withstand that heat and to have moist and juicy chicken, thigh will be the best. Pro-tip, chicken thigh with fat on it is the best. It contributes to the overall flavor and succulence
How to make Satay Chicken Skewers
It is an easy process. It is also important to marinate the chicken well. I usually marinate for 3-4 hours,the more you marinate the more flavorsome it will be. But a minimum of 20-30 mins of marinading is also sufficient.
The essential equipment needed to make Satay Chicken Skewers
What to serve with Satay Chicken Skewers
- Peanut sauce for satay chicken is a must. these two goes well with each other
- Coriander
- Chilli
- cucumber ribbons ( cucumber peeled using a peeler you get cucumber ribbons)
- Carrots shredded
Sides to have with satay chicken skewers
- White Rice
- Thai salad
- Asian slaw
How to make Peanut sauce for chicken Satay skewers
Making Peanut sauce is quite simple, mix all ingredients and heat up until the peanut butter is melted and that’s it, and it is that simple. The secret to good peanut butter is the balance of flavor you get with the sweet, the salty creaminess from coconut milk, and the acidity from the vinegar
How to store Satay Chicken Skewers
Raw satay chicken can be stored in the fridge for up to 2 days marinated and skewered
Cooked satay chicken also can be stored for 2-3 days
How to cook Satay Chicken Skewers
Just put them on the BBQ (Remember it is important to soak the sticks you use in water for 30 minutes if using it on the BBQ) This will help the skewers not catch on fire when cooked on the BBQ
Grilled Satay chicken is the way I do it at home, I use a grill pan and simply cook it in a pan, this is easy and quick ( I cut down my sticks shorter so it fits in the grill pan
You also can cook it in the oven but I don’t recommend it as it will not have any grill marks which in turn contributes to bland flavour
How to reheat Satay Chicken Skewers
To reheat satay chicken skewers just reheat in the microwave until heated through.
You can also check my other starter recipes here
Step by step guide on how to make Satay Chicken Skewers
Satay Chicken Skewers
Equipment
- 1 Grill pan
Ingredients
- 600 g Chicken thigh Medium size dice
- 1 tbsp Curry powder
- 1 tsp White sugar
- 2 tsp Red curry paste (Thai)
- 1 tsp Salt
- 1/4 tsp Turmeric
- 2 tsp Ginger Chopped
- 2 tsp Garlic Chopped
- 50 g Coconut Milk
Peanut sauce
- 1 tbsp Red curry paste
- 90 g Peanut butter (No added sugar)
- 25 g White sugar
- 1 tsp Dark soy
- 1/2 tsp Salt
- 1 tbsp Apple cider vinegar or white vinegar
- 90 ml Water
- 150 g Coconut milk
Garnish
- Peanuts crushed
- Coriander leaves
- Lime wedges
Instructions
Satay Chicken marinade
- Place the chicken dice in a medium-size bowl and add in all the ingredients and mix well and let it marinate in the fridge for at least 20 minutes or overnight
- Soak the bamboo sticks in water for 20 minutes if using on open flame BBQ, cut to the desired length if using a grill pan. Skewer the meat onto the skewer ( 4-5 pieces per skewer)
- Grill the skewers on a grill pan on a high flame with 1 tbsp of oil in the pan until cooked through, turning them around while cooking ( this will take around 5-10 minutes)
Peanut sauce
- Add all ingredients except the coconut milk into a small pan and leave it on a medium fire until the peanut sauce and sugar are dissolved, once it is warm, Add the coconut milk, warm it further for 1 minute.Turn off the heat, pour it into a sauce bowl, garnish with crushed peanuts on the top. Enjoy