Chicken Satay is a yummie street food dish that came from Southeast Asia, its famous for juicy chicken on skewers thats grilled and served with a thick peanut sauce. This tasty stick meal is more then just a snack; it shows off the rich traditions of places like Indonesia, Thailand, Malaysia, and Singapore.
In Southeast Asian cooking, Chicken Satay is a big deal becouse it blends a bunch of spices and flavours that work so well together. You get sweet, salty, and spicy all at once which makes it really special. For lots of people a plate of Chicken Satay brings back good memories of family gatherings, holiday parties, or those busy open air markets with all the sights and smells.
These days, Chicken Satay is loved all over the world. You can tweak it for different diets and cook it on a barbecue, in your oven, or even on the stove top. People eat Satay as a starter, main dish, or even as a quick snack. Its a great way to get friends and family chating while they dip the skewers into that yummy sauce.
History and Origins of Chicken Satay
Chicken Satay first popped up in the Indonesian islands, especialy on Java island, though no ones exactly sure when. Over time it spread to nearby countries and each place made it its own way depending on what spices and ingredients they had.
In Indonesia they like a sweet soy sauce with coriander and turmeric in the marinade wich gives it a gold colour. Malaysian satay usually has a richer peanut sauce on the side and is served with cucumber and raw onion slices. The Thai version sneaks in more fresh herbs and chili for extra kick, making it really different. These little changes show how adaptible Chicken Satay is, it grows and changes yet keeps its OG flavours.
From a simple street snack it’s now a favorite at home, in cafes, and fancy restuarants worldwide. Its rise proves how much everyone loves something simple yet packed with flavour served on a stick.
Ingredients for Chicken Satay
To make a decent Chicken Satay you need some key stuff. The star is chicken — you can use breast or thigh cuts, depends if you want it more tender or a bit chewier. Always use fresh ingredients, that way the taste turns out way better.
The marinade usualy has:
- Soy Sauce: Adds savory depth and umami flavour
- Peanut Butter: Gives creaminess and a nutty taste
- Aromatic Spices: Like coriander, cumin, turmeric, and garlic for that signature punch
- Brown Sugar: Adds a little sweetness to balance the salty bits
The satay dipping sauce is made from:
- Peanut Sauce: You can crush peanuts or just use peanut butter, mix with coconut milk, lime, and chili flakes
- Coconut Milk: Makes it extra rich and smooth
- Lime Juice: Cuts through the fat and brightens the taste
Using good quality, fresh items not only tastes better but honours the old ways this dish was made for generations.
Ingredients for Chicken Satay
To make a decent Chicken Satay you need some key stuff. The star is chicken — you can use breast or thigh cuts, depends if you want it more tender or a bit chewier. Always use fresh ingredients, that way the taste turns out way better.
The marinade usualy has:
- Soy Sauce: Adds savory depth and umami flavour
- Peanut Butter: Gives creaminess and a nutty taste
- Aromatic Spices: Like coriander, cumin, turmeric, and garlic for that signature punch
- Brown Sugar: Adds a little sweetness to balance the salty bits
The satay dipping sauce is made from:
- Peanut Sauce: You can crush peanuts or just use peanut butter, mix with coconut milk, lime, and chili flakes
- Coconut Milk: Makes it extra rich and smooth
- Lime Juice: Cuts through the fat and brightens the taste
Using good quality, fresh items not only tastes better but honours the old ways this dish was made for generations.
Detailed Recipe for Chicken Satay
Ingredients
Grab these before you start:
- Chicken: 1 pound of chicken breast or thighs, cut into bite sized chunks
- Marinade Ingredients:
- 2 tablespoons soy sauce
- 2 tablespoons peanut butter
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 2 cloves garlic, minced
- 2 tablespoons brown sugar
- Satay Sauce Ingredients:
- ½ cup peanut sauce
- ¼ cup coconut milk
- 2 tablespoons lime juice
- Optional: Bell peppers, onions for skewers, cilantro for garnish, lime wedges to squeeze over
Directions
1. Prep the Chicken
Cut chicken into same sized pieces so they cook at the same time. In a big bowl mix soy sauce, peanut butter, coriander, cumin, turmeric, garlic and brown sugar. Stir till it looks smooth then add chicken. Cover or wrap the bowl and put in fridge for at least 1 hour, overnight is even better for flavour.
2. Skewer the Chicken
Grab wooden or metal skewers and poke the chicken pieces on, leave small gaps so heat can get all sides. If you use wooden ones soak them in water 30 min before cooking or they might burn.
3. Cooking
You’ve got a few ways: grill on a BBQ for smoky taste, broil in the oven, or use a grill pan on the stove. Heat to medium-high and cook skewers 10–15 min, turning once or twice so they get little char marks and cook all the way through.
4. Make the Sauce
In a small pot combine peanut sauce, coconut milk, and lime juice. Warm on low heat and stir till it’s all mixed. Taste it and add more coconut milk if you want it creamier or more lime if you want tangy.
Serving Suggestions
Serve Chicken Satay hot with the sauce on the side for dunking. Put the skewers on a big plate with cucumber and onion slices. Sprinkle cilantro or add lime wedges for extra zing. Pair with jasmine rice or a green salad to make a full meal.
Chicken Satay
Equipment
- 1 mixing bowl
- 1 whisk
- 1 grill or grill pan
- 1 skewers (wooden or metal)
- 1 saucepan
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 1.5 lbs boneless chicken thighs, cut into 1-inch pieces
- 3 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder optional, for heat
- to taste salt
- to taste pepper
- 1 cup peanut butter creamy or chunky
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1-2 teaspoons chili paste adjust for desired spiciness
- to garnish chopped peanuts optional
- to garnish cilantro optional
Instructions
- In a mixing bowl, combine the vegetable oil, soy sauce, brown sugar, minced garlic, minced ginger, turmeric powder, chili powder, salt, and pepper. Whisk until well combined.
- Add the chicken pieces to the marinade, making sure they are well coated. Cover and refrigerate for at least 30 minutes, allowing the flavors to infuse.
- While the chicken is marinating, prepare the peanut sauce. In a saucepan, combine peanut butter, coconut milk, soy sauce, lime juice, brown sugar, and chili paste. Heat gently over medium-low, stirring continuously until the mixture is smooth and well blended. Adjust seasoning as needed.
- Preheat the grill or grill pan over medium heat. If using wooden skewers, soak them in water for 20 minutes to prevent burning.
- Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece.
- Grill the skewers for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
- Serve the chicken satay hot with the peanut sauce on the side for dipping. Garnish with chopped peanuts and cilantro if desired.
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