I love chicken satay. The flavours in the sauce are so intense. I'll probably make this recipe 4-5 times a month. For some reason my kids like to eat things on sticks. So Chicken Satay is a big win in our home. And don't get me started on dipping stuff into sauces. They go nuts for that kind of food: fondue, ganache, salted caramel and cheese sauce. You name it, if you can dip something into it, they will love it.
This recipe has the perfect flavour on the chicken and a dynamite sauce, which just brings this dish together. I add a splash of lime to the top, to give it a citrus kick.
Preparation Time 2 hours 30 minutes
Cook Time 20 minutes
Serves 6
Ingredients
1 kg chicken thighs/ chicken breasts
1/4 cup coconut milk
2 Tablespoons soya sauce
1 1/2 teaspoons turmeric
3 cloves garlic- minced
1 Tablespoons grated ginger
1 Tablespoon soft brown sugar
1 Tablespoon fish sauce
1 Tablespoon oil
For the peanut dipping sauce
3 Tablespoon smooth peanut butter
1 Tablespoon soya sauce
1 Tablespoons lemon/ lime juice
2 teaspoons soft brown sugar
2 teaspoon sweet chilli sauce
1 teaspoon grated garlic
Garnish
Roasted Peanuts
Lime Slices
Instructions
To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.
In a large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.
Drain the chicken from the marinade and discard the marinade.
Soak the skewers in a container of water for an hour, to prevent burning when grilling the chicken.
Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes.
Serve immediately with peanut sauce. Top with freshly squeezed lime juice and roasted peanuts for crunch.
