If you’re looking for a delicious and easy-to-prepare recipe for your next barbecue, you can’t go wrong with chicken satay skewers. This traditional Southeast Asian dish is flavorful, juicy and perfect for sharing with friends and family.
Below, we’ll share our favorite chicken satay skewers recipe and give you some tips and secrets for making them to perfection every time.
Ingredients
To make chicken satay skewers, you’ll need the following ingredients:
1 pound boneless, skinless chicken breasts, cut into strips
1/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons curry powder
1 teaspoon garlic powder
1 teaspoon ground ginger
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 cup coconut milk
Bamboo skewers, soaked in water for at least 30 minutes
For the peanut sauce:
1/2 cup smooth peanut butter
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 tablespoon lime juice
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 cup coconut milk
Marinating the Chicken
Step 1
To make the chicken satay skewers, you’ll need to marinate the chicken first. In a bowl, combine the soy sauce, brown sugar, curry powder, garlic powder, ground ginger, cumin, cayenne pepper, and coconut milk. Stir well until everything is evenly combined.
Step 2
Add the chicken strips to the bowl and toss them around until they’re fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 8 hours for best results.
Preparing the Peanut Sauce
While the chicken is marinating, you can prepare the peanut sauce. In a small bowl, whisk together the peanut butter, soy sauce, brown sugar, rice vinegar, lime juice, garlic powder, cayenne pepper, and coconut milk until you have a smooth and creamy sauce. If the sauce is too thick, you can add a little bit of water to thin it out.
Assembling and Grilling the Skewers
Step 1
Once the chicken has marinated, it’s time to assemble the skewers. Thread the chicken strips onto the bamboo skewers, making sure to leave some space at the bottom of each skewer for easy handling.
Step 2
Preheat your grill to medium-high heat. Brush the grates with a little bit of oil to prevent the chicken from sticking.
Step 3
Place the skewers on the grill and cook for 6-8 minutes on each side, or until the chicken is cooked through and slightly charred on the outside. Serve the skewers with the peanut sauce on the side for dipping.
Tips and Secrets for Perfect Chicken Satay Skewers
- Soak the bamboo skewers in water for at least 30 minutes before using them. This will prevent them from burning on the grill.
- Don’t over-marinate the chicken. While it’s important to give the chicken enough time to absorb the flavors of the marinade, leaving it in the marinade for too long can make the chicken tough and Use a grill pan or a grilling basket if you don’t have a grill. This will help keep the chicken from falling through the grates.
- Don’t forget to baste the chicken with the leftover marinade while grilling. This will add even more flavor to the skewers.
- If you’re short on time, you can use store-bought peanut sauce instead of making your own.
History and Origin of Chicken Satay Skewers
Chicken satay skewers have a long and rich history in Southeast Asian cuisine. The dish is believed to have originated in Indonesia, where it was known as sate ayam. It then spread to neighboring countries like Malaysia, Thailand, and Singapore, where it became a popular street food.
Traditionally, chicken satay skewers are made with chicken thighs or breasts that have been marinated in a mixture of spices and coconut milk, then skewered and grilled over hot coals. The skewers are typically served with a spicy peanut sauce and a side of cucumber and onion.
Health Benefits of Chicken Satay Skewers
Chicken satay skewers are a delicious and healthy dish that’s packed with protein and essential nutrients. Chicken is a great source of lean protein, which can help you build and maintain muscle mass. It’s also a good source of vitamin B6, which is important for brain development and function.
Secret Ingredients for Perfect Chicken Satay Skewers
While the basic recipe for chicken satay skewers is simple, there are a few secret ingredients that can take the dish to the next level:
Lemongrass: This fragrant herb is commonly used in Southeast Asian cuisine and adds a bright, citrusy flavor to the marinade.
Galangal: Also known as Thai ginger, galangal is a root that’s similar in taste to ginger but with a more peppery flavor. It’s a key ingredient in many Thai recipes, including chicken satay skewers.
Tamarind paste: This tangy paste is made from the pulp of the tamarind fruit and adds a sour note to the marinade.
Palm sugar: This unrefined sugar is commonly used in Southeast Asian cooking and has a caramel-like flavor that pairs well with the savory flavors in the marinade.
Variations of Chicken Satay Skewers
While chicken satay skewers are traditionally made with chicken, there are many variations of the dish that use different meats or even vegetables:
Beef satay: This variation uses thinly sliced beef that has been marinated in a similar mixture of spices and coconut milk.
Vegetable satay:Use a mix of your favorite vegetables, such as bell peppers, zucchini, and onions, and marinate and grill them on skewers.
Shrimp Salad with Bangkok Rice Recipe
If you’re looking for a delicious and healthy side dish to serve with your chicken satay skewers, we recommend trying out this recipe for Bangkok Rice Shrimp Salad.
This colorful and flavorful salad, juicy shrimp, crunchy vegetables, and a zesty dressing made with lime juice, fish sauce, and chili paste. It’s the perfect complement to the bold and spicy flavors of chicken satay skewers.
Chicken satay skewers are a delicious and easy to prepare dish, perfect for your next barbecue. By following our recipe and our tips, you’ll be able to make them to perfection every time. And don’t forget to serve them with Bangkok Shrimp Salad with Rice for a complete and healthy meal. You can find the full recipe here https://riceselect.com/recipe/bangkok-rice-shrimp-salad.
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