Alright folks, get ready to satay-isfy your taste buds with this Southeast Asian inspired dish – chicken skewers like you’ve never tasted before! This recipe from LFR Collab Partner, Pitmaster Cory Walby of Saturday Night Test Kitchen is so easy that you can even prep it the night before and cook it up in no time the next day. It’s a crowd-pleaser, trust me, both kids and adults won’t be able to resist!
So what’s satay, you may ask? Satay is a mouth-watering dish originating from Southeast Asia. It consists of seasoned, skewered, and grilled meat served with a delicious sauce. You can use chicken, goat, mutton, beef, pork, fish, or tofu. I highly recommend chicken for this recipe because it’s juicy, tender and soaks up the flavors beautifully. Once your meat is skewered, throw it on the grill – over live fire is traditional, but you can use any source of heat. Just make sure those coals are hot enough to sizzle!
Now, for the sauce. There are many variations, but the classic soy and peanut sauce combo is a crowd favorite. Dip your skewers in the sauce and savor the explosion of flavors. This recipe doubles SUPER WELL, so be sure to make a big batch. You’ll want more, trust me. So fire up that grill and get ready to experience a burst of Southeast Asian flavors in every bite. And remember, the best way to a person’s heart is through their stomach – so impress your guests with these mouth-watering chicken skewers and they’ll be begging for more!
Key Ingredients Used in This Recipe
Succulent Chicken Thighs: bring a tender, juicy base to this Thai-inspired dish, enriching every bite with mouthwatering flavor.
Creamy Peanut Butter: adds a rich, nutty depth that harmoniously complements the exotic spices, creating an irresistible sauce.
Tangy Rice Wine Vinegar: introduces a delightful zing, balancing the savory components and enhancing the overall taste sensation.
Soy Sauce: infuses umami goodness, elevating the dish with its unmistakable depth and earthy undertones.
Fish Sauce: imparts a piquant, authentic Thai essence, weaving a savory tapestry of traditional Asian flavors.
Freshly Grated Ginger: brings a zesty warmth that invigorates the senses, heightening the dish’s aromatic allure.
Grated Garlic Cloves: infuse a robust punch, fortifying the satay with an irresistible garlicky essence.
Chili Flakes: provide a fiery kick, igniting a dance of heat and taste that elevates the Thai-inspired experience.
Luxurious Full-fat Coconut Milk: lends a velvety smoothness, harmonizing the medley of bold flavors and completing this delectable masterpiece.
What to Serve Alongside Chicken Satay
Thai Cucumber Salad – This refreshing salad is the perfect antidote to the spicy heat of the satay – with crisp cucumbers, tangy lime dressing, and a hint of sweetness, it’s a match made in heaven.
Coconut Rice – This fragrant rice dish is the perfect accompaniment to the savory flavors of the satay – with coconut milk, lemongrass, and lime leaves, it’s a tropical vacation for your taste buds.
Grilled Vegetables – While the chicken is the star of the show, don’t forget about the veggies – grilling some bell peppers, onions, and zucchini alongside the satay adds a smoky char and a burst of color to your plate.
FAQs: Chicken Satay
What is satay sauce made of? Satay sauce typically includes ingredients like peanut butter, soy sauce, lime juice, garlic, ginger, and chili paste – it’s the perfect blend of sweet, salty, and spicy.
Can I use a different type of meat besides chicken? Absolutely – while chicken is the most common protein used in satay, you can also use beef, pork, shrimp, or tofu.
How long should I marinate the chicken? For best results, marinate the chicken for at least 2-3 hours, or even overnight – this allows the flavors to penetrate the meat and makes it more tender.
Do I have to use a grill? While grilling is the traditional method for cooking satay, you can also use a broiler, stovetop grill pan, or even bake them in the oven.
Is chicken satay spicy? It can be! The level of spiciness in chicken satay depends on the recipe and the amount of chili peppers used in the marinade and sauce. If you’re sensitive to spice, you can always adjust the amount of heat to your liking.
Best Beverage Pairings for Chicken Satay
When it comes to pairing beverages with chicken satay, you want something that can stand up to the bold flavors and complement the spices. Here are my top picks:
Craft Beer – A crisp, refreshing beer is the perfect pairing for chicken satay. Try a Belgian witbier like Hoegaarden or a hoppy IPA like Dogfish Head’s 60 Minute IPA.
Cocktail – For a fun and fruity cocktail that pairs well with the spicy flavors of satay, try a spicy margarita with jalapeño-infused tequila or a refreshing cucumber gin and tonic.
Wine – A light-bodied, fruit-forward wine is a great match for chicken satay. Try a New Zealand Sauvignon Blanc like Kim Crawford or a California Pinot Noir like Meiomi. Alternatively, a dry Riesling like Dr. Loosen or a Spanish Tempranillo like Rioja Crianza would be a great choice.
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Equipment
- Bamboo skewers
Ingredients
- 10 chicken thighs normally works out to 1 thigh per skewer - cut into roughly 1” pieces.
Chicken Marinade
- 1/2 cup water
- 1/2 cup soy sauce
- 2 tbsp sugar
- 6 garlic cloves mince
Peanut Sauce
- 1 cup peanut butter
- 1/4 cup rice vinegar
- 1/2 cup soy sauce
- 4 tbsp honey
- 1 tsp fish sauce
- 2 tsp freshly grated ginger
- 4 garlic cloves grated
- 1/2 tsp chili flakes
- 1 can full fat coconut milk small
Instructions
- In a large bowl, mix together the marinade ingredients. Add the chicken and stir around well. Marinate for 1 hour, but best overnight if you can. Trust me!!
- While your chicken is marinating, submerge your skewers in water to soak.
- Once chicken is marinated, remove skewers from water and begin to skewer the chicken. Each one should be roughly 3/4 full with chicken. Place on a tray or plate that can be covered, or get ready to cook right away!
- To make the peanut sauce, add all ingredients to a small pot and heat through, mixing with a whisk. Done. That was easy!
- I like to use a barbecue grill for cooking this; the char marks and the actual char really add to it. Cook the chicken on a smokin' hot grill, which should only take a few minutes per side. Even though the skewers have been soaked, you'll still want to keep an eye on them to make sure they don't burn too much. When the chicken reaches an internal of 165 F, pull the skewers from the heat.
- Serve with the peanut sauce, and enjoy!
Nutrition
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