Chicken Satay Recipe

Whenever we go out to eat Thai or Malaysian food, my family makes it a point to order satays. This dish is made up of seasoned and skewered meat, which is then grilled and served with a dipping sauce. When I visited my parents a couple of years ago, my oldest daughter was thumbing through a magazine and found a recipe for satay. She then showed it to my dad and me, and we made it that very week.  I remember my friend was visiting us the day that we made it, and she and her children enjoyed eating these tasty treats as well. In fact, my three year old had 4 whole skewers the last time I made these! Something about meat on a stick definitely appeals to that kid 🙂

I personally think that these skewers are perfectly juicy on their own and I don’t need a dipping sauce, but my middle child is a bit of a little dipper so I generally make it for her. If you have leftover dipping sauce, toss it with cooked noodles, add veggies and/or chicken, and voila you’ve got dinner for the next day.

Here’s a step by step version of how I make these Chicken Satays :

1. Cut 2 chicken breasts cut into long thin strips.IMG_20150808_1746528_rewind IMG_20150808_1747455_rewind

2. Make a marinade with with 1 tbsp tomato paste,1 tsp cumin powder, 1 tbsp soy sauce, 1/2 tsp sesame oil, 2 tbsp grated onion, 1 tsp salt, 1/4 tsp pepper and 2 cloves minced garlic. You can mix these by hand or in a blender. IMG_20150808_1738302_rewind

3. Reserve 2 tbsp of the marinade for the dipping sauce.

4. Skewer the chicken. Pour the remaining marinade over the skewers.IMG_20150808_1755071_rewind IMG_20150808_1756051_rewind

5. Heat and oil your grill pan. Place the skewers in the hot pan, making sure not to crowd them. Cook on a high flame for 4 minutes on the first side. There will be leftover marinade in the dish with the marinating skewers. Use that to baste the chicken as you’re grilling. Turn the heat down to medium, flip over the skewers, and cook for about 8 minutes, or until done. IMG_20150808_1935326_rewind

6. For the dipping sauce :

In a saucepan, whisk 1 tbsp peanut butter, 1/4 cup coconut milk, 2 tbsp satay marinade, 1 tsp soy sauce, 1/4 tsp salt, 1/2 tsp brown sugar, 1 tbsp chopped green onions and 1 tbsp of lime juice. Add up to 1/4 cup water if it’s too thick. Place on the stove, bring to a boil, turn off heat and pour into a serving bowl.

Garnish with green onions and serve your delicious chicken satay with peanut dipping sauce. Enjoy!IMG_20150808_1950465_rewindIMG_20150808_1950559_rewind

11 thoughts on “Chicken Satay Recipe”

  1. These look exactly like the ones at the street stalls. My first child loves satay and he loves them with the rice cubes (he is half Indonesian and Indonesians love their satays!).

      1. It’s actually compressed rice. There are 2 ways to cook it. The easy way is to cook the rice and when it’s just finished cooking you spread it on a tray and compress it down while still hot. Let it cool completely then cut into cubes. The other way is more traditional using pandan leaves. It’s called ketupat. You can google it.

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