Chicken Satay with Peanut Sauce

I always feel that I have an unexplainable bond with Southeast Asia. Although I’ve never lived in those countries, the Southeast Asian roots in me somehow makes me fancy their food A LOT! Within the HUGE varieties of food, chicken satays are definitely on the top of my list.

I went through numerous satay recipes (Thai, Malaysian, Indonesian style) in the past and they all seems to require different exotic spices or pastes which seems impossible to replicate unless I have to take a visit to some specialty groceries store. I am so happy to have found this recipe that be cooked easily with ingredients that are reachable and can finally satisfy my satay crave!

INGREDIENTS (Makes 5 skewers)
Chicken Thigh Meat2 Pieces (1lb / 450g)
[MARINATE] Canned Coconut Milk14oz / 400ml
[MARINATE] Fresh Cilantro3 Strands
[MARINATE] Grated Garlic1 Tablespoon
[MARINATE] Grated Ginger1 Tablespoon
[MARINATE] Ground Turmeric1 Tablespoon
[MARINATE] Ground Cumin1 Teaspoon
[MARINATE] Brown Sugar2 Tablespoons
[MARINATE] Salt4 Teaspoons
[SAUCE] Peanut Butter4 Tablespoons
[SAUCE] Soy Sauce1½ Tablespoons
[SAUCE] Japanese Grain Vinegar½ Tablespoon
[SAUCE] Brown Sugar2 Tablespoons
[SAUCE] Sriracha2 Teaspoons
[SAUCE] Grated Garlic1 Teaspoon
[SAUCE] Grated Ginger1 Teaspoon
[SAUCE] Water2 Tablespoons

DIRECTIONS

  1. Remove the skin of the chicken thigh meat and cut into smaller bite size pieces.
  2. Finely dice the cilantro.
  3. In a container, combine all [MARINATE] ingredients with the chicken meat and marinate for at least 2 hours (I usually prepare during lunch prep time and cook it for dinner the same day).
  4. In a smaller mixing bowl, mix all the [SAUCE] ingredients well together to make the peanut sauce for the satay, set aside.
  5. When ready to cook, place chicken pieces into skewers and place them onto the grill (or grill pan) and cook for about 5 minutes each side.
  6. Serve with chicken satays with peanut sauce and steamed rice.
  7. DŌZO!

NOTE: If you are using wooden skewers, soak the skewers in water for about 30 minutes before placing them onto the grill in order to prevent them from burning.

Recipe adapted from [Chrissy Teigen’s Cookbook: Cravings: Recipes for All the Food You Want to Eat: A Cookbook]

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