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 Meat | 2 Pieces (1lb / 450g) |
| [MARINATE] Canned Coconut Milk | 14oz / 400ml |
| [MARINATE] Fresh Cilantro | 3 Strands |
| [MARINATE] Grated Garlic | 1 Tablespoon |
| [MARINATE] Grated Ginger | 1 Tablespoon |
| [MARINATE] Ground Turmeric | 1 Tablespoon |
| [MARINATE] Ground Cumin | 1 Teaspoon |
| [MARINATE] Brown Sugar | 2 Tablespoons |
| [MARINATE] Salt | 4 Teaspoons |
| [SAUCE] Peanut Butter | 4 Tablespoons |
| [SAUCE] Soy Sauce | 1½ Tablespoons |
| [SAUCE] Japanese Grain Vinegar | ½ Tablespoon |
| [SAUCE] Brown Sugar | 2 Tablespoons |
| [SAUCE] Sriracha | 2 Teaspoons |
| [SAUCE] Grated Garlic | 1 Teaspoon |
| [SAUCE] Grated Ginger | 1 Teaspoon |
| [SAUCE] Water | 2 Tablespoons |
DIRECTIONS
- Remove the skin of the chicken thigh meat and cut into smaller bite size pieces.
- Finely dice the cilantro.
- 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).
- In a smaller mixing bowl, mix all the [SAUCE] ingredients well together to make the peanut sauce for the satay, set aside.
- 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.
- Serve with chicken satays with peanut sauce and steamed rice.
- 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]
DŌZO by estellicious cooking 