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|
- 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.
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]