24 August, 2020
Chicken Satay
Chicken Satay in Creamy Peanut Sauce
Chicken Satay with a nutty, spicy, creamy garlic and ginger peanut basting and dipping sauce.
Equipment
- Bar-B-Q Grill
- 12 Wooden Skewers
- Sharp Kitchen Knife
- Kitchen Tongs
- Platter for uncooked chicken satay skewers
- Platter for cooked chicken satay skewers
- 1 Mixing Bowl
- 1 Whisk
Ingredients
For the Chicken Skewers
- 2 Boneless, skinless chicken breast halves (6 to 8 ounces each)
- 2 Limes
- 1 Bushel Coriander / cilantro leaves
- 1 Bundle Green Onions
For the Peanut Sauce
- 3/4 cup 180 g Peanut Butter
- 2 tbsp Red curry paste
- 1 tbsp Grated, peeled fresh ginger Ground ginger can be a substitute.
- 1 tsp Minced Garlic Cloves Garlic powder can be a substitute.
- 1/4 cup 50 g Brown sugar
- 2 tsp Soy Sauce
- 2 tbsp Cider Vinegar
- 3 to 4 tbsp Water Add one tablespoon of water at a time, until desired thickness is reached.
- 1/2 tsp Crushed red pepper flakes To add a kick to the sauce!
Instructions
For the Chicken Skewers
- 2 hours before grilling, place chicken breast in freezer.
- Preheat Bar-B-Q grill to 350 Fahrenheit degrees.
- Finely chop 2 tbsp peanuts (save for later as garnish)
- Chop Cilantro and Green Onions (save for later as garnish)
- Cut limes into wedges (for plate decoration)
- Take chicken breasts out of freezer and slice thinly lengthwise into 12 strips.
- Thread thinly-sliced chicken strips onto skewers.
- Apply peanut sauce with brush.
- Place the skewers on the wire rack, over medium-high heat, for about 5 minutes per side.
- Cook chicken until opaque throughout.
- Reapply peanut sauce with brush frequently.
- Use kitchen tongs to transfer satays to plate/platter.
- Drizzle skewers lightly with peanut sauce and garnish with roasted peanuts.
- Fill remaining sauce in small 8 oz. porcelain Ramekin bowls and serve sauce on the side.
- Let cool a few minutes before serving.
- Guten Apetit!
For the Peanut Sauce
- Combine all ingredients (except water) in a bowl, stirring with a whisk until smooth.
- Add water to thin sauce
Notes
Peanut sauce can be made several days ahead and stored in the fridge in an airtight container. Bring to room temperature before consuming.
Wooden or bamboo skewers should be soaked in water for at least 30 minutes before you cook your chicken, to prevent burning.
If you don’t have wooden skewers, you can use metal skewers. The advantage is no skewer soaking!