Chicken satay
We were supposed to host a barbecue yesterday but our intended guests begged off at the last minute leaving us with a lot of chicken, pork and cocktail drink mixers. No problem. We mixed the drinks anyway, had our fill of Margaritas in our new Margarita glasses last night, and then we grilled the pork teriyaki and chicken satay for dinner tonight. In short, we cooked everything that we intended for the barbecue, including a large bowl of chicken and potato salad.
Ingredients:
about 800 grams of boneless chicken thighs (most recipes say chicken breast)
1/2 c. of warm water
4 heaping tbsps. of peanut butter
2 heaping tbsp. of sugar
1/2 c. of light soy sauce (I used Kikkoman)
juice of half a lemon
1 tbsp. of finely grated ginger
1 small onion, finely chopped
3-4 tbsp. of hot chili sauce
1 tsp. of salt
Marinating the chicken satay:
Depending on their size, cut each chicken thigh fillet into 4 to 6 pieces.
In a large bowl, place the rest of the ingredients. Beat with a wire whisk until smooth. Add the chicken pieces, mix well, rubbing the marinade into the meat with your hands. Cover the bowl with cling film and place in the fridge for at least two hours.
While the chicken marinates, soak 12 to 18 bamboo skewers in water to prevent them from burning on the grill.
Reserve the marinade.
Making the dipping sauce for the chicken satay:
Simmer the reserved marinade until thick, about 15 minutes.
Grilling the chicken satay:
Thread the marinated chicken in the bamboo skewers (5 pieces per skewer is a good number). Grill at least six inches from the heat (peanut butter burns fast), 4 to 5 minutes per side depending on the size of the chicken pieces.
Serve the grilled chicken satay with the dipping sauce on the side.
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16 Responses to “Chicken satay”
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Good satay always reminds me of traveling around Malaysia, finding roadside satay restaurants where you just ordered skewer after skewer, and at the end they totalled up how many empty skewers were on your table to figure out your bill. Nothing has ever quite measured up to that wonderful satay, eaten outdoors, but I’m going to try this recipe because it looks delicious and easy. Thanks!
Grilled food does always taste better when enjoyed outdoors. You’re welcome, Lydia.
Hi Connie,
I’m just curious when you said boneless chicken thighs are they skinless too?Because I went to Costco the other day They had a boneless thighs but with the skin on.Thanks
The ones I used were skinless. I like chicken skin but I don’t think they’ll be good with satay. The short cooking time might not cook the skins properly.
Speaking of Satay, one of my favourite snacks while growing up was the satay mee (Satay noodles) from Carvajal institution, Quik Snack. I usually have it with their fried lumpia or the saba in syrup and evaporated milk. *drool*
hi!this looks yummy!!!!can’t wait to try this tonight…happy new year po!!!!
I love the Satay meat taste, whenever I can I do it the way you did. One thing though, with the same marinade, I set aside some (before I put the meat in it), add some rice vinegar and olive oil,and use it as a dressing for coleslaw cut vegetables. Yummy…
YUMMY!!!
happy new year to you and your family!!
love your site and your recipes are great which some i hav tried. many, many thanks.
sarap ng ganito! order ko to lagi pag nasa mga thai restaurants ako! sarap din kasi ng dipping sauce!
yum yum!!
great dish!!
This looks amazing, you have a wonderful blog…I am so making this soooooon
Hi Connie!
I love your site!Its absolutely wonderful. Although I think everything should be done fresh, SM Supemarket sells marinaded chicken satay that is pretty good specially when put in the turbo broiler.Its alot of help when i have no time to prepare for dinner.
Connie, I cooked your Chicken Satay recipe last night. I made a separate batch for the peanut dipping sauce and unlike the marinade took out the Onions, Red Onions yung ginamit ko kaya malakas ata ang dating.
Also I used a food processor to make the dipping sauce and in addition used salad oil to ‘dilute’ the dipping sauce to the desired consistency. Thanks.
-Julius
hi connie! i tried this last night kaya lang i wasnt able to marinate it kse i had no time, my husband called the last minute to tell me that his dad will be joining us for dinner. kaya what i did is i just cooked the chicken in its marinade. it really tasted nice! my hubby and father in law love it so much =)
thanks again!
hi connie. i’m scared of grilling chicken. can i just cook it first with it’s marinate until its 3/4 done? then grilled it? tnx
ramonching, as long as you thread them before braising in the sauce, it’ll work. I’ve done that in the past.