How to Make Authentic and Delectable Chicken Satay With Peanut Sauce

Satay, or sate, is an Indonesian cuisine dish of marinated and grilled meats skewered on bamboo sticks.  These kabobs are served with various sauces; peanut sauce being a popular choice.  Satay is quite popular in many Southeast Asian countries, such as Malaysia, Singapore, Brunei, Thailand and the southern Philippines.

This recipe is for traditional chicken satay with peanut sauce.  This will make about 20 skewers.  Note: although you can grill the satay outside on a BBQ or in the broiler, this method uses a simple grill pan.

Ingredients for Chicken and Marinade:

• 1 cup plain yogurt

• 1 teaspoon freshly grated ginger

• 1 teaspoon minced garlic

• 1 tablespoon curry powder

• 1 1/2 pounds skinless, boneless chicken breasts, cut into strips

• 20 wooden skewers, soaked in water 30 minutes

• Cooking spray

• Butter lettuce leaves

• Fresh cilantro leaves

Peanut sauce recipe follows

Directions:

Stir together the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl.  Place the chicken strips in the yogurt marinade and toss until well coated.  Cover the bowl and let the chicken marinate in the refrigerator for 2-3 hours.

Next, thread the chicken strips on the soaked wooden skewers like a ribbon; in and out of the meat so that the chicken stays in place while grilling.  Fill up to 3/4 of the skewer, leaving the lower half empty so that there is a handle to turn the satay.

Note: It’s very important that the skewers have been thoroughly soaked, as they can catch fire if they’re too dry. 

Spray a grill pan with cooking spray and set heat on medium-high.  Grill the chicken satay for 5 minutes on each side until seared and thoroughly cooked. 

Line a platter with the lettuce leaves and cilantro, and place the satay skewers on top.  Serve the satay with a bowl of peanut sauce for dipping.

Peanut Sauce Ingredients:

Note: This sauce tastes best when it’s slightly chilled, so it’s a good idea to prepare this first and place in the refrigerator while you are grilling the satay.

• 1 cup smooth peanut butter

• 1/4 cup soy sauce

• 2 teaspoons red chili paste

• 2 tablespoons dark brown sugar

• 2 limes, juiced

• 1/2 cup hot water

• 1/4 cup chopped peanuts, for garnish

Directions:

Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor (or blender) and puree.  While blending, drizzle in the hot water in the top of the food processor or blender to thin out the sauce.

Place the sauce in the refrigerator to chill, or pour the sauce into a serving bowl and garnish with the chopped peanuts.  Serve with the chicken satay.

Serving Suggestion:

Chicken satay tastes fantastic on its own, but it’s also a great compliment to other Asian dishes such as pad thai or served on top of curry rice.  The satay will keep refrigerated for 3-4 days, as will the peanut sauce.  To reheat the satay, remove the bamboo skewers and reheat like you would cooked chicken.