What To Know
- Satay, a beloved dish in Southeast Asia, captivates taste buds with its succulent chicken skewers marinated in a symphony of spices and grilled to perfection.
- Marinate the chicken for at least 30 minutes, or up to overnight, to allow the flavors to fully penetrate.
- For those with peanut allergies, try a creamy coconut sauce or a tangy tamarind sauce instead of the peanut sauce.
Embark on a culinary journey to Malaysia with our mouthwatering chicken satay recipe. Satay, a beloved dish in Southeast Asia, captivates taste buds with its succulent chicken skewers marinated in a symphony of spices and grilled to perfection. Served with a delectable peanut sauce, this dish is a true masterpiece of Malaysian cuisine.
Ingredients
To recreate this culinary delight in your kitchen, gather the following ingredients:
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup coconut milk
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon tamarind paste
- 1 tablespoon lemongrass paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 10 bamboo skewers, soaked in water for at least 30 minutes
For the Peanut Sauce:
- 1 cup creamy peanut butter
- 1/2 cup coconut milk
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon tamarind paste
- 1 tablespoon lemongrass paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Prepare the Chicken Marinade:
In a large bowl, combine the coconut milk, soy sauce, brown sugar, tamarind paste, lemongrass paste, cumin, coriander, turmeric, salt, and pepper. Whisk until well blended. Add the chicken pieces and coat them thoroughly in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
2. Skewer the Chicken:
Preheat your grill or grill pan to medium-high heat. Thread the marinated chicken pieces onto the soaked bamboo skewers.
3. Grill the Chicken Satay:
Place the skewers on the preheated grill or grill pan. Cook for 8-10 minutes per side, or until the chicken is cooked through and slightly charred.
4. Prepare the Peanut Sauce:
While the chicken is grilling, prepare the peanut sauce. In a medium saucepan, combine the peanut butter, coconut milk, soy sauce, brown sugar, tamarind paste, lemongrass paste, cumin, coriander, turmeric, salt, and pepper. Bring to a simmer over medium heat, stirring constantly. Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened.
5. Serve the Chicken Satay:
Arrange the grilled chicken satay on a serving platter. Drizzle the peanut sauce over the skewers and garnish with chopped cilantro and lime wedges. Serve immediately with additional peanut sauce on the side for dipping.
Tips for Perfect Chicken Satay
- Use high-quality chicken thighs for the most tender and flavorful satay.
- Marinate the chicken for at least 30 minutes, or up to overnight, to allow the flavors to fully penetrate.
- Soak the bamboo skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Grill the chicken satay over medium-high heat to achieve a slightly charred exterior and juicy interior.
- Serve the chicken satay immediately with the peanut sauce for the best flavor.
Variations on Chicken Satay
- Beef Satay: Substitute the chicken thighs with thinly sliced beef for a savory and smoky alternative.
- Pork Satay: Use tender pork loin cut into 1-inch pieces for a succulent and flavorful twist.
- Vegetable Satay: Create a vegetarian version by skewering your favorite vegetables, such as bell peppers, onions, mushrooms, and zucchini.
- Peanut-Free Satay Sauce: For those with peanut allergies, try a creamy coconut sauce or a tangy tamarind sauce instead of the peanut sauce.
Accompaniments for Chicken Satay
- Cucumber Salad: Serve a refreshing cucumber salad alongside the chicken satay to balance the richness of the dish.
- Ketupat: Pair the satay with ketupat, a traditional Malaysian rice dumpling, for a complete and authentic meal.
- Satay Sauce: Offer additional peanut sauce on the side for those who desire more of the delectable dipping sauce.
Storing and Reheating Chicken Satay
- Storing: Leftover chicken satay can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat the chicken satay, preheat your oven to 350°F (175°C). Place the satay skewers on a baking sheet and heat for 10-12 minutes, or until warmed through.
Summary
Indulge in the tantalizing flavors of Malaysia with this delectable chicken satay recipe. The succulent chicken, aromatic marinade, and creamy peanut sauce come together to create a dish that will transport your taste buds to the heart of Southeast Asia. Whether you’re hosting a party or simply craving a taste of paradise, this chicken satay recipe is sure to impress and delight.
Frequently Asked Questions
- Q: Can I use chicken breasts instead of chicken thighs?
A: Yes, you can use chicken breasts, but they may be slightly less tender than chicken thighs.
- Q: How can I make the peanut sauce spicier?
A: Add a pinch of chili powder or cayenne pepper to the peanut sauce to give it a spicy kick.
- Q: Can I make the chicken satay ahead of time?
A: Yes, you can marinate the chicken and prepare the peanut sauce a day in advance. Simply grill the chicken satay just before serving.
