Chicken Satay Recipe
Cowbridge Kitchen
About This Recipe
Chicken Satay is often served as strips of marinated Chicken on skewers, this is traditionally eaten with rice cakes and accompanied by a Peanut Sauce.
Chicken Satay can be a side dish or a starter, but marinated chicken Satay can be used to make anything from Chicken burgers to Indonisian Kebab meat served with salad in a Pita bread.
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The history of chicken satay is a flavourful journey that traces back to Southeast Asia, particularly Indonesia, where it is believed to have originated.
This dish, consisting of marinated chicken skewered and grilled to perfection, has roots that intertwine with the region's rich culinary traditions. Satay itself is thought to have been influenced by Indian kebabs, brought to the archipelago by traders and travelers.
Over time, it evolved into a beloved street food, often served with a delicious peanut sauce that adds a creamy, nutty flavor, enhancing the grilled meat's taste. As chicken satay gained popularity, it spread to neighboring countries like Malaysia and Thailand, each adding their unique twist to the dish.
Today, chicken satay is not just a staple in local markets but has also made its way into international cuisine, celebrated for its simplicity and the vibrant flavors that reflect the diverse cultures of Southeast Asia.
30 mins Prep time
15 mins Cooking time
Time
2 Skewers
Calories: 252
Protein: 35.8g
Fat: 4.2g
Carbohydrates: 16.4g
Fiber: 1g
Sugar: 9.6g
Nutrition
Servings
A novice can make this
Difficulty
The cost of this recipe includes that of making the peanut sauce, because this recipe is not the same without it.
Cost to make:
£4.48/ $5.67(Est.)
How To Make Chicken Satay
Chicken Satay has become the National dish of Indonesia where it originated on the island of Java. Although it has become popular around the world it was traditionally served with Peanut sauce and Rice Cakes.
There are a few variations to making a Satay marinade, some call for Lemon juice others Lime juice. Some of the spices used range from Cumin seeds, Coriander and chilli to give it a bit of a kick.
Cuisine:Asian/Indonesian
ingredients
15ml Dark Soy Sauce
1 tsp of Lazy Garlic
200ml of Coconut Milk or Curd
1/2 tsp Cumin Powder
1/4 tsp Ground Ginger
1/4 tsp of Fenugreek
1/2 tsp Coriander
Peanut Sauce Ingredients:
50g of Peanut Butter
20ml Dark Soy Sauce
1/4 tsp Hot Chilli Powder
Pinch of Chilli flakes *
1/2 tsp Ground Coriander
20ml Oyster Sauce
200ml Coconut Milk or Curd
20g Soft Brown Sugar
10ml Lime or Lemon Juice
Cooking Instructions
- Slice the chicken into small manageable strips.
- In a bowl you should mix Satay ingredients together, then add the sliced chicken.Make sure that you fully coat all of the chicken in this marinade and leav to rest in the refrigerator for [30 minutes or even over night.
- While the Chicken is resting you should soak your wooden skewers in some water for 30 minutes.
- When the Chicken is marinated you can start to load it onto the wooden skewers, remove the skewers from the water and thread the chicken strips onto them.
- When all of the chicken has beek used tip some of the marinade into a griddle pan with a generous knob of butter (25g).
- Heat the pan up then cook the skewers for 8 -12 minutes, turning often so that the chicken is fully cooked all over.
- Heat up the satay sauce and serve as a started or snack on a side plate.
This sauce should be made with homemade Peanut Butter, but to be honest it is just easier to use a Jar.
If you don't want to put the chicken on skewers you can just cook it in the pan with out the skewers.
Smooth Penut Butter
