chicken satay

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Chicken satay is juicy, tangy and absolutely divine. Spicy and then serve with peanut sauce grilled to perfection which is positively addictive.

Roasting meat on skewers makes it easier to fold and hold it all together. Try These Delicious chicken, beef, And Shrimp Skewers Next time you grill.

Grilled Chicken Satte with Peanut Sauce in a plate.

Chicken Satay with Peanut Sauce

Satte is the national dish of Indonesia. A popular Southeast Asian street food consisting of spicy meat that is sliced, grilled and served with a saucy dip. Satay can be served with a variety of meats but today we are using chicken. The combination of spices and coconut milk creates a marinade that makes the chicken explode with flavor in every bite. The ease of making this dish will help you make it on a regular basis. The intense flavor will keep your family asking for more.

Serve with Chicken Satay peanut sauce Absolutely necessary. It’s the ultimate companion to these with its spicy, peanut, and creamy flavor and texture. Your whole family is going to love them. Usually served as an appetizer, they can easily be turned into a main dish by adding Rice, cucumber salad, Or Noodles.

What do you need for savory chicken satay?

The spices come together to make a chicken that bursts with flavor. This chicken satay is quick and easy to make. It makes the perfect appetizer or light dinner. Get the measurements of all the ingredients in the recipe card below.

  • chicken thighs: Use boneless, skinless thighs to make them easier to cut.
  • coconut milk: Find coconut milk in the Asian aisle of your local grocery store. This is usually in a can.
  • i am willowYou can use low-sodium soy sauce.
  • brown sugar: Light or dark brown sugar works here, giving it flavor.
  • minced ginger: Adds heat with a warm spicy note.
  • Garlic cloves: I have minced the garlic but you can mince it too.
  • Turmeric: Adds an earthy, pungent flavor that is traditional to satay.
  • curry powder: A mixture of spices that can be purchased in mild, medium or hot quantities.
  • juice of a lemon: Gives some zing to pickles.
  • salt and pepper: Add more or less to taste.
  • peanuts chopped:It gives a slight crunch and adds a nice flavor.
  • Chopped peanuts and coriander for garnishing:optional but I highly recommend it.
  • peanut sauce: One of this world sauces is traditionally served with chicken satay.

How to make Grilled Chicken Satay

Simple and easy, this is going to be a family favorite recipe! Chicken satay is put on skewers and makes the most tender chicken pieces.

  1. Chicken: Cut the chicken thighs into pieces and keep aside.
  2. Making Marinade: Combine coconut milk, soy sauce, sugar, ginger, garlic, turmeric, curry powder, juice of one lemon, and salt and pepper in a medium-sized bowl. Stir in peanuts.
  3. Marinate Chicken: Add chicken pieces and marinate for 3 hours or overnight.
  4. skewer: Thread chicken onto skewers and grill 8–10 minutes until chicken reaches 165° and is no longer pink. If desired, garnish with chopped cilantro and peanuts.
  5. enjoy: serve with peanut sauce.
Adding the marinade, let the chicken marinate and skewer them.

Thai Chicken Truth Tips

We love these grilled chicken satays with a good char, they’re so good! Choose your chicken, marinate and add to skewers! It’s that easy with these tips.

  • Chicken: Chicken thighs are a moist tender cut of chicken that cooks easily without drying out too quickly. Chicken breast can also be used with good success. You can leave the chicken in long strips if you prefer, but bite-sized pieces are easier to eat.
  • To marinate: The longer you can marinate the chicken, the better, but don’t marinate it for too long or it will break down the proteins. Leave for between 6-24 hours for maximum flavor. Remove from fridge 30 minutes before cooking so chicken comes to room temperature. This will help the chicken cook more evenly.
  • skewer: If you are using wooden skewers make sure to soak them for at least an hour before threading the chicken. If you want, you can also keep them soaked overnight.
  • Different Meat: Use this recipe for beef, pork, or shrimp. However, check the grilling times as they will separate from the chicken.
  • How do you know your chicken is ready: You can take it off the grill when the internal temperature of the chicken is 160 degrees (the internal temperature will continue to rise) and let it rest, allowing the juices to redistribute in the meat. Cover loosely with foil while resting for about 5 minutes.

Grilled shredded chicken with chopped peanuts for garnish.

Cooking Variations for Chicken

Grilling isn’t the only way to cook your chicken! Thai Chicken Satay can also be cooked in the oven or stovetop.

  • stove top: Using a cast iron grill pan or just a cast iron skillet works best to give it a nice crust on the outside. Add 1-2 tbsp oil and heat on medium heat. Place the chicken in the pan and cook for 2-3 minutes per side or until the internal temperature reaches 165 F.
  • Oven: This is a great way to cook chicken without the care of the baby. Preheat oven to 350 degrees. Cover cookie sheet with foil and spray lightly. Place the chicken on a baking sheet with enough space between them so that it doesn’t steam them. Bake for 15-20 minutes or until internal temperature is 165 degrees.
  • Add: If you want, you can add pineapple, chili, onion or zucchini to the skewer.

How to Store Chicken Satay Skewers

  • Storage: To store leftover skewers, place them in a tightly sealed container and refrigerate for up to 4 days. They can also be frozen for up to 3 months. Heat in oven or microwave.
  • Serving Leftovers: Leftovers make into rice bowls, tacos, salad toppers, and even pizza!

Dip chicken satay skewers in peanut sauce.

  • Cut the chicken thighs into pieces and keep aside.

  • in a medium sized bowl Slow Whisk together coconut milk, soy sauce, sugar, ginger, garlic, turmeric, curry powder, juice of one lemon, and salt and pepper. Stir in peanuts.
  • Add chicken pieces and marinate for 3 hours or overnight.

  • thread chicken on Lessons and grill for 8-10 minutes more until chicken reaches 165° and is no longer pink. If desired, garnish with chopped cilantro and peanuts.

works: 4

calories679kcal (34%)Carbohydrate19Yes (6%)protein42Yes (84%)fat48Yes (74%)Saturated fat16Yes (80%)polyunsaturated fat10Yesmonounsaturated fat18Yestrans fat1Yescholesterol222mg (74%)sodium1142mg (48%)potassium707mg (20%)fiber2Yes (8%)Sugar14Yes (16%)Vitamin A183IU (4%)vitamin C1mg (1%)calcium58mg (6%)Iron4mg (22%)

All nutritional information is based on third party calculations and is an estimate only. The nutritional value and nutritional value of each recipe will vary based on the brands you use, the measuring methods, and portion sizes per household.

Duration Appetizer, Dinner, Main Course, Side Dish

Meal Asian American

keywords Chicken Satay, Chicken Satay Recipe, Chicken Satay With Peanut Chutney

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