Satay

Satay

Skewered grilled chicken with a smoky char, served with rich peanut sauce for dipping.

Total 4 hr Makes 4 servings Calories 390/serving

Dietary

Dairy free, Halal

Allergens

Soy, Tree nuts

This Southeast Asian street food favorite features marinated chicken threaded onto skewers and grilled over high heat until charred at the edges and juicy inside. A spiced coconut-peanut marinade infuses the meat before cooking, and the skewers are served alongside peanut sauce for dipping. It works well as an appetizer for a party or as a main dish with rice and cucumber relish.

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch strips
  • 1/4 cup coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon curry powder
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1 cup peanut sauce, for serving
  • 12 bamboo skewers, soaked in water 30 minutes
  • 1 lime, cut into wedges, for serving
  • 2 tablespoons fresh cilantro, chopped, for garnish

Method

  1. In a large bowl, whisk together the coconut milk, soy sauce, brown sugar, curry powder, garlic, ginger, vegetable oil, turmeric, and salt.

  2. Add the chicken strips to the marinade and toss to coat evenly. Cover and refrigerate.

  3. Thread the marinated chicken strips onto the soaked bamboo skewers, dividing evenly among the 12 skewers.

  4. Preheat a grill or grill pan to medium-high heat and lightly oil the grates.

  5. Grill the skewers, turning occasionally, until the chicken is charred in spots and cooked through, 10 to 12 minutes.

  6. Transfer the skewers to a platter and serve warm with peanut sauce, lime wedges, and a sprinkle of chopped cilantro.

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    Satay

    This Southeast Asian street food favorite features marinated chicken threaded onto skewers and grilled over high heat until charred at the edges and juicy inside. A spiced coconut-peanut marinade infuses the meat before cooking, and the skewers are served alongside peanut sauce for dipping. It works well as an appetizer for a party or as a main dish with rice and cucumber relish.

    4 hr 4 servings 390 cal

    Ingredients

    • 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch strips
    • 1/4 cup coconut milk
    • 2 tablespoons soy sauce
    • 1 tablespoon brown sugar
    • 1 tablespoon curry powder
    • 2 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 1 tablespoon vegetable oil
    • 1 teaspoon ground turmeric
    • 1/2 teaspoon salt
    • 1 cup peanut sauce, for serving
    • 12 bamboo skewers, soaked in water 30 minutes
    • 1 lime, cut into wedges, for serving
    • 2 tablespoons fresh cilantro, chopped, for garnish

    Method

    1. 1

      In a large bowl, whisk together the coconut milk, soy sauce, brown sugar, curry powder, garlic, ginger, vegetable oil, turmeric, and salt.

    2. 2

      Add the chicken strips to the marinade and toss to coat evenly. Cover and refrigerate.

    3. 3

      Thread the marinated chicken strips onto the soaked bamboo skewers, dividing evenly among the 12 skewers.

    4. 4

      Preheat a grill or grill pan to medium-high heat and lightly oil the grates.

    5. 5

      Grill the skewers, turning occasionally, until the chicken is charred in spots and cooked through, 10 to 12 minutes.

    6. 6

      Transfer the skewers to a platter and serve warm with peanut sauce, lime wedges, and a sprinkle of chopped cilantro.