Satay chicken is a popular Southeast Asian dish consisting of marinated and skewered pieces of chicken that are grilled or barbecued. The chicken is typically marinated in a mixture of various spices, such as turmeric, coriander, cumin, garlic, and ginger, along with other ingredients like soy sauce, coconut milk, and sometimes peanut butter or ground peanuts. After marinating, the chicken pieces are threaded onto skewers and grilled until cooked through, resulting in tender, flavorful chicken with a slightly charred exterior.
The key to good satay chicken is in the marinade. Marination combines 4 important components, salt, acid, fat and flavoring components. When a marination has four of these things, it will make meat more tender, juicy, flavorful and moist.
Key Ingredients and Substitutions:
- Chicken Thighs – Thighs are ideal for this dish because they won’t dry out. You can also use chicken breast here instead.
- Coconut Milk – This is going to be the main liquid in the marinade. You can also substitute this for heavy cream, kefir, or greek yogurt.
- Garlic and Lemongrass – These are the main herbs in this marinade and huge flavoring components. I would not omit if you can help it, but sometimes it’s hard to find lemongrass so I get it. You can also use ginger here.
- Honey – This is going to balance the dish / marinade. You can also use sugar or agave here.
- Lime Juice – This is what will help tenderize the meat. Make sure it is fresh lime juice!
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SERVINGS: 4
- PREP TIME: 15 Mins
- COOK TIME: 20 Mins
- TOTAL TIME: 35 Mins
This recipe is great with rice pilaf!
Ingredients:
- 1.5-2 lbs chicken thighs
- 1 cup of full fat coconut milk
- 2 stalks lemongrass, white parts only
- 3 cloves garlic, peeled
- 1 shallots, peeled
- 2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp chili powder
- 1 tsp curry powder
- 2 tsp salt or more to taste
- 2 tbsp honey
- Squeeze of 1 lime
Preparation:
STEP 1.
Cut chicken thighs into long thin pieces and season lightly with salt and place in a bag.
STEP 2.
In a blender, blend the rest of the ingredients and taste for seasoning, adding salt or pepper if needed. Add the sauce to the ziploc bag with the chicken and marinate overnight or for 2 hours if you are in a rush.
STEP 3.
Next day, remove the chicken and pat dry with a paper towel.
STEP 4.
Preheat the grill or pan to medium high heat. Oil the grill once hot. Grill the chicken on medium high heat over the flame until you have grill marks. Flip chicken over and do the same on the other side. Once the internal temperature reaches 170°F, remove from the grill and serve.
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