Chicken satay is a dish that encapsulates the vibrant flavours and culinary traditions of Southeast Asia, offering a tantalizing fusion of savoury, sweet, and spicy tastes that dance on the palate with every bite. Originating from Indonesia but beloved across the region and beyond, this grilled skewered chicken dish has become a global favourite, cherished for its simplicity and depth of flavour.
Chicken satay consists of marinated and skewered chicken pieces, grilled over an open flame or charred on a hot grill. The marinade is where the magic happens. It varies from recipe to recipe but, typically a blend of aromatic ingredients. These include ingredients such as lemongrass, molasses, garlic, ginger, soy sauce, and coconut milk. This needs to infuse the chicken with layers of complex flavour.
Once the chicken has absorbed the marinade’s essence, it is threaded onto bamboo skewers. These should be soaked in water in advance to prevent burning. However, they create a convenient and portable portions perfect for sharing or enjoying as a flavourful appetizer. The skewers are grilled until the chicken is tender and juicy, with charred edges adding extra depth and texture.
Accompanying the chicken satay is a dipping sauce that further elevates the dish’s flavour profile. Peanut sauce is the classic choice, boasting a creamy texture and a harmonious blend of nuttiness, sweetness, and spiciness. Made with roasted peanuts, coconut milk, soy sauce, chili paste, and a splash of lime juice. This sauce adds a luxurious finishing touch to the succulent chicken skewers.
Chicken satay is often served alongside a crisp cucumber salad or a fragrant mound of steamed rice, providing a refreshing contrast to the richness of the dish. The combination of tender grilled chicken, aromatic marinade, and creamy peanut sauce creates a symphony of flavours and textures that delight the senses and leave a lasting impression.
Whether enjoyed as a street food snack in bustling markets or as a centrepiece of a festive feast, chicken satay embodies the essence of Southeast Asian cuisine—bold, vibrant, and utterly irresistible. So, the next time you crave a taste of the exotic, fire up the grill and treat yourself to the delicious simplicity of chicken satay.
Chicken Satay is a recipe I love. The soft delicate chicken breast or thighs skewered after being marinated in a satay sauce. I have also used as a dip, a sauce or as a marinade/sauce, this works every time. I have used molasses in this recipe but you can use peanut butter if you wish. They both provide a thickness to the marinade/sauce. The thickness is needed for the marinade/sauce to stick to the skewered chicken breasts or thighs. This is such a popular dish, I always cook at least twice as much as planned, it always goes.
Chicken Satay
Chicken Satay is a recipe I love. The soft delicate chicken breast or thighs skewered after being marinated in an amazingly tasty sauce.
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Servings: 4 people
Calories: 525kcal
Ingredients
- 1 tsp garlic chopped
- 1 tsp Salt
- 1/4 tsp ground white pepper
- 2 tbsp soy sauce
- 1 tbsp dark molasses treacle
- 2 tsp lime juice
- 2 lbs chicken breasts thighs
- 2 tbsp vegetable oil
Instructions
- Combine the garlic, salt and pepper in the bottom of a deep bowl and with the back of a spoon mash them to a paste.1 tsp garlic, 1 tsp Salt, 1/4 tsp ground white pepper
- Mix in the soy sauce, molasses and lime juice.2 tbsp soy sauce, 1 tbsp dark molasses, 2 tsp lime juice
- Add the chicken cubes and toss with a spoon until they are evenly coated.2 lbs chicken breasts
- Marinate in the refrigerator for 2 hours, stirring occasionally.
- Remove the chicken from the marinade and thread it tightly, 4 or 5 pieces at a time, on small skewers (preferably bamboo skewers).
- Brush the oil evenly over the chicken.2 tbsp vegetable oil
- Cook directly over hot coals for 5 to 10 minutes, turning occasionally, until the chicken is crisp and brown.
- Serve at once, with the meat still on the skewers, accompanied by katjang sauce (see seperate recipe for (Katjang)
Notes
Notes:
- The chicken breasts and thighs should be deboned and skinless before cutting into cubes.
Nutrition
Calories: 525kcal | Carbohydrates: 4g | Protein: 68g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Cholesterol: 187mg | Sodium: 1891mg | Potassium: 629mg | Fiber: 0.1g | Sugar: 2g