- Level : Easy
- Prep : 30 Mins
- Cook : 30 min
- Serves : 3-4
Ingredients
(Makes 6 Servings)
The Chicken
-
boneless, skinless chicken-either thighs or breasts, cut into 1-inch chunks 2 lbs
(1kg) -
cloves garlic, finely chopped 4
-
freshly grated or finely chopped ginger 1 tsp
-
coconut milk ¼ cup
-
soy sauce 2 tsp
-
curry powder (yellow) 2 ½ tsp
-
turmeric 1 ½ tsp
-
brown sugar 1 tsp
-
fish sauce 1 tsp
-
sesame oil 1 tsp
-
Salt & pepper to taste
A bundle of satay sticks or metal skewers for grilling!
The Peanut Sauce
-
peanut butter 3 tsp
(smooth or crunchy, however you like it!)
-
soy sauce 1 tsp
-
freshly squeezed lime juice 1 tsp
(takes 1-2 limes depending on size)
-
brown sugar 2 tsp
-
finely chopped chili 1tsp
(adjust to taste)
-
freshly grated or very finely chopped ginger 1tsp
-
finely chopped chili 1tsp
(adjust to taste)
You will also Need
Your O-Grill (Of Course)
How To Make It
The combination of succulent chicken and mouth-watering creamy/crunchy peanut, garlic and spice flavours is irresistible and will have your guests queuing up for more as soon as you can get it off the grill, so it’s usually best to make more than you think you’ll need!
Because the sauce flavors are the ‘hero’ of the dish, it is also very forgiving. If you get into a conversation and cook the chicken a bit more than you wanted, it’s not going to ruin the dish, so it’s a very good accompaniment to having people round for drinks and snacks.
You can use thighs or breasts for your chicken, thigh pieces will give a more succulent result, but breast pieces have less fat in them, so you might prefer them if you want a lower-fat version. It goes well with a little side salad or some rice to refresh the palate if you are serving it as an appetiser.
You can easily adjust the flavors to suit your preferences for spice and garlic, just change the proportions of chilli and garlic in the sauce. It also matters which type of chilli you use – if you prefer a hotter dish use hotter chilli, or milder ones if you want a bit less zing!
Preparing Stupendous Satay Chicken!
Step 1 - Make the Sauce!
Blend (on a slow speed) or hand whisk the sauce ingredients together in a small bowl. The mixture will be quite thick, so add a little bit of water as you whisk until it reaches a thick creamy consistency. You want it just creamy enough to stick to the chicken without running off, you will find you’ll probably need to add about 2-3 tablespoons of water to the mixture. Don’t add too much, especially if you are using crunchy peanut butter, or the elements will settle and separate.
When you’ve mixed the sauce thoroughly, cover the bowl and set aside. Put it in the fridge if you like but remember to take it out when you are getting your O-Grill ready for your party and give it a quick stir through - ideally you want the sauce to be at room temperature when serving.
Step 2 - Marinade the Chicken Pieces!
Combine and mix together the coconut milk, curry powder, turmeric, ginger, garlic, fish & soy sauce and brown sugar in a medium sized bowl. Chop the chicken into 1” cubes or strips - you want them to be big enough to stay on the skewers, but not too big to grill quickly.
Put the chicken pieces into a large bowl and add the marinade mixture, stir it all about to make sure all the chicken pieces are well coated. Cover and put in the fridge. You’ll want to leave it to marinade for at least 2 hours. If you want stronger flavors then prepare it the day before and leave it in the fridge overnight. From time to time give it a bit of a stir during the marinade process and put it back in the fridge.
Step 3 - Prepare the Chicken for Grilling!
Remove the chicken from the marinade and discard the marinade sauce. Skewer the chicken pieces onto your metal or bamboo skewers - make sure you leave enough room to pick them up afterwards, so don’t put too many on a single skewer! Sprinkle a little salt and pepper on the chicken to taste.
Step 4 - Prepare your O-Grill!
Set your O-Grill for a medium heat, and while it’s warming up get your sauce bowl out and put your tray of skewered chicken pieces ready to hand by the grill.
Step 5 - Get Grilling on Your O-Grill!
Brush a little sesame oil on the chicken to make it ready for grilling (you can use any oil, but sesame has a flavor that compliments the sauce nicely).
Grill the skewered chicken on a medium heat for about 12-15 minutes, turning occasionally. Ensure the chicken is fully cooked through - it should come off the skewer cleanly with only clear juices when done.
Step 6 - Serve up a Feast!!
Serve immediately while it’s still hot. You can arrange the satay on plates with individual servings of sauce, or on a tray for people to help themselves, either way it’s going to get your guests very excited! If you leave it on the skewers it makes a perfect finger-food for any party. This is a very standard dish, but it’s so tasty and reliable you don’t have to worry about your guests seeing it and thinking ‘Oh no, not again!’ Satay chicken hits the mark every time...