Step-by-step method

At a glance

This satay recipe requires some upfront work—you'll blend together a fragrant marinade with garlic, ginger, and chilli, then let chicken strips soak overnight before grilling. The next day, you'll quickly prepare a creamy peanut sauce on the stovetop and blend it smooth, making this an impressive dish that's worth the minimal hands-on cooking time.

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Marinade

Prepare all the ingredients for the marinade. Finely chop the garlic, chilli, and ginger. Mix everything together to make the marinade for the chicken.

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3 gram
Whole chilli pepper

4 clove
Garlic

5 gram
Sriracha Sauce

20 gram
Light Soy Sauce

50 milliliter
Coconut Oil

36 gram
Honey

10 gram
Salt

10 gram
Ginger

3 gram
Lemongrass

20 gram
Fish Sauce

150 gram
Coconut Milk
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Chicken pieces

Cut the chicken into strips that you'll later thread onto skewers. Mix thoroughly with the marinade. Leave in the fridge until the next day.

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1 kilogram
Skinless Chicken Breast
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Soak the skewers in water

Soak the wooden skewers in water so they don't scorch or catch fire on the grill.

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Dip

The next day, just before grilling, prepare the sauce for dipping the skewers. Put the finely chopped onion, chilli, and garlic into a pan along with the coconut oil, and sauté.

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30 gram
Coconut Oil

1 piece
Spring onion

2 clove
Garlic

5 gram
Whole chilli pepper
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Remaining ingredients

Add the chopped lemongrass and peanut butter. Mix well. Stir in the soy sauce, fish sauce, and a little coconut sugar.

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5 gram
Lemongrass

150 gram
Unsalted peanut butter

5 gram
Light Soy Sauce

10 gram
Fish Sauce

10 gram
Coconut Sugar
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Blend it up

Pour the mixture into a blender and blitz until smooth. If you'd like some texture in the sauce, you can skip blending. Thin it out with coconut milk and blend again.
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Serving

Take the skewers out of the fridge about an hour before grilling. Grill over a hot grill. Serve the sauce warm alongside the grilled chicken skewers.

Chicken Satay with Peanut Sauce

Name: Irresistible Chicken Satay with Peanut Sauce
Prep time: 18 min
Cook time: 80 min
Total time: 588 min
Yield: 4
Cuisine: Indonesian
Ingredients: 150 gram Coconut Milk; 25 gram Light Soy Sauce; 10 gram Salt; 50 milliliter Coconut Oil; 30 gram Coconut Oil; 10 gram Coconut Sugar; 5 gram Sriracha Sauce; 36 gram Honey; 150 gram Unsalted peanut butter; 30 gram Fish Sauce; 8 gram Lemongrass; 10 gram Ginger; 8 gram Whole chilli pepper; 6 clove Garlic; 1 kilogram Skinless Chicken Breast; 1 piece Spring onion

bohynekuchyne

Prep 18 min Cook 1 h 20 min

Plus 10 min of resting (not counted in active time)

16 Ingredients

7 Steps

Medium Difficulty

About this recipe

What comes to mind when you hear the word "satay"? It's essentially a meat skewer — the type of meat is really up to you. It's a dish that originated in Asia and is very often served with a peanut-based sauce. As with most recipes of this kind, the exact ingredients vary a bit, but most versions share a common core. I looked through several recipes, combined the elements I liked best, and came up with this heavenly satay.

Lactose-free Chicken Fish Poultry Main Course Grilling

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Step-by-step method

At a glance

Marinade

For this step

Chicken pieces

For this step

Soak the skewers in water

Dip

For this step

Remaining ingredients

For this step

Blend it up

Serving

Chicken Satay with Peanut Sauce

Ingredients — what you'll need

About this recipe

Want a recipe like this every Thursday?

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