Step-by-step method

At a glance

You're making juicy chicken satay that starts with marinating strips of chicken overnight in a fragrant Asian-inspired blend, then finishing with a creamy, smooth peanut sauce that you'll prepare just before grilling. The most time-consuming part is the overnight marination, but once you're ready to cook, it's a quick high-heat grill that brings everything together beautifully.

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Make the marinade

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

For this step
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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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Prep the chicken

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

For this step
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1 kilogram
Skinless Chicken Breast
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Soak the skewers

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

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Make the dip

The next day, just before grilling, prepare the sauce you'll dip the skewers into. Put the finely chopped onion, chili, and garlic into a pan along with the coconut oil. Sauté until softened.

For this step
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30 gram
Coconut Oil

1 piece
Spring onion

2 clove
Garlic

5 gram
Whole chilli pepper
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Add the remaining ingredients

Add the chopped lemongrass and peanut butter. Stir well. Add the soy sauce and fish sauce, plus a bit of coconut sugar.

For this step
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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 blend 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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Serve

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

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Chicken Satay with Peanut Sauce

Name: Irresistible Chicken Satay & Peanut Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 545 min
Yield: 4
Cuisine: Indonesian
Ingredients: 150 gram Coconut Milk; 6 clove Garlic; 30 gram Coconut Oil; 36 gram Honey; 10 gram Salt; 8 gram Whole chilli pepper; 8 gram Lemongrass; 150 gram Unsalted peanut butter; 1 piece Spring onion; 5 gram Sriracha Sauce; 50 milliliter Coconut Oil; 25 gram Light Soy Sauce; 10 gram Ginger; 10 gram Coconut Sugar; 1 kilogram Skinless Chicken Breast; 30 gram Fish Sauce

bohynekuchyne

Prep 30 min Cook 15 min

16 Ingredients

7 Steps

Medium Difficulty

Equipment

What you'll need besides the ingredients.

Skewer wood

Blender

Grill

What's in it?

816 kcal

Calories

24 g

Carbohydrates

52 g

Fats

67 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

What comes to mind when you hear "satay"? It's a meat skewer, and honestly, it doesn't matter which meat you choose. This dish originates from Asia and is very often served with a peanut-based sauce. As with most recipes of this kind, the ingredients aren't set in stone, but most versions share the same core elements. I looked through several recipes, combined what seemed best to me, and came up with this heavenly satay.

Lactose-free Chicken Fish Poultry Main Course Grilling High-protein

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Step-by-step method

At a glance

Make the marinade

For this step

Prep the chicken

For this step

Soak the skewers

Make the dip

For this step

Add the remaining ingredients

For this step

Blend it up

Serve

How it went

Nobody has tried this recipe yet

Chicken Satay with Peanut Sauce

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

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