The Best Chicken Satay Recipe

Cook Time: 10 minutes

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Ingredients

Marinade & Chicken

• 1 tablespoon Thai-style red curry paste
• 4 teaspoons curry powder
• 1 1/2 teaspoons kosher salt
• 1 teaspoon white sugar
• 1 teaspoon brown sugar
• 1 teaspoon fish sauce
• 1/3 cup full-fat coconut milk
• 1 1/2 pounds skinless, boneless chicken thighs
• Bamboo skewers

Peanut Sauce

• 1/2 cup smooth all-natural peanut butter
• 1/2 cup full-fat coconut milk
• 2 cloves garlic, crushed
• 1 tablespoon brown sugar
• 2 teaspoons fish sauce
• 2 teaspoons soy sauce
• 1 lime, juiced
• 1 teaspoon sesame oil
• 1 teaspoon Sriracha hot sauce, or to taste
• 2 tablespoons water, or more as needed

For Serving

• 2 tablespoons sliced red chilies
• 1/4 cup chopped roasted peanuts
• 1/4 cup chopped cilantro leaves
• Lime wedges (optional)

Directions

1. Prepare the Marinade: In a medium bowl, whisk together the red curry paste, curry powder, salt, white sugar, brown sugar, fish sauce, and coconut milk until smooth. Set aside.

2. Marinate the Chicken: Cut chicken thighs into 1-inch pieces and transfer into the marinade. Stir well to coat evenly. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.

3. Make the Peanut Sauce: Combine peanut butter, coconut milk, crushed garlic, brown sugar, fish sauce, soy sauce, lime juice, sesame oil, and Sriracha in a bowl. Whisk until smooth. Add water to reach desired consistency. Taste and adjust seasoning. Cover and refrigerate until ready to serve.

4. Prepare Skewers: Soak bamboo skewers in water for at least 30 minutes. Once the chicken is marinated, thread pieces onto skewers, leaving a little space between each piece.

5. Grill the Chicken: Preheat a charcoal grill until the coals are ashy white and very hot. Lightly oil the grill grates. Place chicken skewers on the grill and cook 4-5 minutes per side, until the meat is firm and springs back to the touch. An instant-read thermometer should register at least 165F (74C).

6. Serve: Arrange grilled chicken on a platter. Drizzle with peanut sauce and garnish with sliced red chilies, roasted peanuts, cilantro, and lime wedges.

Nutrition Facts (per serving)

• Calories: 678
• Fat: 46g (Saturated Fat 17g)
• Cholesterol: 208mg
• Sodium: 1560mg
• Carbohydrates: 21g (Dietary Fiber 5g, Total Sugars 8g)
• Protein: 54g
• Vitamin C: 14mg
• Calcium: 78mg
• Iron: 5mg
• Potassium: 958mg

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary.

The Fascinating Story and Culture of Chicken Satay

Chicken Satay is a dish with a rich history that traces back to the early 19th century in Indonesia, particularly on the island of Java. Originally, street vendors served small pieces of marinated meat grilled on bamboo skewers as a convenient snack for travelers and busy city dwellers. The dish quickly gained popularity due to its portability, intense flavor, and the ease of cooking over simple charcoal grills. From Indonesia, satay spread throughout Southeast Asia, becoming a culinary staple in countries like Malaysia, Thailand, and Singapore, each adding unique regional twists.

Regional Variations and Local Flavors

While the basic concept of skewered grilled meat remains constant, regional variations introduce distinct flavors. In Indonesia, satay is often served with a thick, sweet peanut sauce and a touch of kecap manis, a sweet soy sauce. Malaysian versions tend to be spicier and are frequently paired with rice cakes called ketupat. Thai chicken satay emphasizes aromatic marinades using coconut milk, curry powder, and lemongrass, often accompanied by a tangy peanut sauce that balances sweet, salty, and sour flavors. These subtle differences highlight how local ingredients and cultural preferences shape the dish while maintaining its core identity.

How Chicken Satay Stands Out

Chicken satay differs from other grilled chicken dishes through its combination of preparation techniques and accompaniments. Unlike simple barbecued chicken, satay uses a marinade rich in spices, coconut milk, and curry pastes, which infuse the meat with complex layers of flavor. The peanut sauce, sometimes combined with lime juice, garlic, and chili, adds a creamy, nutty dimension that sets it apart from other skewered meats. This delicate balance of spices and sauces creates a taste profile that is uniquely satay.

Where Its Commonly Served

Chicken satay is a versatile dish found in many settings. Street food stalls in Southeast Asia often sell skewers fresh off the grill, making it a popular snack for locals and tourists alike. In restaurants, it is frequently served as an appetizer or as part of a larger meal, accompanied by rice, vegetables, or noodles. Internationally, chicken satay has become a favorite at Asian-themed restaurants and fusion eateries, celebrated for its approachable yet exotic flavors.

Interesting Facts About Chicken Satay

• The word "satay" likely originates from the Tamil word "catai," meaning flesh, reflecting the influence of Indian traders on Southeast Asian cuisine.
• Traditional bamboo skewers are soaked in water before grilling to prevent burning and to add a subtle aroma to the meat.
• In some regions, satay is not only made from chicken but also beef, lamb, or even tempeh, showing its adaptability.
• The peanut sauce served with chicken satay is often made with coconut milk, which provides a creamy texture and enhances the sauces richness.
• In Indonesia, there are over 45 recognized varieties of satay, each with its own unique spice blend and sauce pairing, reflecting the country's diverse culinary heritage.

Chicken satay remains a beloved dish worldwide, offering a delicious combination of grilled flavors, rich marinades, and signature peanut sauce. Its history, regional adaptations, and cultural significance make it far more than a simple skewer of chickenit is a culinary tradition celebrated across continents.

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