Chicken Satay
Recipe by user david
Thai-style chicken satay with a fragrant spice-and-garlic marinade, grilled quickly on skewers and served with lettuce, herbs, and peanut sauce.
Serves 4
This chicken satay features thinly sliced chicken breast marinated with garlic, warm spices, soy, lemon, and fish sauce for deep Southeast Asian flavor, then threaded onto skewers and grilled fast until golden and crisp at the edges. It’s ideal for cookouts, appetizer platters, or an easy dinner served family-style with lettuce leaves and fresh coriander. For easier slicing, chill the chicken briefly in the freezer as suggested, and grill over a fire that has calmed down (or use the broiler), basting to keep the meat moist while it chars lightly.
- 1 lb 1 lb (450 g) boneless skinless chicken breasts
- 1 lb 1 lb (450 g) boneless skinless chicken breasts
Cut thin (1/4-inch/5-mm) slices that run the length of the chicken breast (each slice will be 1 inch by 4 inches by 1/4 inch/2.5 cm by 10 cm by 5 mm approximately) to get 16 slices. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice.
- 1 tsp 1 tsp black pepper
- 1 tsp 1 tsp ground cumin
- 1 tsp 1 tsp ground coriander
- 1⁄2 tsp 1⁄2 tsp turmeric
- 1 tsp 1 tsp garlic, chopped
- 1 Tbsp 1 Tbsp sugar
- 1 Tbsp 1 Tbsp (13 g) vegetable oil
- 1 Tbsp 1 Tbsp soy sauce
- 1 Tbsp 1 Tbsp (15 g) lemon juice
- 1 tsp 1 tsp fish sauce
- 1 tsp 1 tsp black pepper
- 1 tsp 1 tsp ground cumin
- 1 tsp 1 tsp ground coriander
- 1⁄2 tsp 1⁄2 tsp turmeric
- 1 tsp 1 tsp garlic, chopped
- 1 Tbsp 1 Tbsp sugar
- 1 Tbsp 1 Tbsp (13 g) vegetable oil
- 1 Tbsp 1 Tbsp soy sauce
- 1 Tbsp 1 Tbsp (15 g) lemon juice
- 1 tsp 1 tsp fish sauce
Place the chicken strips in a work bowl. Add all the marinating ingredients (solids first, then the liquids) and gently toss until well mixed. Let the chicken marinate in the fridge for at least 2 hours and up to 24.
- 16 16 bamboo skewer
- 16 16 bamboo skewer
When ready to cook the satays, stir chicken in its marinade and then thread each slice onto a skewer, working the skewer in and out of the meat, down the middle of the slice, so that it stays in place during grilling.
- canola oil or coconut milk, for basting (a little)
- canola oil or coconut milk, for basting (a little)
Baste the chicken with oil or coconut milk and grill on a barbecue (that has been burning for a while and is no longer scorching hot) or under the broiler of an indoor oven. Cook for not much more than 2 minutes each side, turning fairly often to prevent unnecessary burning, and baste one more time with oil or coconut milk. The satays are done when they have turned golden brown and crispy along the edges.
- green leaf lettuce
- fresh coriander leaf
- peanut sauce, for serving
- green leaf lettuce
- fresh coriander leaf
- peanut sauce, for serving
Serve on lettuce leaves, decorated with fresh coriander leaves, and accompanied by a small bowl of Peanut Sauce (page 40) on the side.
Notes
Marinated and skewered meat slow-charred on gently glowing embers has a universal ability to unleash appetite, and satay is the skewer of choice in all of Southeast Asia. This version uses chicken (although pork can easily be substituted). Wandee makes it her own, lavishing as many flavors on its marinade as she does on the famous Peanut Sauce that is meant to accompany it.
Nutrition Information
| Nutrient | Per Serving | Total |
|---|---|---|
| Calories | 1 | 3 |
| Protein | 0.0g | 0.1g |
| Fat | 0.0g | 0.0g |
| Saturated Fat | 0.2g | 0.9g |
| Carbohydrates | 0.2g | 0.8g |
| Fiber | 0.0g | 0.1g |
| Sugar | 0.1g | 0.2g |
| Sodium | 1mg | 4mg |
| Cholesterol | 0mg | 0mg |
Per serving values based on 4 servings.
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