One of the most popular appetizers started as a humble street food originally born in Indonesia, but also found in Malaysia and Thailand. Satay is flavorful marinated strips or pieces of meat skewered, grilled and served with a peanut sauce. Chicken is most often used, but beef, pork, shrimp or even vegetables or tofu can be used.
Tips for making Chicken Satay are to first soak bamboo skewers overnight to prevent splintering. Soaking will also help the bamboo skewers from catching fire during grilling. When working with the satay, wear gloves to keep your hands from staining, Though the recipe reads differently, I like marinating the chicken before skewering because it’s easier to massage the paste into the meat. Weave the chicken onto the skewer for a snug fit when you turn them on the grill, they turn together.
Satay has roots in many cultures throughout Southeast Asia there are many versions but this Thai version is one of my favorites.
Chicken Satay with Thai Peanut Sauce
Satay is a popular street food in Thailand. If you've never had it, you will fall in love with the succulent taste of this traditional recipe. Strips of chicken are marinated in a special Thai paste, then skewered and grilled. It is then served with a sweet, spicy homemade peanut sauce.
Makes 32 skewers
34 bamboo 9-inch skewers 2 shallots chopped
4 pounds chicken boneless skinless breasts 1 inch fresh ginger chopped
1 teaspoon dried red chili flakes 3 garlic cloves chopped
1 teaspoon turmeric ground 2 limes zested and juiced
4 tablespoons Thai fish sauce 2 tablespoons cilantro chopped
4 tablespoons soy sauce 1 teaspoon cumin ground
1 stalk lemongrass chopped 3 tablespoons vegetable oil
Soak bamboo skewers in water to prevent burning while grilling.
Slice the chicken thinly in strips, thread two ounce pieces onto bamboo skewers, working the skewer in and out of the meat.
Combine ingredients except for oil to make a paste. Coat chicken in the paste. Marinate at least one hour, turning once or twice.
When ready to cook wipe away excess marinade. Brush satay with oil and grill until cooked through. Serve with peanut sauce.
THAI PEANUT SAUCE
1 cup peanuts dry-roasted unsalted 1 teaspoon cumin ground
1 teaspoon red chili pepper flakes 1 teaspoon coriander ground
1 lime zested and juiced 4 tablespoons Thai fish sauce
1¼ cups coconut milk 3 tablespoons brown sugar
2 tablespoons oil 2 tablespoons fresh cilantro chopped
½ cup onion chopped fine
Grind the peanuts, chili, lime zest and ½ cup of coconut milk in food processor.
Heat the oil in a sauce pan, and saute’ the onion until soft. Add cumin and coriander. Next add the peanut mixture, the fish sauce and lime juice.
Cook for 5 minutes. Add brown sugar, cilantro and remaining coconut milk.
Return to processor, blend until smooth.