Chicken Satay using chicken thigh, sliced in bite-size pieces cooked in a grill until meat temperature is 165 F and Serve with cilantro rice. So delicious, yet so easy.
The best way to use your boneless chicken thigh.
CHICKEN SATAY
Two days ago, I posted the Best and the Easiest Thai Peanut Sauce and now this Chicken Satay. They are just got to be together- like peanut butter to jelly, peas to the pod.
So here it is.
WHAT IS SATAY
Satay is a Southeast Asian dish consisting of meat sliced into small pieces. It’s slathered in a sauce usually made with peanuts. Famous in Thailand, the meat is marinated in spicy or non-spicy curry paste and grilled in a skewer until the meat reaches its cooking temperature of 165 F.
CHICKEN SATAY MARINADE
- yellow curry
- 1/2 cup coconut milk
- 2 teaspoons red curry paste
- 1 teaspoon salt
- 1 teaspoon white sugar
- Place the chicken thigh in a bowl or a zip lock and add the marinade to the meat.
- Marinate overnight in the fridge and when ready, thread in bamboo or metal skewer.
HOW TO MAKE CHICKEN SATAY
- Slice chicken into small bit pieces. Slice about the 1-inch length and 1/2 inch thick. Place the chicken in a medium-sized bowl and add in all of the marinade ingredients.
- Marinate the chicken overnight or if you are in a hurry, you can just let it sit in the fridge for 30 minutes.
- When ready, drain the bamboo skewers and dry them.
- Thread the meat.
- Pour in 2 tablespoons of oil in a large frying pan or cast iron.
- Add in the satay and fry for 8 minutes on both sides or until meat inner temperature is 165 F.
- Serve with peanut sauce and lots of cilantro rice or just plain steamed rice.
HOW TO PREPARE THE BAMBOO SKEWER
- Dissolve the bamboo skewer in water.
- Although I’ve done this so many times, if you grill the satay, the bamboo still burns, not as fast as when you don’t dissolve it, but still, it burns, so I prefer to use metal skewers when I grill my meat.
- So I advise that you invest in metal skewers as I will be sharing numerous skewered meat in the future.
PEANUT SAUCE INGREDIENTS
- 1 can creamy unsweetened coconut milk, separated remove 1/4 cup for the satay marinade.
- 2 tablespoon red curry paste
- 3/4 cup natural peanut butter, smooth
- 1/4 sugar
- 2 teaspoons dark soy sauce
- 1 teaspoon salt
- 2 tablespoons apple cider vinegar
- 3/4 cup water
HOW TO MAKE PEANUT SAUCE
- Add in all of the ingredients in a medium-sized saucepan,
- Mix using a wire whisk and let it simmer on low for 10 to 15 minutes until thick.
-
Let cool and serve.
- Place leftover peanut sauce in a ziplock and seal. Put in a flat surface pan and freeze
- Transfer the frozen peanut sauce and reheat in a microwave and mix using a whisk until smooth again.
More Chicken Thigh Recipe:
- Teriyaki Chicken Thigh
- For more Homemade Sauce Recipe:
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CHICKEN SATAY
Equipment
- cast iron
- mixing equipment
- metal or bamboo skewers
Ingredients
- 1/4- 1/2 cup coconut milk I suggest 1/4 cup so that it's not too watery.
- 1 tablespoon yellow curry powder
- 2 teaspoons red curry paste
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 .5 lbs chicken thigh, slice into bite size pieces
Peanut Sauce Ingredient
- 2 tablespoons red curry paste
- 1 tsp salt
- 1/4 cup sugar
- 3/4 cup peanut butter, creamy
- 2 teaspoon soy sauce
- 2 tablespoons apple cider vinegar
- 1/4 cup water
- 1 can 400 ml creamy unsweetened coconut milk , separated remove 1/4 cup and use it for the marinade
Instructions
- Slice chicken thigh into 1 inch length and 1/2 inch thickness.Place the chicken in a medium sized bowl and add in all of the marinade ingredients.
- Marinate the chicken overnight or if you are in a hurry, you can just let it sit in the fridge for 30 minutes.
- When ready, drain the bamboo skewers and dry them.
- Thread the meat.
- Pour in 2 tablespoons of oil in a large frying pan or cast iron.
- Add in the satay and fry for 8 minutes on both sides or until meat inner temperature is 165 F.
- Serve with peanut sauce and lots of cilantro rice or just plain steamed rice.
PEANUT SAUCE
- Add in all of the ingredients in a medium sized sauce pan.
- Mix using wire whisk and let it simmer on low for 10 to 15 minutes until thick.
- Let cool and serve.
- Place left over peanut sauce in a zip loc and seal. Put in a flat surface pan and freeze.
- Transfer the frozen peanut sauce and re heat in a microwave and mix using whisk until smooth again.
Notes
Nutrition
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