Chicken Satay Skewers

 

Satay Chicken with Peanut Sauce Recipe

Video taken from the channel: Recipes by Carina


 

How to make Satay Beef & Chicken Skewers with Satay Sauce.

Video taken from the channel: My Little Kitchen


 

SATE (SATAY) | Indonesian & Malaysian Skewered and Grilled Meat

Video taken from the channel: Quang Tran


 

Chinese Takeaway Satay Chicken Skewers Live Stream

Video taken from the channel: Ziang’s Food Workshop


 

CHICKEN SATAY SKEWERS

Video taken from the channel: Barry Lewis


 

How to make… Chicken Satay!

Video taken from the channel: Donal Skehan


 

Satay Chicken w/ Peanut Dipping Sauce Recipe (Thai Style)

Video taken from the channel: Souped Up Recipes


Meanwhile, make the peanut sauce. Add 1 tablespoon oil to a hot skillet over medium-high heat. Add onion and garlic. Cook and stir until onion is soft and translucent, about 4.

Step 1: Cut the chicken thighs (or chicken breasts) into long strips (see above in ingredients image).These will be woven onto skewers after they are marinated. Step 2: Add all the marinade ingredients to a small bowl, and use a fork to combine them into a smooth paste. I like to use turmeric, ginger, and cinnamon for the spices, but feel free to substitute 1 tablespoon of. Chicken satay is such a great recipe and really belongs on a bistro menu.

Served with prawn crackers, crispy oven fries and of cause peanut satay sauce. But the origin of satay lays in Indonesia Southeast-Asia but you can find it in lots of surrounding countries like Malaysia, Thailand, Vietnam, and Singapore but also in China. Paint the tray with oil and cook the chicken.

Heat the grill to high and get your child to brush a baking tray with oil. They can then line up the skewers on the tray. Grill the skewers for about 10 mins, turning occasionally, until lightly charred. Make dinner fun with these Mini Chicken Satay Skewers. You can serve them four ways and it’s family-friendly!

SERVED 4 WAYS. Recipe ->>. Ingredients 2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced lengthwise into 12 strips 1 teaspoon toasted sesame oil 1 teaspoon soy sauce 1 garlic clove, minced 1/2 teaspoon red-pepper flakes Coarse salt and ground pepper 1/4 cup creamy peanut butter 2 tablespoons rice.

For the Peanut Sauce: 1 cup low sodium chicken broth 5 tablespoons creamy peanut butter 1 tablespoon honey 1 tablespoon reduced-sodium soy sauce 2 teaspoons fish sauce or additional 2 teaspoons soy sauce 2 teaspoons Sriracha sauce 1 teaspoon ground ginger 2 cloves garlic minced 1 tablespoon. 1/2 cup Creamy Natural Peanut Butter 1/2 cup light Coconut Milk, stirred 3 tablespoons fish sauce 2 limes, juiced and zested 4 cloves garlic, minced 1-inch piece fresh ginger, peeled and minced 1 teaspoon ground cumin 1/2 teaspoon curry powder 1 teaspoon, OR to taste, crushed red pepper 2 pounds. Ingredients 2 lbs. boneless and skinless chicken thigh and leg meat Bamboo skewers, soaked in cold water for 2 hours 1 cucumber, cut into small. Thai Chicken Satay Skewers: Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.

Thread onto skewers I do 4 to 5 pieces each. Heat 1.5 tbsp oil in a large non stick pan over.

List of related literature:

• Flavour the chicken skewers: Evenly coat them with the paste, cover with cling film and allow them skewers to infuse for a few hours in refrigerated storage.

“The french chef handbook: French chef” by Michel Maincent Morel, Editions BPI
from The french chef handbook: French chef
by Michel Maincent Morel, Editions BPI
Editions BPI,

Wrap the skewers in foil and allow them to steam for 2 to 4 minutes prior to serving.

“Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites” by Kamal Al-Faqih
from Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites
by Kamal Al-Faqih
Globe Pequot, 2009

Grill the chicken skewers for 2 minutes per side or until cooked through.

“Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy” by Maria Emmerich
from Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy
by Maria Emmerich
Victory Belt Publishing, 2018

Set aside most of the sauce for dipping and smear the rest on the chicken pieces with a little salt and pepper, thread onto skewers, and grill for two minutes on each side or until cooked through.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Make the Satay: Whisk together the coconut milk, vegetable oil, lime juice, brown sugar, soy sauce, fish sauce, ginger, curry powder, and garlic in a medium bowl.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
by Valerie Bertinelli
Oxmoor House, Incorporated, 2017

Tender chicken thighs are marinated in a combination of warm spices and toasted sesame oil, then cooked on the grill for the perfect satay experience.

“Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out” by Cristina Curp
from Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out
by Cristina Curp
Victory Belt Publishing, 2018

Add the chicken pieces and massage the bag with your hands to coat the chicken in the marinade.

“Easy Keto Dinners: Flavorful Low-Carb Meals For Any Night of the Week” by Carolyn Ketchum
from Easy Keto Dinners: Flavorful Low-Carb Meals For Any Night of the Week
by Carolyn Ketchum
Victory Belt Publishing, 2018

Bonus: This sauce works perfectly as a satay sauce for the Beef Satay Skewers on here!

“Keto Quick Start: A Beginner's Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes” by Diane Sanfilippo
from Keto Quick Start: A Beginner’s Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes
by Diane Sanfilippo
Victory Belt Publishing, 2019

Place the chicken pieces on the skewers and discard any leftover marinade.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

The popular satay (grilled chicken or meat skewers) usually is marinated in curried coconut milk and served with a sauce of peanuts and coconut milk.

“American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition” by Roberta Larson Duyff
from American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition
by Roberta Larson Duyff
HMH Books, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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39 comments

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  • I adopted the practice of warming both whole and ground spices to brighten their flavor. Really makes a difference and you’ll use less, too.

  • I hate cling film as well! Especially the pre perforated one. My dad once had one that was great, though! It advertised on the package that it’s as easy to tear off as paper I was so sceptical I thought it would be as shot as any other cling film. But honestly, it was as easy as tearing a piece of paper apart! It was amazing!! Sadly I don’t know what brand it was��

  • Thank you for the recipe, Donal! I love Chicken Satay and I look forward to trying this out. Although, for the sauce, is the chili optional? Can’t handle spice that well, you see:c

  • Amazing again! Perfect instructions and the flavours were mind blowing! I have had lots of Thai and Chinese meals from restaurants and take aways but these trump them with a big margin! And I didn’t even have fresh lemon grass or turmeric…. I did double the peanut butter in the dip, just because I love the stuff! And added coconut milk till I felt the consistency was good for me:-)

  • for the recipe.. = page could not be found. Ah well, I’ll watch again to get quantities 😉 Thanks.. it looks simple yet fantastico!

  • I think I can use fish sauce instead of soy sauce.. It’s gonna enhance the spicy kick and the flavor I think.. Donal, what do you say?

  • I don’t add coconut milk. I usually made satay madura and it’s also highly popular in Indonesia. But I am curious to make with your recipe. New subscriber from Indonesia ��

  • gotta try this, and every dish u have made! they all look incredible! and your so adorable thanks for the videos they are top notch!!!

  • I love your chanel Ms. Carina Stewart �� all your video recipes are incredible and I would love to try them out and serve it to my kids… Keep it up and sending love from one of your fan in the Philippines…xoxo����

  • we never use chicken breast for satay not enough fat. chicken thighs are better. and remember to soak the skewers in water otherwise they flake or burn

  • I have not been able to perfect the peanut sauce yet but I will definitely try your recipe! I just made a video on my last thai recipes. https://youtu.be/mLAeC1uOGnM

  • That looks so delish! I wonder if anyone has made a sauce with almond paste instead of peanut butter? I have a relative that is allergic to peanuts.

  • I LOVE all your recipes. Made your chicken hotpot for my dad and he LOVES it (thank you).. But.. This recipe I have to say it’s not Thai:) it’s actually Malaysian. The main ingredient in that authentic peanut sauce is palm sugar BUT I’m glad you gave this a Donal twist! Uniquely Donal!:)

  • Great, great vid.
    Enjoy so much your videos.
    Great pointers in this vid.
    ..
    Still I would love to know how you season your wok????
    PLS share

  • I’ve made Thai chicken with peanut sauce many times before, but not one recipe was as delicious as your recipe! We just loved this all I could hear at the table was mmmmmm this is so good! Thank you so much for the recipe. You haven’t let us down on flavor or taste with any of your recipes we’ve tried. Brilliant cooking!

  • OMG I just made this for lunch… no joke, IT IS DELICIOUS! The marinade is better than what you buy cooked from a Thai restaurant, and the peanut sauce is fabulous! ��

  • Hey Chin, I picked up 2 jars of Yeos in Chinatown, so I’m all set to try this at the weekend. I know it’s annoying when people ask this, but would the 8 dessertspoons of sugar be level spoons, rounded or heaped? It’s just it will make a big difference to qty with 8 of them. Thanks ��

  • Great videos keep them going….. but I find that many of the ingredients on your shop are indicating ‘out of stock’…… when will you get re-supplied (4th Nov’19)?

  • mmmmmmm   nice looking food…I have some visitor this weekend….we going to try out some of your recipes…..keep up the great videos

  • I love chicken satay and this is a good recipe. One tip for anyone who doesn’t know: turmeric stains easily so be careful when using it otherwise your hands will become a dark yellow. Thanks for the video!

  • I live in Indonesia and chicken satay is really easy to be found on the street. I have it like once a week for dinner. But it’s really fun to watch your version of chicken satay. Never thought of using peanut butter. Worth to try, even though it will cost more compare with using real peanuts here, hahaha.

  • I have a tip for the peanut satay sauce. I always like to add a clove of carlic, 1 cm freshly chopped ginger, a pinch of cumin, a few tsp of sambal (red pepper paste) 1,5 Tbsp,of ketjap manis (sweet soysauce), also i like to add half of a finely chopped onion and crushed peanuts to the sauce. Believe me, this will make it absolutely delicious hmmmm, you should try it ��

  • Hi!! Chicken satay is from Indonesia and chicken satay is not like that and the sauce is wrong……
    Sorry if my english is terrible cause i live at Java,Indonesia and I still learn an englis.

  • Would you think about doing Salt & pepper chicken wings please.
    I did try using a YouTube recipe but they tasted inferior to my takeaway wings, be nice to see your method ��

  • satay is more on the street food side meaning that it usually doesn’t appear as pretty as your version, this gives terrible craving ��

  • Hi cant get hold of eastern star you mentioned using cumin coriander and turmeric could you advise the quantities of these for the marinade and source please?

  • Sate padang or sate madura? Or unknown sate, i think you must know about sate, but no problem That’s what makes me proud because you cook our typical cuisine that is indonesia

  • Yes, Malay/Indo traditional BBQ. (Satay) Have many kind of it, (Chicken,Beef or Lamb) usually Chicken. And in the Indonesia have 1 more kind of it, they called (Satay Padang) witch mean satay surve with rice pack (Nasi Himpit/Ketupat)

  • By the way, have you ever been to Bali..? The way you present and cook the satay is the same as most of the hotel in bali…just asking..:) I enjoy watching your video

  • Thank you for such a clear recipe video��
    It was so simple and tasty. The leftovers was used
    In your fried rice recipe; it was so awesome:-)

  • CHRIST! Can’t stop commenting on this video….this looks insanely good….will make it for this labor day weekend….cant wait to feed my mates when they are over here….thanks Ms

  • This guy totally falls into a group of freaking, nervous weirdos. Don’t get me wrong, I enjoy watching these reipces but don’t be surprised if some girl in his neighbourhood goes missing. Yea, if he ever offers you to see his “store cupboard” or even worse: basement you better run.

  • Hey! I don’t wanna sound rude at all, but I’m sorry I think this recipe is a disappointment. The chicken is just earthy herby without any depth/bite to it whatsoever. It’s like I gobbled a mix of spices directly. It was so bland, and the sauce that came with this puzzled me a bit. I even tried adding salt to see if it redeems itself somehow. I was tasting the sauce as I go, and it was interesting and quite mild. I have to say it’s partially my fault for that because I tweaked the soy sauce and salt a bit, and it went too strong. I’m not used to that taste along those lines, so I might be biased (although I’m southeast Asian too, but it’s an entirely new concept of flavors to grasp). If anyone wants to give this a go, cook a singular serving and see how you like it. My mistake is I cooked 6 hefty pieces of chicken breasts which almost completely, all went to waste. I was so excited to try this (since I drooled too many times while watching several times); but it died very quickly. I still love your personality though… maybe I only tested way too far out the waters. I’ll keep trying your stuff out anyways, but I’ll be wiser which ones to try out next time. Stay awesome!

  • I made these today but when I fried them the marinade came off the still tasted good but didn’t fry like yours any suggestions on what I’ve done wrong

  • I’m from indonesia and i am impressed on how u make satay:’) nobody knows where it came from but it’s a simple barbecuing so i’m sure every country has one of their own. Have u been to Indonesia, Donal? i wouldn’t recommend u to go to Bali and buy the satay there, cuz majority of the ones sold there are pork (while most indonesian don’t eat pork) and i want u to taste authentic indonesian satay ^^d u’ve been to italy, maybe it’s time for u to explore Eastern flavours? it’ll be more wild and adventurous:’D

  • Ohh it’s Thailand’s food!look so delicious.
    Like the Malaysia‘s satay.satey with cucumbers, onion and the homemade chili peanut sauce.mmmmmm yummy

  • I. LOVE. SATAY. Not gonna lie that I was very sceptical when you said you were gonna use peanut butter as a substitute for the peanut gravy. But it looks delish & I’m glad that you introduced an alternative:)

    Btw satay is not a Thai food. It’s an Indonesian/Malay food & very popular here in Singapore! Not sure if you’ve been to Singapore but if you haven’t, I’d recommend you to try our satay:D

  • he’s not joking the longer you let it marinade the better, i started this recipe 12 years ago, in another 4 years or so they will be ready to cook and will taste awesome.

  • Man, I was looking for satay and then I found your channel:D And I must say you have a great channel! Big thumbs up and subbed! Good luck with your awesome channel!! greatings Ben, from the Netherlands 😉