Discover how to make juicy, succulent, and perfectly charred Chicken Satay, complete with our homemade Peanut Sauce. Ideal as an appetizer or main course for any get-together, celebration, or an Asian-inspired meal.
Start by slicing the chicken thighs into even pieces, then add them to a bowl along with all the ingredients listed for marination. Cutting the chicken into uniform pieces ensures that the spices coat evenly and the chicken cooks uniformly when grilled.
Mix all the ingredients well to blend the flavors. Cover the bowl with a lid and place it in the refrigerator to let the chicken marinate for at least 2 hours. For an even richer flavor, consider marinating the chicken overnight, particularly if you're preparing ahead. This extended marinating time allows the chicken to thoroughly absorb the savory flavors from the marinade.
After marinating, stir the chicken with a spatula to ensure it's well-coated with the marinade. Thread the chicken onto skewers, placing about 5-6 pieces on each skewer. You can add up to 7 pieces, but make sure to leave enough space at the top and bottom of each skewer for easy handling.
Preparing Chicken Satay
Begin by preheating your grill pan over medium heat. Brush or drizzle some oil onto the pan to create a non-stick layer. This helps in grilling the chicken without sticking. Place the chicken skewers on the pan, fitting 1 to 3 at a time, depending on the space available. Be sure not to overcrowd the pan, as this can hinder the grilling process.
Grill each chicken skewer, rotating it on all four sides, cook each side for about 3-5 minutes or until the chicken is golden and nicely charred. Once a skewer is done, remove it from the pan and repeat the process with the remaining skewers. Your Chicken Satay is now ready to be enjoyed. Typically, Chicken Satay is served with Peanut Sauce, so let's move on to making the sauce in the next step.
Preparing Peanut Sauce
In a bowl, add all the ingredients listed for the peanut sauce from the ingredients list above.
Using a whisk, mix everything together until well combined. The consistency I aim for is dippable, but you can adjust the amount of warm water to make the sauce thicker or thinner according to your preference.
Serving
Serve this Thai Chicken Satay with creamy Peanut Sauce as an appetizer or main course alongside your favorite dishes. For more pairing ideas, check out our Serving Suggestions section below.
Notes
Here are my essential tips for making perfectly delicious Chicken Satay:
Preparation Tips:
Choose Fresh Ingredients: Freshly crushed ginger, garlic, and lemon juice can significantly enhance the flavors of your Satay. For the best taste, use fresh ingredients whenever possible.
Spice Adjustments: Cumin and coriander powder are optional but add extra warmth. For a milder taste, stick with curry powder, turmeric, and white pepper.
Proper Skewering: To prevent the skewers from burning on the grill, especially if using wooden skewers, soak them in water for at least 30 minutes before threading the chicken. This helps the skewers not to char too much during grilling.
Uniform Pieces: Cut the chicken into even pieces to ensure they cook uniformly. This prevents some pieces from being overcooked while others are still underdone.
Grilling Techniques:
Using an Outdoor Grill: If you have an outdoor grill, preheat it to medium-high heat. Place the marinated chicken skewers on the grill and cook, turning occasionally, until the chicken is thoroughly cooked on all sides.
Cooking Chicken Safely: Always ensure your chicken is cooked thoroughly to prevent foodborne illness. I recommend using a meat thermometer to check that the chicken has reached the FDA-recommended safe internal temperature of 165° F.
Control the Heat: If using a charcoal grill, manage your heat zones by having one side of the grill hotter than the other. This way, you can move the skewers from higher to lower heat as needed to prevent burning while still cooking the chicken through.
Frequent Basting: Baste the chicken with some of the leftover marinade during the early stages of grilling. This adds moisture and flavor but be sure to stop basting well before the chicken is finished cooking to ensure any harmful bacteria are killed.
Resting Time: Once cooked, let your chicken rest for a few minutes off the grill before serving. This helps the juices redistribute throughout the meat, making your satay more tender and juicy.