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Beranda / CHICKEN SATAY RECIPE #chicken #cooking #recipe

CHICKEN SATAY RECIPE #chicken #cooking #recipe


CHICKEN SATAY RECIPE

INGREDIENTS

  • 2 pounds chicken breasts or thighs cut into 1 1/2 "wide by 3-5" long strips
  • 3 tablespoons olive oil
  • 1/4 cup coconut milk and more if necessary (can be watered)
  • 1 / 3-1 / 2 cup sm00th peanut butter
  • 12-15 skewers

Marinade / Sauce

  • 1/4 cup low sodium soy sauce
  • 1/4 cup packed brown sugar
  • 1 tablespoon chili paste (like Sambal Oelek)
  • 1 1/2 tablespoon lime juice
  • 1 1/2 tablespoon fish sauce
  • 1 teaspoon dried basil
  • 1 teaspoon of coriander powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground turmeric
  • top view of satay grilled chicken with thai peanut sauce


INSTRUCTIONS

  1. Whisk together the marinade / sauce ingredients in a medium bowl. Remove 1/3 cup in a freezer size bag and stir in 3 tablespoons of olive oil. Add the chicken and toss to coat. Leave to marinate in the refrigerator for 6 hours overnight. Refrigerate the remaining marinade / sauce separately - this will become the basis of your peanut sauce.
  2. When you are ready to cook, soak the wooden skewers in water for at least 30 minutes. Meanwhile, remove chicken from refrigerator to bring to room temperature. Thread the chicken on skewers and lightly dab the excess marinade with paper towels.
  3. OVEN: Preheat oven to 350 degrees F. Line two baking sheets with aluminum foil and lightly spray with non-stick cooking spray. Divide the chicken evenly between the baking sheets. Cook 15-20 minutes OR until the chicken is cooked through, being careful not to overcook or the chicken will not be as tender (internal temperature of 165 degrees F).
  4. GRILL: Grease an indoor or outdoor grill and heat over high heat. When hot, add the chicken, reduce the heat to medium, cover and grill the chicken 3-4 minutes per side, or until the chicken is cooked through (internal temperature 165 degrees F).
  5. SKILLET: Heat 1 1/2 tablespoons olive oil in a large non-stick skillet over medium-high heat. Work in batches, add skewers and cook 2 to 3 minutes on each side until cooked through (internal temperature 165 degrees F).
  6. Add the reserved sauce in a small saucepan with 1/4 cup coconut milk OR 3 tablespoons of water. Bring to a boil then simmer for 1 minute. Remove from heat, then stir in 1/3 cup peanut butter until completely combined, then add additional peanut butter if desired for a thicker / more nut sauce OR water or c0conut milk 1 tablespoon at a time for a thinner sauce. Taste and add additi0nal chili sauce if desired for a spicier sauce.
  7. Serve hot chicken with peanut sauce for an appetizer or also serve with rice / vegetables for a main dish.