Chicken Satay
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Satay is a dish of Marination skewers and grilled meat served with sauce.  Satay may consist of diced or sliced chicken,goat,mutton , beef ,pork ,fish , other meats, or tofu ; the more authentic version uses skewers from the midrib of the coco   palm frond, although bamboo skewers are often used. These are grill or b.b.q  over a wood or charcoal fire, then served with various spicy seasonings.
  • 2 tbsp. chunky peanut butter
  • 1 large garlic cloves – peeled and minced
  • 1 cup  coconut milk
  •  1 tsp. canola oil
  • 3 tbsp. freshly chopped cilantro
  • 1 1/2 tsp. tomato paste
  • 2 tsp. ground coriander
  • 3 1/4 tsp. dark brown sugar
  • 2 tbsp. Asian chili sauce
  • 1/4 c. hoisin sauce
  • 3/4 tsp. red pepper flakes
  • 1 1/2 lbs. boneless, skinless chicken breasts
  • 2 tbsp. fish sauce

Total Time:
 40 min
15 min
25 min
2 potion


  1. Mix the coconut milk, 2 tbsp. of the sugar, chili garlic sauce, fish sauce, red pepper flakes and coriander together in a large bowl. Slice the chicken breasts crosswise into 1/2-inch thick slices.
  2. Add the chicken breasts to the marinade, mix well and cover. Place in the refrigerator for a minimum of 3 hours and as long as overnight.
  3. Combine the peanut butter, tomato paste, remaining sugar, 1/3 c. water and hoisin sauce. Heat the oil in a small saucepan over high heat. When the oil is hot but not smoking, add the garlic and pepper flakes.
  4. Stir frequently for 4 or 5 seconds and then add the sauce mixture. Cook, stirring constantly, for 3 to 4 minutes.
  5. Remove the sauce from the heat.
  6. Heat a grill to medium hot or preheat a broiler.
  7. Thread the chicken on the skewers and grill or broil until just done.
  8. Serve with the sauce alongside and the cilantro sprinkled over the top.

Flavor and the texture always depend on the person it do.and do not bern.and not over cooked,it will give a dry teats to the meat.

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