Malaysian Chicken Satay with Peanut Sauce
Flavorful chicken skewers marinated in aromatic spices, grilled to perfection, and served with a rich, creamy peanut dipping sauce. This classic Malaysian appetizer is perfect for sharing or as a delightful snack.
Una recepta original de Forkin
- Temps total
- 2 h 45 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 674 kcal
Informació sobre al·lèrgens: pot contenir gluten, llet, fruita seca, cacauets i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
chicken satay
- 500 gboneless skinless chicken thigh, cut into 1-inch cubes
marinade
- 2 ushallot, chopped
- 3 gragarlic, minced
- 15 gginger, grated
- 30 glemongrass, thinly sliced, white part only
- 1 ctturmeric powder
- 1 ctcoriander powder
- 0,5 ctcumin powder
- 1 csbrown sugar
- 0,5 ctsalt
- 2 csvegetable oil
peanut sauce
- 0,5 tassapeanut butter, smooth, unsweetened
- 0,5 tassacoconut milk
- 0,25 tassawater
- 1 cslime juice
- 1 cssoy sauce, gluten-free if needed
- 1 csbrown sugar
- 0,5 ctchili flakes(opcional)
Estris
grill or grill pan · tongs · food processor · large bowl · small saucepan
Elaboració
Pas a pas
- 1
Combine the shallot, garlic, ginger, lemongrass, turmeric powder, coriander powder, cumin powder, brown sugar, salt, and vegetable oil in a food processor.
Uns 3 min
Nota de cuina: Process until a smooth paste forms, adding a tiny bit more oil if needed to help it blend.
- 2
Place the chicken thigh cubes in a large bowl and add the prepared marinade paste.
Uns 1 min
- 3
Mix well to ensure all chicken pieces are evenly coated.
Uns 1 min
Nota de cuina: Use your hands for best results.
- 4
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
Uns 2 h
Nota de cuina: Soak the bamboo skewers in water during this time to prevent them from burning on the grill.
- 5
While the chicken marinates, prepare the peanut sauce by combining the peanut butter, coconut milk, water, lime juice, soy sauce, brown sugar, and chili flakes (if using) in a small saucepan.
Uns 5 min
- 6
Heat the peanut sauce mixture over medium-low heat, stirring constantly, until it thickens and is smooth.
Uns 5 min
Nota de cuina: Do not boil the sauce; just gently simmer until it reaches your desired consistency.
- 7
Remove the peanut sauce from heat and set aside.
- 8
Thread the marinated chicken cubes onto the soaked bamboo skewers, typically 3-4 pieces per skewer.
Uns 10 min
Nota de cuina: Don't pack the chicken too tightly, leaving a small space between pieces for even cooking.
- 9
Preheat your grill or grill pan to medium-high heat.
Uns 5 min
Nota de cuina: Lightly oil the grill grates to prevent sticking.
- 10
Grill the chicken satay skewers for 3-4 minutes per side, or until the chicken is cooked through and has nice char marks.
Uns 15 min
Nota de cuina: Brush with any remaining marinade during grilling for extra flavor, but ensure it cooks thoroughly.
- 11
Serve the hot chicken satay immediately with the warm peanut sauce for dipping.
Per ració
Nutrició
- Calories
- 673,8kcal
- Proteïnes
- 42,8g
- Hidrats de carboni
- 29,9g
- Greixos
- 45,5g
- Fibra
- 4,2g
- Sucre
- 12,1g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover chicken satay and peanut sauce separately in airtight containers in the refrigerator.
Reheat chicken satay in a pan or oven until warmed through. Reheat peanut sauce gently on the stovetop or in the microwave, adding a splash of water if too thick.