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.
En original opskrift af Forkin
- Tid i alt
- 2 t. 45 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 674 kcal
Allergenoplysninger: kan indeholde gluten, mælk, nødder, jordnødder, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
chicken satay
- 500 gboneless skinless chicken thigh, cut into 1-inch cubes
marinade
- 2 stk.shallot, chopped
- 3 fedgarlic, minced
- 15 gginger, grated
- 30 glemongrass, thinly sliced, white part only
- 1 tsk.turmeric powder
- 1 tsk.coriander powder
- 0,5 tsk.cumin powder
- 1 spsk.brown sugar
- 0,5 tsk.salt
- 2 spsk.vegetable oil
peanut sauce
- 0,5 koppeanut butter, smooth, unsweetened
- 0,5 kopcoconut milk
- 0,25 kopwater
- 1 spsk.lime juice
- 1 spsk.soy sauce, gluten-free if needed
- 1 spsk.brown sugar
- 0,5 tsk.chili flakes(valgfrit)
Udstyr
grill or grill pan · tongs · food processor · large bowl · small saucepan
Fremgangsmåde
Trin for trin
- 1
Combine the shallot, garlic, ginger, lemongrass, turmeric powder, coriander powder, cumin powder, brown sugar, salt, and vegetable oil in a food processor.
Ca. 3 min.
Kokkens note: 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.
Ca. 1 min.
- 3
Mix well to ensure all chicken pieces are evenly coated.
Ca. 1 min.
Kokkens note: 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.
Ca. 2 t.
Kokkens note: 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.
Ca. 5 min.
- 6
Heat the peanut sauce mixture over medium-low heat, stirring constantly, until it thickens and is smooth.
Ca. 5 min.
Kokkens note: 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.
Ca. 10 min.
Kokkens note: 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 15 min.
Kokkens note: 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.
Pr. portion
Næringsindhold
- Kalorier
- 673,8kcal
- Protein
- 42,8g
- Kulhydrat
- 29,9g
- Fedt
- 45,5g
- Kostfibre
- 4,2g
- Sukker
- 12,1g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
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.