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.
Een origineel recept van Forkin
- Totale tijd
- 2 uur 45 min
- Porties
- 4
- Moeilijkheid
- Gemiddeld
- Per portie
- 674 kcal
Allergeneninformatie: kan gluten, melk, noten, pinda's en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
chicken satay
- 500 gboneless skinless chicken thigh, cut into 1-inch cubes
marinade
- 2 stshallot, chopped
- 3 teentjegarlic, minced
- 15 gginger, grated
- 30 glemongrass, thinly sliced, white part only
- 1 tlturmeric powder
- 1 tlcoriander powder
- 0,5 tlcumin powder
- 1 elbrown sugar
- 0,5 tlsalt
- 2 elvegetable oil
peanut sauce
- 0,5 kopjepeanut butter, smooth, unsweetened
- 0,5 kopjecoconut milk
- 0,25 kopjewater
- 1 ellime juice
- 1 elsoy sauce, gluten-free if needed
- 1 elbrown sugar
- 0,5 tlchili flakes(optioneel)
Keukengerei
grill or grill pan · tongs · food processor · large bowl · small saucepan
De bereidingswijze
Stap voor stap
- 1
Combine the shallot, garlic, ginger, lemongrass, turmeric powder, coriander powder, cumin powder, brown sugar, salt, and vegetable oil in a food processor.
Ongeveer 3 min
Tip van de kok: 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.
Ongeveer 1 min
- 3
Mix well to ensure all chicken pieces are evenly coated.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 2 uur
Tip van de kok: 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.
Ongeveer 5 min
- 6
Heat the peanut sauce mixture over medium-low heat, stirring constantly, until it thickens and is smooth.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 15 min
Tip van de kok: 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 portie
Voedingswaarden
- Calorieën
- 673,8kcal
- Eiwit
- 42,8g
- Koolhydraten
- 29,9g
- Vet
- 45,5g
- Vezels
- 4,2g
- Suiker
- 12,1g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
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.