Learn How To Make Chicken Satay From Scratch With This Simple Recipe!

Indulge in the tantalizing flavors of Southeast Asia with this comprehensive guide on how to make chicken satay from scratch. This dish, a culinary masterpiece, combines succulent chicken skewers marinated in aromatic spices and grilled to perfection. Follow our step-by-step instructions and tantalize your taste buds with an authentic homemade experience.

Ingredients:

For the Chicken Marinade:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup soy sauce
• 1/4 cup coconut milk
• 1 tablespoon brown sugar
• 1 tablespoon peanut butter
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Satay Sauce:

• 1 cup coconut milk
• 1/2 cup peanut butter
• 1/4 cup soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Equipment:

• Skewers
• Grill or grill pan
• Mixing bowls
• Whisk or fork

Instructions:

1. Prepare the Chicken Marinade:

In a large mixing bowl, whisk together the soy sauce, coconut milk, brown sugar, peanut butter, turmeric powder, coriander powder, cumin powder, salt, and black pepper. Add the chicken cubes to the marinade and stir to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight.

2. Soak the Skewers:

Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling.

3. Thread the Chicken:

Remove the chicken from the marinade and thread it onto the soaked skewers. Shake off any excess marinade.

4. Grill the Chicken:

Preheat your grill or grill pan to medium-high heat. Grill the chicken skewers for 5-7 minutes per side, or until cooked through and slightly charred.

5. Prepare the Satay Sauce:

While the chicken is grilling, make the satay sauce. In a saucepan, whisk together the coconut milk, peanut butter, soy sauce, brown sugar, lime juice, turmeric powder, coriander powder, cumin powder, salt, and black pepper. Bring to a simmer and cook for 5-7 minutes, or until the sauce thickens.

6. Serve the Chicken Satay:

Transfer the grilled chicken skewers to a serving platter and drizzle with the satay sauce. Garnish with your favorite toppings, such as chopped peanuts, cilantro, or lime wedges.

Variations:

• Beef Satay: Use beef cubes instead of chicken for a richer flavor.
• Vegetable Satay: Substitute the chicken with your favorite vegetables, such as bell peppers, zucchini, or carrots.
• Peanut-Free Satay: Replace the peanut butter in the marinade and sauce with sunflower seed butter or tahini.

Tips:

• For a more intense flavor, marinate the chicken for longer.
• Use a variety of spices to enhance the flavor profile.
• Grill the chicken skewers over medium-high heat to prevent them from drying out.
• Serve the chicken satay with your favorite dipping sauce, such as sweet chili sauce or hoisin sauce.

The Finishing Touch:

Mastering the art of making chicken satay from scratch is a culinary triumph. Impress your loved ones or savor the authentic flavors of Southeast Asia in the comfort of your own home. Embrace the flavors and aromas that will transport you to a culinary paradise.

FAQ:

Q: Can I use frozen chicken for satay?
A: Yes, but thaw the chicken completely before marinating.

Q: How do I know when the chicken is cooked through?
A: Insert a meat thermometer into the thickest part of the chicken. It should read an internal temperature of 165°F (74°C).

Q: How can I thicken the satay sauce?
A: Add a cornstarch slurry (equal parts cornstarch and water) to the simmering sauce and cook until thickened.

Q: What are some alternative garnishes for chicken satay?
A: Try chopped red onions, pickled cucumber, or crushed peanuts.

Q: Can I make the chicken satay ahead of time?
A: Yes, you can marinate the chicken and prepare the satay sauce up to 24 hours in advance. Grill the chicken skewers just before serving.