Saturday, May 31, 2014

Chicken Satay

The first time I had chicken satay was on a trip to the Far East.  My husband was in Singapore on business for several weeks, and I flew out to join him.  We traveled through Malaysia to Kuala Lumpur, to Bangkok and Hong Kong.  It was an amazing trip and one I'll never forget!

We stayed at a hotel on the South China sea in Quantan, Malaysia.  My husband suggested I try the chicken satay for lunch.  I loved it so much that I had it for the next four days!  It came served on large banana leaves with a side of sticky rice.  I don't know how authentic this recipe is, but it's delicious and you can find all the ingredients in your local grocery store!

2 tablespoons sesame oil
2 tablespoons corn oil
1/4 cup sherry
1/4 cup soy sauce
2 tablespoons lemon juice
2 garlic cloves, crushed
1/2 tsp ginger

Combine all the above ingredients--I find a large plastic ziplock bag works great.  Marinate chicken for a couple of hours.

You'll need a package of chicken breasts (three small to medium sized breasts).  Since I was making this as a main course, I cut the breasts into strips and threaded them onto metal skewers.  If you were doing this for an appetizer for a party, you would want to create smaller pieces of chicken and put them on bamboo skewers that have been soaked in water.  For a great appetizer presentation, cut a cantaloupe in half (or melon of your choice) and place cut side down on a platter.  Stick skewers of chicken into the melon (it will look like a porcupine!) and serve with dipping sauce (below).  To make things easier, you can grill whole chicken breasts and then cut into pieces and thread on bamboo skewers.

Cut chicken into strips or bite-sized pieces and grill marinated chicken on a gas or charcoal grill or on a grill pan over a gas flame until done.   

Dipping Sauce
1 cup smooth peanut butter
1/4 cup soy sauce
2 tsps sriracha sauce or sambel oleek or to taste depending on how hot you like your food
2 tablespoons brown sugar
2 limes, juiced
1/2 cup hot water

Combine all of the above (except hot water) and blend in a blender or food processor until smooth, dribbling in as much hot water as you need to create a smooth paste.  *This makes a lot of dipping sauce.  You can halve the sauce if making smaller portions.

Serve with rice and a veggie and enjoy!  It's a great alternative when you are sick of barbecuing hamburgers, hot dogs and ribs!  

Place plastic ziplock bag in a bowl to steady it and pour in marinade

For a main course, thread chicken pieces on metal skewers--one or two per person

Grill chicken until cooked through

Ready for dipping sauce!
Serve with dipping sauce.  I added grilled corn on the cob and rice.  Yummy!

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  1. Peg, just yesterday, while doing a crossword puzzle, I ran across this word: Satay and didn't quite understand it. Chicken kebab. That I get! Nice marinade. What a lovely trip to remember.

    Daryl / Avery

    1. Daryl, they're delicious! And addictive.

  2. Peg, this sounds too easy to be true. I think I would love it. Perfect for summer grilling and not the same old, same old!


  3. We love satays, just haven't made any for awhile. Thanks for the reminder, Peg, yours looks scrumptious!