Showing posts with label chicken satay. Show all posts
Showing posts with label chicken satay. Show all posts

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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Wednesday, April 7, 2010

Chicken Satay

And the winner is....Margaret of Illinois!
She entered my March contest and
has won an autographed copy
of CUT TO THE CORPSE, which just
came out yesterday! Thanks for playing,

And now let's talk chicken.
Chicken Satay to be exact.

The Hub wanted to grill up something
special the other day, so he decided
Chicken Satay would hit the spot. I,
of course, encouraged him in his endeavor
as any good wife (who enjoys a break
from the kitchen) would.

Well, I have to say the Hub is a good cook, but he out did himself
with this one. It was fantastic! The dudes even asked for THIRDS
and we have been nagging him ceaselessly to make it again. And
so I share it with you -- give it to your Hub and let him WOW you!

Chicken Satay:

Marinade Ingredients:

2 tblspns creamy peanutbutter
1/2 cup soy sauce
1/2 cup lime juice
1 tblspn Sriracha "rooster" sauce
1 tspn chopped garlic
2 tblspns curry powder (red curry powder if
you want it spicier)

Chicken Breasts (cut into fourths)

Whisk above ingredients (except the chicken) until the marinade is smooth.
Before putting the chicken into the marinade, you may want to reserve
half a cup for dipping sauce. Marinate chicken overnight. Preheat your grill
(med-high heat). Skewer the chicken and put on grill.
Baste chicken with remaining sauce. Cook five minutes per side.
Serve hot. It's excellent with a side of jasmine rice and some grilled veggies.


Jenn McKinlay
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aka Lucy Lawrence
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