Description
These Satay Chicken Skewers are marinated in a flavorful blend of spices and grilled to perfection, making them ideal for barbecues or quick dinners. Serve with dipping sauces for a delicious and impressive meal!
Ingredients
Scale
- 1 pound (450g) boneless, skinless chicken thighs or breasts
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro (optional, for garnish)
- Wooden or metal skewers
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1–2 tablespoons water (to thin the sauce, if necessary)
Instructions
- In a medium-sized mixing bowl, combine the vegetable oil, soy sauce, fish sauce, brown sugar, curry powder, ground coriander, ground cumin, garlic powder, ginger powder, and lime juice.
- Whisk the ingredients together until the brown sugar is fully dissolved and the marinade is well combined.
- Set aside a small amount of the marinade (about 2 tablespoons) for basting later.
- Trim any excess fat from the chicken thighs or breasts and cut them into bite-sized pieces, approximately 1 to 1.5 inches in size.
- Add the chicken pieces to the bowl with the marinade, ensuring that each piece is well coated.
- Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag. Refrigerate for at least 1 hour, or preferably overnight for maximum flavor.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking.
- Once the chicken has marinated, remove it from the refrigerator and thread the chicken pieces onto the skewers, leaving a little space between each piece for even cooking.
- Preheat your grill or grill pan over medium-high heat. If using a grill, oil the grates lightly to prevent sticking.
- Place the skewers on the preheated grill. Cook for about 5-7 minutes on one side, or until the chicken is golden brown and has nice grill marks.
- Using tongs, carefully flip the skewers over and baste with the reserved marinade. Cook for an additional 5-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- During the last minute of cooking, you can brush the skewers with a little more marinade for added flavor, but be cautious not to use too much to avoid flare-ups.
- Once cooked, remove the skewers from the grill and let them rest for a few minutes.
- Transfer the skewers to a serving platter. If desired, sprinkle with chopped fresh cilantro for a burst of color and flavor.
- Serve the satay chicken skewers with a side of peanut sauce, sweet chili sauce, or a fresh cucumber salad for dipping and added freshness.
- In a small mixing bowl, combine the peanut butter, soy sauce, honey (or brown sugar), rice vinegar, lime juice, and sesame oil.
- Whisk the ingredients together until smooth. If the sauce is too thick, add water one tablespoon at a time until the desired consistency is reached.
Notes
- For best results, marinate the chicken overnight.
- Adjust the spices according to your taste preference.
- Serve with a variety of dipping sauces for a fun appetizer or meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes