CHICKEN SATAY WITH SATAY SAUCE
Obviously we were craving for satay.This Thai chicken satay recipe was our starter, this satay recipe is simple to put together, and leftovers can be reheated or frozen for your next satay craving.
500 g Chicken Fillet, cubed and bacon to wrap
1 shallot OR 3 green onions, minced
3 cloves garlic, minced
1/2 tsp. cumin
1/2 tsp. turmeric
1 tsp. ground coriander
1/2 tsp. cayenne (or more if you want it spicy)
4 Tbsp. fish sauce
1 Tbsp. lime or lemon juice
1/2 Tbsp. dark soy sauce
1/3 cup liquid honey
1/2 cup coconut milk
1 package wooden satay sticks
If using wooden satay sticks, set them in water to soak while you prepare the satay (this will keep them from burning).
Combine all other ingredients to make a marinade, stirring well to dissolve the honey.
Taste-test the marinade. This marinade should taste predominantly sweet and salty for the satay to be its best. If you’d prefer it spicier, add more cayenne pepper.
Pour marinade over the chicken. Stir the meat well and allow to marinate in the refrigerator for at least 30 minutes (or up to 24 hours).
When ready to cook, wrap each cube of chicken with bacon and skewer. It’s a good idea to position the meat on the end of the stick, leaving the lower half as a handle for turning.
Grill the satay on your barbecue, OR set your oven to broil . Brush grill with oil and then lay kebab on the grill for 5-7 minutes, or until meat sizzles and browns. Turn sticks and grill the other side another 5 minutes, or until cooked but still tender. Approx 20 min in total
Serve with Thai Peanut Sauce . If desired, garnish with fresh coriander and fresh-cut red chilies. These ‘satays’ also make a great finger food to hand out at parties together with the peanut sauce as a dip.
1 teaspoon cooking oil
1 garlic cloves, finely minced
1 teaspoon finely minced red chilli pepper
1/2 lime, juiced
2 tablespoons honey
1/4 cup peanut butter
2/3 cup hot water
2 tablespoons reduced-sodium soy sauce
In a small saucepan over low heat, combine the oil, garlic and peppers and saute for 1-2 minutes or until the garlic becomes fragrant. Add the lime juice, honey, peanut butter, hot water and soy sauce and simmer for 3-5 minutes, stirring occasionally. Serve the sauce for dipping the chicken satay.
Photo and Recipe: Elize de Kock