Anyone who has travelled to Southeast Asia knows that it is food heaven there. There is always a treat for all tastebuds, so even the pickiest eater will be able to find a Southeast Asian cuisine that they will enjoy.
Southeast Asia is also known for its street food and one dish that is very popular with both locals and tourists alike is grilled chicken skewers, known as chicken satay. There is nothing more mouth-watering than tender cuts of chicken marinated in a rich blend of spices and then grilled to perfection.
Locals will tell you to get chicken satays from street vendors because those will taste the best. However, not all of us not have easy access to an authentic Southeast Asian food stall, so if you want a taste of chicken satay, here is how you can make it yourself at home.
Ideally, you should cook the satay on the grill to get the charred flavour but even if you do not have a grill or do not feel like preparing the grill for this one dish, you can also easily cook the satay on the stove. Just make sure you have a grill pan or a cast-iron skillet. You want to get as much heat so you can get the charred meat flavour and the iconic satay grill marks.
Serving the chicken satay is easy because the side dishes are just fresh cucumbers and onions cut into small pieces. The sauce for the satay is a typical Southeast Asian peanut sauce that you can easily find at the Asian section of any large grocery store chain. If you cannot find the premade sauce, you can follow recipes for the peanut sauce that uses ingredients that you can easily get from any grocery store.
Chicken satay is perfect for barbeque parties and will be a guaranteed hit with both adults and kids. You can also make the skewer in advance and keep the satay skewers in the freezer for future use. Here are some other amazing grilled recipes that you can follow for your next barbeque party.
Chicken Satay Recipe
- 1 kilogram Boneless and Skinless Chicken Thigh and Leg Meat
- 3 tablespoon Oil
- 2 units Lemongrass (white parts only)
- 2 cloves Peeled Garlic
- 6 units Peeled Small Shallots or Pearl Onion
- 2 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Chili Powder
- ½ tablespoon Salt
- 2 tablespoon Sugar or Honey
- 10-15 units Bamboo Skewers (soaked in cold water for two hours)
- 1 unit Cucumber and Onion (cut into small pieces)
- ¼ cup Oil (for basting)
- Firstly, in cold water, soak the bamboo skewers for two hours.
- Cut the chicken meat into small cubes and set aside.
- Blend the lemongrass, peeled garlic, and peeled small shallots in a food processor. Add in the turmeric powder, coriander powder, chili powder, salt, and sugar. Continue blending until the marinade is well combined. If the mixture hasn’t turned into a paste-like consistency, add some water.
- Combine and thoroughly mix the chicken and marinade. Make sure all pieces of chicken are well coated with the marinade. Marinate the chicken for at least 6 hours in the fridge or you can leave the chicken to marinate overnight for the best flavour.
- When you are ready to grill, thread 3-4 pieces of the chicken meat onto one bamboo skewer, continue until you have threaded all the pieces of chicken meat.
- Prepare the grill. You can also cook the chicken satay on the stove with a grill pan. Grill the chicken satay skewers for 2-3 minutes on one side. Flip the skewers can cook the other side for another 2-3 minutes. Grill until the meat is fully cooked and the surface is nicely charred on both sides. Occasionally baste and brush the meat with some oil while grilling to prevent the chicken from sticking to the grill.
- Serve hot with a bowl of peanut sauce and some pieces of fresh cucumber and onions.