Satay Ayam Chicken Satay Recipes

SATAY CHICKEN WITH RESTAURANT STYLE PEANUT SAUCE (INDONESIAN/BALI STYLE)

Steps:

• Cut the chicken into 1.5cm/0.5" cubes. Thread onto skewers - 4 to 5 pieces per skewer.
• Combine kecap manis and butter, then brush onto chicken.
• Cook the skewers on a hot BBQ (outdoor grill) or on the stove in a large non stick fry pan (add a splash of oil, and make sure the skewers will fit in the pan). Grill/broiler would also work.
• Serve, garnished with crushed peanuts, shallots and with lime wedges and Peanut Sauce on the side.
• Heat oil in a small saucepan over medium high heat. Add garlic, onion and chillis and cook for 3 minutes until onion is translucent.
• Turn heat down to medium, then add peanut butter, coconut milk, kecap manis, soy sauce and salt. Simmer for 10 minutes, whisking occasionally.
• Use a handheld stick to puree (so the onion and chilli blends throughout the sauce - this is key). (See Note 2 for blending instructions) Stir through crushed peanuts and lime juice and simmer for 2 minutes. Allow to cool slightly before serving or to room temperature - it will thicken.

CHICKEN SATAY (THE BEST RECIPE!)

Steps:

• Cut the chicken meat into small cubes. Set aside.
• Blend all the he Marinade ingredients in a food processor. Add a little water if needed.
• For the chicken satay dipping sauce, please click here: satay peanut sauce recipe.
• Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.
• Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions.

SATAY AYAM (CHICKEN SATAY)

Steps:

• Combine the garlic, salt and pepper in a deep bowl and mash them to a paste with the back of a spoon.
• Mix in the soy sauce, molasses and lime juice.
• Add the chicken cubes and toss until they are evenly coated.
• Marinate in the refrigerator for 2 hours, stirring occasionally.
• Remove the chicken from the marinade and thread it tightly, 4 or 5 pieces at a time, on small skewers (preferably Oriental wooden skewers about 6 inches (15 cm) long).
• Brush the oil evenly over the chicken.
• Cook over charcoal (traditional) or under the kitchen broiler for 5 to 10 minutes, turning occasionally, until the chicken is crisp and brown.
• Serve at once, with the meat still on the skewers, accompanied by katjang sauce presented separately in a bowl.

INDONESIAN CHICKEN SKEWERS WITH PEANUT SAUCE (SATAY AYAM)

Steps:

• Combine chicken thighs, 3/4 teaspoon salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours.
• Soak wooden skewers in water to prevent burning during cooking.
• Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 teaspoon salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice.
• Thread marinated chicken onto skewers. Set about 2 tablespoons peanut sauce aside in a small bowl and brush the sauce in the bowl over chicken.
• Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce from the saucepan.