{"id":28165,"date":"2025-03-04T01:10:43","date_gmt":"2025-03-04T09:10:43","guid":{"rendered":"http:\/\/iamafoodblog.com\/?p=28165"},"modified":"2025-03-04T01:06:09","modified_gmt":"2025-03-04T09:06:09","slug":"chicken-satay","status":"publish","type":"post","link":"https:\/\/iamafoodblog.com\/chicken-satay\/","title":{"rendered":"Easy Authentic Satay Chicken"},"content":{"rendered":"

Golden brown juicy chicken satay with charred smoky edges served up with a creamy nutty sauce for drizzling and dipping. Satay is life.<\/strong><\/p>\n

Chicken satay has got to be one of my all time favorite grilled foods. I feel like I could eat 20 sticks, just by myself. Just give me a vat of no-peanut peanut sauce, all<\/em> the satay, and maybe a roti or two<\/a> and I\u2019m the happiest you\u2019ve ever seen. These golden little sticks are pure juicy chicken goodness with a huge burst of balanced flavors.<\/p>\n

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What is chicken satay?<\/h2>\n

If you haven\u2019t had chicken satay I\u2019m here to tell you they are probably the best chicken skewer you will ever eat! Smoky, juicy, savory, spiced (but not spicy) meat on a stick. Satay is a Southeast Asian skewer of grilled marinated meat served with sauce. They\u2019re popular in Indonesia, Malaysian, Brunei, the Philippines, Singapore, and Thailand.<\/p>\n

Satay is most commonly chicken but you can get beef, pork, lamb, seafood, or tofu too. The protein is marinated in a variety of spices then grilled over a wood or charcoal fire for a smoky touch. The skewers are served with sauce, the most popular being peanut sauce.<\/p>\n

Satay is classic street food and you\u2019ll often see satay vendors or hawkers over smoky charcoal grilling and selling skewers and skewers of satay. People make them at home too, for parties and gatherings.<\/p>\n

How to make chicken satay<\/h2>\n
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  1. Make the marinade.<\/strong> In a bowl, combine minced lemongrass, shallots, and garlic along with oil, fish sauce, sugar, turmeric, coriander, and cumin. If you have a food processor, you can chop all the ingredients together. If you want to be super authentic, you can use a mortar and pestle to pound the lemongrass, shallot, and garlic before stirring in the oil, fish sauce, and spices.<\/li>\n
  2. Cut the chicken and marinate.<\/strong> Cut the chicken into small even 1 inch pieces and combine throughly with the marinade. Make sure all the pieces are covered. Marinate for minimum 1 hour, overnight is best!<\/li>\n
  3. Soak the skewers.<\/strong> Bamboo skewers are perfect for satay. I like to use the 6 inch sticks<\/a> which fit about 4 to 6 pieces of chicken. Soak for about 30 minutes. Any longer, and they\u2019ll start to warp and loose their structural integrity.<\/li>\n
  4. Skewer.<\/strong> Skewer 4-6 pieces on to each skewer, nestling the pieces right next to each other so they are touching. Use gloves if you have them otherwise your hands will smell like cumin and be stained with turmeric!<\/li>\n
  5. Grill.<\/strong> Grill the skewers over medium heat, flipping occasionally, until they are golden, juicy, charred, and cooked though. Enjoy!<\/li>\n<\/ol>\n

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    Chicken satay marinade<\/h2>\n

    The magic of satay is in the marinade so you want to marinate as long as you can. Here\u2019s what\u2019s in the marinade:<\/p>\n