How To Make Chicken Satay

What is satay

Traditionally, satay is a grilled meat meal originating in Southeast-Asia. Today, however, satay is generally associated with Thai cuisine with the most popular satay being chicken or pork. Beef and tofu are sometimes used as well.

How to make satay

To make satay, you cut your meat into small bite-size chunks, then marinate it in a savory mixture of fresh herbs and aromatic spices. The meat is then placed on satay sticks (skewers) and grilled over charcoal or on the stove right in your kitchen.

How do you serve satay

Satay is commonly served with fresh peanut sauce; however, satay can be served with a variety of sauces such as a sweet and spicy sauce, a Chile sauce, or soy sauce. For my satay, I chose to serve it with steamed Basmati rice, oven roasted mixed vegetables, and this lightened up version of peanut sauce.

How to make chicken satay

Marinate chicken in a coconut milk-lime mixture and serve with this lightened up peanut sauce for an easy Thai-style grilled main dish. Serve with a side of roasted mixed vegetables, a serving of rice or cauli-rice, or eat the chicken drizzled in the peanut sauce on a bed crispy lettuce wraps. This chicken recipe is definitely a go-to make-ahead recipe. Enjoy these kebabs for an easy family dinner, or make them the featured appetizer recipe at your next gathering with friends.

 

The very first thing you want to do is cover and soak your wooden skewers in water while you prepare the chicken. I am using metal skewers, but satay is most commonly skewered on wooden skewers

Cut chicken into thin strips or small pieces and place in a plastic quart size zip-lock bag.

Place all marinade ingredients in a food processor or blender. Process well, then taste-test the marinade and add more seasonings as desired.

 

Pour marinade over the meat in the bag and squeeze the bag gently to combine. Marinate the chicken for at least 2 hours or longer, for up to 24 hours.

When ready to cook, thread the chicken onto the skewers. Leave enough room on the lower half of the skewer so that the person grilling can easily turn the skewers during cooking.

If you are grilling on your BBQ, or on an indoor grill, cook the chicken for about 10-20 minutes. Judge your cooking time by the thickness of your meat. If you have thin pieces, your cooking time will be less.

For this recipe, I chose to broil my meat in the oven on a baking sheet covered with aluminum foil. To do so, I placed my chicken close beneath the heating element and turned it every 5 minutes until it was cooked. Remember to soak your wooden satay sticks in water before skewering.

How to make the lightened up version of peanut sauce

In a small bowl, mix together 1/4 cup of rice vinegar, 4 T PB Fit (or you can use 1/4 cup of natural peanut butter), 1 T raw honey, 1 T amino acids, and 1 t red pepper flakes.

For my oven roasted vegetables, I chose fresh green beans, broccoli, red onion, garlic, and an assortment of sweet bell peppers because that’s what I had on hand. I used 1/2 T of olive oil plus 1/2 T sesame oil and spices to season the vegetables as they roasted.

The final dish was amazing, and the lightened up peanut butter sauce was absolutely delicious! It had just the right amount of savory spices and the crushed red pepper flakes in the peanut sauce gave just the right amount of heat. This recipe makes great leftovers; it tastes even better the next day. Store leftovers in your fridge for up to five days. The chicken freezes well too. But I don’t recommend freezing the peanut sauce because the texture will change.

Want to make this recipe even easier? Don’t spend extra time skewering your chicken. Instead, just blend the marinade ingredients together, add the chicken to the marinade and marinate for a few hours, then grill or broil your chicken. Make the peanut sauce while the chicken is cooking and in a snap, you are done. It’s as easy as that.

Chicken Satay With Lightened Peanut Sauce

Course: Appetizer, Main Course, Snack
Cuisine: Asian, Thai
Keyword: chicken satay, easy recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Author: Kathy

Marinate chicken in a coconut milk-lime mixture and serve with this lightened up peanut sauce for an easy Thai-style grilled main dish. Serve with a side of roasted mixed vegetables, a serving of rice or cauli-rice, or eat the chicken drizzled in the peanut sauce on a bed crispy lettuce wraps. This chicken recipe is definitely a go-to make-ahead recipe. Enjoy these kebabs for an easy family dinner, or make them the featured appetizer recipe at your next gathering with friends.

Print

Ingredients

Satay

  • 2 pounds boneless, skinless, chicken breast cut into chunks
  • 1/4 cup chopped onion
  • 6 cloves garlic
  • 1/2 cup low fat coconut milk
  • 2 Tbsp fresh lime juice
  • 1 Tbsp fresh cilantro, chopped
  • 1/4 teas cinnamon
  • 1/4 teas tumeric
  • 1 Tbsp raw honey
  • 1/4 teas ground cumin

Peanut Sauce

  • 1/4 cup rice vinegar
  • 4 Tbsp PB Fit Peanut Butter Powder
  • 1 Tbsp raw honey
  • 1 Tbsp liquid amino acids
  • 1 teas crushed red pepper flakes

Instructions

Satay

  1. The very first thing you want to do is cover and soak your wooden skewers in water while you prepare the chicken. 
  2. Cut chicken into thin strips or small pieces and place in a plastic quart size zip-lock bag. 

  3. Place all marinade ingredients in a food processor or blender. Process well, then taste-test the marinade and add more seasonings as desired.
  4. Pour marinade over the meat in the bag and squeeze the bag gently to combine. Marinate the chicken for at least 2 hours or longer, for up to 24 hours. 
  5. When ready to cook, thread the chicken onto the skewers. Leave enough room on the lower half of the skewer so that the person grilling can easily turn the skewers during cooking. 
  6. If you are grilling on your BBQ, or on an indoor grill, cook the chicken for about 10-20 minutes. Judge your cooking time by the thickness of your meat. If you have thin pieces, your cooking time will be less. 
  7. If you are broiling your meat in the oven, place it on a baking sheet covered with aluminum foil.  Placed your chicken close beneath the heating element and turn it every 5 minutes until it is cooked. Remember to soak your wooden satay sticks in water before skewering. 

  8. Store leftovers in your fridge for up to five days. The chicken freezes well too. But I don't recommend freezing the peanut sauce because the texture will change.

Peanut Sauce

  1. In a small bowl, mix together 1/4 cup of rice vinegar, 4 T PB Fit (or you can use 1/4 cup of natural peanut butter), 1 T raw honey, 1 T amino acids, and 1 t red pepper flakes.

Did you try the recipe? I’d love to know how you liked it. Did you change anything? Comment below and let us know what you did. Take a picture and post it on social media. Tag me on Instagram @inabbaskitchen5806.

 

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Author: Kathy

Hi! Welcome to In Abbas Kitchen! I would love to sit with you at my dining room table, getting to know you while we sip hot cups of tea and nosh on slices of warm banana bread. However, since that won't be possible, I'll settle on letting you get to know me.I am passionate about loving God with all of my heart, mind, body, and soul. I love to laugh at myself and with people. I believe laughter is contagious, and it establishes a sense of connection between two people. I love heart-to-heart chats with friends and loved ones because I believe transparency is the foundation of all meaningful relationships. I believe in the power of prayer; God listens. I try to see the good in people, even if I am the only one who can see it. I enjoy food; my food philosophy is to eat clean, whole foods while maintaining proper portion control. I work hard to maintain a realistic balance between healthy salads and not so healthy coffee mocha chunk ice cream. :) I believe moderation is the key to creating lasting healthy eating habits.At In Abba's Kitchen, you will find healthy recipes, Bible studies designed to inspire you to grow in your faith, ideas for wholesome living, and product reviews for my favorite kitchen tools and foods I use. You will also find my weight loss story.Although weight loss is not the basis of this site, it is a major component of my life. My weight loss journey has inspired the creation of this site, and it has given me a new found freedom and confidence. My desire is to walk with you on your journey, helping you with your weight loss struggles, inspiring you to grow in your faith, and helping you to find freedom from the things holding you back from being all you were meant to be.

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