How to Make Chicken Satay

One of my husband’s favorite things to eat is chicken satay. He asks to me make it for him at least every other week, which is surprising, because he is not a very adventurous eater, which should also tell you just how delicious these truly are. 

What exactly is satay? It is a Southeast Asian dish of marinated meat on a skewer served with a dipping sauce. You will find it on menus in Thai or Indonesian restaurants, but is very easy to make at home. You can serve these as an appetizer, or make a meal out of it by including rice and a vegetable. You can also use beef, pork, or even fish to make this recipe. One thing to note: Do not let the length of the ingredient list turn you off to this recipe. Many are used in the marinade and the sauce. 

Start by soaking the skewers in water. It will prevent them from burning. Next, in a bowl, stir together coconut milk, garlic, ginger, curry powder, brown sugar, salt and pepper. Add chicken strips, and marinade for at least one hour in the fridge. Thread onto skewers and grill over medium heat, about 4 to 5 minutes on each side, until cooked through. In the winter, I do this in a grill pan; in the summer, I do it outside on the grill.

Begin the sauce by cooking the garlic and ginger in vegetable oil. Cook until they begin to soften, being careful to not burn the garlic.

Add the remaining ingredients, except for the cilantro. Simmer for a few minutes until it is smooth and warmed through.

Add the chopped cilantro.

Serve the chicken satay with lime wedges and the peanut dipping sauce.