{"id":3566,"date":"2020-10-03T08:08:56","date_gmt":"2020-10-03T12:08:56","guid":{"rendered":"https:\/\/fabfoodflavors.com\/?p=3566"},"modified":"2020-10-05T02:58:37","modified_gmt":"2020-10-05T06:58:37","slug":"grilled-asian-chicken-satay","status":"publish","type":"post","link":"https:\/\/fabfoodflavors.com\/grilled-asian-chicken-satay\/","title":{"rendered":"Grilled Asian Chicken Satay: Awesome deliciousness on a Stick"},"content":{"rendered":"\n
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October 3, 2020. Sunny and cool. Grilled Asian Chicken Satay. <\/em>
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I have to confess I had reservations about sharing this grilled Asian Chicken Satay recipe. Why? Well, you have to understand I grew up in Malaysia where at the mere mention of my hometown the natural rejoinder would be, “Oh! That famous Satay town?” Yup. That famous. <\/p>\n\n\n\n

Satay are little pieces of marinated meat, skewered on bamboo and then grilled to delicious perfection. There are similar types of food on a stick served and enjoyed by many cultures, but for me nothing beats the deliciousness of a Malaysian Chicken Satay (Satay Ayam).<\/p>\n\n\n\n

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I still think the best grilled meat on a stick is the satay I grew up eating in the center of town. Those were marinated in a secret sauce, and slow roasted to perfection in an open fire charcoal pit. Imagine if you will, fanning the hot embers of charcoal by hand to slow cook the meat and create delicious morsels on a stick? Yup. The satay was always accompanied by gorgeous little packets of rice ketupat*, sliced cooling cucumber, and crunchy tears-inducing raw onion wedges. Always served with the prerequisite peanut sauce. And topped with some hot chili if you so incline. Typically a satay meal would be eaten with a tall cold glass of freshly squeezed sugar cane juice. Boy, what a feast! <\/p>\n\n\n\n

Anyway, I am sharing a simpler recipe. Mine is much much easier. I have made this many times over the years. Family and friends always seem to love it. I think it’s closer to the sweeter Thai satay, but not as neat as the Japanese yakitori. <\/p>\n\n\n\n

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*Read about Malaysian ketupat here => https:\/\/holidaysinmalaysia.org\/heritage-food\/ketupat\/<\/a><\/p>\n\n\n\n

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Ingredients<\/h2>\n\n\n\n

Chicken and Marinade<\/strong>
1 pound chicken thighs, skinless, boneless cut into 1\/2 inch strips
2 tsp garlic minced
2 tsp fresh ginger (about 1inch) minced
1 Tbs fish sauce
zest from one lime
12 bamboo skewers soaked in water for 1 hour
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Peanut Dipping Sauce<\/strong>
2 tsp peanut or vegetable oil
4 shallots, or 1 large red onion minced
2 tsp garlic minced
2 tsp fresh ginger minced
\u00bd cup crunchy peanut butter
1\u2009\u00be cups coconut milk
2 tsp soy sauce
2 tsp brown sugar
1\u2009\u00bd Tbs fish sauce
1\u2009\u00bd Tbs lime juice
zest from one lime<\/p>\n\n\n\n

No special equiment is needed. However, bamboo skewers, or alternatively metal skewers, are needed to thread the chicken. <\/p>\n\n\n\n

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Putting Grilled Asian Chicken Satay together<\/h2>\n\n\n\n

Gather all the ingredients. Start by marinating the chicken. Put the chicken strips, garlic, ginger, lime zest and 1 tablespoon fish sauce in a ziplock bag. Coat chicken with marinade. Set aside for at least 1 hour.
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Next, prepare the peanut dipping sauce. Heat the oil in a skillet over medium heat. Add shallots, garlic, and ginger and fry till the shallots begin to turn golden brown and the mixture smells awesome, about 5 minutes. Then, reduce heat to low, stir in the rest of the ingredients – peanut butter, coconut milk, soy sauce, brown sugar, 1 1\/2 tablespoons fish sauce, lime juice and mix until well combined. Simmer gently for 10 minutes and remove from heat. Stir in the lime zest. Keep sauce warm.
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Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread chicken onto skewers. Grill chicken skewers until the meat is no longer pink in the center, about 2 to 3 minutes per side. Remove from heat. Serve with warm peanut dipping sauce.<\/p>\n\n\n\n

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Notes on Grilled Asian Chicken Satay <\/h2>\n\n\n\n

I typically like to serve this grilled chicken satay with “matching” veggie satay on a stick, or veggie kebabs. It makes for a well rounded meal and grilling veggies makes them extra delicious. <\/p>\n\n\n\n

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