Thai chicken Satay may well be the perfect Thai appetizer. "Why?" you ask. Well, three reasons. First, it's served on a skewer. Everyone loves food served on a skewer. Second, you get to eat bite-sized pieces of succulent, flavorful chicken off of that skewer. And finally, you get to dip those bite-sized pieces of succulent, flavorful chicken into a rich, creamy peanut sauce before eating it off of that skewer.
Really, it's hard for me to think of a better Thai appetizer. Or any appetizer, for that matter.
Chicken Satay was one of the first Thai recipes that I posted on this blog, many years ago. Since then, I have made it countless times, and it turns out great every time. I love this recipe in particular because it's so easy. More traditional Thai satay recipes require toasting spices and pounding herbs to create a complex marinade. This recipe calls for just 4 simple, readily-available marinade ingredients for a quick and easy, yet wonderfully delicious Thai satay.
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What is Thai Chicken Satay?
Chicken Satay is an appetizer that is omnipresent in western Thai restaurants. Chicken cubes marinated in a coconut milk based sauce are skewered and then grilled. The satay skewers are usually served with a rich, creamy peanut sauce and a vinegary cucumber relish known as ajaad.
In Thailand, you'll find satay served as a street food, or as an appetizer specifically at restaurants specializing in Khao Soi or Khao Man Gai. Pork is the most common choice of meat for satay in Thailand, and instead of being cubed, one long thin strip of pork is skewered. The traditional Thai marinade for satay includes coconut milk as well as toasted and pounded coriander seed, cumin seed, and turmeric as some of the main ingredients.
It's thought that satay was introduced to Thailand from Indonesia or Malaysia. The word "satay" comes from a Chinese word meaning "three pieces", presumably referring to 3 pieces of meat being skewered.
How to Make Thai Chicken Satay
This recipe for Thai chicken satay couldn't be easier. Follow these six steps:
Cut the chicken into bite-sized cubes.
Make your marinade of coconut milk, curry powder, sugar, and salt.
Put the chicken into the marinade sauce and allow to marinate.
Thread the marinated chicken cubes onto wooden skewers.
Grill the skewers over medium heat, turning once, until the chicken is cooked through.
Serve with peanut sauce and the cucumber salad or relish known as ajaad.
What to serve with Thai Satay
Thai chicken satay is always served with a rich and creamy peanut dipping sauce, and a vinegary cucumber relish known as ajaad. In Thailand, satay is most often served with quarters of toasted or grilled white bread as well.
The peanut sauce that accompanies Thai chicken satay is known as "nam jim satay" which translates to "satay dipping sauce". It is fairly specific for satay and is not meant to be used at random on other Thai dishes. The cucumber relish known as ajaad provides a vinegary kick that helps to cut the richness of the satay and peanut sauce.
Tips for Making Thai Satay
1. Prevent satay skewers from burning by soaking in water
When you put wooden satay skewers on the grill, they are likely to burn, and may break in two at the burnt area. To prevent this, simply soak the skewers in water for roughly 10 minutes before grilling. This can be done while you are preparing the marinade or cutting the chicken, so no time is lost in making the satay.
2. Make satay quickly by preparing ahead of time
You can make Thai chicken satay quickly by preparing ahead of time, which is especially helpful if you are making them for a party or event. The chicken can be cut and marinated in the refrigerator for up to several days. You could also go ahead and thread the marinated chicken on the skewer and save in the refrigerator, if you prefer.
The peanut sauce can also be made in its entirety ahead of time and stored in the fridge. When you're ready to serve, just heat it up in the microwave and top with some chopped, roasted peanuts. The vinegar pickling liquid for the ajaad can also be made ahead of time. When you're ready to serve, just add the fresh cucumber, shallots, and peppers.
Substitutions
This peanut dipping sauce recipe calls for 1 Tablespoon of roasted chili paste, known as nam prik pao in Thai. Since we cook a lot of Thai food, we have this ingredient readily available at all times (as should you, because it's so good!). However, if you do not have it, you can substitute 1 Tablespoon of red curry paste in its place. This will result in a spicier, slightly more pungent peanut dipping sauce.
One day, when I have a bit more time, I look forward to making satay the traditional way it's usually made in Thailand. For now, though, this Easy Chicken Satay with Peanut Sauce is the perfect Thai appetizer for me and my family!
My son says he could eat this every day, for both lunch and dinner. How about you?
Recipe
Thai Chicken Satay | Sate Gai | สะเต๊ะไก่
Equipment
Ingredients
For Chicken Satay
- 2 pounds boneless skinless chicken breast or thighs
- ½ cup coconut milk
- 1 Tablespoon curry powder
- 1 teaspoon sugar
- ½ teaspoon salt
For Peanut Sauce
- ¾ cup coconut milk
- 1 Tablespoon roasted chili paste
- 3 Tablespoons peanut butter
- 2 teaspoons sugar
- 1 teaspoon fish sauce
- 1 teaspoon white vinegar
- 1 Tablespoon roasted peanuts chopped
For Cucumber Salad
- ¼ cup cucumber cut into thin quarters
- 2 Tablespoons shallots sliced thinly
- ½ small red chili pepper sliced thinly
- ¼ cup water
- ¼ cup sugar
- ¼ cup white vinegar
Instructions
For Chicken Satay
- Start by soaking the wooden skewers in a large bowl of water for 20-30 minutes. This will help the skewers to avoid burning on the grill.
- While the skewers are soaking, cut the chicken into bite-sized cubes, approximately 1 inch by 1 inch. Set aside.
- Combine the coconut milk, curry powder, salt, and sugar in a large bowl. Add the chicken and mix until all chicken pieces are thoroughly coated with the marinade. (You can proceed with making the satay now, or allow the chicken to marinate in the refrigerator for a few hours or up to a few days.)
- Thread the marinated chicken onto the skewers. I use 4-5 pieces of chicken per skewer, and ensure they are bunched up against each other so that the chicken does not dry out on the grill.
- Grill the satay skewers over low heat for approximately 5-6 minutes per side, until the chicken is cooked through.
For Peanut Sauce
- Add all ingredients to a small saucepan over medium heat. Stir and cook for 5-10 minutes.
- Allow to sit for 10 minutes until the sauce becomes slightly thicker. Pour into serving dish and top with chopped roasted peanuts.
For Cucumber Salad
- Mix the water, sugar, and vinegar in a bowl until the sugar dissolves.
- Add the rest of the ingredients and chill until you're ready to serve.
Gary Chaney
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