Description
Chicken Satay is a flavorful Southeast Asian dish featuring skewered, marinated chicken thighs grilled to perfection in a cast-iron skillet. Infused with curry powder and turmeric, this dish boasts a vibrant yellow color and a perfect blend of sweet, spicy, and savory flavors. Traditionally served with a peanut dipping sauce, this versatile recipe is equally delicious enjoyed as a snack, appetizer, or served as a hearty spring roll bowl with rice and fresh veggies.
Ingredients
Chicken Satay Marinade
- 2 pounds chicken thighs, boneless & skinless, cut into small pieces
- 2 tablespoons olive oil
- 2 teaspoons fresh garlic, finely minced
- 2 teaspoons ginger paste
- 2 tablespoons low sodium soy sauce
- 2 teaspoons yellow curry powder
- 1 teaspoon turmeric
- 2 teaspoons coriander
- 2 teaspoons chili powder
- 1/4 cup coconut milk
- 1 1/2 teaspoons salt or to taste
- 1/2 teaspoon black pepper
- 2 teaspoons brown sugar or honey
- Red pepper flakes to taste (optional, for spice)
Finishing Touches
- Chopped cilantro
- Lime juice
- Chopped peanuts
Instructions
- Prepare the Marinade: In a large bowl, combine the chicken thighs with olive oil, minced garlic, ginger paste, soy sauce, yellow curry powder, turmeric, coriander, chili powder, coconut milk, salt, black pepper, red pepper flakes, and brown sugar. Mix thoroughly to evenly coat all pieces of chicken in the marinade.
- Skewer the Chicken: After allowing the chicken to marinate (ideally 30 minutes to 1 hour), thread 5 to 6 pieces onto each skewer. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning during cooking.
- Heat the Skillet: Preheat a cast-iron skillet over medium-high heat. Add a drizzle of oil once the pan is hot to prevent sticking.
- Cook the Chicken: Place the skewers in the skillet, making sure not to overcrowd the pan. Cook in two batches if necessary. Let the chicken cook for approximately 5 to 6 minutes on one side until golden brown, then flip and cook for another 6 minutes. Lower the heat to low and cook for an additional 1 to 2 minutes, ensuring the chicken is cooked through.
- Finish and Serve: Remove the cooked chicken from heat and garnish with chopped cilantro, a squeeze of fresh lime juice, and chopped peanuts. Serve as an appetizer with peanut dipping sauce or enjoy in a spring roll rice bowl with fresh veggies.
Notes
- Soaking wooden skewers in water is essential to prevent them from burning during cooking.
- Marinating the chicken for longer (up to overnight) will enhance flavor and tenderness.
- Adjust chili powder and red pepper flakes according to your preferred spice level.
- Serve with a peanut dipping sauce for a classic satay experience.
- This recipe works well with chicken breast as a leaner alternative, but thighs remain juicier.
