Chicken Satay Skewers

Embark on a culinary journey to Southeast Asia, with this exquisite Thai Chicken Satay Recipe, a dish that promises to enchant your taste buds and add a dash of excitement to any dining experience. This recipe brings together the succulence of tender, marinated chicken and the rich, complex flavours of a homemade Thai satay sauce, creating a perfect harmony of taste and texture. Ideal for a special gathering, or an addition to your weeknight dinner rotation, or simply when you’re in the mood for something uniquely delicious, these chicken skewers are as versatile as they are delectable. The marinade, brimming with coconut milk and a carefully selected blend of aromatic spices, ensures the chicken is irresistibly tender. Meanwhile, the satay sauce—a luscious combination of peanut butter, coconut milk, and a dash of lime—adds a creamy, tangy depth that truly sets this dish apart. Finished with a variety of optional garnishes such as chopped chillies, peanuts, and fresh coriander, every bite introduces a new layer of flavour, from spicy to crunchy, fresh to zesty. Let’s dive into the vibrant world of Thai cuisine with these Chicken Skewers, a recipe that’s as fun to prepare as it is to savour.

Ingredients Needed:

• 8 wooden skewers (soak in water for 30 mins before use)
• 3 chicken breasts, sliced into thin, lengthy pieces – we used Farmfetch Free Range Large Chicken Breasts

For the Chicken Marinade:

• 200ml of coconut milk
• 1 tbsp of dark soy sauce
• 2 minced garlic cloves
• 1/2 tsp each of cumin and ground coriander
• 1/4 tsp of ground ginger

For the Satay Sauce:

• 3 tbsp of creamy peanut butter
• 1 tbsp each of dark soy sauce and fish sauce
• 200ml of coconut milk
• 1/2 tsp each of ground coriander and dried chilli flakes
• 1 tbsp of brown sugar
• The juice from 1 lime

Optional Garnishes:

• Chopped chillies, roasted peanuts, thinly sliced red onions, fresh coriander leaves, sesame seeds

Preparation Steps:

1. Marinate the Chicken: In a bowl, thoroughly mix the coconut milk, dark soy sauce, minced garlic, cumin, coriander, and ginger. Add the chicken strips, ensuring they’re well-coated. Cover and chill for 30 minutes to overnight for deeper flavour infusion.
2. Prepare Satay Sauce: In a saucepan over medium heat, blend the peanut butter, dark soy sauce, fish sauce, coconut milk, coriander, chili flakes, and brown sugar. Stir until smooth. Add lime juice, mix, and set aside.
3. Assemble Skewers: Thread the marinated chicken onto the pre-soaked skewers.
4. Grill: Preheat a grill pan until it’s very hot. Place the skewers on the grill, cooking until they’re well-charred and fully cooked, about 10 minutes, with occasional turning.
5. Serve: Plate the grilled skewers alongside the satay sauce. Enhance with any of the optional garnishes such as chopped chillies, peanuts, red onions, coriander, and sesame seeds for added texture and flavour.

Enjoy your succulent Chicken Skewers with a rich and tangy Satay Sauce, perfect for any occasion!

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FAQ’s

1. What to Eat With Chicken Satays?

Chicken satay skewers are incredibly versatile and can be paired with a wide array of side dishes to create a complete and satisfying meal. Here are some options that complement the rich flavours of chicken satay:

1. Cucumber Salad: A refreshing cucumber salad, often dressed with vinegar, sugar, and a hint of chili, provides a crisp, cooling contrast to the savory skewers.
2. Sticky Rice: Sticky or jasmine rice serves as a wonderful base to soak up the flavourful satay sauce, making each bite perfectly balanced.
3. Thai Papaya Salad (Som Tum): This spicy, sweet, and sour salad made from green papaya, carrots, tomatoes, peanuts, and lime juice adds a crunchy texture and vibrant flavours.
4. Spring Rolls: Fresh or fried spring rolls filled with vegetables and served with a sweet chilli sauce can start the meal on a light, refreshing note.
5. Coconut Rice: Creamy coconut rice pairs beautifully with the spices of the chicken satay, adding a subtle sweetness that complements the dish.
6. Noodle Salad: A cold noodle salad with a tangy dressing and fresh herbs like coriander and mint can offer a delightful textural contrast.
7. Roti or Naan Bread: Soft, fluffy breads like roti or naan are great for scooping up extra satay sauce and adding a comforting, filling element to the meal.
8. Pickled Vegetables: A side of pickled radishes, carrots, or cucumbers can introduce a tangy element that cuts through the richness of the satay.

These side dishes not only add variety and balance to your meal but also allow you to explore a range of flavours and textures that enhance the overall dining experience with chicken satay skewers.

2. Is Satay Sauce the Same as Peanut Sauce?

Satay sauce and peanut sauce are closely related and often used interchangeably in the context of Western interpretations of Asian cuisine, but there can be differences based on the specific recipe and regional variations.

Satay Sauce is typically associated with the Southeast Asian dish known as satay, which consists of skewered and grilled meats served with a sauce. This sauce is known for its rich, complex flavours, combining elements such as peanuts (or peanut butter), coconut milk, soy sauce, tamarind, lemongrass, garlic, and spices like cumin and coriander. The exact ingredients and their proportions can vary widely, but the sauce is generally thick, creamy, and has a balance of sweet, savoury, spicy, and tangy flavours.

Peanut Sauce, on the other hand, while similar in flavour profile and ingredients to satay sauce, can sometimes be simpler. It focuses more on the peanut element and is used in various dishes beyond satay, such as salads, noodles, and as a dipping sauce for vegetables or spring rolls. Peanut sauce may not always include coconut milk and can be thinner depending on its intended use.

In essence, while all satay sauces can be considered a type of peanut sauce due to their primary ingredient, not all peanut sauces are satay sauces. The distinction often lies in the specific combination of additional ingredients and the intended use in culinary applications.

3. What is the Difference between Satay and Kebabs?

Satay and kebabs are both popular dishes that involve skewered and grilled meats, but they originate from different culinary traditions and have distinct characteristics in terms of ingredients, preparation, and serving methods. Here are the key differences between satay and kebabs:

Origin:

• Satay: This is a Southeast Asian dish, particularly popular in Indonesia, Malaysia, Thailand, and Singapore. It reflects the rich spices and flavours of this region.
• Kebabs: Kebabs have Middle Eastern, South Asian, and even Eastern Mediterranean origins. The term “kebab” covers a wide range of meat dishes from these areas, including skewered and grilled meats.

Ingredients and Flavouring:

• Satay: Typically made with smaller pieces of marinated meat (chicken, beef, lamb, pork, or even tofu for vegetarian versions), satay is known for its distinctive marinades featuring local spices and ingredients like lemongrass, turmeric, coriander, and coconut milk. It’s often served with a peanut or spicy dipping sauce.
• Kebabs: Kebabs can be made with larger chunks of meat (often lamb, beef, chicken, or fish), vegetables, and even fruits. The marinades and seasonings vary widely but can include a mix of herbs, spices, yogurt, and sometimes lemon juice. The flavour profile can range from mildly spiced to very aromatic and spicy.

Preparation and Cooking:

• Satay: The meat is skewered on bamboo sticks and grilled over charcoal, giving it a distinctive smoky flavour. The skewers are typically smaller and more delicate.
• Kebabs: There’s a greater variety in the preparation of kebabs, which can be cooked on skewers or grills, and sometimes even baked or fried. The skewers can be metal or wooden and are usually larger than those used for satay.

Serving:

• Satay: It is usually served with a side of peanut sauce for dipping and often accompanied by slices of cucumber, onion, and rice cakes (ketupat or lontong) in some regions.
• Kebabs: Depending on the type (e.g., shish kebab, doner kebab), they can be served on the skewer, in a pita bread as a sandwich, or with rice and vegetables on the side. The accompaniments and sauces vary widely, from yogurt-based sauces to spicy or tangy condiments.

4. What is the difference Between Chinese and Thai Satay?

Chinese and Thai satay are variations of the popular Southeast Asian dish known for its skewered and grilled meats, served with a sauce. Despite sharing the name “satay,” which suggests a common heritage, the Chinese and Thai versions reflect the distinct culinary traditions and flavour profiles of their respective cultures. Here are the primary differences:

Ingredients and Marinade:

• Thai Satay: The marinade for Thai satay often includes a blend of coconut milk and spices such as turmeric, coriander, lemongrass, galangal, and cumin, giving it a distinct yellow colour and a rich, aromatic flavour. Common meats include chicken, pork, and beef.
• Chinese Satay: Chinese satay might not strictly adhere to a traditional recipe and can be more of an adaptation. The marinade could include soy sauce, hoisin sauce, five-spice powder, and sometimes peanut butter, offering a different flavour profile that’s more aligned with Chinese cuisine. Meats used can vary widely, including lamb and seafood, in addition to chicken, pork, and beef.

Sauce:

• Thai Satay: The accompanying sauce is a crucial component, typically made from ground peanuts, coconut milk, and spices, offering a balance of sweet, spicy, and savoury flavours. Tamarind juice is often added for a touch of tanginess.
• Chinese Satay: The sauce might be similar due to the use of peanuts, but it can also be simpler, sometimes relying more on soy and hoisin sauces with less emphasis on the complexity of spices. The Chinese version of the sauce may lean towards a sweeter or more savoury profile without the distinct tanginess found in Thai sauce.

Serving and Accompaniments:

• Thai Satay: It’s commonly served with a side of cucumber salad and small cubes of rice cake (ketupat or lontong) in addition to the peanut sauce. These accompaniments offer a refreshing contrast to the rich and spicy flavours of the satay.
• Chinese Satay: Serving styles can vary, but Chinese satay might be presented with a simpler set of sides, such as steamed rice or vegetables, focusing more on the satay and the sauce itself.

Preparation Style:

• Thai Satay: The emphasis is on the harmony of herbs and spices in both the marinade and the sauce, reflecting Thailand’s rich culinary heritage.
• Chinese Satay: While it incorporates the basic concept of satay, the preparation might be influenced by broader Asian or specifically Chinese cooking techniques, with a greater emphasis on sauces that align with Chinese flavour preferences.

In essence, the differences between Chinese and Thai satay lie in the details of their preparation, the complexity of their flavours, and their traditional accompaniments, each reflecting the unique culinary traditions of their respective cultures.