This is one of my favorite “go to grill recipes” and is always a crowd-pleaser.
Satay, which originated in Indonesia where it can be obtained from a traveling satay vendors, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. Satay (or sate) is a dish of seasoned, skewered and grilled meat, served with a sauce.
Even India cannot claim its origin, as it’s a legacy of Middle Eastern influence.
Satay is often served with a spicy peanut sauce dip, slivers of onions, cucumbers, and rice. Pork satay can be served in a pineapple-based satay sauce or cucumber relish.
Note: Many recipes call for using chicken breast, but I prefer using marinated chicken thighs, as they tend to stay more moist and tender after grilling, than chicken breasts do.
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Also, some folks brush the meat with peanut sauce during grilling, but I find that this overwhelms the flavor of the chicken and the marinade, so I serve the two separately.
Chicken Thigh Satay with Thai Peanut Sauce
1 pound boneless/skinless chicken thighs
2 cloves garlic
1 Tbsp. fresh ginger root
2 Tbsp. Thai fish sauce
1 Tbsp. peanut oil
4 shallots, minced
2 teaspoons minced garlic
2 teaspoons minced fresh ginger root
2 tsp. Siracha sauce
1/2 cup crunchy peanut butter
1 3/4 cups coconut milk
3 teaspoons soy sauce
3 teaspoons brown sugar
2 Tbsp. fish sauce
2 Tbsp. fresh squeezed lime juice
12 wooden skewers, soaked in warm water for 1 hour
Mise en Place
Cut each thigh in half, and then each half into thirds (6 cubes per thigh). Peel and mince garlic, ginger, and shallots.
Marinade: Toss chicken, garlic, ginger, and fish sauce in a bowl until the chicken is coated in the marinade. Cover, and marinate up to 8 hours.
While the chicken is marinating, heat the peanut oil in a skillet over medium heat. Stir in shallots, garlic, and ginger. Cook and stir until the shallot begins to turn golden brown, about 7 minutes.
Simmer very gently for 10 minutes, then remove from heat and keep warm.
Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread chicken onto skewers.
Grill chicken skewers on preheated grill until no longer pink in the center, about 3 minutes per side. Serve with warm peanut sauce over steamed Jasmine Rice (recipe below).
Jasmine Rice with Garlic, Ginger, and Cilantro
6 cups jasmine rice
6 Tbsp. vegetable oil
2/3 cup peeled fresh ginger, minced
6 large garlic cloves, minced
9 cups chicken stock
1 1/2 tsp. salt
2 large bunch fresh cilantro, coarsely chopped
Place rice in large sieve; rinse under cold running water until water runs clear. Drain.
Heat oil in heavy large saucepan over medium-high heat. Add ginger and garlic; stir until fragrant, about 30 seconds. Add rice and stir 3 minutes. Stir in broth and salt. Sprinkle cilantro over. Bring to boil.
Reduce heat to medium-low; cover and cook until rice is tender, about 18 minutes. Remove from heat; let stand covered 10 minutes. Fluff rice with fork, and serve.