The result was incredibly tender and juicy. I also pulled the vegetable spring rolls and see they both have the same peanut sauce. Chicken Marinade : Satay chicken marinade includes simple everyday ingredients, except coconut milk. Amount is based on available nutrient data. Served it with your marinated roasted vegetable recipe and basmati rice. Oh my word – we just had this for dinner tonight, and it was OUT OF THIS WORLD! The peanut sauce should keep in the refrigerator for a few days at least but as I am not an expert on food safety, I cannot really say with certainty. You can use either, but we used madras curry powder, which is available at most grocery stores. And if they did, that would be okay. You have changed my life with this recipe. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes. Looks delicious. I really like the curry .Instead of having lo mein noodles as a side, I made spaghetti squash to keep the calories in check. Do you think this sauce will keep? Minor subs: heavy cream because of food sensitivity to coconut milk, and avo oil for canola because I had run out. Badigeonner avec la marinade. I finally found an almond butter that tastes exactly like peanut butter, and couldn't wait to use in this recipe. Next time I’ll try it with the sauce. My dear sweet Shannon; we all loved this dish of yours! Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked Chicken Satay Skewers is a community recipe submitted by Princesska and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. I served it with Jasmine rice and broccoli. Not quite as “sharp” but still that great ginger “bite.” We served it with grilled fresh pineapple, which paired quite nicely with it. Love this satay chicken. Course Snack. They are always amazing!! I have searched for years for a good Satay and this is by far the best I’ve ever had. I made this as a dish to take to a going away party. Add all of the ingredients to a large ziploc bag. Thread a piece of chicken followed by a mushroom, chicken, onion, chicken, mushroom, chicken, onion, chicken. Definitely a “keeper!” I had marinated the chicken a while ago & then froze it in the marinade for an easy supper in the future & it worked out great. prepare the satay Step 1 In a food processor, combine the lemongrass, shallots, garlic, brown sugar, coriander, cumin, turmeric, fish sauce, salt and the 2 tablespoons of canola oil and … Instead of thinning my peanut sauce with water I used some of the extra coconut milk. Thanks for your comment! Can you substitute the coconut milk with almond milk or water? , Can’t wait to make this, but should I buy Thai yellow curry powder or paste, or the Indian madras curry powder? So easy too. Thank you so much! Definitely making it again this summer. Awesome chicken! Tonight reading the ingredients I see there is onion powder, coriander, turmeric, etc. Diners aged from 78 to 7 and gobbled up by all! I followed your recipe except I didn’t use the sweet chili sauce in the peanut sauce. Add comma separated list of ingredients to exclude from recipe. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce. I grilled this over an open wood fire. And best of all, I can have it whenever I want! my whole fam loved it! Marinade already smells great. I'm doing the slower-cooker version of this recipe, which means I used more chicken, cut it into bite size pieces, sauteed in frying pan and then moved to crock pot. The best chicken satay I have ever has by far, my girlfriend agrees. Let me tell you this is a keeper. Three chicken breasts, all gone with 2 girls and me. The corn didn’t really go, but we had it, so I cooked it. We do extended family dinners every Sunday and those people who never comment no matter what is made, couldn’t help but say how much they loved this dish. TIPS** If you're using wooden skewers for your chicken satay, soak the wooden skewers in water for an hour beforehand, so they're less likely to burn under the grill (broiler) or on the griddle. Really delicious! The chicken is moist and 10 times better than any we have had out in a restaurant. In the video, I would like to share with you how to prepare the Malaysian chicken satay. I kinda changed up a bit by just adding a few tbps of coconut milk to the peanut sauce, and because hubby didn’t feel like grilling, I baked it on a deep cookie sheet at 375 for like, idk 20 minutes or so? Will definitely make this again. The marinade is the most important part of the recipe. Add all of the ingredients to a large bowl or a baggie. I didn’t have coconut milk, so I used unsweetened almond milk. WOW this was soooooooo delicious! When all charcoal is lit and covered with gray ash, pour out and … He loved the peanut sauce on the chicken. You’re good. A+++++ Wow, this is good. Much gratitude and appreciation. I have always adored chicken satay, but when we went to Thailand for a month we experienced so much amazing food and wonderful flavors, my old chicken satay recipes just didn’t satisfy anymore. These were by far the best I’ve ever eaten! Chicken satay marinade: 3 tbsp oil 2 stalks lemongrass, white parts only 2 cloves garlic, peeled 6 small shallots, peeled 2 tsp turmeric powder 1 tsp coriander powder 1 tsp chili powder ½ tbsp salt or more to taste 2 tbsp sugar or honey Fresh cucumber and red onion, chopped into small pieces. Seal bag; rub marinade into chicken… It is a super easy recipe and tastes delicious. These chicken satay skewers could taste like shoe leather. The only change I made was swapping sour cream for coconut milk It makes the chicken stay so moist and flavorful . I rarely buy them too Veronika. Served with a side of steamed runner beans. I really want my vegetarian friend to experience this LOL, is there a way I could do this with tofu on the BBQ still? But how to make something so authentically Thai at home? We loved this when we made it a few weeks ago — my 12 year old daughter found the recipe and was a major part of the prep work! While the chicken is marinating, prepare the sauce. I was mixing ingredients together and for one, I thought/think I got a wrong ingredient. Those are great side dishes for this! ¾ pound skinless, boneless chicken breast halves - cut into 1 inch strips, 10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes. Keep up the go work. Served with THE BEST creamy peanut sauce ever!!! I also put scallions on at the end. Thank you so very much for sharing! Add the chicken, mix well and leave to marinate, covered, for at least 20 minutes at room temperature. Silly question, I have boneless thighs per the recipe. I bet the veggies were a delicious side dish. 1 T curry powder 1 1/2 pounds skinless, boneless chicken breasts, cut into strips. Thread chicken onto skewers. I don’t have a grill, so I tossed the marinated chicken with some oil, spread on a cookie sheet, and baked at 475 for ~25 minutes (toss halfway through). Cuisine Thai. Combine all the marinade ingredients in a medium bowl. Easy and can use right away. https://www.deliciousmagazine.co.uk/recipes/healthier-chicken-satay The first time I followed the recipe fairly closely and used the listed chicken thighs and peanut butter. Go easy on the garlic in the sauce, it definitely comes through and is a little too potent. In fact, it’ll probably be very soon because I really want to try it! So good! SO DAMN GOOD. Definitely a crowd pleaser. You are quite literally the best! Also, younger daughter doesn’t really like peanut butter but scarfed the sauce right up. I subbed seitan for the chicken and it was delicious. Not Good LOL. Thank you! Why mess with something so good! I have curry powder – can I use that as a substitute? Awesome sauce!! I’m just rating the peanut sauce here, which I made in a hurry today. I pan fried it but I don’t see any reason you couldn’t grill it. But don’t worry. Servings 4 people. After using 1/4cup of the coconut milk I have enough of a can left over to make coconut rice:). Chicken and marinade. Made as written – absolutely delicious. It was awesome. Can I grill the whole thighs or are they meant to be but up and then skewered? . The marinade takes the chicken to the next level of flavor town with the help of a simple coconut milk marinade and some pantry spices. We did find the peanut sauce a little too “peanut-y” for us. Love a good satay but am often underwhelmed by the sauce…. Excellent Marinate the chicken for 6 hours in the fridge, or best overnight. Thank you! I followed another reviewers suggestion and added some ginger and chili sauce - simply delicious! Rainy chilly and foggy today so I just skewered the chix and put them in the oven with the marinade. https://www.seriouseats.com/recipes/2013/04/thai-chicken-satay-recipe.html I served it with veggies and over coconut rice. The marinade was really the best part and I would definitely just make the chicken in the marinade again routinely. Everything about this was perfect, delicious chicken skewers with a beyond wonderful peanut sauce. I left the thighs whole; they were easier to grill and tasted just as delicious. Whisk together fish sauce, lime juice, lemongrass, agave, soy sauce, ginger, chili flakes and garlic … I made the marinade and froze the chicken in it, then after thawing in the fridge for a day, I grilled it on the BBQ. Pour la préparation : 4. blancs de poulet. Still I think it was an excellent recipe. For me, I would add some extra heat to the sauce, but this was DAMN DELICIOUS!! This was delicious! I love this marinade! https://www.jamieoliver.com/recipes/chicken-recipes/chicken-satay I made a package of Conimex chicken satay sauce as well and we unanimously decided that a mixture of this sauce and the Conimex sauce was the best balance for us. I’m going to be completely honest with you guys. Assembled the rest of the recipe and simply poured it on top (added garlic, chopped red pepper, and used lemon instead of lime juice). I grilled some veggie skewers as well and it was a good compliment to the dish. Serve with some green vegetables. It ended up working rather well. Amazing. So simple and so tasty. I made coconut rice to go with it and it was DIVINE! We will definitely be adding this to our monthly menu. I only made two alterations when it came to preparing this recipe: I marinated it for six hours, and I did not grill the skewers. For the peanut sauce I used PBFit instead. Method. ( allergies in our family). Sauce : broyer les cacahuètes (du beurre d'arachide peut faire l'affaire). That’s such a great compliment, Emily! Perfectly grilled chicken satay skewers in the most flavorful marinade. The peanut sauce was good, but I think I’d hold at 2tbsp. Chicken satay with peanut dipping sauce. https://damndelicious.net/2019/06/07/chicken-satay-with-peanut-sauce Delicious. Quick question – would this freeze well if I make a large batch? 5 stars. I used to make this for my little one without chilli or paprika powder. . I did it on skewers in the oven turn one @350’ for 15 minutes. Since I only cook for 2, there's plenty of sauce left over which I'll probably toss with angle hair pasta tomorrow night. Thank you for your recipes! Eaay instructions, very tender chicken and the whole family loved it. I’m trying to figure out how to adapt for a non-grilling family (i.e. It is yellow in color and it was all I found so I got it. 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