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Braised & Deglazed

A source for recipes you can make at home - Chef Devan Cameron

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Charcoal Chicken Satay โ€“ Southeast Asian Persuasion

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Thereโ€™s never a time when chicken satay is not cheerfully welcomed into my hungry stomach. Whatโ€™s not to like about coconut-marinated and spiced chicken thighs slowly grilled over charcoal fire. And if youโ€™ve never tried chicken satay, then you are in for a treat.

What is Chicken Satay?

Originating from Southeast Asia, this street-food snack is so tasty that you can never make enough of it. Almost every culture has their own version of meat on sticks, the Middle-East hasย shish kebab or shashlik, Japan hasย yakitori, China has delicious lamb kebabs namedย kวŽorรฒu chuร n, Greece hasย souvlaki, and America hasโ€ฆย the corndog?ย (Not sure if that really counts).

Meat on Sticks

The point is that thereโ€™s a lot of competition for recipes with meat on sticks and chicken satays are consistently crowd-pleasing winners. And this recipe for chicken satay is incredibly delicious, healthy and easy to make. You just need a little time to prepare the marinade. If youโ€™re ready, read onโ€ฆ

charcoal chicken satay on a plate with basil and peanut sauce.

Thai, Indonesian, Filipino

As a Canadian, Iโ€™m most familiar with the Thai version of chicken satay but there are many variations. Singapore, Indonesia, the Philippines, Malaysia, Brunei and Sri Lanka all have their own versions of this tasty street food snack.

The Dutch Connection

In the Netherlands, chicken satay, or kipsatรฉ in Dutch, is so popular you can even get it as a sauce for your fries at the local frituur (fry shop). Because Indonesia was colonized by the Dutch during the 16th century some Indonesian dishes have been adopted into Dutch cuisine. Chicken satay is also popular in Suriname, another former Dutch colony.

Chicken satays on the charcoal bbq.

Peanut Sauce

You gotta have this sauce with chicken satay. Donโ€™t even think about not making it. Itโ€™s super, super tasty.

Go here for my favourite way to make this sauce!

Do I really need to marinate them overnight?

You donโ€™t have to but the flavour will be much more intense if you give the meat time to marinate. I would try to marinate at least 2 hours but if you really canโ€™t wait itโ€™s still going to be great with just 15 minutes of marinating.

What to serve with satay

I think satay is worthy enough to be a standalone dinner dish but itโ€™s normally served as an appetizer. Some ideas to serve on the side:

  • Fresh cut cucumber
  • Fresh Thai basil
  • A nice bowl of steamed rice
  • Cold rice noodles
  • Peanut Sauce
charcoal chicken satay on a plate with basil and peanut sauce.

Charcoal Grilled Chicken Satay

Juicy pieces of coconut-marinated chicken thigh grilled over charcoal fire and served with an incredible peanut sauce. This recipe is so delicious you will wish you made more.
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Prep Time: 2 hours 30 minutes
Cook Time: 20 minutes
Resting time: 5 minutes
Total Time: 2 hours 55 minutes
Servings: 5 skewers
Calories: 200kcal
Cost: $6/ 4โ‚ฌ

Equipment

  • Metal or wooden skewers
  • BBQ
  • Food processor
  • grill brush

Ingredients

  • ยฝ kilo chicken thigh, boneless and skinless about 4 chicken thighs
  • 1 can coconut milk
  • 1 tbsp curry powder
  • 6 g ginger, peeled 1 piece the same size as two cloves of garlic
  • 2 cloves garlic, peeled
  • 1 tsp coriander powder
  • 2 tsp soy
  • ยฝ whole red chili
  • 1 bunch thai basil for garnish
  • 2 tbsp butter, melted (optional) for basting the meat
  • sea salt to taste
  • 5 whole skewers, soaked

Instructions

  • Cut the chicken into bite-sized pieces that will fit onto the skewers.
    The chicken cut up into tiny pieces.
  • Add all the ingredients together and blend in the food processor. Pour over the chicken and cover with plastic wrap or put in a plastic zip lock bag. Chill the chicken in the marinade overnight or for at least 2 hours in the fridge. If you are planning to BBQ today, soak the wooden skewers in cold water now.
    Pouring the marinade over the chicken to marinate.
  • Remove the chicken from the fridge 30 minutes before cooking. Thread the meat onto the skewers as evenly as possible. Fire up the BBQ.
    The chicken on skewers, ready to be cooked.
  • Once the grill is cleaned and hot, season the chicken skewers liberally with sea salt. Grill on the hottest part of the grill.
  • Keep an eye on the meat as it can burn pretty easily. Everytime you turn the meat over, brush with butter. Test the biggest piece of meat with a knife by cutting slightly to see if the meat is cooked.
    Chicken satays on the charcoal bbq.
  • Before serving, baste with a final brush of melted butter and rest the chicken for 5 minutes on the fresh basil. Serve with peanut sauce and enjoy!
    charcoal chicken satay on a plate with basil and peanut sauce.

Notes

Soaking the wooden skewers in water prevents them from burning too quickly on the grill.

Nutrition

Calories: 200kcal | Carbohydrates: 4g | Protein: 2g | Fat: 21g | Saturated Fat: 15g | Cholesterol: 1mg | Sodium: 65mg | Potassium: 187mg | Fiber: 1g | Sugar: 1g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 3mg
Tried this recipe?Leave a comment below!
Crunchy Apple and Cucumber Salad with Sesame + Miso
It's cold, crunchy and ridiculously refreshing on a hot day. You definitely want to make this salad when the weather is too hot to handle.
Check out this recipe
Crunchy apple cucumber salad with miso and sesame on a plate.
Sweet and Spicy Peanut Sauce – The Real Deal
A fantastic recipe for a peanut sauce that is a must have with chicken satay. Sweet, tangy and slightly spicy makes this sauce the perfect accompaniment to any steamed vegetable, rice, chicken or pork dish.
Check out this recipe
Peanut sauce in a bowl.

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