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Chicken satay
Also known as chicken sate · satay ayam · chicken satay skewers · sate with peanut sauce
Marinated chicken grilled on bamboo skewers, turmeric-yellow and smoky at the edges, with a thick peanut sauce.
Typical serving
380 kcal
usually 290–490 kcal
| 32 g | |
| 14 g | |
| 22 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- bamboo skewers, soaked
- a grill or griddle you can get properly hot
Ingredients
Serves 2 · dimmer marks are storecupboard
- 350gchicken thighs, boneless
- 150mlcoconut milk
- 2 tspturmeric, coriander and cumin
- 60gpeanut butter
- 1 tbspkecap manis
- 2garlic and chilli
- 1lime
Method
7 steps
chop · 6m
Chicken into strips along the grain, so they hold on the skewer.
fold · 4m
Marinated in half the coconut milk with the spices.
rest · 1 hour walk away
An hour in the fridge, or overnight if you thought ahead.
soak · 30m walk away
Skewers under water while that happens, so they char instead of catching fire.
simmer · 8m
Peanut butter, the rest of the coconut milk, garlic, chilli and kecap manis warmed into a sauce.
grill · 12m
Threaded on and grilled hot and close, turned often, basted with the marinade until the edges blacken.
finish · 2m
Lime squeezed over, sauce alongside rather than poured on.
Worth knowing
The bamboo skewers are soaked in water first so they char slowly rather than catching fire over the coals.
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