Serves 8
45 min
Chicken Satay
Recipe GLPRc141e22fcce501
Succulent cubes of chicken thigh marinated in a savory blend of peanut sauce, sweet soy, lime, and aromatic makrut lime leaves, then threaded onto skewers and charred to perfection. Served with crispy fried shallots and cool cucumber, this Southeast Asian favorite delivers rich, balanced flavors in every bite.
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Ingredients
1/4 cup peanut sauce
1/2 cup kecap manis (sweet soy sauce)
1 tablespoon vegetable oil
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
2 makrut lime leaves, finely minced
2 pounds boneless, skinless chicken thighs, cut into 3/4-inch cubes
25 to 30 bamboo skewers, soaked in water for at least 30 minutes
2 small shallots, chopped into 1-inch pieces
1 English cucumber, cut into 1-inch pieces
Fried shallots for serving
Directions
Soak bamboo skewers in water for at least 30 minutes before grilling to prevent charring. If you do not soak them, they will burn during cooking and create smoke.
In a large bowl, combine peanut sauce, kecap manis, vegetable oil, lime juice, salt, and minced makrut lime leaves. Whisk until the marinade is well blended and smooth.
Add the chicken thigh cubes to the marinade and toss to coat all pieces evenly. Cover the bowl and refrigerate for at least 20 minutes, or up to 4 hours for deeper flavor.
Remove the marinated chicken from the refrigerator and thread onto the soaked bamboo skewers, leaving a small gap between pieces for even cooking. You should have approximately 25 to 30 skewers.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grill grates or pan to prevent sticking.
Place the chicken skewers on the hot grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes to ensure even cooking and light charring on all sides. The chicken is done when the internal temperature reaches 165 degrees Fahrenheit and the meat is no longer pink inside.
While the chicken cooks, arrange the chopped shallots and cucumber pieces on a serving platter.
Once the chicken is fully cooked, transfer the skewers to the serving platter with the vegetables. Drizzle with additional peanut sauce and kecap manis as desired, then garnish generously with fried shallots.
Serve the satay hot, with extra peanut sauce and kecap manis on the side for dipping.
