Name: Chicken Satay - Goodness on a stick
Prep time: 3 h
Cook time: 20 min
Total time: 3 h 20 min
Yield: 12
Cuisine: Asian
Ingredients: 3 tablespoons creamy peanut butter; 1/2 cup soy sauce; 1/2 cup lemon or lime juice; 1 tbsp. light brown sugar; 1 tbsp. red curry powder; 1 tbsp. hot Madras curry powder; 2 cloves garlic, minced; 1/2 tsp. chili garlic paste (or use a full teaspoon for some serious kick.); 1 lb. chicken breast tenderloins, cut in half lengthwise.

Pin71

Yum

71 Shares

What’s not to love about food on a stick? Anything that breaks the stereotype of a fork and knife at dinner time is something I look forward to, and if you’re planning an outdoor party, skewers are the way to go. Your guests don’t have to bother with place settings or even tables, they can simply wander and mingle. Which is what makes a great party, after all.

I didn’t make this dish for a party, though I probably will before the summer is over, along with kabobs and anything else i can think of that can comfortably be skewered and cooked over coals. This was made at the request of my lovely wife, and i was more than happy to oblige her.

I’ve seen a lot of recipes that call for using whole breasts or chicken thighs, but i find that for satay, chicken breast tenderloins fit the bill perfectly. Prep is simple, as you only have to cut larger tenderloins in two before marinating and it’s almost impossible to end up with a dry piece of chicken. The flavor of the marinade works magic. this may just be the prefect satay recipe.

As for sauce, I tend to simply heat my left over marinade thoroughly in a saucepan and use that. If the idea doesn’t sit well with you, feel free to either make more or to use a thai peanut sauce from your local market. You won’t hurt my feelings either way.

12-16 skewers

Chicken Satay - Goodness on a stick

Prep Time: 3 hours

Cook Time: 20 minutes

Total Time: 3 hours 20 minutes

Ingredients

3 tablespoons creamy peanut butter
1/2 cup soy sauce
1/2 cup lemon or lime juice
1 tbsp. light brown sugar
1 tbsp. red curry powder
1 tbsp. hot Madras curry powder
2 cloves garlic, minced
1/2 tsp. chili garlic paste (or use a full teaspoon for some serious kick.)
1 lb. chicken breast tenderloins, cut in half lengthwise.

Instructions

Add peanut butter, soy sauce, lemon juice, brown sugar, curry powder, chili paste and garlic together in a medium mixing bowl and whisk together until smooth. Pour over chicken breast tenderloins in an airtight container and refrigerate for at least three hours, overnight is better.
Soak 12-18 bamboo skewers in water for at least 30 minutes before preparation to prevent burning over flame.
Preheat gas grill or light charcoal grill. If using a grill pan, place over low heat.
Slide a skewer through the center of each tenderloin. (You may reserve marinade and simmer for 20 minutes, then allow to cool if desired, or discard.) Place over direct heat on grill, or cook on grill pan. Cook in batches, approximately 3 minutes per side or until chicken is cooked through, turning often.
Serve with reserved peanut marinade or a fresh batch of peanut sauce for dipping.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 211Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 64mgSodium: 1294mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 28g

What I would have done differently had I thought of it at the time:

I would have opted for the 1/2 tsp. of chili paste…

Links to other recipes like this:

Chicken Satay, from Good Eats and Sweet Treats
Satay Ayam (Chicken Satay), from Two Yolks
Chicken Satay with Peanut Sauce, from Foodie’s hope

13 Comments

Patricia on April 22, 2008 at 12:00 pm

Wondeful! This is now on the menu for Mother’s Day.

afterthem on April 22, 2008 at 1:05 pm

it seems to be an interesting mixture, peanut butter and soy sauce. I’d modify it to make it hotter!!!

Lydia (The Perfect Pantry) on April 22, 2008 at 1:22 pm

Satay is one of my all-time favorite things to eat on a stick! You can always double the marinade amount, and set aside half for the dipping sauce.

Peter on April 22, 2008 at 4:49 pm

Gotta love satay Jerry. My staple when travelling around South East Asia. Yours look great!

George on April 23, 2008 at 4:38 am

I love satay. Got to say I’d be more tempted to use king prawns here but what a gorgeous sauce.

Lydia is right make more and keep it for dipping.

Afterthem, I’d probably increase the heat a wee bit too.

Deborah on April 23, 2008 at 11:11 am

The thing I love the most about summer is cooking food on a stick. And I haven’t had chicken satay in a very long time. I have a feeling I’m going to have a craving for it now that won’t go away until I make this!

We Are Never Full on April 23, 2008 at 1:42 pm

When I saw this picture on tastespotting, I thought it was yakitori (Japanese grilled meat on a stick) because the grill marks are so pronounced. This looks like an excellent version of a wonderful app.

Jerry on April 24, 2008 at 3:21 pm

Patricia,
Good to hear it! I got the email hon, just haven’t had a chance to reply to anything until today. I’ll be getting to you asap!

afterthem,
The combination struck me as odd the first time I heard it, but one taste is all it taes to make a believer out of you. Now I make excuses to find ways to mix the two. A little sesame oil is nice as well.

Mine are made so that my wife can eat them, if you like there’s a saying in New Orleans. “Mo Hotta, Mo Bettah!”

Peter,
I’ve never been to Asia, but I have nabbed my share while wandering around in China Town and little Saigon. Thanks, I try to make food purrty too!

George. I’m limited to jumbo shrimp at best here, and the frozen variety at that. If I get closer to someplace with a shrimp harvest, I’ll definitely go that way.

Deborah,
On a stick or on a bun, that’s what summer is all about!

We Are Never Full,
I’ll look in to making some yaktori too. Asian flavors are something I can’t ever seem to get enough of, and they are wonderful in the hotter months, as they sit light after eating.

Sherxr on May 2, 2008 at 6:06 am

Ever tried the original Singapore version of Chicken Satay?

Jaime on July 12, 2008 at 10:34 pm

thanks for linking to my recipe! i love chicken satay and yours looks great!

International Party Girl on July 21, 2008 at 6:30 pm

I just made these for dinner tonight, and not only are they quick and easy they are AMAZING!

Diet on August 2, 2008 at 1:25 pm

Seem delicious. Ever tried the original indonesian version of Chicken Satay?

Herb on October 16, 2008 at 12:02 pm

You got some amazing recipes at your blog. This one looks delicious as well. Perhaps I have I bias when looking at the photo because I just love chicken satay