Satay chicken is a meal that has been in my family for as long as I can remember. It’s easy, so, so tasty and makes chicken a little bit exciting and exotic.
I don’t always cook it on skewers, but as kids get excited by things on sticks, it makes sense to go to that little bit of extra effort to keep everyone happy and mealtimes pleasant. It’s also a good way to include some extra veggies, by alternating meat with vegetables such as zucchini, onion or capsicum. If not using skewers, it can be cooked on the BBQ in strips or even in the marinade in the oven.
Chicken is a meat which doesn’t take on the flavour of a marinade as well as what lamb, beef, pork or fish will, so if you can leave this to sit in the marinade for at least 4 hours you will get the most flavour in the chicken. It is also definitely best to serve the chicken with the leftover marinade made into a sauce to enhance the satay flavour and to add some deliciousness to the rice.
If cooking the chicken on skewers on the BBQ, make sure you soak the skewers in water for at least 10-15 minutes before putting the chicken on them. This will help to prevent the skewers from burning.
Satay chicken skewers obviously make a great meal served with a salad or roast vegetables and rice (if desired) or are a great option for a starter if you’re entertaining.
- 400g chicken breast
- 1 large zucchini, halved and cut into thick slices (optional)
- 1/2 cup natural peanut butter (crunchy is best)
- 1 cup chicken stock
- 1 tbs soy sauce
- 2 tbs lemon juice
- 1 tsp grated ginger
- 2 tbs honey
- 1 clove garlic, crushed
- 1 onion, finely chopped
- 2 tsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- To make the marinade, combine all ingredients into a medium sized bowl. Mix well to combine, ensuring that peanut butter is mixed in well.
- Slice chicken breast into thick slices and place into marinade. Stir to combine, making sure the chicken is completely covered.
- Refrigerate for at least 4 hours.
- 15 minutes before preparing the chicken onto the skewers, place water into a shallow dish and lay skewers in the water. Leave for 15 minutes.
- Preheat the BBQ to medium-hot.
- Using your hands, pull pieces of chicken out of the marinade and thread onto the skewers, alternating with zucchini slices (if using)
- Continue on all skewers until all chicken has been used.
- To make the sauce, pour remaining marinade into a small saucepan and cook heat until boiling. Once boiling, reduce heat to a simmer and cook for ~5 minutes – pour into a jug and set aside. NOTE: it is important to cook the sauce thoroughly as the raw chicken has been sitting in the marinade.
- To cook the skewers, place them onto the BBQ grill and cook for ~4-5 minutes on each side, ensuring the chicken is cooked through.
- Serve with 1/2 a cup of cooked rice per person, roast vegetables or salad and reserved satay sauce.