Chicken Satay with Peanut-Coconut Sauce
Every time I thought about making Chicken Satay, I would find a recipe that asked for ingredients I did not have on hand. I found a recipe that uses ingredients that are easy to find in any grocery store. My kids actually ate this. Hooray!
Every time I thought about making Chicken Satay, I would find a recipe that asked for ingredients I did not have on hand. I found a recipe that uses ingredients that are easy to find in any grocery store. My kids actually ate this. Hooray!
- Carbohydrate 58.3734519515495 g
- Cholesterol 580.5982336 mg
- Fat 189.674334165512 g
- Fiber 14.6245500171171 g
- Protein 234.979741468219 g
- Saturated Fat 78.563542880148 g
- Serving Size 1 1 Recipe (1779g)
- Sodium 651.965011302479 mg
- Sugar 43.7489019344324 g
- Trans Fat 13.5515951497739 g
- Calories 2813 calories
Step-by-step
- Mix the first 8 ingredients, remove 1 cup and refrigerate.
- Cut the chicken into strips and marinate in remaining sauce for 1 hour.
- Heat broiler (or grill) thread strips of marinated chicken onto skewers. Oh, and that part about soaking the skewers is very necessary. I forgot and only had about 10 minutes to soak them, they all burned where they were exposed. Broil for about 3 minutes, flip and broil for another 3 minutes. This will depend on how thick you cut your chicken also.
- Take the cup of reserved sauce from the refrigerator and reheat in the microwave for 30 seconds or so. Serve sauce as a dip. The chicken goes great with white or jasmine rice and some veggies.
The Acid and Sugar Dynamic
Swapping bottled lime juice for freshly squeezed fruit changes the chemical profile of the marinade. Bottled juice contains stabilizing agents and tastes flat, whereas fresh acid breaks down exterior protein fibers efficiently during a one-hour soak. Brown sugar balances this tartness, caramelizing under direct heat to create deep surface color. Reserve one cup of the base sauce before adding raw meat to prevent cross-contamination.
Managing Wood Skewers
Submerging bamboo skewers in water for 30 minutes prevents them from catching fire under high heat. Dry wood carbonizes rapidly when exposed to broiler elements or open flames. Thread thin chicken strips tightly along the length of the soaked wood to maximize surface area and prevent the ends from curling away from the heat source.
Determining Doneness Without Tools
Cooking lean chicken breast requires precise timing to avoid dryness. Broil the threaded strips for exactly three minutes per side, watching for opaque white centers and firm resistance when pressed with tongs. Thickly cut pieces require an extra minute per side to cook through entirely.
