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Chicken Satay

Chicken on skewers can be found in a number of cuisines. Here's how the Thais like to eat theirs.

We made the satay in the oven but it can also be done on the grill.

One note: our peanut butter sauce was a little less sweet than the sauce we're used to eating in Thai restaurant because we used peanut butter with less sugar and less salt than regular brands.

 

Makes 4-6 servings

For the satay you'll need:

  • 12 wooden skewers
  • 2-3 boneless, skinless chicken breats
  • 2 cloves of garlic - finely minced
  • 1 teaspoon of brown sugar
  • 1/2 cup of unsweetened coconut milk
  • 1 tablespoon of sweet curry powder
  • 1 teaspoon of fish sauce
  • A little adult help

For the peanut sauce you'll need:

  • 6 tablespoons of chunky peanut butter
  • 4 tablespoons of canned or frozen unsweetened coconut milk
  • 1 lime - juiced

Equipment:

  • A large bowl or storage container with a lid
  • A spoon
  • Hot pads
  • A small bowl
  • A fork
  • Aluminum foil
  • A cookie sheet
  1. Soak the skewers in water while the chicken marinates. This is to prevent them burning when you put them on the heat later.
  2. Cut the chicken into 1-inch wide by 3-inch long strips.
  3. Place the chicken in the bowl and add the garlic, sugar, coconut milk, curry powder and the fish sauce. Mix well.
  4. Cover the chicken and placed in the refrigerator to marinate for two hours.
  5. When you're ready to eat, turn on the broiler and let it heat.
  6. Line the cookie sheet with foil.
  7. Thread one piece of chicken on each skewer. Be careful because the point of the skewer is sharp.
  8. Lay the skewers out on the foil with all the chicken to on side.
  9. Cover the empty part of the skewers with foil and put in the cookie sheet in the broiler for 10-15 minutes.
  10. While the chicken is cooking, make the peanut sauce. Mix the three ingredients and set aside.
  11. The chicken is done when it completely white, and has some browning around the edges. You won't need to turn the skewers because the foil reflects the heat.
  12. Use the hot pads to take the cookie sheet with the satay out of the oven.
  13. Remove the foil and stack the satay on a plate. Serve with the peanut sauce and enjoy!