Thai Chicken Satay with Spiced Peanut Sauce Recipe
Contributing Chef- Abby Reibman- Author of The Desk and The Stove
Originating in Indonesia, this yummy chicken satay dish is thai-die for with this amazing spiced peanut dipping sauce. The marinade not only keeps the chicken moist while cooking, but it also infuses a ton of flavor into the meat. If you’re lucky enough to live in a warm climate, throw ‘em on the BBQ for a fantastic addition to your backyard bash, or if you’re feeling the chill, just broil them in the oven – still delicious enough for this London girl! The Hostess Handbook suggests preparing both the marinade (with the chicken) and the peanut sauce the night before your party – that way you’ll have loads of time to get ready for your soirée! This is one tasty treat your guests will be sure to love – ours couldn’t resist finishing off the rest of the peanut sauce on its own.
For the spiced peanut sauce…
1 cup dry roasted peanuts, unsalted
1/3 cup water
2 garlic cloves, unpeeled and crushed
½ tsp dark soy sauce
2 tbl light soy sauce
2 tsp sesame oil
2 tbl brown sugar
2 tbl thai fish sauce
½ tsp tamarind paste
½ tsp. cayenne pepper
1/3 cup coconut milk
squeeze of lime juice
1- Blend together all of the ingredients in a food processor and adjust seasonings. Serve at room temperature but can be refrigerated for up to 2 weeks and frozen thereafter. *It tends to thicken once refrigerated, so add a bit of water or coconut milk if you prefer a looser sauce.
For the marinade…
8-12 skinless chicken thighs or breasts, cut into small strips
1 package wooden skewers
¼ cup minced lemongrass
2 shallots, thinly sliced
3 cloves garlic, de-peeled and crushed
2 fresh red chilies, seeds removed and sliced
1 thumb-size piece of ginger, de-peeled and thinly sliced
1 tsp tumeric
2 tbl coriander
2 tsp cumin
3 tbl dark soy sauce
3 tbl thai fish sauce
5 tbl brown sugar
2 tbl vegetable oil
1- Blend together all the marinade ingredients in a food processor.
2- Put the chicken in a medium bowl and pour the marinade over it. Stir well to coat all over the meat. Refrigerate for at least 2 hours (overnight is best!) If using wooden skewers, soak them in water to prevent them from burning.
3- When the meat is ready, thread it onto the skewers ¾ of the way and grill on a BBQ or, broil in the oven on an aluminum foil covered baking tray for 15 min (turning over every 5 minutes).
4- Serve with rice and the spiced peanut sauce.