CHICKEN SATAY
Satay or chicken skewers cooked in spices and served with a peanut sauce are some of the best foods in the world. The finest chicken satay recipe you’ll discover on the internet is here!
A dish called satay or chicken satay conjures up images of precisely grilled and charred pieces of chicken that are drizzled with a delicious peanut sauce.
Everyone enjoys chicken satay, which is a popular Asian snack.
Here is a recipe for homemade chicken satay.
Authentic and greatest chicken satay recipe, with satay sauce, is really simple and I have it for you! Many readers have tried and tested my chicken satay recipe. They’re delicious and irresistible. Enjoy!
Let me promise you that the best satay in the world originates from Malaysia, my own nation.
Real foodies who have traveled to Southeast Asia will agree that Malaysian “Satay Ayam” is the greatest!
Thai chicken satay is good, but Malaysian chicken satay is far superior in terms of rich flavors and mouthwatering aromas.
Chef’s Advice
- Any combination of chicken breasts, thighs, and legs will do. Before slicing, check to see that the chicken pieces are of the same size.
- For even more flavor, leave the chicken in the marinade overnight before grilling.
- Before slicing, check to see that the chicken pieces are of the same size. This will help keep the bamboo skewers from catching on fire while they’re grilled.
- Snip off any of the satay that has been overly charred and burned using a pair of scissors.
Each serving of this recipe contains 263 calories.
INGREDIENTS:
- 1 kg of boneless and skinless chicken thigh and leg meat
- 1 cucumber
- 1 small onion
- Oil
CHICKEN SATAY MARINADE:
- 3 tablespoons of oil
- 2 stalks of lemongrass
- 2 cloves of garlic
- 6 small shallots or pearl onions
- 2 teaspoons of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of chili powder
- 1/2 tablespoon of salt
- 2 tablespoons of sugar or honey
- Bamboo skewers
INSTRUCTIONS:
- Cut the chicken into small chunks before cooking. Set aside.
- In a food processor, combine all of the Marinade’s ingredients. If necessary, add a bit of water.
- The satay peanut sauce recipe is here for the chicken satay dip.
- Stir the chicken and Marinade together until well-combined before serving. Refrigerate the chicken for at least six hours or, better yet, overnight, in the marinade. As soon as you’re ready, thread three to four pieces of chicken meat onto the bamboo skewers.
- In order to get the chicken fully cooked and properly blackened, 2-3 minutes on each side, cook the chicken skewers. Grilled food should be basted and brushed with a light coating of oil. The fresh cucumbers and onions should be served hot with peanut sauce.