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Crispy Chicken Satay with Peanut Sauce

This recipe for crispy chicken satay with peanut sauce can be made on the BBQ or in the oven. It can be eaten hot or cold, on it’s own as a snack, or as part of a main meal.

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close up of chicken satay on a skewer being dipped into peanut sauce

Are you dreaming of summer?  I am!!  It’s very slowly starting to warm up in Toronto, 2ºc feels perfectly tropical compared to what we did have! I’ll be honest, winter wasn’t as bad as I thought it was going to be, I really was expecting the worst!  But I shan’t talk too soon, there’s a while to go until it is officially Spring! I found myself day dreaming of BBQs, so thought I would revisit this post from a couple of summers ago, my crispy chicken satay with peanut dip.  For those of us that aren’t so lucky to live in warm climates, this recipe doesn’t need a BBQ (although it does taste pretty good on the grill!) so you don’t have to wait for summer to get your chops around this!

Crispy chicken satay with peanut sauce is packed full of Thai flavours

One of my go to takeaway dishes is chicken satay with peanut sauce, and mainly because I am addicted to that dip!  It’s something I’ve wanted to make for ages and I can confirm this recipe is as good as any takeaway! Classic Thai flavours are used to marinate the chicken and the peanut sauce is sweet with the warmth of chilli running throughout. The chicken satay is finished off in a frying pan to leave you with crispy, succulent meat.

skewers of crispy chicken satay with peanut dipping sauce on a wooden serving board

What do you serve with chicken satay?

So I obviously stayed fairly traditional when I served up my crispy chicken satay with peanut sauce.  I love serving it as an appetiser or as one of many dishes at a BBQ.  Once cooked, you can also take the chicken off of the skewers and place it in a green salad to create a pretty lunch dish. The chicken satay and peanut sauce can be eaten cold as well which makes it an ideal picnic snack that can be made the night before!

skewers of crispy chicken satay with peanut dipping sauce on a wooden serving board

So here’s to dreaming of summer time and some warmer weather!  I’m mainly going to be looking at all these photos of ice cream I’m going to be eating in a couple of months in and around the city!

If you are looking for more chicken based snacks, check out my Chicken Tandoori Naan Bread Pizza!

 

5 from 1 vote
skewers of crispy chicken satay with peanut dipping sauce on a wooden serving board
Crispy Chicken Satay with Peanut Sauce
Prep Time
6 hrs
Cook Time
50 mins
Total Time
6 hrs 50 mins
 

This recipe for crispy chicken satay with peanut sauce can be made on the BBQ or in the oven. It can be eaten hot or cold, on it's own as a snack, or as part of a main meal.

Course: Appetizer, bbq, entree
Cuisine: Thai
Servings: 8 skewers
Calories: 250 kcal
Author: Slow The Cook Down
Ingredients
For the chicken satay
  • 1 tin of coconut milk
  • 1 red chilli finely chopped
  • 1 cm fresh ginger finely chopped
  • 3 garlic cloves finely chopped
  • Juice of 1/2 lime
  • 1/4 cup olive oil 50ml
  • 2 tbsp fish sauce
  • 1 lemongrass stalk cut in half lengthways
  • 21 oz boneless chicken thighs 600g
For the peanut dipping sauce
  • 1 red chilli finely chopped
  • 1 cm fresh ginger finely chopped
  • 2 garlic cloves finely chopped
  • 1 can of coconut milk
  • 2 tbsp brown sugar
  • 1 tbsp fish sauce
  • 8 oz jar crunchy peanut butter 225g
Instructions
  1. Put in all of the chicken satay ingredients into a large dish, excluding the chicken.  Using a hand whisk, mix the ingredients together until you have a smooth marinade.  Cut the chicken thighs into bite size pieces, and add to the marinade. Stir well ensuring that the chicken pieces are covered.  Cover with cling film and pop in the fridge for at least 4 hours or overnight.
  2. To make the dipping sauce, pop a couple of tablespoons of oil into a saucepan over a medium heat and add in the chilli, ginger and garlic.  Cook for 3 minutes.  Add in the coconut milk, brown sugar, fish sauce and peanut butter.  Slowly heat the mixture while stirring together the ingredients until you have a smooth sauce - this shouldn't take any longer than 5 minutes.  When smooth, transfer to a bowl and put in the fridge to cool.
  3. When ready to cook the chicken, pre heat the oven to 180º / 360ºf.

  4. Take the chicken out of the fridge and thread the pieces of chicken onto wooden skewers.  Place the skewers onto a baking tray lined with foil and put in the oven for 40-45minutes, turning occasionally, until the chicken starts to brown.
  5. Once the chicken is cooked, take out of the oven and heat a little oil in a frying pan over a medium high heat.  Once the pan is hot, add in the skewers and drizzle over any juice for the baking tray. Cook for around 5 minutes on each side until golden brown and crispy.
  6. Take the peanut sauce out of the fridge and pour off any oil off of the top.  Mix well.
  7. Serve the chicken satay along side the peanut dipping sauce, garnish with some chopped coriander and chilli.
Recipe Notes

Calories are an approximation based on one skewer.

The dipping sauce can be kept covered in the fridge for up to 3 days

 

 

This recipe for crispy chicken satay with peanut sauce can be made on the BBQ or in the oven. It can be eaten hot or cold, on it's own as a snack, or as part of a main meal.

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5 Comments

  • Reply
    Marlee
    February 24, 2018 at 10:28 pm

    I love all of the flavors that go into this dish!!! And i freakin love peanut sauce! Well done!

  • Reply
    Sasha
    July 10, 2016 at 3:29 pm

    How much is half a jar of peanut butter meant to be? It comes in all sorts of sizes ?

  • Reply
    bryant
    July 6, 2016 at 3:24 am

    Could it use bba kamado grill to cook ?

    • Reply
      bdaunter@hotmail.co.uk
      July 6, 2016 at 8:37 am

      Absolutely! It will give the chicken a real crispiness to the outside. Hope you enjoy!

    Leave a Reply

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