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.

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.

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!

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!

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.

5 from 1 vote

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Course: Appetizer

Cuisine: Thai

Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Marinading time: 4 hours hours

Total Time: 1 hour hour 10 minutes minutes

Servings: 8 skewers

Calories: 467kcal

Author: Slow The Cook Down

Ingredients

For the chicken satay

• 1 tin of coconut milk (400ml / 13.5oz)
• 1 red chilli finely chopped
• 1 cm fresh ginger finely chopped
• 3 garlic cloves finely chopped
• Juice of ½ lime
• ¼ 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 (400ml / 13.5oz)
• 2 tbsp brown sugar
• 1 tbsp fish sauce
• 8 oz jar crunchy peanut butter (225g)

Instructions

• 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.
• 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.
• When ready to cook the chicken, pre heat the oven to 180º / 360ºf.
• 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.
• 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.
• Take the peanut sauce out of the fridge and pour off any oil off of the top.  Mix well.
• Serve the chicken satay along side the peanut dipping sauce, garnish with some chopped coriander and chilli.

Notes

Nutritional values are based on one of eight skewers.

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

Nutrition

Calories: 467kcal | Carbohydrates: 14g | Protein: 22g | Fat: 54g | Saturated Fat: 26g | Cholesterol: 73mg | Sodium: 733mg | Potassium: 616mg | Fiber: 2g | Sugar: 6g | Vitamin A: 165IU | Vitamin C: 18mg | Calcium: 44mg | Iron: 4.5mg

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