Rooster Satay

Chunks of hen are marinated in a creamy coconut curry sauce, grilled on skewers, and served with a easy, spicy peanut sauce.

skewers of Chicken Satay with peanut sauce

Taste: This savory, spiced coconut curry hen is served with a gingery peanut sauce with only a contact of lime.
Prep Word: Rooster satay will be assembled a day forward and grilled when prepared.
Time-Saving Tip: The peanut dip will be ready two days forward and saved within the fridge. To avoid wasting time, you can too purchase precut hen!
Really useful Instruments: A meat thermometer is the easiest way to test in case your hen is cooked correctly. It would learn 165°F when totally cooked.

chicken , cilantro , garlic , curry , ginger , soy sauce , peanuts , sambal oelek , brown sugar , coconut milk , peanut butter, lime , with labels to make Chicken Satay

Ingredient Ideas for Rooster Satay

Rooster: Use strips of boneless, skinless hen breasts.
Marinade: Soy sauce tenderizes the hen, and the right mix of coconut milk, brown sugar, garlic, and curry powder infuses the meat with taste. Search for full-fat coconut milk and never coconut cream. Make sure to discard leftover marinade.
Peanut Sauce: Use clean or chunky peanut butter, and modify the quantity of Sambal (or sriracha) to fit your desire. Floor ginger and a splash of contemporary lime juice add an additional brilliant taste to the peanut sauce.

Variations

Earlier than threading the hen onto the skewers, alternate chunks of pink bell pepper, yellow onion, zucchini cash, or complete mushrooms to make a whole meal on a stick.
Swap the hen thighs for cubes of pork or massive shrimp.
Brown sugar will be swapped out for honey, maple syrup, or a sugar-free substitute.

marinating chicken to make Chicken Satay

marinated chicken on skewers to make Chicken Satay

Make sure to slice the hen evenly so it cooks on the identical charge.
Earlier than threading the hen onto the wooden skewers, soak them in water for a minimum of half-hour to stop them from burning. Skip this step by utilizing reusable metal skewers!
For the perfect taste, let the hen get barely charred earlier than serving!
You possibly can freeze marinated uncooked hen for quick future meals. See freezing directions under!

Favourite Approach to Serve

Chicken Satay on a plate with rice with plate full in the back

Leftovers

Hold the hen in a coated container within the fridge for as much as 4 days. Reheat briefly within the microwave or the air fryer. Peanut sauce will final for as much as per week in a jar with a tight-fitting lid.

To freeze, take away hen from the skewers and place in zippered baggage. Freeze for as much as 4 months and thaw within the fridge earlier than reheating.

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This hen satay with peanut dipping sauce is the right Asian entree.

Prep Time 20 minutes

Prepare dinner Time 6 minutes

Marinating Time 1 hour

Whole Time 1 hour 26 minutes

Prepare dinner ModeForestall your display from going darkish

In a big bowl, whisk collectively coconut milk, soy sauce, brown sugar, curry powder, and garlic. Add hen strips to the marinade and toss to coat. Cowl and refrigerate for a minimum of 1 hour or as much as 8 hours.
In a medium bowl, mix peanut butter, soy sauce, lime juice, brown sugar, Sambal, and floor ginger. Whisk in coconut milk, including extra as wanted till the sauce reaches desired consistency. Refrigerate for serving.
If utilizing picket skewers, soak them in water for a minimum of half-hour.
Take away the hen from the marinade and thread onto the soaked skewers. Discard the remaining marinade.
Preheat grill to medium-high warmth. Grill the skewers for 3-4 minutes per facet, or till totally cooked and properly charred.
Serve hen satay scorching with peanut dipping sauce on the facet. Garnish with chopped peanuts and cilantro if desired.

Don’t skip soaking the skewers; it retains them from burning on the grill.
The peanut sauce will be made forward and saved within the fridge for a couple of days.
Diet data is calculated with out non-obligatory garnish.

Diet data offered is an estimate and can range based mostly on cooking strategies and types of elements used.

Course Rooster, Dinner, Entree, Predominant Course

Delicacies Asian

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