This is one of my favorite appetizers to order at any Asian restaurant. If it’s on the menu, I’m ordering it. You might be surprised to hear just how easy this is to make. I love this with the Peanut sauce below, however if you have a peanut allergy this is also delicious with homemade Coconut Mango sauce, or buy a jar of Mango chutney heat and serve. I’ve added this post as part of the Asian Flair Party recipes, however, I will be adding clearer and step by step pictures soon.
Chicken Satay Recipe
- 1 -1/2 cups greek yogurt
- 2 Tbsp curry powder
- 2 cloves minced garlic
- 1 Tbsp minced Lemongrass
- 1 Tbsp minced ginger
- pinch of salt and pepper
- 2 lbs of chicken breast cut into strips approx. 2/3 inch
- 25 – 30 bamboo skewers (soaked in water for 30-45 minutes)
- oil for grill pan or grill to prevent sticking
- Cut chicken into strips and thread each piece on soaked skewers to make sure they stay in place while grilling
- Lay skewers in square baking pan.
- Combine all ingredients for marinade.
- Using a sauce brush cover both sides of the chicken strips with the marinade
- Cover and refrigerate for 2 hours or until ready to grill
- On a hot oil grill or grill pan grill Chicken Satay for 4-5 minutes on each side, until grilled and cooked completely.
- Serve immediately on a platter or place in a chaffing dish to keep warm. Serve with Peanut Satay Sauce.
- 1/2 cup Peanut butter
- 2 cups Coconut milk (I prefer light)
- 1-2 loves of Garlic finely minced
- 2 Tbsp Honey
- 1 Tbsp soy sauce
- 2 tsp sesame oil
- 1 Tbsp Thai red curry paste
- 1 Tbsp fresh minced cilantro
- 1 Tbsp minced Lemongrass optional*
- Juice from one lime
- Sea Salt to taste
- 1/4 cup finely chopped peanut pieces for garnish
- Finely mince garlic and lemongrass
- Add all ingredients except the lime juice to a medium-sized sauce pan
- Stir over medium low heat until melted and combined
- Remove from heat stir in lime juice and add salt to taste starting with a pinch or two.
- Refrigerate until ready to be served. You may reheat for serving.
- Sprinkle top of sauce with peanut pieces.
This sauce may thicken in the refrigerator. Reheat over low heat to serve warm, or add a few tablespoons of warm coconut milk, water or chicken stock and stir until smooth and served chilled.