There is something about Chicken Satay. It’s one of those foods which has us salivating at the very thought of it. This street style Asian food is often our craving (especially when tipsy) and so we thought we might have a go at creating a Morello Life version.

This dish might not be the most authentic but it is super simple and seriously tasty and that’s enough for us.

We hope you enjoy it!

What You’ll Need

For the Chicken

  • Approx 500g of deboned thighs fillets (or chicken breast chunks)
  • 2 tbsp of Soy Sauce
  • 1-2 tbsp of Seasame Oil or Coconut Oil
  • 1 tbsp of runny Honey
  • 1 clove of Garlic, crushed
  • 1 red chilli, chopped
  • Wooden Skewers (soaked in water for 30 mins)

For the Satay Sauce

  • 1/2 pot of Peanut Butter (the higher quality the better so more peanuts per pot!)
  • 2 tbsp of Coconut oil
  • 1 tbsp of runny honey
  • 1/2 can of Coconut Milk
  • 1/2 small Onion, chopped
  • 1 chopped red Chilli 
  • 1 clove of Garlic, crushed
  • Dash of Fish sauce 
  • Dash of Soy sauce 
 To Serve
  • Chopped Coriander
  • Limes

Method

  1. Chop your chicken into 1 inch chunks.
  2. Blend together the rest of the chicken ingredients and pop the chicken in the marinade overnight or for at least 3 hours.
  3. When ready to cook, heat the oven to 190 degrees.
  4. Make the sauce by heating the coconut oil and softening the onion, chilli and garlic.
  5. Add the peanut butter and honey, stirring so the sauce doesn’t catch and burn.
  6. Add the coconut milk, fish sauce and soy and combine.
  7. Blend together (either with a stick blender or in a food processor) until it is a nice sauce consistency. If it’s too thick then add a little coconut milk at a time to thin.
  8. Pour sauce in a suitable pot and put aside for when the chicken is cooked.
  9. Meanwhile, once marinaded, thread the chicken chunks onto your wooden skewers.
  10. Place the chicken on a lined baking tray and grill for approx 8-10 minutes.
  11. Turn the chicken and grill the other side for a similar time
  12. When finished cooking arrange on a serving plate with the sauce.
  13. Sprinkle with chopped Coriander and lime quarters.

TIP: You may need to gently warm your sauce if it has gone cold.

This succulent Chicken Satay can either be dunked as a snack or served with rice and a cool cucumber salad for a more substantial meal.

Any leftover sauce is delicious is served on noodles, in stir-fries or dazzled over salad.

If you like this you will like our Duck, Watermelon and Cashew Nut Salad.