I don’t know about you but I absolutely love Chicken satay. I always order it whenever I see it on a menu. I know it’s not the most adventurous thing but it’s sort of guaranteed to be delicious. I haven’t met one I didn’t like. That is of course not to say that you can’t have a really good one, like the one I am going to share with you.
I love making this when I have friends over – it makes a great little starter that you can all dig into whilst still milling around and chatting. I’m not really into formal dinner parties when I host dinner parties – so always plump for food that everyone can share and that is delicious, yet relaxed. I also always over-cater with chicken satay so you know you won’t run out and it’s delicious eaten the next day for your lunch.
The trick is to marinade the chicken for as long as you can. I like to do mine the day before and leave in the fridge for the flavours to get to know each other. And there’s the sauce. The all important sauce. There are so many different recipes for satay sauce but after lots of trial and error this is currently my go-to.
- For the chicken
- 600g chicken - I like the thighs, buy them deboned and just chop into chunks
- 1 clove garlic
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons honey
- salt and pepper
- 1 chilli chopped
- For the satay sauce
- splash of oil
- 1 small onion
- 1 crushed clove garlic
- 1 red chilli, finely chopped
- 2 tablespoons peanut butter - the crunchy kind is best
- 1 can coconut milk
- 1 tablespoon brown sugar, optional
- You will need wooden skewers, which you also soak overnight to stop them from catching fire
- You want to marinate your chicken as soon as you can. Bung all the ingredients into a bowl and give t a good stir so that the chicken is coated. Cover with cling film and leave in the fridge overnight or for at least 2 hours so that they flavours can really get to know each other.
- When you're ready, turn your grill on to medium-high.
- Thread the marinated chicken onto the skewers and then place onto a rack over a baking tray. If - like me, you hate washing up, then you can place some tin foil on the baking tray to catch all of the juices.
- rill for about 5 minutes either side - turn them half way and do make sure they are cooked all the way through. They should be lovely and golden. If they brown too much under the grill you can always finish them off in the oven.
- To make the sauce
- Heat the oil in a pan and add the onion, chilli and garlic over a gentle heat. Cook gently until the onion is lovely and soft. Don't try and skip ahead or you will have crunchy onions and that is not what you want.
- Now add the sugar (if using) peanut butter, soy sauce and coconut milk. Add a little of the coconut milk at a time and keep adding until you have the consistency you want. Remember its a dipping sauce so you want to be able to dip without it being too thick
- This sauce is best served warm-ish - but you can make ahead, pop in the fridge and then reheat when you want it.
In the interest of full and honest transparency which is what I am all about…I was given a Waitrose voucher to buy the ingredients for this from their Essential Waitrose campaign and we worked together on the posts that were shared on my Instagram 🙂 I was really happy to be part of this campaign as I always buy from the Essential Waitrose range (I mean, why wouldn’t you?) and it was a no brainer for me. All thoughts, opinions and recipes are my own and I only work with brands I really love anyway.