Eating meat on a stick, what can be fancier than that? The answer is pretty much anything else. Satay is a very common Thai street food, which should be relatable because you could be living on the streets any day now. Chicken satay make for a wonderful appetizer, they are fun to eat and taste phenomenal with spicy Thai peanut sauce. The mixture of flavors from the cinnamon-ny five spice and the sweetness from the coconut milk will explode in your mouth.
This post is in for the monthly event called Our Growing Edge that aims at pushing bloggers to try new things. It is hosted this time by Susan at Simply Sundays! and the chosen theme is Family Favorites.
500 grams chicken breasts
1 tsp turmeric powder
1 tsp five spice
2 tsp coriander powder
0.5 cup coconut milk
1 tsp fish sauce
0.5 tsp roasted chili paste
Thai peanut sauce for dipping
10-12 wooden skewers
Chopped peanuts for garnish (optional)
Chop the chicken into thin, short strips, about 1 cm thick, 3 cm wide and 6 cm long. Marinate the chicken with all the ingredients except Peanut sauce, wooden skewers and chopped peanuts. Leave for 4 – 6 hours.
Soak the wooden skewers in water for 30 minutes to prevent them from burning. Skewer the chicken on the sticks, try not to over crowd each stick because it will decrease the cooking time and you will have more skewers to serve.
It is best to barbecue them on a charcoal grill for the added smokey flavor, but if you don’t have that or can’t afford one like me, then you can grill them on a very hot indoor grill. Cook the chicken for about 2 minutes on all four side or until they have the burnt appearance you are looking for.
Serve with a side of Thai peanut sauce for dipping and sprinkle some chopped peanuts on top for garnish. This is a spicy chicken dish and pairs well with a dry white wine.