Satay Chicken with Peanut Dipping Sauce

Ingredients

4 Boneless Chicken breasts cut into thin strips

For the marinade
2 tbsp Coconut milk
1 tbsp Water
1/2 tsp Ground Coriander
1 tsp Cumin
1 tsp Turmeric
1/2 tsp White Pepper
1/2 tsp Cinnamon
1/2 tsp Ground Cloves
1 1/2 tbsp Light Brown Sugar

For the Peanut Sauce
1 Shallot, finely diced
2 cloves garlic, minced
1 small piece of ginger, grated (approx 1 tbsp)
2 tbsp (heaped) Chunky Peanut Butter
1 tin Coconut Milk (use remainder of tin used for the marinade)
1 tbsp Curry Powder
2 tbsp Dark Soy Sauce

To Dress
Crushed Peanuts
Chopped Coriander

Cook Notes

BBQ Used: Kamado Joe Classic II
Cooking Method: Direct (Sauce in Lodge Skillet)
Fuel used: Lumpwood Charcoal
Cooking Temperature: Medium – High Heat

Method

To prepare the marinade, mix all the ingredients together in a small bowl. Slice your boneless chicken breasts into thin strips. This will drastically reduce the marinading time and also make the easier to skewer and cook.

Place your chicken strips in a bowl then pour over the marinade. Use your hands to work the marinade into the chicken, ensuring every piece is covered on all sides. Cover the bowl and place it in the fridge for a minimum of 2 hours.

I made the sauce while the chicken was marinading in the fridge. Fire up your BBQ and set it for a medium-high direct heat. Pre-heat a cast iron skillet with a little oil. Add your chopped shallot when the oil is warm and saute it until it is soft. Next add the ginger and garlic.

Continue to stir for a few minutes to cook the garlic. Next add the peanut butter and dark soy sauce followed by the coconut milk. I needed two tablespoons of coconut milk for the marinade so I opened a tin and used two tablespoons of the cream. The remainder of that tin will be enough to make the sauce.

Bring the sauce to a simmer, stirring with a whisk to combine the coconut milk and peanut butter. If you want a smooth sauce, use smooth peanut butter but I really like the texture of the chopped peanuts throughout the sauce.

Finally, add the curry powder and sugar. Simmer the sauce for a few more minutes or until it has reached your desired consistency. I wanted this sauce for dipping so I kept it quite thick, if you are pouring the sauce over or mixing it with noodles then do not reduce the sauce for as long.

When the sauce is ready, remove it from the heat and allow it to cool.

Remove your chicken from the fridge and skewer it. I used wooden skewers that had been soaked in water to avoid them burning. Do not over fill the skewers. I was able to get two chicken strips per skewer. The skewers should remain thin so they will cook fast.

When all your chicken is skewered, place it on the BBQ over the direct heat and grill until the internal temperature reaches 75C. Lift the skewers off and place them on a serving platter. Top them off with some chopped peanuts and coriander and add the sauce to a small bowl to allow everyone to dunk their skewers.

If you want to take this recipe to the next level, mix some of the sauce with noodles and some greens then remove the chicken from the skewers and serve it on top – delicious!

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