If you’re living on the West Coast, you’re probably in for another soggy weekend and are looking for something to warm you up. If you’re living in Eastern Canada, you’re probably in for another hot weekend and are looking for something that doesn’t require you to turn on the oven. My food solution for both? This easy chicken satay!
One of the first cookbooks Jonty and I bought together (along with a Toast-R-Oven that we still have today, over 15 years later!) was this Thai cookbook. The recipes were easy to make, with relatively few ingredients, and the food always tasted good. For two young students on a very tight budget, this was a good thing, as it meant we didn’t have to go out to our local Thai restaurant for our spicy-food kick – we could just make it at home!
Fast-forward 15 years later, and we’re still looking for ways to incorporate the spicy, flavourful Thai-inspired foods. Chicken satay is one of those dishes that people love to eat. Maybe it’s the food-on-a-stick thing, or maybe it’s the spicy peanut flavour. Whatever the reason, this recipe is a keeper and with BBQ season in full swing, it makes a great addition to any summer grilling plans.
As with most marinaded foods, the longer you leave the chicken hanging out in the marinade, the more flavourful the satay will be. I mixed this up in the morning and grilled the chicken in the afternoon, a few hours later. If you can leave it for at least 30 minutes, however, I suspect your taste buds will be more than happy!
If you have a handful of skewers, feel free to use them. If you’re a skewer-free house, don’t rush out to buy any, just grill the chicken pieces as is. In one way, it’s almost easier if you don’t use skewers!
The only accompaniment you need for the chicken satay is a simple peanut sauce, and we’re pretty firm that you cannot omit this, because peanut sauce is one of the greatest sauces known to humankind 🙂 We shared a recipe for our easy peanut sauce a few weeks ago, and now’s the time to bring it out! If you want to make an even easier peanut sauce, just blend up some peanut butter, lime juice and soy sauce and thin with water.
We mixed up a simple salad to serve the chicken satay with, and it was a perfect bowl-food dinner!
So get your summer grill on and make this easy chicken satay!
- 750 - 800 g boneless, skinless chicken breast, sliced into 5-mm thick slices
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 2 - 3 red Thai chilis, finely chopped (or omit, if you don't like spicy food)
- 2 cloves fresh garlic, finely chopped
- ½ tsp fresh ground pepper
- 1 tbsp pure maple syrup
- 1 tbsp olive oil
- 2 tsp low-sodium soy sauce or tamari
- 1 lime, juice and zest
- 1 tsp fish sauce
- Slice the chicken into 5-mm thick strips, that run the length of the chicken breast. To make this easier, place the chicken in the freezer for 10 minutes to firm it up.
- Mix up marinade and pour over the strips of chicken. Marinade the chicken for at least 30 minutes, up to 24 hours.
- Grill the chicken under broiler or on the BBQ.
- Serve the chicken satay with a simple salad and peanut sauce.