Get ready to transport your taste buds to the vibrant streets of Malaysia with this mouthwatering Chicken Satay recipe that promises to elevate your grilling skills from ordinary to extraordinary! Imagine tender, juicy chicken strips marinated in a tantalizing blend of aromatic spices, perfectly charred and kissed by the grill's flames, delivering an irresistible combination of sweet, savory, and smoky flavors that will make your guests beg for more. This isn't just a recipe; it's a culinary adventure that brings the exotic tastes of Southeast Asian street food right to your backyard.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Malaysian
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cut into strips
- 2 tbsp soy sauce
- 1 tbsp peanut butter
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 tsp turmeric powder
- Wooden skewers, soaked in water
Instructions
- Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling.
- In a large mixing bowl, combine soy sauce, peanut butter, brown sugar, lime juice, and turmeric powder to create a marinade. Whisk until smooth and well-incorporated.
- Cut chicken breast into thin, uniform strips approximately 1-inch wide and 3-inches long.
- Add chicken strips to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for 15-20 minutes to allow flavors to penetrate the meat.
- Thread marinated chicken strips onto pre-soaked wooden skewers, leaving a small space between pieces to ensure even cooking.
- Preheat grill or grill pan to medium-high heat (around 400°F/200°C).
- Grill chicken satay for 6-8 minutes, turning occasionally to ensure even cooking and beautiful char marks on all sides.
- Check internal temperature of chicken reaches 165°F (74°C) to ensure it's fully cooked.
- Remove from grill and let rest for 2-3 minutes before serving.
- Optional: Serve with traditional peanut sauce or sweet chili sauce for dipping.
Tips
- Marination is Key: Allow chicken to marinate for at least 15-20 minutes, but for maximum flavor, let it sit for up to 2 hours in the refrigerator.
- Skewer Strategy: Soak wooden skewers in water for at least 30 minutes to prevent burning and ensure even cooking.
- Temperature Matters: Maintain a medium-high grill temperature (around 400°F/200°C) for perfect caramelization without burning.
- Even Cutting: Cut chicken into uniform strips to ensure consistent cooking and attractive presentation.
- Don't Overcrowd: Leave small spaces between chicken pieces on skewers to allow heat to circulate evenly.
- Internal Temperature Check: Always use a meat thermometer to ensure chicken reaches 165°F (74°C) for food safety.
- Resting Period: Let the satay rest for 2-3 minutes after grilling to lock in juices and enhance flavor.
- Sauce Pairing: Serve with traditional peanut sauce or sweet chili sauce for an authentic Malaysian experience.
Nutrition Facts
Calories: 246kcal
Carbohydrates: 14g
Protein: 37g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 80mg
