Description
Hello food lovers! Today, we’re diving into a flavorful and exciting dish –Chicken Satay. This traditional Southeast Asian skewered and BBQed meat is incredibly popular, not just as a snack or appetizer but also as the perfect main course when paired with rice inspring roll bowls. With a burst of curry powder and turmeric, this dish not only looks stunning but tastes absolutely delicious. Let’s learn how to make this vibrant, aromatic meal step-by-step!
Ingredients
- Substitution tips:
Instructions
- In a large bowl, combine the chicken thighs, olive oil, garlic, ginger, soy sauce, curry powder, turmeric, coriander, chili powder, coconut milk, salt, black pepper, red pepper flakes, and brown sugar. Mix everything thoroughly to ensure the chicken is well-coated.
- After marinating for at least 30 minutes (or overnight for better flavor), thread the chicken onto skewers. If using wooden skewers, make sure to soak them in water for 30 minutes to prevent burning.
- Heat a cast-iron skillet over medium-high heat. Add a drizzle of oil and place the skewers on the pan. Avoid overcrowding to ensure the chicken cooks evenly. Cook for about 5-6 minutes per side, turning until golden brown. Reduce the heat and cook for another 1-2 minutes until the chicken is fully cooked.
- Remove from heat and garnish with chopped cilantro, a squeeze of lime, and chopped peanuts. Serve alongside rice or inspring roll bowlswith fresh veggies like cucumbers, carrots, and lettuce.
Notes
Marinate longer: For the most intense flavors, let the chicken marinate overnight. This helps the spices fully penetrate the meat.
Use coconut oil: It pairs beautifully with the curry and coconut milk flavors.
Skewer variety: You can also try mixing inveggieslike bell peppers or onions on the skewers.