Chicken Satay Recipe

Name: Chicken Satay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 5 candlenuts or cashews, or 10 blanched almonds; 5 cloves garlic; 2 fresh chiles, cut into medium chunks; Sea salt; 1 tablespoon ground coriander; Finely ground black pepper; 1/2 teaspoon cayenne pepper; 2 tablespoons vegetable oil; 1/2 cup (75 g) raw peanuts, finely ground; 1 tablespoon; (or 1 teaspoon sugar), plus more for the sauce; 1 pound 10 ounces (750 g) boneless, skinless dark chicken meat, cut into long strips 1/4-inch (0.5 cm) thick

Servings: persons

5 candlenuts or cashews, or 10 blanched almonds
5 cloves garlic
2 fresh chiles, cut into medium chunks
Sea salt
1 tablespoon ground coriander
Finely ground black pepper
1/2 teaspoon cayenne pepper
2 tablespoons vegetable oil
1/2 cup (75 g) raw peanuts, finely ground
1 tablespoon
(or 1 teaspoon sugar), plus more for the sauce
1 pound 10 ounces (750 g) boneless, skinless dark chicken meat, cut into long strips 1/4-inch (0.5 cm) thick

1
Soak 14 medium bamboo skewers for 30 minutes in cold water.
2
To make the marinade: Put the candlenuts, garlic, chilies, and a little salt in a mortar and grind with a pestle until you have a fine paste-you can also do this in a food processor. Transfer to a bowl. Add the coriander, black pepper, and cayenne and mix well.
3
Heat the vegetable oil in a skillet over medium heat. Add the candlenut-garlic mixture and fry until lightly colored, 2 to 3 minutes. Add the peanuts and kecap manis and fry for another couple of minutes. Let cool.
4
Prepare a charcoal fire in an outdoor grill or preheat the broiler to high.
5
To prepare the satay: Marinate the chicken in the sauce for at least 30 minutes or longer, then scrape the marinade off the chicken before threading it equally onto the skewers. Grill or broil for 3 minutes on each side, or until completely cooked through.
6
Meanwhile, scrape the leftover marinade into a small saucepan. Add 1/2 cup (125 ml) water and a little more kecap manis (or a little sugar) and bring to a boil over medium heat. Transfer to a small bowl and serve as a dipping sauce with the grilled chicken.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 candlenuts or cashews, or 10 blanched almonds, 5 cloves garlic, 2 fresh chiles, cut into medium chunks, Sea salt, and more.

Yes, Chicken Satay falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Satay

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