Quick & Easy Chicken Satay Recipe

Hi guys! Welcome back to my blog!

Chicken satay is a grilled chicken skewers marinated with spices and served with peanut sauce.
Today I'm sharing with you this Quick & Easy Chicken Satay Recipe!

It's easy to make and you can prepare,I mean marinate this one day before for even better results!
All over the internet you can find many variation of this chicken satay recipe, mine is a healthier version of it. For the recipe I used honey instead of sugar.

Along with it, I also decided bake some mix spiced veggies. I know this whole thing don't really make the right combination but because I already oned the oven thought why not roast some veggies to make it even a more filling meal.

I also made some peanut satay sauce which I think was ok. (my sister loved it... I can understand why she's a peanut butter lover!) If your not a big fun of peanut butter like myself I would suggest you to skip it and eat your chicken satay the way it is!

Chicken Satay Recipe

Serves: 10 chicken skewers
Preparation: 4-5 hours
Cooking Time: 20 minutes

INGREDIENTS:

Satay Chicken:

• 600g chicken thighs – deboned, cut into cubes
• 2 clove garlic, crushed
• 1 chilli, chopped
• 4-5 tbsp dark soy sauce
• 2 tbsp coconut oil (or sesame oil)
• 1-2 tsp honey (or 2 tsp brown sugar) 
• wooden skewers

Satay Sauce:

• 2 tbsp coconut oil
• half small onion, chopped
• 1 green chilli, chopped  
• 1 clove of garlic, crushed
• 150g peanut butter (100% peanut, no added sugar) 
• 1 tsp honey 
• 200 ml coconut milk (half can) 
• soy sauce as needed

DIRECTIONS:

Marinate:

1. Blend together your garlic, chilli, soy sauce, coconut oil, honey and pour into a flat bottomed dish.
2. Mix in chicken cubes and toss it around in the sauce.
3. Cover with clingfilm, and pop into the fridge until you’re ready for it.

Satay Sauce:

1. Heat the coconut oil in a pan over a medium heat. Add in your onion, chilli and garlic.
2. Turn the heat down a little.
3. Add your peanut butter and honey. Stir quickly and don’t let the bottom burn.
4. Once it all starts to come together, quickly and carefully transfer it to a blender/processor. 
5. Add the coconut milk and blend.
6. If it’s too thick, you can loosen the mixture with a little more coconut milk.
7. Pour into a dish/pot/jar, and pop to one side.

Assemble:

1. When your chicken is ready to roll, thread it onto your skewers.
2. Place onto a rack over a baking tray.
3. Turn the grill (broiler) on to a medium-high setting.
4. Grill the chicken for about 10mins, until nice and browned. Take it out.
5. Turn them over, and cook for another 10.
6. Serve warm with peanut sauce!

Recipe Adapted from The Londoner