Chicken Satay with Peanut Sauce is a spectacular meal from Brunei. Chicken pieces are marinated in a Thai-flavored marinade and then grilled on a barbecue grill. They are then dipped in scrumptious peanut sauce to be enjoyed!
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So here’s the story of my first barbecuing disaster. Are you ready?
OKAY OKAY OKAY here we go. I know you probably all think I’m the all-time, master, best chef, and all-knowing cook in the entire world (L.O.L.) I hate to disappoint you, but sometimes it’s just not true.
Like, for example, barbecuing! I’ve always been a liiiiittttllleeee scared of the barbeque grill. Whenever it comes time to cook something on the barbecue grill, I’ve always turned to good ‘ole daddy-o. Papa Foreign Fork is a pretty dece grill master, so he always takes over the actual grilling part.
But this Chicken Satay with Peanut Sauce was my very first grill recipe for The Foreign Fork, so I had to put on my big girl panties and try my own hand at grilling. Besides, Papa Foreign Fork can’t be my Grill Master forever.
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Barbecue Distaster
So I fire up the grill, put my chicken on their wooden skewers, and set to work on barbecuing. *Insert Blonde girl moment here* because I forgot that I put WOOD over FIRE. Sooooo my skewers caught fire, and by the time my chicken cooked through, the wooden sticks completely charred black. Duh….
So here’s a lesson for you all: Apparently when you cook skewers on the barbeque, you need to soak your wooden skewers in water for a few hours before you put them on the grill.
The best part about this blog is that I get to learn with every single meal that I cook. I’m not a perfect chef by any means, but as I continue on my culinary journey around the world, I learn and I learn and I learn. And never again will I put unsoaked skewers on the barbecue.
What is Satay?
Satay is a popular dish in Southeast Asia made of meat of grilled meat on a skewer, most of the time served with a sauce. It can be made of multiple ingredients including mutton, beef, pork, fish, and in our case, today, chicken!
Satay origininated from the Indonesian island of Java; it is an adaptation of Indian kebabs. The name comes from Malay, but in a Xiamen dialect it means “three times stacked” because usually satay is made of three pieces of meat stacked together on a Kebab skewer.
While our satay today is made with wooden or metal skewers, in Brunei and Indonesia, Satay is more commonly made with bamboo skewers!
Brunei Chicken Satay with Peanut Sauce
This chicken satay with peanut sauce is so tender and savory. And it’s only a few easy steps!
Whisk the marinade together. Cut the chicken into cubes and leave to rest in the marinade for a few hours. Put the chicken on skewers and cook on the barbecue grill. Whisk together the peanut sauce, and BOOM! Done!
Try it and enjoy 😉
If you make this recipe and love it, take a photo and share it on instagram and facebook! Just make sure to tag @TheForeignFork and hashtag #TheForeignFork. If you liked this recipe, you’ll also love this Qofte from Albania and this Wiener Schnitzel from Austria. Thanks for stopping by! I’ll see you next week.
Chicken Satay with Peanut Sauce
Equipment
- Kebab Skewers
- Whisk
- Pastry Brush
- Food Thermometer
- Plastic Bag
- Barbecue Grill
- Mixing Bowl(s)
- Citrus Juicer
Ingredients
- 2.5 lb boneless, skinless chicken thighs
Marinade Ingredients
- ½ cup coconut milk
- 2 tbsp soy sauce
- 1 tsp curry powder
- ¼ tsp turmeric
- 1 tsp chopped garlic
- ¼ tsp ground ginger
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- 1 tbsp lime juice
Peanut Sauce Ingredients
- ⅓ cup peanut butter
- 1 tbsp fish sauce
- 1 tsp ginger
- 1 tbsp soy sauce
- ½ tsp chili paste to taste
- 1 tsp Apple cider vinegar
- ⅓ cup water or more depending on desired thickness
Instructions
- If you are using wooden skewers, soak the skewers in water overnight before you cook the recipe.
- Trim the fat from the chicken thighs. Cut into about 1 inch cubes.
- Combine the marinade ingredients in a small bowl.
- In a gallon ziplock bag, add the cubed chicken pieces and pour the marinade. Put the ziplock bag in the fridge and let rest for about 2 hours or overnight.
- Once the chicken has marinated, place three cubed pieces side by side on the wooden skewer. Make sure to skewer the chicken the long way.
- Use a pastry brush to brush olive oil on your barbecue grill to keep the chicken from sticking.
- Heat the grill on a low heat, and slowly grill the satay about ten minutes on each side. Check the chicken frequently to ensure it isn’t burning. Chicken is completely cooked when it reaches an internal temperature of 160 degrees Fahrenheit.
- While the chicken is cooking, whisk together the peanut sauce ingredients, adding more water according to desired thickness.
- Enjoy!
- Leave a comment on this post letting me know what you thought.
mardiana.mindef says
oh wow you did Brunei Chicken Satay! very nice very interesting indeed. please keep up your Foreign Fork ♡ ♡ ♡
The Foreign Fork says
Thank you very much Mardiana!
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Alexandria Drzazgowski says
Thank you, I’m so glad that you’re enjoying my blog!!
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Alexandria Drzazgowski says
I do! I send out a newsletter every Saturday called Spice Saturday, where I make a recipe with a different spice. There is a link to sign up at the bottom of every recipe as well as every country page! Just add your name and email and you will receive the newsletter from there 🙂
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Alexandria Drzazgowski says
Thank you very much, I appreciate it! I’m not an expert, but I love to share what I learn 🙂