Chicken Satay Skewers with Peanut Sauce

Served with a creamy peanut dipping sauce, this chicken satay skewers recipe is a perfect spicy appetizer for brunch.

27 November, 2018

serves for

total time

3 HR 5 MIN

ingredients

Garlic

2 cloves, finely diced

Ginger

1 piece, the size of a walnut, finely diced

Coconut milk

200 ml

Lemongrass

1 stalk, finely sliced into rings (not the woody end part)

Lime juice

3 tbsp

Sesame oil

1 - 2 tbsp

Soy sauce

1 - 2 tbsp, light

Turmeric

1 tsp

Cumin

1/2 - 1 tsp

Chicken

4 breast fillets, approx. 140 g each

Vegetable oil

for greasing

Shallots

1, finely diced

Ginger

1 tsp, freshly grated

Vegetable oil

1 tbsp

Peanut butter

100 g

Chicken stock

150 ml

Coconut milk

150 ml

Lime juice

1 - 2 tsp

Pepper

cayenne

Preparation

How to make chicken satay skewers with peanut sauce

For the marinade

Mix together the garlic, ginger and coconut milk.
Add the lemon grass, lime juice, sesame oil, soy sauce, turmeric and cumin and mix well.
Thinly slice the chicken breasts lengthways, flatten each slice slightly with the blade of a knife and then mix with the marinade in a bowl.
Cover and chill for at least 2 hours.
Soak wooden skewers in cold water for around 30 minutes to prevent them from burning on the barbecue.

For the sauce

Briefly fry the shallot and ginger together in hot oil in a pan.
Add the peanut butter and fry together briefly, browning lightly.
Deglaze with the stock and coconut milk and simmer for around 10 minutes until thickened and creamy.
Blend the sauce to a fine purée.
Add extra stock if necessary and season to taste with lime juice, salt and cayenne pepper.
Heat the grill function in the oven.
Drain the marinated chicken strips and thread them onto the skewers.
Place on an oiled grill rack on a baking tray and grill on the top shelf in the oven for 6-8 minutes.
Turn once, browning evenly all over.
Serve the chicken satay skewers with small bowls of peanut dipping sauce.