Best 3 Chicken Satés Recipes

Chicken satés are a Southeast Asian dish that consists of skewered, marinated chicken that is grilled or barbecued. The marinade typically includes a combination of spices, herbs, and coconut milk, which gives the chicken a savory and slightly sweet flavor. Satés are often served with a peanut sauce or a spicy sauce, and they are a popular appetizer or main course. This article will provide you with a few of the best recipes for chicken satés, so you can enjoy this delicious dish at home.

Let's cook with our recipes!

CHICKEN, SHRIMP AND BEEF SATES WITH PEANUT SAUCE

Chicken, Shrimp and Beef Sates with Peanut Sauce image

Categories Beef Chicken Appetizer Marinate Kid-Friendly Peanut Shrimp Summer Grill/Barbecue Bon Appétit Dairy Free Tree Nut Free Small Plates

Yield Serves 8

Number Of Ingredients 22

Ingredients

For Saté:
1 cup teriyaki sauce
4 garlic cloves, minced
3 tablespoons fresh lime juice
2 1/2 tablespoons minced fresh ginger
2 tablespoons brown sugar
24 medium uncooked shrimp, peeled, deveined
1 1/4 pounds boneless skinless chicken breasts, cut into 1/2-inch-wide strips
1 1/4 pounds beef skirt steak, cut into 3x1/2-inch strips, or filet mignon, cut into 3 x 1/2 x 1/4-inch strips
36 (about) bamboo skewers, soaked in water 30 minutes
Banana leaves or ornamental kale
Lime slices
For peanut sauce:
1 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1 14 1/2-ounce can chicken broth
1/4 cup fresh lime juice
3 tablespoons brown sugar
2 tablespoons plus 1 teaspoon soy sauce
2 tablespoons chopped peeled fresh ginger
1/2 teaspoon dried crushed red pepper
Lime peel julienne
Hibiscus or gardenia flowers (optional)

Steps:

For saté: Combine first 5 ingredients in large glass baking dish, Stir until sugar dissolves. Add shrimp, chicken and beef; stir to coat. Cover; chill 30 minutes to 1 hour.
Remove shrimp, chicken and beef from marinade. Thread on separate skewers, using about 3 shrimp per skewer and 2 beef or chicken pieces per skewer. Place on platter. (Can be prepared 2 hours ahead. Cover and chill.)
Prepare barbecue (medium-high heat) or preheat broiler. Grill skewered meats until cooked through, about 3 minutes per side. Line large platter with banana leaves. Place sauce in bowl in center of platter. Surround with skewers. Garnish with lime and flowers, if desired, and serve.
For peanut sauce:
Place peanut butter in heavy medium saucepan. Gradually mix in chicken broth. Add all remaining ingredients except lime peel. Stir over medium heat until smooth and thick, about 6 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Before serving, stir over medium heat until hot, thinning with water if necessary.) Pour sauce into bowl and garnish with lime peel. Makes about 3 cups.

CHICKEN SATES WITH PEANUT CURRY SAUCE

Chicken Sates with Peanut Curry Sauce image

Categories Chicken Marinate Quick & Easy Backyard BBQ Lime Peanut Curry Summer Grill Soy Sauce Gourmet

Yield Makes 10 satés

Number Of Ingredients 11

Ingredients

1 1/2 cups well-stirred canned unsweetened coconut milk
1 tablespoon soy sauce
1 1/2 teaspoon curry powder
3/4 teaspoon ground coriander seeds
2 teaspoons cornstarch
1 whole skinless boneless chicken breast (about 3/4 pound)
3/4 cup salted dry-roasted peanuts, ground fine in a food processor
1 teaspoon fresh lime juice
1/8 teaspoon dried hot red pepper flakes, or to taste
ten 8-inch bamboo skewers, soaked in water 30 minutes
1 teaspoon minced fresh coriander sprigs

Steps:

In a small bowl stir together coconut milk, soy sauce, curry powder, and ground coriander until combined well. Transfer 1/2 cup coconut mixture to a medium bowl and stir in cornstarch, reserving remaining coconut mixture, covered and chilled.
Cut chicken lengthwise into ten 1/2-inch-thick strips and add to cornstarch mixture, stirring to coat. Marinate chicken, covered and chilled, at least 1 hour and up to 24.
Prepare grill.
In a small saucepan stir together reserved coconut mixture, peanuts, lime juice, and red pepper flakes and simmer, stirring occasionally, 10 minutes, or until thickened. Transfer dipping sauce to a small bowl and cool.
Thread 1 piece chicken onto each skewer and grill on a oiled rack set 5 to 6 inches over glowing coals until cooked through, about 3 minutes on each side.
Sprinkle dipping sauce with fresh coriander and serve at room temperature with chicken satés.

CHICKEN SATéS

Chicken Satés image

Provided by Gina Marie Miraglia Eriquez

Categories Chicken Appetizer Marinate Summer Grill/Barbecue Shallot Gourmet Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free

Yield Makes 10 hors d'oeuvre servings

Number Of Ingredients 12

Ingredients

1 1/2 lb skinless boneless chicken thighs, trimmed and cut into 1/2-inch-wide strips
3/4 cup finely chopped shallots (about 3)
3 garlic cloves, finely chopped
1 tablespoon packed palm or dark brown sugar
1/4 teaspoon black pepper
2 tablespoons peanut or vegetable oil
2 tablespoons Asian fish sauce
1 tablespoon Chinese rice wine or sake
1/4 teaspoon salt
Accompaniment: red-curry peanut dipping sauce .
Special Equipment
about 30 (6-inch) wooden skewers, soaked in water 1 hour

Steps:

Combine chicken with shallots, garlic, palm sugar, pepper, oil, fish sauce, rice wine, and salt in a sealable plastic bag and turn to coat chicken, then squeeze bag to eliminate as much air as possible and seal. Marinate chicken, chilled, at least 12 hours but no longer than 24.
Thread each chicken strip lengthwise onto a skewer, keeping strip as straight as possible. Discard any remaining marinade.
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
Grill skewers, turning over once, until chicken is cooked through, about 4 minutes total.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around in the kitchen.
Use fresh, high-quality ingredients: The quality of your ingredients will have a big impact on the final dish. Whenever possible, use fresh, organic, and locally-sourced ingredients.
Don't overcrowd the pan: When cooking chicken satay, be sure to not overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more difficult to get a good sear.
Cook the chicken over medium-high heat: Medium-high heat is the best temperature for cooking chicken satay. This will help to sear the outside of the chicken and keep the inside moist and juicy.
Use a meat thermometer to ensure that the chicken is cooked through: The best way to ensure that the chicken is cooked through is to use a meat thermometer. The internal temperature of the chicken should reach 165 degrees Fahrenheit before you remove it from the heat.
Let the chicken rest before serving: Once the chicken is cooked, let it rest for a few minutes before serving. This will help the juices to redistribute throughout the chicken and will make it more tender.

Conclusion:

Chicken satay is a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you're looking for a quick and easy weeknight meal or a special dish for a party, chicken satay is sure to please everyone at the table. With a little planning and preparation, you can easily make chicken satay at home. So next time you're looking for a flavorful and satisfying meal, give chicken satay a try.