Chicken Satay

Bursting with warming flavours and aromas of spices like coriander, turmeric and chilli, satay is a popular street food across Southeast Asia countries. The meat (chicken, lamb, beef or pork) are marinated (preferably overnight), skewered, then grilled to perfectly charred and served with a rich peanut dipping sauce. You can use a mix of meat to make the satay. At home we even use tofu and fish. For the dipping sauce, I opt for the cashews. For this recipe you will need 18-20 skewers. If using wooden skewers, soak them in water for 20 minutes before using. For the extra crunch and kick, top with some roasted cashews and chilli rings.

Chicken	Cashew Dipping Sauce
800 g Boneless, skinless chicken thighs, sliced 1/3 inch thick 2 Limes, zested and juiced 30 g Ginger, peeled and finely grated 1 Red chilli, finely chopped 15 g Gluten free soya sauce 120 g Kecap manis (Indonesian sweet soya sauce) 2 tbsp Chilli oil 1 tsp Ground coriander 3 tsp Ground turmeric A pinch Freshly grated nutmeg Chicken schmaltz for the grill pan Chopped cilantro, spring onion or parsley, to serve Sliced red chillies, optional Chopped roasted cashews, optional Lime wedges, to serve	100 g Cashew butter ©angiesrecipes 2 tbsp Gluten free soya sauce 2 tbsp Honey 1 tbsp Rice vinegar 1 tbsp Lime juice 2 Garlic cloves, peeled and minced 2 tsp Fresh grated ginger 4 tbsp Water

Chicken

Cashew Dipping Sauce

800 g Boneless, skinless chicken thighs, sliced 1/3 inch thick
2 Limes, zested and juiced
30 g Ginger, peeled and finely grated
1 Red chilli, finely chopped
15 g Gluten free soya sauce
120 g Kecap manis (Indonesian sweet soya sauce)
2 tbsp Chilli oil
1 tsp Ground coriander
3 tsp Ground turmeric
A pinch Freshly grated nutmeg
Chicken schmaltz for the grill pan
Chopped cilantro, spring onion or parsley, to serve
Sliced red chillies, optional
Chopped roasted cashews, optional
Lime wedges, to serve

100 g Cashew butter
©angiesrecipes
2 tbsp Gluten free soya sauce
2 tbsp Honey
1 tbsp Rice vinegar
1 tbsp Lime juice
2 Garlic cloves, peeled and minced
2 tsp Fresh grated ginger
4 tbsp Water

Place the chicken in a large bowl or ziplock bag. Thoroughly combine the marinade ingredients in a medium bowl then add to the chicken. Seal the bag or cover and marinate chicken in the fridge for 2-3 hours or up to overnight.
While the chicken is marinating, prepare the dipping sauce. Place all the ingredients in the jug of an immersion blender and process until smooth.
Remove the chicken from the marinade and thread 3 or 4 slices of chicken per skewer so they lay straight and flat.
Pour the reserved marinade into a saucepan over medium-high heat and boil for 5 minutes until thickened to glaze consistency.
Preheat a grill pan on medium-high heat, making sure to grease with chicken schmaltz to prevent the chicken from sticking.
Arrange the skewers on the pan and cook about 3-4 minutes on each side, brushing with the marinade until nicely charred and cooked through.
Remove to a serving platter, and top with chopped herb, cashews, chilli rings and lime wedges if desired.

16 comments:

Tom 19/6/25 12:30: ...Angie, this isn't your average chicken, it's a work of art!
ellie 19/6/25 13:12: Such a beautiful dish! So yummy! & spicy! I'd rename it Firecracker chicken! It reminds me of all those times I've seen street food in C-dramas..but so much better!
Caitlin'nMegan 19/6/25 13:14: Truly a grilled delight! Thanks so much! Love the extra crunch too!
Lucimar da Silva Moreira 19/6/25 14:10: Um frango é sempre bem vindo esse aí está uma delicia Angie bjs.
Lola Martínez 19/6/25 14:37: A la carne de pollo todas las salsas le quedan bien, pero es cierto que unas gustan más que otras y la de hoy creo que es muy sabrosa y me encantará.
eileeninmd 19/6/25 16:12: Sounds like a yummy chicken recipe. Thanks for sharing. Take care, have a great day!
DeniseinVA 19/6/25 17:17: Delicious! Thank you Angie!
sotis 19/6/25 17:24: je n'ai qu'une envie, me mettre a table pour déguster tes brochettes!!! bisous
Pantherka 19/6/25 17:38: The food looks luxurious.
I would taste it right away.
Thanks for the recipe.
Linda's Relaxing Lair 19/6/25 17:47: Such a lovely dish.
Cocoa and Lavender 19/6/25 18:24: Interesting use of cashews, Angie -- another must try! David
Pam 19/6/25 19:03: Flavorful and delicious!
DEZMOND 19/6/25 19:40: Sounds very Asian indeed.
Christine 19/6/25 22:05: yummy
Eva Taylor 19/6/25 22:29: This recipe looks and sounds absolutely fantastic. I love the warming spices and flavours. Such a great dish for summer cocktail parties too!
Garfield 19/6/25 23:19: Um franguinho no palito é sempre bom e fácil de comer. rsrsrsrs

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