Chicken Satay Sticks

Prep Time:10 Min + Marinading Time, Cook Time: 5 Min, Total Time: 15 Min + Marinading Time

July 21, 2013

Chicken Satay Collage

I’ve been meaning to make satay sticks for the kids for so long now, and it’s taken me to host the Four Seasons Food barbecue event to actually get around to it. And predictably they were a huge hit. With both the littlies and myself, plus some friends I also trialled them out on with an additional chilli kick. It’s funny how food on sticks is always so appealing? And now, predictably also, I’m wondering why oh why it took me so long! Prepped in minutes, left to marinade for a few hours then barbied or grilled in a flash.

PAC_Logo_L-300x300Having travelled extensively in SE Asia in my twenties I must have gobbled my way through an inordinate amount of pork and chicken satay sticks through Thailand, Malaysia, Indonesia and Singapore, each with their national and regional twists. Always an exceptionally tasty, cheap and highly addictive street food snack on the hoof.

Pig A Chic @ FBC5

Pig A Chic @ FBC5

I was recently reminded and inspired of the wonders of satay by the highly authentic Pig A Chic who were dishing out Thai satay sticks and papaya salad (plus a range of hot sauces) a plenty to hungry delegates all weekend at Food Blogger Connect. If you get a chance to sample their food then you really MUST, please do check out their site at www.pigachic.com or follow them on Twitter @Pigachic.

Now on to my own considerably less authentic but nevertheless pretty tasty Satay Sticks. I made them first minus any chilli with the kids in mind and the ‘chicken lollipops’ proved very popular. I think Jacques managed five and Little Miss F three. And served with barbecued Halloumi & Roasted Veggie Kebabs and a Child-Friendly Salad that was an impressive eat. Yes, salad….I’ve FINALLY found a salad they’ll eat, but more on that in a later post. Whilst the chilli-less ones were fragrantly tasty I have to admit to personally preferring my grown-up version with a couple of finely minced hot chillies thrown into the marinade mix.fsf-summerNaturally I shall be entering my post to this month’s Four Seasons Food, hosted by myself and with the seasonal theme of Barbecues and Barbecue Side DishesAnd if you have your own barbecue dish then please do join in, there’s even a prize this month of the Pitt Cue Co Cookbook.

The Good Stuff:

Chicken, peanut butter, lime, ginger, garlic



Great For:

Toddlers & Pre-schoolers, Bigger Kids, Grown Ups, Appetisers, Starters, Mains, Barbecues (or Grilling)



Notes:

How about substituting the chicken for pork or tofu?



Special Equipment:

Pre-soaked bamboo kebab ticks or metal barbecue skewers



Chicken Satay Sticks

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Ingredients Prep Time:10 Min + Marinading Time, Cook Time: 5 Min, Total Time: 15 Min + Marinading Time

3 free range chicken breasts

2 heaped tablespoons crunchy peanut butter

2 tablespoons thick coconut milk

2 tablespoons lime juice

1 dessertspoon Thai fish sauce

1 dessertspoon fresh ginger, finely minced

2 cloves garlic, finely minced

1 heaped teaspoon soft brown sugar

1 – 2 hot chillies, finely minced (optional)

1. Flatten the chicken breasts a little. I usually bash mine with a rolling pin on a chopping board. Pretty therapeutic actually. Cut the flattened chicken into narrow long strips, about six per breast.

2. Combine all the other ingredients in a medium sized bowl to make the marinade.

3. Stir the chicken strips into the marinade. Cover and leave to marinate in the fridge for at least an hour or two. Or even over night.

4. Cut in half and soak your bamboo skewers (if using) in water for 30 minutes before you’re ready to cook.

5. Thread the chicken pieces onto the skewers.

6. Heat up your barbecue or grill. When very hot cook the chicken on each side for 5 minutes until a little charred and cooked through. Serve immediately.

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9 thoughts on “Chicken Satay Sticks

  1. Mark Willis

    One of my all-time favourites foods too – thanks to my Far Eastern upbringing. Had some really good satay (+ Singapore noodles) in Antwerp the other day. Satay here in UK is often disappointing.

    Reply
    1. Chez Foti

      Whereabouts were you brought up Mark? You’re right that Satay can be disappointing, but Pig a Chic’s at FBC was AMAZING! Singapore Noodles are also on my must-make soon list 🙂

      Reply
  2. irenecros

    I’m going to have my littlies for three weeks so I’m looking forward to making these 🙂

    I made you green curry two days ago – even better than I remembered.

    Reply
  3. thegardendeli

    The mix of flavours in the marinade sounds delicious – I’ll need to find a veggie alternative to the chicken though! You’re right about food on sticks, it has magical properties that make it attractive to even the most fussy eaters.

    Reply
  4. apuginthekitchen

    Your Satay looks amazing, I love it and that peanut sauce is the best. Looks like Jacques et al are enjoying their chicken lolly’s. Fun food!! You reminded me about FSF, totally forgot. Have to enter something quick!!

    Reply
  5. kellie@foodtoglow

    Looks so delicious, and such cute ‘food models’! I LOVED the PIg a Chic samples – so moist and flavour-packed. It was my favourite stand of the weekend (Although I loved the peppercorns and the cold tea too!). Your satay is very similar to mine but we aren’t nearly as photogenic with it x

    Reply

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