Chicken Satay Sticks
Prep Time:10 Min + Marinading Time, Cook Time: 5 Min, Total Time: 15 Min + Marinading Time
July 21, 2013
Having 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.
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.Naturally 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 Dishes. And 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.
Chicken, peanut butter, lime, ginger, garlic
Toddlers & Pre-schoolers, Bigger Kids, Grown Ups, Appetisers, Starters, Mains, Barbecues (or Grilling)
How about substituting the chicken for pork or tofu?
Pre-soaked bamboo kebab ticks or metal barbecue skewers
Chicken Satay Sticks
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.