Chicken Sate / Satay with Peanut Sauce
Chicken and marinade
- 2 tablespoons lime juice, (lemon juice is okay but you may need more)
- 2 tablespoons grated palm sugar, (dark brown sugar is an okay substitute but the flavor of the sauce will be different)
- 1 tablespoon fish sauce
- 1 teaspoon grated ginger
- ¼ cup unsweetened peanut butter, (see notes after the recipe)
- 1 teaspoon sesame seed oil
To assemble the chicken sate / satay
- 12 to 15 bamboo skewers, (soaked in water for 30 minutes if grilling over live charcoal)
Marinate the chicken
- Pound the chicken fillets into uniform thickness then cut into bite size pieces.
- Place the chicken pieces in a bowl, add the rest of the ingredients for the marinade and mix well.
- Cover the bowl and let the chicken soak up the flavors for 30 minutes in the fridge.
Make the peanut dipping sauce
- While the chicken marinates, whisk the lime juice sugar and fish sauce in a microwaveable bowl.
- Add the peanut butter and ginger to the lime-sugar-fish sauce mixture.
- Microwave for 10 seconds on HIGH to soften the peanut butter.
- Stir in the sesame seed oil.
- Taste and add more lime juice, fish sauce or sugar, until you get the balance that pleases you.
Grill the chicken
- Drain the chicken.
- Thread the chicken pieces with the bamboo skewers, three to five pieces per skewer depending on their length.
- Grill the skewered chicken (charcoal is traditional but we did this on a stovetop grill) over medium-high heat, two to four minutes per side depending on the thickness of the meat.
Serve the chicken sate / satay
- Arrange the grilled skewered chicken on a plate and serve with peanut dipping sauce on the side.
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