Everytime I have a burning desire to be back in Bali soaking up the sun and amazing vibes, I whip up this fabulous Chicken Satay recipe and dream of being back there. We were in Bali for 10 days and I kid you not, we had Chicken Satay at least 5 times. It became a thing, actually, to try as many different restaurants as we could and taste the subtle differences in all the sauces.
My personal favourites were the one from the restaurant Caramel in Sanur Beach and the chicken Satay from restaurant cafe Bamboo right on the beach line in Sanur beach.
I tried making many recipes but this one, a combination of several tried and tested recipes, really manages to balance all the flavours. It has become my family’s favourite chicken satay with peanut sauce.
The absolute best way to cook the chicken skewers is in the grill, but in a country like Norway, the grilling season is annoyingly short. You can get away with a decent chicken skewer is you grill them in the oven. Serve with come coconut milk rice and pickled cucumber salad. Perfect!
Chicken Satay with Peanut Sauce
- 3 chicken breasts cut in even pieces
- 1 thumb sized piece of ginger thinly grated
- 2 garlic cloves thinly grated
- 1 tsp acacia honey
- 1 tbsp soy sauce
- 1 tbsp mild curry powder
- 3 tbsp chunky peanut butter + 1 heaped tbs
- 1 lime zest and juice
- 150 ml coconut milk
In a bowl add garlic, ginger, soy, honey, curry, lime zest and juice and peanut butter, mix thoroughly.
Salt and pepper the chicken which has been previously been cut to even pieces. This is important to ensure the even cooking.
Set 2/3 of the marinade apart in a small sauce pan.
Add the chicken pieces to the bowl with the remaining 1/3 of the marinade and make sure all pieces get covered.
Cover the bowl with plastic wrap and set in the fridge for at least 20 minutes.
Meanwhile, the coconut milk to the sauce pan with the remaining 2/3 of the marinade.
Cook at low heat until it starts to bubble and taste for flavour, add the extra peanut butter if needed, add chili powder and extra soy sauce and lime juice to balance all the flavours if needed. Balancing flavours in the sauce is what makes this dish so amazing.
Set the chicken into wooden skewers and make sure the pieces are even and the skewers are of roughly the same size.
Grill in the oven until cooked through. About 8-10 minutes.
Serve with coconut rice and pickled cucumber, mango and chilli salad