Chicken Satay Sticks

Chicken Satay Sticks

Inspired by my journeys through Asia, these simple satay skewers infuse an authentic essence into any gathering. With countless variations of chicken satay experienced and tested, I’ve settled on the flavours that truly resonate with me.

Crafted from marinated chicken thighs and accompanied by a delectably rich, creamy peanut sauce – irresistible! Who wouldn’t savour the delightful combination of flavours in a spicy and creamy satay skewer as the perfect appetiser? These chicken satay skewers never fail to captivate a crowd, disappearing in no time!

They transport me back to the days of strolling through the vibrant streets of Indonesia and Thailand – the alluring aromas, the exotic spices, the enticing scent of street food sizzling, the lively city streets with the constant hum of motorbikes and echoing horns, the bustling markets filled with vibrant activity, haggling, and the world moving at a rapid pace. It’s a sensory explosion with so much to see, smell, hear, and, for the adventurous, taste.

Give my version a shot; it’s an experience you won’t regret, and your guests will find themselves eagerly anticipating each flavourful bite.

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Chicken Satay Sticks

(Serves 12 Prep 30mins)

Ingredients

Marinade

12 Mini bamboo skewers (soaked in water for 30 mins)

500gm boneless chicken thighs cut into 2cm pieces *

2 Tbsp light soy sauce *

2 Tbsp fresh lime juice *

Zest of 1 lime

2 Tbsp finely chopped coriander + (2 Tbsp set aside for garnish)

1 Tbsp raw honey

2 tsp minced ginger

4 garlic cloves minced

1 Tbsp red curry paste*

1 Tbsp curry powder

Peanut Sauce

¾ cup natural peanut butter

1 Tbsp red curry paste*

100ml coconut milk

2 Tbsp low salt soy sauce

1 Tbsp raw honey*

Juice of 1 lime*

Water to thin *

Garnish

2 Tbsp roasted peanuts crushed

2 kaffir lime leaves finely shredded (optional)

2 Tbsp fresh coriander finely chopped

1 red chilli finely chopped

Method

Thread the marinated chicken pieces onto bamboo skewers

Heat BBQ flat plate or grill pan on stove top to medium high heat

Lightly oil grill plate

Grill skewers for approx 2-3 mins each side

Cook in batches of 6 and remove from heat

For the peanut sauce, add all the ingredients except the lime & water to a heavy based pan and whisk

Cook on medium heat for approx 10mins until hot

Add water as required (approx 100ml) to thin a little

Spoon 2 Tbsp peanut sauce into 3.5 oz shot glasses or small glasses

Place 1 chicken skewer in each glass

Garnish with finely chopped coriander, crushed peanuts, kaffir lime & chilli

Serve & enjoy!!

Helpful Hints

There are several types of skewers you can purchase at the supermarket, you want the short ones

You can use supermarket peanut butter but the flavours are altered and the natural peanut butter holds more of the authentic peanut flavour

*I use Maesri curry pastes which our major supermarket lines in Australia stock as well as most Asian supermarkets

You can use chicken breast or tenderloins but the thighs have more flavour and fat so keep moisture in the chicken better

I like a little bit of char on my chicken so prefer them cooked on bbq

*I have used lime juice but you could substitute with 2 tsp vinegar

*I have used raw honey for the sweet element but you could substitute with 2 tsp sugar or use regular honey

You want a pouring consistency with the satay sauce but not too runny

Wine Pairing Suggestions:

Riesling: The sweetness in Riesling can complement the spiciness of the satay sauce, and the acidity helps balance the richness of the chicken.

Viognier: Viognier’s aromatic qualities and fuller body can complement the grilled chicken, and its fruitiness can balance the flavours of the satay sauce.

Chardonnay (oaked or unoaked): Chardonnay can be versatile, and both oaked and unoaked versions can work. Unoaked Chardonnay allows the chicken and satay flavours to shine, while a lightly oaked Chardonnay adds a bit of richness.

Pinot Gris/Grigio: Pinot Gris/Grigio’s clean and bright profile complements the grilled chicken, and its refreshing qualities can balance the spiciness of the satay sauce.

Sparkling Wine (Brut or Extra Brut): The effervescence in sparkling wine can cleanse the palate between bites of the flavourful chicken satay. A Brut or extra Brut sparkling wine with high acidity works well.

Spotlight

Raw Honey

Raw honey vs regular honey essentially comes down to the processing methods. There seems to be a lot of confusion between the two especially when it comes to health benefits.

Raw honey is honey that is in the same form as it is in the bee hive and the processing of raw honey involves simply straining the honey so as it is free from dead bees and other impurities and bottling it.

Regular honey on the other hand has been processed in several ways, one of which is pasteurisation whereby the honey is heated to remove any yeast, which extends the shelf life of the honey.

The filtration process involves several steps to further refine the honey but in the process it may remove some of the natural antioxidants found in the honey when it is raw.

Raw honey is full of trace amounts of vitamins and enzymes but has many amino acids and bioactive plant compounds (polyphenols) which are antioxidants

Antioxidants are a major player in reducing inflammation and reducing risk of disease.