Chicken Satay Recipe

Chicken breast: The main protein for the dish, cut into strips for easy grilling.

Soy sauce: Adds a salty, umami flavor to the marinade.

Fish sauce: Provides a deep, savory taste typical of Southeast Asian cuisine.

Brown sugar: Balances the savory elements with a touch of sweetness.

Garlic: Adds a pungent, aromatic flavor to the marinade.

Ground coriander: Contributes a citrusy, slightly sweet flavor.

Ground cumin: Adds a warm, earthy taste to the marinade.

Coconut milk: Gives the marinade a creamy texture and subtle sweetness.

When marinating the chicken, ensure that each strip is evenly coated with the marinade. This can be achieved by using your hands to massage the marinade into the chicken or by using a resealable plastic bag, which allows you to turn and shake the bag to distribute the marinade more effectively. This step is crucial for infusing the chicken with the rich flavors of the soy sauce, fish sauce, brown sugar, garlic, coriander, cumin, and coconut milk.

• chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a suitable alternative for chicken in this recipe.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and provides a similar umami flavor.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar salty and savory flavor, though it lacks the fishy undertone.

• brown sugar - Substitute with honey: Honey adds sweetness and a slight floral note, which can complement the other flavors in the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it is less pungent than fresh garlic.

• ground coriander - Substitute with ground cumin: Ground cumin has a warm, earthy flavor that can stand in for ground coriander, though it is slightly more intense.

• ground cumin - Substitute with ground caraway: Ground caraway has a similar earthy and slightly sweet flavor, making it a good alternative to ground cumin.

• coconut milk - Substitute with almond milk: Almond milk can provide a creamy texture, though it lacks the distinct coconut flavor. Adding a bit of coconut extract can help mimic the original taste.

• Allow the chicken satay to cool completely before storing. This helps to prevent condensation, which can lead to soggy chicken and potential bacterial growth.
• Place the cooled chicken skewers in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the chicken satay within 3-4 days. This keeps the chicken fresh and maintains its flavor.
• For longer storage, wrap each chicken skewer individually in plastic wrap or aluminum foil. This extra layer of protection helps to prevent freezer burn.
• Place the wrapped chicken skewers in a freezer-safe bag or container. Label the container with the date to keep track of how long it has been stored.
• Freeze the chicken satay for up to 2-3 months. This ensures that the chicken retains its quality and flavor.
• When ready to enjoy, thaw the chicken satay in the refrigerator overnight. This slow thawing process helps to maintain the texture and taste of the chicken.
• Reheat the chicken skewers on a grill or in an oven preheated to 350°F (175°C) for about 10-15 minutes, or until heated through. This brings back the delicious grilled flavor and ensures the chicken is thoroughly warmed.
• Serve the reheated chicken satay with your favorite dipping sauce, such as peanut sauce, for a delightful meal that tastes just as good as freshly made.

• For the best results, reheat your chicken satay in the oven. Preheat your oven to 350°F (175°C). Place the skewers on a baking sheet lined with parchment paper or aluminum foil. Cover them loosely with foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• If you're in a hurry, the microwave can be a quick alternative. Place the chicken satay on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• For a more authentic taste, use a grill or grill pan. Preheat the grill to medium heat. Place the chicken satay skewers on the grill and heat for about 2-3 minutes on each side, or until warmed through. This method helps to maintain the original grilled flavor.

• If you have an air fryer, preheat it to 350°F (175°C). Place the chicken satay skewers in the basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For stovetop reheating, use a non-stick skillet. Add a small amount of olive oil or coconut oil to the pan and heat over medium heat. Place the chicken satay skewers in the pan and cook for about 3-4 minutes on each side, or until heated through.

• Mixing bowl: Use this to combine the soy sauce, fish sauce, brown sugar, minced garlic, ground coriander, ground cumin, and coconut milk.

• Measuring spoons: These are essential for accurately measuring the soy sauce, fish sauce, and brown sugar.

• Garlic press: This tool will help you efficiently mince the garlic cloves.

• Whisk: Use this to thoroughly mix the marinade ingredients in the mixing bowl.

• Cutting board: A sturdy surface to cut the chicken breast into strips.

• Chef's knife: Essential for cutting the chicken breast into even strips.

• Skewers: These will be used to thread the marinated chicken strips for grilling.

• Grill: Preheat this to medium-high heat for cooking the chicken skewers.

• Tongs: Use these to turn the chicken skewers on the grill, ensuring they cook evenly on all sides.

• Serving platter: A nice dish to present the grilled chicken skewers when serving.

• Basting brush: Optional, but useful for applying any extra marinade to the chicken while grilling.

Prepare the marinade in advance: Mix the soy sauce, fish sauce, brown sugar, minced garlic, ground coriander, ground cumin, and coconut milk the night before to save time.

Use pre-cut chicken: Buy chicken breast that is already cut into strips to skip the slicing step.

Quick marination: If you're short on time, marinate the chicken strips for at least 15 minutes instead of 30.

Preheat the grill: Start preheating the grill while the chicken is marinating to save time.

Use metal skewers: Metal skewers don't need soaking like wooden ones, saving you an extra step.