Thai Chicken Satays and Cucumber Onion Sauce

I use to shy away from serving satays / kebabs to houseguests because it takes too long to skewer the meat. This week we had Paru and uncle over for dinner and I was determined to find a quick way to skewer chicken. That’s when I discovered this video. When I tried it the, chicken pieces turned out to be of different sizes. The larger pieces turned out fine, but the smaller pieces were overcooked and dry.

So the next day I decided to come up with my own technique. I slice the thicker side of the breast off and then skewer the pieces of the chicken. Everyone at home agreed that this time the chicken was not overdone.

Thai Chicken Satays
adapted from Jamie Oliver’s Meals In Minutes
1 1/2 tbsp peanut butter
1 tsp soya sauce
1/3 bunch of coriander
2 cm piece of fresh ginger
1 tbsp of chilie garlic paste*
1 lime

4 chicken breasts
2 – 3 tbsp honey
pinch of salt

Soak the skewers in water to prevent them from burning.

Set the oven to boiler at high or 500ºF. Cut the chicken breast and skewer it as mentioned above. Flatten the chicken by lightly tapping on it using a knife or a rolling pin. This will increase the surface area of the meat and decreasing cooking time. Add all the marinate ingredients to a blender. Blend the ingredients and add about 3 tbsp of water so that the mixture is runny. Line a baking tray with foil and then place the chicken skewers in it. Sprinkle salt onto the chicken and then pour the marinate over it. Massage the marinate into the chicken using your hands.

Place the tray into the oven on the middle rake. After about 8 – 10 minutes remove the tray from the oven. Glaze with honey, flip the chicken and then glaze the other side. Place the tray back into the oven. Keep an eye on the oven as chicken breasts cook fast and the oven is very hot. After another 6 – 8 minutes remove the tray from the oven. Serve with Cucumber Onion Sauce.
* Garlic chilie paste can be replaced with chopped red chilies

Cucumber Onion Sauce
adapted from Thai Food Tonight
1/2 cup of white vinegar
1/4 cup of sugar
pinch of salt
1/2 cup of chopped cucumber
1/4 cup of chopped red onion
2 chopped jalapenos
bunch of chopped coriander

Cook sugar, vinegar, and salt in a pan over low heat. Once the sugar is dissolved, let the sauce cool to room temperature. Then add chopped cucumbers, onions, jalapeno, and coriander to the sauce.

My verdict: To me finding a shortcut in the kitchen is like getting a super power. A few extra minutes spent on slicing the chicken breast was worth the difference it made in taste.

4 thoughts on “Thai Chicken Satays and Cucumber Onion Sauce”

    1. Yes Aunty! As long as you cut the breast so that it is of even thickness. It doesn’t take long to cook.

  1. The satays were amazing!!!! and the sauce ..oh soo good!! :)
    Infact, the sauce tastes good with anything and everything…not just satays!

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