Chicken Satay with a Peanut Sauce. This is an absolutely amazing dinner. While it does need a little prep work, when you marinate the chicken, this is a simple recipe that is less than 30 minutes.

This Indonesian chicken satay recipe threads bold, spicy, aromatic flavor into both the meat skewers and the creamy peanut sauce. An easy paste of shallot, garlic, ginger, lemongrass, and spices ...

Bake for about 20 to 25 minutes, flipping halfway through, until the chicken is golden brown and cooked through, and its ...

Serves 7 Ingredients 800g chicken thigh, cut into 0.5 x 2.5cm pieces 75ml thick coconut cream 1 ½ tsp salt 70g sugar Satay sticks (or skewers), soaked in water for an hour 3 stalks lemongrass ...

2 tbsp. coconut oil 2 lbs. chicken tenders, tendon removed. For the Peanut Sauce: 16 oz. can coconut milk 1/3 c. peanut butter ¼ c. brown sugar 2 tbsp. red curry paste 1 tbsp. fish sauce juice ...

Thread chicken onto skewers (marinade will be thick; remove most of it from chicken and discard excess). Preheat an outdoor grill to 400°F or, a grill pan ,to medium-high. 5.

800g chicken leg (boneless and skinless) cut into 10mm x 7.5mm strips 3-5 bird's eye chillis, finely chopped 1 tbsp palm sugar ½ cup chicken spice paste 1 pinch salt satay skewers 1 Combine meat ...

Put the satay paste ingredients in a bowl with ¼ cup (60ml) of the coconut milk. Mix to combine. Add the chicken and turn to coat. Set aside while you prepare the sauce (see note 4). Place the ...

The irresistible lure of satay. The twirl of the skewered, grilled-to-perfection meat plunged into the tasty sauce, a dipping strategy devised to capture a just-right amount of topping. Satay ...