South China Morning Post 1963 Authentic Chicken Satay Skewers
Transport your taste buds to the vibrant streets of Southeast Asia with the timeless "South China Morning Post 1963 Authentic Chicken Satay Skewers." This recipe captures the essence of traditional satay with perfectly marinated chicken thighs infused with the fragrant blend of coconut milk, turmeric, coriander, and cumin. Grilled to juicy perfection and served with a creamy, homemade peanut dipping sauce, these skewers are an irresistible combination of smoky, savory, and nutty flavors. Ideal for gatherings or weeknight indulgence, these quick-to-prep skewers (ready in just 45 minutes!) shine with their bold spices and a touch of lime for zest. Pair them with a side of jasmine rice or a crisp cucumber salad for an unforgettable meal.
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Recipe Information
Ingredients
- 500 grams Chicken thighs
- 200 ml Coconut milk
- 1 teaspoon Ground turmeric
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 3 cloves Garlic cloves
- 2 teaspoons Fresh ginger
- 1 teaspoon Ground white pepper
- 10 pieces Wooden skewers
- 150 grams Peanut butter
- 2 tablespoons Lime juice
- 1 tablespoon Soy sauce (for peanut sauce)
- 100 ml Warm water
- 2 tablespoons Crushed peanuts
- 1 tablespoon Cooking oil
Instructions
Soak the wooden skewers in water for at least 30 minutes to prevent burning during cooking.
Cut the chicken thighs into small, bite-sized pieces, approximately 2-3 cm in size.
In a mixing bowl, prepare the marinade by combining coconut milk, ground turmeric, ground coriander, ground cumin, soy sauce, brown sugar, minced garlic, grated ginger, and ground white pepper.
Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, preferably overnight for best flavor.
Thread the marinated chicken pieces onto the soaked skewers, ensuring they are evenly spaced and not too tightly packed to allow for even cooking.
Heat a grill pan or outdoor grill to medium-high heat. Lightly brush the grill with cooking oil to prevent sticking.
Grill the chicken skewers for 3-4 minutes per side, turning occasionally, until the chicken is cooked through and has a slight char. Set aside and keep warm.
Prepare the peanut dipping sauce by combining peanut butter, lime juice, soy sauce (for peanut sauce), and warm water in a bowl. Mix until smooth and creamy. Add more water if needed to adjust consistency.
Serve the chicken satay skewers hot, garnished with crushed peanuts, alongside the peanut dipping sauce.
Nutrition Facts
Calories |
2377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.4 g | 202% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 2635 mg | 115% | |
| Total Carbohydrate | 82.5 g | 30% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 40.6 g | ||
| Protein | 174.1 g | 348% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 286 mg | 22% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2870 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
