Chicken satay, skewered marinated chicken, is popular across Southeast Asia as a late night street snack. Creamy peanut sauce adds pure comfort.
Thai Herb Marinade
Crushed Roasted Peanut
Marinate the chicken
Arrange the chicken skewers on a flat plate and apply the Thai herb marinade on both sides of each piece. Make sure they are evenly coated. Refrigerate the marinated chicken for 8-10 minutes.
Grill the satay
Heat canola oil on a non-stick pan on medium-low heat. Add the chicken skewers to the pan, in batches based on the size of the pan, to cook for 3-4 minutes. Let the meat sear on each side, turning them with the skewer stick every 30 seconds so they don't burn.
Drizzle peanut sauce
When the chicken appears to be almost cooked (notice the meat charring), drizzle 1 teaspoon f peanut sauce over each piece. Make sure the sauce sticks to the chicken it appears slightly brown and well cooked.
Garnish & serve
Lay the chicken skewers out on a plate. Lightly crush and sprinkle the peanuts over them. Use the remaining peanut sauce to either drizzle over the satay or serve as an accompanying dip. Serve with Indonesian pickle.