bbqproof.nl Recipes Meat Homemade barbecued chicken satay

Homemade barbecued chicken satay

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Homemade barbecued chicken satay

Approx. 60 mins

Ingredients

    • 4 persons

    • 1.1 lbs. chicken thighs

    • 7 tbsp. sweet soy sauce

    • ½ red pepper

    • 2 garlic cloves

    • Approx. 0.4-inch of fresh ginger root

    • 1 serving of homemade satay sauce

Homemade barbecued chicken satay

Homemade barbecued chicken satay

Chicken satay is a very popular dish – who hasn’t had it?! The flavorsome marinated chicken bites on a skewer are an absolute hit with any crowd. No wonder that as soon as the weather conditions scream BBQ, supermarkets can’t get their hands on enough of this originally Indonesian dish. These supermarket skewers are usually alright, but we love to make our own tasteful satay. This dish is a winner to prepare during any family holiday, whether you’re in a caravan park or camping – the ingredients are not hard to get.

Our version of chicken satay is inspired by the original Javanese satay dish that is all about pieces of chicken on a bamboo skewer, grilled above a fire. In the Netherlands, we’re mainly familiar with chicken-based satay (Ajam) and pork-based satay (Babi), but in Indonesia, versions containing lamb, beef, and even goat are widely available. Quite the background story for such a small skewer!

For our recipe, we simply used chicken thighs – which are ultimately suitable for satay, since they contain a higher fat percentage than chicken breast. Chicken breast on the grill has a tendency to easily dry out since the meat is very lean. Combine the chicken thighs with a flavorsome marinade, and you’ll feel transported into an Oriental place.

Satay sauce

To top this dish off, we served our satays with homemade satay sauce. This sauce turned out so well, that we decided to add it to our blog in a separate recipe. Once this sauce gets a hold of your taste buds it won’t let go.

Preparation

Preparation

Approx. 40 mins

It’s important to allow the chicken to marinate well. To prepare the marinade, finely chop the pepper, crush the garlic cloves, and grate the fresh ginger root. Combine with the sweet soy sauce and pour over the chicken. Let marinate for at least 40 minutes – I often start marinating the chicken a couple of hours prior to cooking, allowing the flavors to absorb into the chicken.

Meanwhile, prepare your BBQ for both direct grilling and indirect grilling (two zones) at about 356°F (180°C). Some people soak the satay skewers with water prior to cooking. Since we’re using bamboo skewers, this isn’t necessary. Bamboo skewers are more heat resistant than, for instance, the often-used birch skewers.

Once the chicken pieces are nice and marinated, thread them onto the skewers.

Preparation

Approx. 20 mins

Place the skewers on the indirect zone of the BBQ. This will help cooking the chicken before we start the direct grilling process.
After about 20 minutes, move the satay from the indirect zone into the direct zone. It’s important to keep a close eye on the BBQ – you don’t want your satay or skewers to burn.

After regularly turning the skewers for 5 minutes, the chicken satay is done! In case you’d want to be sure, stick a core thermometer into the meat – the core temperature should be 162°F (72°C). Serve with (your homemade) satay sauce.

Bon appétit!

Nicole Schonewille

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Approx. 60 mins

Necessities

    • 4 persons

    • 1.1 lbs. chicken thighs

    • 7 tbsp. sweet soy sauce

    • ½ red pepper

    • 2 garlic cloves

    • Approx. 0.4-inch of fresh ginger root

    • 1 serving of homemade satay sauce

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