Restaurant Style Chicken Satay and Rice
By: Merritt Allen
Whether unwrapped from a hot packet of foil or served on a brilliantly white plate; chicken satay is rich in color and flavor, making it both fun to look at and to eat. If you are looking for a new favorite chicken recipe, this dish for chicken satay at home will have you hooked.
Though my version of chicken satay is a grilled chicken thigh, the flavors are reminiscent of my favorite Thai restaurant, especially when paired with a peanut sauce. If you have ever craved the flavors of take out but did not want to buy food or had no idea where to start, this recipe is the perfect one to try! A perfect combination of curry, coconut milk, soy sauce, and spices, this chicken satay recipe will mean you can always have this delicious dish at home.
The smell and flavor are so delicious, with truly minimal effort in cooking and preparation. You will enjoy this engaging dish whether alone, or in my favorite style, with rice, vegetables, and a lot of peanut sauce.
How to Make Great Chicken Satay and Rice:
I always pair with peanut sauce, it makes the dish and tastes so good with any leftover rice or veggies.
Allowing the chicken to marinate for 24 hours encourages a richer flavor. If you are short on time, giving the chicken at least a few hours works great too.
I use chicken thighs for this recipe. They are traditionally cheaper and have a little more fat, which when grilled, retains more moisture than chicken breast. If you prefer chicken breast, make sure to butterfly the breasts or cut thinly prior to marinating so that the flavor soaks in and that they cook evenly.
What equipment do I Need For Chicken Satay?
This recipe calls for an immersion blender or just a regular blender. If you have neither, muddling the cilantro, decreasing the amount of onion and mixing the marinade well can still achieve good flavor.
You can toss all your ingredients into power blender like a vitamix or similar. This will ensure everything is truly blended!
Do I Have To Grill This Chicken Satay?
You do not have to grill these. Grilling is what gives the thighs that delicious smoky satay flavor but pan-fried, or broiled is still delicious. If using an oven: cook your chicken at 425 F for 10 minutes. Turn the broiler on and and broil on high for 4-5 minutes. Flip and broil the other side for 4-5 minutes. This should give both sides a similar crisped edge to that of the grill.
What To Serve With Chicken Satay?
For serving, this recipe calls for rice. I cook my short grain rice in a rice cooker but you can cook it on the stovetop as well!
Having 1/2 can of coconut milk leftover may seem daunting, but using it to make coconut rice will compliment your grilled chicken so well. In a small pot, rinse and drain 3/4 cup-1 cup rice. Add the 1/2 can of coconut milk, a pinch of salt, a few sprigs of cilantro, and enough water to cover your rice with about 1/2 inch of water above. Cook like normal rice.
What Does Chicken Satay Taste Like:
Chicken satay has incredible flavor. The main flavors are classic Thai flavors including coconut milk, cilantro, garlic, and curry. Together they make an incredible marinade that creates a moist and bright chicken.
Chicken satay is also a little smoky when grilled. If you do not want to grill your chicken satay, then broiling the chicken will add that hint of smoky flavor that is so good.
My favorite flavor in chicken satay is the curry powder. It is unique, earthy, and adds a warmth to the dish that is balanced out by all the other parts. Have a favorite flavor? Let me know in the comments below!
Ingredients For Chicken Satay At Home:
Recipe: Serves 3-4
- 2-3 lb chicken thighs (about 6 thighs)
- 1 bunch cilantro Washed and trimmed of any brown spots
- 8 oz coconut milk Full fat is prefered
- 1 lime Fresh is great because you can use the zest along with the juice but store bought juice works great too.
- 1 shallot or red onion. Shallot is slightly sweeter and more mild than red onion and is preferred.
- 2-3 Tbs soy sauce Tamari or coconut aminos work too.
- 2-3 Tbs fish sauce This adds umami and depth of flavor. Sub Oyster sauce if you do not have fish sauce.
- 2 tsp cumin Cumin adds flavor. It is a mild and earthy spice.
- 1 tsp curry powder Yellow curry powder is best, though madras curry powder could work too.
- 1 Tbs brown sugar The brown sugar helps balance the flavros and will caramelize when cooked.
- 1 Tbs sesame oil or sesame seeds. I like to add both.
- 2 cups of short grain rice for serving
How To Make Chicken Satay and Rice:
Marinade the Chicken:
Set aside 1/2 of the lime and 1/2 of the cilantro bunch. These will be used as toppings for your cooked chicken.
Chop the shallot. If using a red onion, use about 1/2 of the onion and dice it.
Combine the all marinade ingredients into a bowl. Using an immersion blender, blitz the ingredients until a smooth soup-like marinade is in the bowl. If using a blender, blend on medium speed until a smooth texture forms.
Pour over your chicken thighs and stir so that all the chicken is coated. It can help to use your hands to massage the marinade into the meat. Place in an air-tight container. Marinade for 30 minutes or up to 24 hours.
Make the Rice and Cook the Chicken:
Cook 1 cup of short grain rice in a rice cooker or on the stove according to package instructions. I always do a 2:1 ratio of water to rice.
When ready to cook, heat your grill to medium heat. Place your chicken on the grill, flipping after a few minutes. Continue to flip every few minutes for even cooking, about 12-15 minutes. See note above if cooking you chicken in the oven.
When the chicken is finished cooking, set aside to cool. I look for clear juices and no more pink middle of my thickest thigh. If using an instant read thermometer, cook your chicken to 165 F
Serve with hot rice, vegetables, cilantro, lime, and plenty of peanut sauce!