Homemade chicken satay features marinated and grilled chicken skewers with the most addictive peanut sauce. It's easy, authentic, and always a crowd-pleaser.
In a food processor, add all the ingredients except for the chicken. Blend until a thick paste remains.
Add the chicken to a bowl and cover with the marinade. Cover the bowl and refrigerate for at least 10 minutes or up to 12 hours.
Once the chicken is marinated, thread 4-5 pieces on some pre-soaked bamboo skewers. This recipe makes approximately 12 skewers. Make the basting sauce by whisking the coconut cream with peanut oil.
Preheat a grill pan or grill, and once hot, add the chicken satay to them and cook for 2-3 per side, basting as needed.
Notes
TO STORE. Transfer leftovers to an airtight container when it cools. Keep in the fridge for 3-4 days. TO REHEAT. Reheat chicken in the oven preheated to 300F degrees or in the microwave until heated through. Be sure to remove the skewers if you choose the latter option.TO FREEZE. Remove the chicken from the skewers, transfer it into zip-top bags, and freeze for up to 2 months.