Chicken Satay

Chicken Satay is juicy, tangy, and absolutely divine. Marinated and then grilled to perfection serve these with a savory peanut sauce that is positively addicting. Grilling meat on skewers makes it easy to turn and keep it all together. Try these insanely delicious Chicken, Beef, and Shrimp Skewer the next time you grill. Chicken Satay…

Chicken Satay

Chicken Satay is juicy, tangy, and absolutely divine. Marinated and then grilled to perfection serve these with a savory peanut sauce that is positively addicting.

Grilling meat on skewers makes it easy to turn and keep it all together. Try these insanely delicious Chicken, Beef, and Shrimp Skewer the next time you grill.

Grilled Chicken satay with peanut sauce on a plate.

Chicken Satay with Peanut Sauce

Satay is a national dish of Indonesia. A popular Southeast Asian street food that involves marinated meat that is skewered, grilled and served with a saucy dip. Satay can be served using a variety of meats but today we are using chicken. The combination of spices and coconut milk creates a marinade that leaves the chicken exploding with flavor in every bite. The ease of making this dish is going to have you making it on a regular basis. The intense taste will keep your family asking for more.

Serving the chicken satay with peanut sauce is a must. It is the ultimate companion for these with its spicy, peanutty, and creamy taste and texture. Your whole family is going to love them. Typically served as an appetizer, these can easily be turned into a main dish by adding rice, cucumber salad, or noodles.

What You Need For Savory Chicken Satay

Spices come together to create a chicken that bursts with flavor. This chicken satay is quick and simple to make. It makes for the perfect appetizer or light dinner. Find all ingredient measurements below in the recipe card.

  • Chicken thighs: Use boneless, skinless thighs to make it easier to cut.
  • Coconut milk: Find Coconut milk in the Asian aisle of your local grocery store. It’s usually in a can.
  • Soy sauce: You can use low-sodium soy sauce.
  • Brown sugar: LIght or dark brown sugar work here, giving it flavor.
  • Minced ginger: Adds heat with a warm spicy note.
  • Garlic cloves: I chopped the garlic but you can also mince it.
  • Tumeric: Adds an earthy, punchy flavor that is traditonal of satay.
  • Curry powder: a mixture of spices that can be bought in mild, medium or hot strengths.
  • Juice of one lime: Gives the marinade some zing.
  • Salt and Pepper: Add more or less to taste.
  • Peanuts chopped: Gives it a bit of a crunch and adds a nice flavor.
  • Chopped peanuts and cilantro for garnish: Optional but I highly recommend.
  • Peanut Sauce: An out of the this world sauce that is traditionally served with Chicken Satay.

How to Make Grilled Chicken Satay

Simple and easy, this is going to become a family favorite recipe! Chicken satay is placed on skewers and makes the most tender chicken pieces.

  1. Chicken: Cut the chicken thighs into one in pieces and set aside.
  2. Making the Marinade: In a medium sized bowl whisk together the coconut milk, soy sauce, sugar, ginger, garlic, turmeric, curry powder, juice of one lime and salt and pepper. Stir in the peanuts.
  3. Marinate Chicken: Add the chicken pieces and marinate 3 hours or overnight.
  4. Skewer: Thread the chicken onto the skewers and grill 8-10 minutes turning once until the chicken reaches 165 degrees and is no longer pink. Garnish with chopped cilantro and peanuts if desired.
  5. Enjoy: Serve with peanut sauce.
Mixing the marinade, letting the chicken marinate and skewering them.

Thai Chicken Satay Tips

We love these grilled chicken satay with a nice char on them, they are so good! Choose your chicken, marinate and add to skewers! It is that simple with these tips.

  • Chicken: Chicken thighs are a moist tender cut of chicken that cooks easier without drying out as fast. Chicken breasts can also be used with good success. You can leave the chicken in long strips if you desire but the bite sized chunks are easier to eat.
  • Marinate: The longer you can marinate the chicken the better, but don’t marinte it for too long or it will break down the proteins. Stick to between 6-24 hours for maxium flavor. Remove from the fridge 30 minutes prior to cooking so that the chicken comes to room temperature. It will help the chicken cook more evenly.
  • Skewers: If you are using wooden skewers be sure to soak them for at least an hour before threading the chicken. You can even soak them overnight if you desire.
  • Different Meat: Use this recipe for beef, pork, or shrimp. Check the grilling times however as they will be different from the chicken.
  • How you know your chicken is done: When the internal temperature of the chicken is 160 degress you can remove it from the grill ( the internal temperature will continue to rise as it rests) and let it rest, allowing the juices to redistribute in the meat. Loosely cover with foil while it rests for about 5 minutes.
Chicken on skewers grilled with chopped peanuts for garnish.

Cooking Variations for Chicken

Grilling isn’t the only way to cook your chicken! Thai chicken satay can be cooking in the oven or stovetop too.

  • Stove Top: Using a cast iron grill pan or just a cast iron skillet work the best for giving it a good crust on the outside. Add 1-2 tablespoons of oil and heat over medium high heat. Place the chicken in the pan and cook for 2-3 minutes per a side or till the internal temperature reaches 165 degrees.
  • Oven: This a great way to cook the chicken without having to babysit it. Preheat the oven to 350 degress. Cover a cookie sheet with foil and lightly spray. Space out the chicken on the baking sheet so there is ample space between them so it doesn’t steam them. Bake for 15-20 minutes or till the internal temp is 165 degrees.
  • Add: You can add pineapple, peppers, onions or zucchini to the skewers if you desire.

How to Store Chicken Satay Skewers

  • Storing: To store leftover skewers, place them in tightly sealed continer and refrigerate for up to 4 days. These can also be frozen for up to 3 months. Reheat in the oven or microwave.
  • Serving Leftovers: Leftovers make great rice bowls, tacos, salad toppers, and even pizza!
Dunking a chicken satay skewer in peanut sauce.

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Chicken Satay

Chicken Satay is juicy, tangy, and absolutely divine. Marinated and then grilled to perfection serve these with a savory peanut sauce that is positively addicting.
Course Appetizer, Dinner, Main Course, Side Dish
Cuisine Asian American
Keyword chicken satay, chicken satay recipe, chicken satay with peanut sauce
Prep Time 10 minutes
Cook Time 20 minutes
Marinate for 3 hours or overnight 3 hours
Total Time 3 hours 30 minutes
Servings 4 people
Calories 679kcal
Author Alyssa Rivers

Ingredients

  • 2 pounds chicken thighs
  • 1/2 cup coconut milk
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1 Tablespoon minced ginger
  • 3 garlic cloves chopped
  • 1 Tablespoon Tumeric
  • 1 teaspoon curry powder
  • juice of one lime
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup peanuts chopped
  • chopped peanuts and cilantro for garnish
  • homemade peanut sauce

Instructions

  • Cut the chicken thighs into one in pieces and set aside.
  • In a medium-sized bowl whisk together the coconut milk, soy sauce, sugar, ginger, garlic, turmeric, curry powder, juice of one lime, and salt and pepper. Stir in the peanuts.
  • Add the chicken pieces and marinate for 3 hours or overnight.
  • Thread the chicken onto the skewers and grill 8-10 minutes turning once until the chicken reaches 165 degrees and is no longer pink. Garnish with chopped cilantro and peanuts if desired.
  • Serve with peanut sauce.

Nutrition

Calories: 679kcal | Carbohydrates: 19g | Protein: 42g | Fat: 48g | Saturated Fat: 16g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 1142mg | Potassium: 707mg | Fiber: 2g | Sugar: 14g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 4mg
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Peach Cobbler

This Peach Cobbler recipe comes to you from a Southern lady I know who is everything you imagine a Southern lass to be: a big personality, big laugh, big heart, and a very (very!) big appetite for life and food. You’ll love how the syrup is made using peach juices, rather than just a plain... Get the Recipe The post Peach Cobbler appeared first on RecipeTin Eats.

Peach Cobbler

This Peach Cobbler recipe comes to you from a Southern lady I know who is everything you imagine a Southern lass to be: a big personality, big laugh, big heart, and a very (very!) big appetite for life and food.

You’ll love how the syrup is made using peach juices, rather than just a plain sugar syrup. Peach flavour to the max!

Peach Cobbler

Fruit cobbler is a traditional American dessert that pushes anybody’s comfort food-lovin’ buttons. Peach cobbler especially is a solid favourite, particularly in the Deep South.

There’s two main types of peach clobbers – those with a batter topping, and the ones with the American biscuit / Aussie scone type toppings.

I way prefer the latter. It’s kind of crumbly on the outside and fluffy on the inside, wafting with the smell of cinnamon. The topping is a perfect match for soft, juicy and warm peaches swimming beneath in a peach syrup that’s not too sweet!

Freshly baked Peach Cobbler

What you need for the Peach Cobbler Filling

First up, here’s what you need for the peach filling (hint – it involves big fat juicy ripe PEACHES! ????):

Peach Cobbler filling ingredients

Ingredients for Peach Cobbler Topping

And here’s what you need for the topping for the Peach Cobbler:

Ingredients in Peach Cobbler topping

How to make Peach Cobbler

The nice thing about this peach cobbler is how the peach juices are used to make the syrup for the dish. There are easier and quicker recipes out there that don’t do this step but believe me when I say it makes it taster!!

How to make Peach Cobbler
  1. Peel and slice peaches – Peel then halve the peaches. Remove the stone and cut each half into 4 wedges (so each peach gets cut into 8 wedges in total);

  2. Macerate – Toss peaches in sugar then leave for 40 minutes to let them sweat. This is called macerating. If they are ripe and juicy, they should drop plenty of juices!

  3. Drain – Drain peaches in a colander set over a bowl.

  4. 1/4 cup peach juice – Measure out 1/4 cup of the peach juices and pour it back into the bowl. If you are short, top it up – preferably with peach juice, otherwise with water. But if you used ripe peaches, you should not have this problem!

  5. Syrup for cobbler – Mix the reserved peach juice with cornflour and lemon juice.

  6. Toss peaches in syrup – Then add the drained peaches and toss to coat.

  7. Baking dish – Pour the peaches and juice into a medium glass or ceramic baking pan – mine is a 28 x 18cm / 11 x 7″ oval. It is best not to use a metal pan as it may turn the peaches brown.

  8. Parbake – Bake for 12 minutes, then remove from the oven. The purpose of this step is to give the peaches a head start because they take longer to cook than the topping.

While the peaches are in the oven, get started on the topping!


Topping and assembling

The topping for this Peach Cobbler is made much in the same manner as American biscuits / Aussie scones. Because that’s essentially what it is!

How to make Peach Cobbler
  1. Rub in butter: Whisk together flour, sugar, baking powder, baking soda, and salt to combine. Then rub the cold butter in with your fingers until it resembles breadcrumbs.

    Alternatively, use a food processor – about 10 x 1 sec pulses.

  2. Mixture after adding butter: This is what it should look like after rubbing the butter in.

  3. Gently fold through yoghurt: Add yoghurt and gently mix through with rubber spatula until dough is formed. Stop mixing when the yoghurt is mostly mixed through with some streaks of flour still visible (they will disappear when topping).

    Use a light touch. Not overworking the batter is essential here so you don’t end up with a tough, dry topping!

  4. Top peaches: Crumble big lumps of the topping across the surface. Don’t fully cover the surface or else the syrup won’t reduce and thicken.

  5. Sprinkle with demerara sugar and cinnamon.

  6. Bake for 20 minutes, then remove from oven. The cobbler is done when an instant-read thermometer shows the centre of the biscuit topping as 95°C/203°F and the top is a lovely golden colour.

    The exact cook time depends on how thick the biscuit layer is so it is best to use a thermometer. But if you don’t have one, just check by breaking the topping open in the middle.

    Rest for 20 minutes to allow syrup to thicken. Don’t worry, it will still be perfectly warm for serving.

Peach Cobbler in a bowl with vanilla ice cream

As with all warm pudding-like desserts, serving with ice cream is absolutely not optional! I pretend that cream is an acceptable alternative (I even suggest it in the recipe to tick that box), but it’s a filthy lie. Cream is a poor substitute.

Because nothing, I repeat nothing, can beat the combination of creamy, cold ice cream melting all over a warm dessert. Especially when that warm dessert is a Peach Cobbler! – Nagi x

PS. Just a reminder to fellow Aussies and others shivering through winter with not a local peach in sight, this can be made with canned peaches! Otherwise, try my other warm winter puddings: Apple Crumble, Butterscotch Pudding, Sticky Date, Chocolate Self Saucing Pudding, Baked Apples or Rice Pudding!


Watch how to make it

Peach Cobbler in a bowl topped with vanilla ice cream
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Peach Cobbler

Recipe video above. The ONLY pudding I make on warm summer days!
There's peach cobblers with batter toppings, and the ones with the Amercian biscuit / Aussie scone type toppings. I way prefer the latter. Crumbly on the outside, fluffy and moist on the inside, wafting with the smell of cinnamon, covering juicy, warm peaches coated in syrup.
You'll love how the syrup in this peach cobbler is made using the juices of the peach, rather than just a plain sugar syrup. Peach flavour to the max!
Serving with ice cream is not optional. (Well, ok, cream will do if that's all you've got!)
Course Sweet Baking
Cuisine American, Southern
Keyword peach cobbler, peach pudding
Prep Time 20 minutes
Cook Time 30 minutes
Macerating & resting 1 hour
Servings 5 – 6 people
Calories 465cal
Author Nagi

Ingredients

  • 1.5kg / 3lb (8) yellow peaches (ripe and juicy!), peeled, stone removed, cut into eight wedges (Note 1)
  • 1/4 cup caster / superfine sugar
  • 1 tsp cornflour / cornstarch
  • 1 tbsp lemon juice (plus more as desired)
  • 1/8 tsp salt

Cobbler topping:

  • 1 1/4 cups flour , plain/all purpose
  • 1/3 cup caster / superfine sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda (bi-carb) (or extra 1 1/2 tsp baking powder)
  • 1/4 tsp salt
  • 85g / 6 tbsp unsalted butter
  • 1/2 cup plain yoghurt (or sour cream), full fat

Topping:

  • 1 tsp demerara sugar (Note 3)
  • 1/2 tsp cinnamon powder

Serving:

  • Ice cream or whipped cream

Instructions

  • Macerate peaches: Put peaches and sugar in a large bowl and toss together. Leave for 40 minutes to macerate, to let the peaches leach juice and sweat.
  • Preheat oven: Partway through the maceration, preheat oven to 210°C/410°F (200°C fan).
  • Drain peaches: Drain in a colander, saving the juices.
  • Syrup: Measure out 1/4 cup (65ml) juice and put in a large bowl. Add cornflour, salt and 1 tbsp of the lemon juice to the peach juice. Mix well.
  • Mix with peaches: Pour peaches into the syrup, toss to coat. Taste – it should be a bit tart, slightly sweet, but not overly sweet. Add more lemon or sugar to adjust to your taste (fresh peaches always vary in sweetness!).
  • Parbake peaches: Pour the peaches and juice into a medium glass or ceramic baking pan. Mine is a 28 x 18cm / 11 x 7" oval dish (Note 2). Bake 12 minutes, then remove.

Cobbler topping:

  • Rub in butter: Meanwhile, whisk together flour, sugar, baking powder, baking soda, and salt to combine. Add butter and rub it in with your fingers until it resembles breadcrumbs (Alternatively, food processor via 10 x 1-sec pulses).
  • Gently fold through yogurt: Add yogurt and gently mix through with rubber spatula until a dough is formed. Stop mixing when yogurt is mostly mixed through with some streaks of flour still visible (they will disappear when topping).
  • Top peaches: Crumble lumps of the topping across the surface. Don't fully cover the surface, to let some heat through else the syrup won't reduce and thicken.
  • Sprinkle with demerara sugar and cinnamon.
  • Bake for 20 minutes, then remove from oven. The cobbler is done when an instant read thermometer measures the centre of the biscuit topping as 95°C/203°F and the top is a lovely golden.
  • Rest to thicken sauce: Rest for 20 minutes to allow syrup to thicken – it will still be perfectly warm for serving.
  • Serve with a dollop of ice cream or whipped cream!

Notes

1. Other fruits – white and yellow peaches, nectarines and plums will all work well here. The essential thing is that they be ripe and juicy!
For canned peaches, skip the macerating step. Use the can juices for the syrup.
2. Baking pans – mine is a 28 x 18cm / 11 x 7″ oval shape which is a good size for topping coverage and peach depth. You want one that is a little larger than a square 20cm / 8 inch baking pan which is a little too small. Glass is best as metal can react and turn the peaches brown.
3. Demerara sugar is a large grain brown sugar that gives baked goods a nice crunch when sprinkled. Substitute with any sugar you have – even if you not large grains.
4. Source: This Peach Cobbler recipe comes to you from a Southern lady who is everything you imagine a Southern lass to be: big personality, big laugh, big heart, and a very (very) big appetite for life and food. 
This Peach Cobbler recipe comes to you from Heather Hancock of Baptiste & Wilson, born and raised in the South, now living right here in Sydney! Baptiste & Wilson is a catering company I use for events from time to time when I can’t manage the cooking myself.

Nutrition

Calories: 465cal | Carbohydrates: 79g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 299mg | Potassium: 731mg | Fiber: 5g | Sugar: 51g | Vitamin A: 1428IU | Vitamin C: 21mg | Calcium: 94mg | Iron: 2mg

Life of Dozer

Just another Friday morning in the Life of Dozer – at the park with his mates!

The post Peach Cobbler appeared first on RecipeTin Eats.

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