How to make chicken satay over stove top using a grilling pan.
juicy, tender chicken grilled to lock in the flavours.
They make delicious appetizers for picnics and parties.
How to make chicken satay at home.
There are so many chicken satay recipes out there, varying from ingredients, to countries from South Eastasia to the middle east.
It’s worth exploring because each of these chicken skewers is different yet can have the same components, like using bamboo skewers, charcoal to grill and certain spices.
Chicken satay is an ideal and popular street food in most south-east Asian countries.
You might have seen long rows of satay under a long grill with hot charcoals over which chicken satay is mass-produced in minutes to keep up with the demand.
Well, now you can recreate the same chicken satay kebobs you’ve tried at restaurants or at street food fairs.
They are easy to make and you can definitely make a big batch of these chicken satays at home to satisfy everyone’s craving because grilling a handful of these is just not going to be enough.
CHICKEN THEMED DISHES.
Keeping with my once a week theme, I try a different kind of dish with chicken as the main ingredient every week, if you are a new visitor to the blog, welcome! and please use the search button to find recipes based on chicken. I would highly recommend starting with baked one pot lemongrass chicken curry and Tandoori chicken.
baking the chicken skewers instead of
You can certainly use an oven grill to make these satays but there is a reason I’m using the stovetop method and that is,
1/ I can control the temperature, reducing and increasing the heat as I need, this helps me not to overcook them.
2/ The other reason I’m using the stovetop-grill pan method is that the chicken satay needs to be turned frequently so all sides get an equal amount of time to cook.
So making them over the stove, on a grill pan lets me do that instead of constantly opening the oven doors to check on the chicken.
Third, it’s easier than using the oven to grill since you actually see the meat grilling, you have control over how long each piece will need to cook and take out the ones that are already done.
Utensils needed to make these
grilled chicken satay.
You can use any type of stovetop grilling pan out there, I’m using an Ikea grilling pan, the advantage of using the latter is because I can do 6-8 chicken satays at the same time.
If you decide to use an IKEA grilling pan like mine, there’s one thing you should be aware of and that is,
Since the pan is rectangular in shape the heat from the stove is centred in the middle and the chicken skewers placed in the middle grill faster than the ones on the sides.
The easiest way to deal with this is to move the grilled skewers in the middle once they are halfway done and replace them with the ones that were on the sides.
Do this a couple of times and you should be fine.
Thank you for stopping by, I hope you make this recipe for your family. if you enjoyed it, please let me know, if you feel the recipe needs a few tweaks, even then, drop me a message.
I am on almost all the social media you are in and you can find me, on Facebook, Twitter, Instagram and Pinterest.
You can keep track of new recipes by liking or following the blog social media profiles but life happens and I do forget to update them sometimes.
If you’ve found the recipes posted here are helpful in any way, then please subscribe to the blog, this is the only reliable way that I can keep in touch with you.
Thank you again for your time and don’t forget, Subscribe for new recipe updates!
How many pieces of chicken cubes in
a bamboo stick?
What size should I cut the chicken cubes for the satay?
preparing the bamboo sticks to make
the chicken satay.
SAVE THE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
tips on how to grill the BEST
1/before you start grilling the chicken, they need to be at room temperature.
2/ having the correct grilling temperature is key– you know you have the correct grilling temperature when you hear that sizzle once the chicken skewers hit the surface of the pan.
Once you place the grill over the pan, let the pan heat over medium heat for 2 minutes, hold your palm facing down just above the pan. if you feel the heat on your palm then the grill pan is ready. it now needs to be brushed with a light coating of oil to avoid the meat sticking to the pan.
3/ oiling the grill pan– lightly coat the pan with oil, you need to be careful here, even the slightest drop of oil tends to splatter due to the sizzling heat.
4/a minute into placing the chicken satays on the grill, turn it over to avoid the chicken sticking to the pan.
5/control the temperature as you grill the chicken, by this I mean, you might have to increase or reduce heat as you grill the chicken skewers.
6/long handled tongs become your best cooking buddy, use them to shape the chicken while turning them.
How to marinate the chicken cubes
5-6 hours would be ideal but you can get away with marinating them for 2 hours.
before adding the chicken cubes to the marinade make sure the taste of tamarind and salt are coming through.
Can I make the chicken satays a bit
early and serve them 2-3 hours
If you are planning on making the chicken satays early then make the chicken satays and then wrap them in foil.
30 minutes into serving time, open the foil, lightly brush the satays with any leftover marinade or oil, wrap them up again and warm them in the oven for a few minutes.
How to make thick tamarind juice for
the chicken satay.
Into 1/4 cup of water add 1 tablespoon of tamarind and let it soak for 5 minutes.
strain the juice to a cup and you’ll have thick tamarind juice for the marinade.
How to make
Ingredients mentioned below use standard measuring cups and spoons.
700g boneless chicken
Bamboo skewers(keep them submerged in water until use)
1/4 cup thick tamarind pulp(see notes how to make)
4 cloves garlic
1 teaspoon coriander seeds or powder
1/2 teaspoon cumin seed or powder
1 teaspoon of honey
Salt to season
1/2 cup oil
Place the bamboo skewers in a bowl of water to soak and set aside(see notes above).
Clean, wash and cut the boneless chicken into cubes and set aside(see notes above).
satay marinade for the chicken.
Place garlic, shallots, coriander, cumin, tamarind juice, salt to season in a grinder and make a smooth liquid paste.
Once you make the marinade paste, transfer it to a large bowl that can later hold the chicken cubes as well.
Mix in the oil to the marinade and add the chicken cubes to the bowl, coat the chicken with the marinade, make sure there is enough salt to the marinade.
cover with cling film, refrigerate and let the chicken marinate for 4 hours(longer the better, please see notes above if you are planning to marinate the chicken for less time).
Once the chicken is marinated for a few hours, remove the bowl from the refrigerator and let it reach room temperature.
Thread the chicken cubes into the bamboo skewers and set aside.
Grilling the chicken satays on a stovetop grill pan.
Place the grilling pan(see notes on what type of pan I’m using and why above)over medium heat and let it heat for a minute or until the grilling pan surface is hot.
Gradually place the chicken skewers in the pan, if the temperature is right, you’ll hear the unmistakable sound of sizzling which is what you want when the chicken is placed on the grill.
Make sure you turn them so the chicken satay grill evenly on all sides. each side will probably take about 12-15 minutes.
5 minutes into grilling, baste the chicken satay with the leftover marinade once or twice while turning them to grill evenly.
Serve while they are still warm. see notes if you want to keep them made 2-3 hours early.
Made this recipe?
Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.
satay marinade for the chicken.
It’s free and on the blog, for you to try anytime.
satay marinade for the chicken.
All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe.
All images and text on this website are protected by copyright.