If you know me, you know my love for transforming simple ingredients into memorable meals. The first time I tried Bobby Flay’s chicken satay, it was an eye-opener. The marinated chicken skewers, grilled to perfection and served with a rich peanut sauce, quickly became a staple in my kitchen.
Today, I’m excited to share this culinary journey with you. So grab your apron, and let’s dive into the delicious world of Bobby Flay’s chicken satay.
What is Bobby Flay Chicken Satay?
Simply put, Bobby Flay’s chicken satay is a skewered and grilled chicken dish inspired by Southeast Asian cuisine. It features expertly marinated chicken that becomes juicy and flavorful once grilled over high heat.
What truly sets it apart is the peanut sauce served alongside, which is packed with rich and spicy flavors. Each bite blends sweetness, spice, and umami in a delightful explosion.
The origins of satay date back centuries, primarily from Indonesia and Malaysia. It’s more than just a dish; it’s a cultural experience.
When Bobby Flay decided to put his spin on satay, he took the traditional elements and added a layer of depth with coconut milk, fresh herbs, and spices. This dish isn’t just food; it’s a way to bring people together around a grill.
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Why You’ll Love This Bobby Flay Chicken Satay
Let’s be honest: everyone loves food on a stick. But there is more to this dish than just convenience and fun. Here’s why I believe Bobby Flay’s chicken satay deserves a spot on your grill:
- Versatility: You can enjoy it as an appetizer or a main dish. Pair it with rice, veggies, or a refreshing salad.
- Easy to Prepare: The marinade comes together quickly. You can even prepare it ahead of time, making weeknight cooking painless.
- Flavor Packed: With ingredients like fresh ginger, garlic, and coconut cream, each bite bursts with flavor.
- Family-Friendly: Kids love anything served on a stick. Parents appreciate that it’s healthy and filled with protein.
- Guilt-Free Indulgence: This dish incorporates healthy ingredients like chicken, peanut butter, and coconut milk, giving you something tasty without all the guilt.
Are you as excited as I am? Let’s get to work!
The Ingredients
Making Bobby Flay’s chicken satay requires a mix of fresh and pantry ingredients. Here’s what you’ll need:
Satay:
- 2 boneless, skinless chicken breasts
- 2 garlic cloves, roughly minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon curry powder
- 1 tablespoon low-sodium tamari (or soy sauce)
- 1 tablespoon fish sauce
- 2 tablespoons dark brown sugar
- 2 tablespoons fresh lime juice
- 1/3 cup coconut cream
- 3 tablespoons canola oil
- 1 teaspoon toasted sesame oil
Peanut Sauce:
- 1 1/2 tablespoons roasted peanut oil
- 1/4 cup finely diced yellow onion
- 4 cloves garlic, minced
- 1 1/2 tablespoons freshly grated ginger
- 1/2 jalapeño pepper, deseeded and finely minced
- 3/4 cup smooth peanut butter
- 2 tablespoons pre-made Thai red curry paste
- 1 cup coconut milk (shake can well before use)
- 6 tablespoons freshly squeezed lime juice
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon brown rice vinegar
Got your ingredients ready? Let’s get cooking!
Step by Step Instructions
Step 1: Prepare the Chicken
First, we need to prep the chicken. Start by cutting the boneless, skinless breasts into long strips. This will allow for effective marination and grilling.
Step 2: Create the Marinade
In a mixing bowl, combine garlic, ginger, curry powder, tamari, fish sauce, brown sugar, lime juice, coconut cream, canola oil, and sesame oil. Whisk it together until it forms a cohesive marinade. The aroma will excite your taste buds right away.
Step 3: Marinate the Chicken
Place the chicken strips in a zip-top bag or a shallow container. Pour the marinade over the chicken, ensuring each piece is well coated. Seal it up and let it rest in the fridge for at least 30 minutes. Four hours would be even better! Don’t rush this step.
Step 4: Soak the Skewers
If you’re using wooden skewers, soak them in water for about 30 minutes. This prevents them from burning on the grill. Metal skewers are handy if you have them, but wooden ones add a nice touch.
Step 5: Make the Peanut Sauce
While the chicken marinates, let’s prepare the peanut sauce. Heat peanut oil in a saucepan over medium heat. Add the onions, cooking until softened. Then toss in garlic, ginger, and jalapeño. Sauté for a couple of minutes until fragrant.
Step 6: Add the Peanut Sauce Ingredients
Now add peanut butter, Thai red curry paste, and coconut milk. Stir these ingredients together until they melt into a creamy sauce. Finally, add lime juice, soy sauce, fish sauce, and brown rice vinegar. Allow it to simmer for five to ten minutes, thickening slightly.
Step 7: Preheat the Grill
Get your grill heated! Aim for a medium-high heat. If you’re using a grill pan, just put it on the stove now and get it nice and hot.
Step 8: Thread and Grill the Chicken
Thread the marinated chicken strips onto the skewers. It’s showtime! Grill the chicken skewers for about 5-7 minutes on each side, depending on thickness. Look for that golden char, which means flavor!
Step 9: Serve with Peanut Sauce
Once done, remove the skewers from the grill and let them rest briefly. Serve with a generous side of peanut sauce and enjoy every bite!
Tips & Tricks
To ensure your chicken satay turns out restaurant-quality every time, here are some handy tips:
- Marination Time: Don’t rush the marination. Longer equals better flavor.
- Grill Temperature: Ensure your grill is hot enough. A well-heated grill provides the best sear.
- Consistent Slices: Slice the chicken evenly to ensure even cooking.
- Experiment with Sauce: Adjust the spice level in the peanut sauce by adding more or less jalapeño.
- Serve Fresh: Chicken satay is best served right after grilling. Keep it hot and fresh!
Can I Store Bobby Flay Chicken Satay?
Absolutely! You can store any leftover chicken satay in an airtight container in the fridge for up to three days. Just make sure to keep the peanut sauce separately.
Reheat the chicken on the grill or a skillet, and warm the sauce gently before serving.
What Can I Serve with Bobby Flay Chicken Satay?
Pairing is where the fun begins! Here are some great side options:
- Rice: Jasmine or basmati rice with a sprinkle of sesame seeds work well.
- Grilled Veggies: Zucchini, bell peppers, and eggplant add a colorful side.
- Cucumber Salad: A refreshing salad with cucumbers and cilantro provides contrast.
- Noodle Salad: Cold Asian noodle salad pairs beautifully with the warmer satay.
- Fragrant Couscous: Fluffy couscous with herbs complements the dish nicely.
Feel free to mix and match!
Variations
Bobby Flay’s chicken satay is very adaptable. Here are some exciting twists:
- Shrimp Satay: Swap chicken for shrimp. They grill quickly and take on fantastic flavor.
- Vegetable Satay: Use mushrooms, bell peppers, and zucchini for a vegetarian option. Marinate the veggies the same way.
- Spicy Satay: Add more curry powder or some sriracha to the marinade for an extra kick.
- Lemongrass Chicken Satay: Incorporate minced lemongrass into the marinade for a fresh, aromatic twist.
- Thai Basil Satay: Add chopped Thai basil to the marinade to infuse an herby, fragrant flavor.
Equipment
- Mixing bowl
Ingredients
Satay:
- 2 boneless skinless chicken breasts
- 2 garlic cloves roughly minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon curry powder
- 1 tablespoon low-sodium tamari or soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons dark brown sugar
- 2 tablespoons fresh lime juice
- 1/3 cup coconut cream
- 3 tablespoons canola oil
- 1 teaspoon toasted sesame oil
Peanut Sauce:
- 1 1/2 tablespoons roasted peanut oil
- 1/4 cup finely diced yellow onion
- 4 cloves garlic minced
- 1 1/2 tablespoons freshly grated ginger
- 1/2 jalapeño pepper deseeded and finely minced
- 3/4 cup smooth peanut butter
- 2 tablespoons pre-made Thai red curry paste
- 1 cup coconut milk shake can well before use
- 6 tablespoons freshly squeezed lime juice
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon brown rice vinegar
Instructions
Step 1: Prepare the Chicken
- First, we need to prep the chicken. Start by cutting the boneless, skinless breasts into long strips. This will allow for effective marination and grilling.
Step 2: Create the Marinade
- In a mixing bowl, combine garlic, ginger, curry powder, tamari, fish sauce, brown sugar, lime juice, coconut cream, canola oil, and sesame oil. Whisk it together until it forms a cohesive marinade. The aroma will excite your taste buds right away.
Step 3: Marinate the Chicken
- Place the chicken strips in a zip-top bag or a shallow container. Pour the marinade over the chicken, ensuring each piece is well coated. Seal it up and let it rest in the fridge for at least 30 minutes. Four hours would be even better! Don’t rush this step.
Step 4: Soak the Skewers
- If you’re using wooden skewers, soak them in water for about 30 minutes. This prevents them from burning on the grill. Metal skewers are handy if you have them, but wooden ones add a nice touch.
Step 5: Make the Peanut Sauce
- While the chicken marinates, let’s prepare the peanut sauce. Heat peanut oil in a saucepan over medium heat. Add the onions, cooking until softened. Then toss in garlic, ginger, and jalapeño. Sauté for a couple of minutes until fragrant.
Step 6: Add the Peanut Sauce Ingredients
- Now add peanut butter, Thai red curry paste, and coconut milk. Stir these ingredients together until they melt into a creamy sauce. Finally, add lime juice, soy sauce, fish sauce, and brown rice vinegar. Allow it to simmer for five to ten minutes, thickening slightly.
Step 7: Preheat the Grill
- Get your grill heated! Aim for a medium-high heat. If you’re using a grill pan, just put it on the stove now and get it nice and hot.
Step 8: Thread and Grill the Chicken
- Thread the marinated chicken strips onto the skewers. It’s showtime! Grill the chicken skewers for about 5-7 minutes on each side, depending on thickness. Look for that golden char, which means flavor!
Step 9: Serve with Peanut Sauce
- Once done, remove the skewers from the grill and let them rest briefly. Serve with a generous side of peanut sauce and enjoy every bite!
Notes
- Marination Time: Don’t rush the marination. Longer equals better flavor.
- Grill Temperature: Ensure your grill is hot enough. A well-heated grill provides the best sear.
- Consistent Slices: Slice the chicken evenly to ensure even cooking.
- Experiment with Sauce: Adjust the spice level in the peanut sauce by adding more or less jalapeño.
- Serve Fresh: Chicken satay is best served right after grilling. Keep it hot and fresh!
Nutrition
Frequently Asked Questions
Can I use different meats for satay?
Absolutely! While chicken is popular, you can use beef, pork, or even tofu for a vegetarian option. Just adjust the cooking times accordingly.
Is the peanut sauce gluten-free?
The peanut sauce can be made gluten-free by using tamari instead of soy sauce. Ensure all other ingredients are also gluten-free.
How do I know when the chicken is cooked through?
For chicken, the internal temperature should reach 165°F (75°C). An instant-read thermometer makes this easy!
Can I make this dish in advance?
You can prep the chicken and marinade ahead of time, but it’s best to grill it fresh. The peanut sauce can be made a day in advance.
What should I do if I don’t have coconut cream?
No worries! You can substitute with full-fat coconut milk. The dish will still be delicious, though the texture might be slightly different.
Conclusion
Bobby Flay’s chicken satay not only tantalizes your taste buds but also creates memories around the grill. Whether you’re looking for a quick weeknight meal or an impressive dish for gatherings, this recipe delivers.
With its rich flavors, ease of preparation, and endless variations, I’ve no doubt it will become a favorite in your household too.
So next time you’re ready to cook, remember this flavorful path. Fire up that grill, whip out the skewers, and enjoy the culinary magic that unfolds with Bobby Flay’s chicken satay. Happy cooking!
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more