Easy Satay

IMG_7338RECIPE #17, DAY #13

ORIGINAL RECIPE: “Easy Chicken Satay,” from Shannon 🙂 on AllRecipes.com*

TIMING: 1/2 hour, not counting the marination

DIFFICULTY: Not hard, you just need to know how to tell meat is done

TOOLS: A campfire, outdoor grill, indoor grill, or even a grill pan

COOK TYPE: Grilling

HEALTH: So-so. Lean protein. Nut power. But more sugar than not in the sauce. Just serve it simply with naan (or pita in a pinch) and some fresh veggies and you have an easy, fairly nutritious meal. Of course, it also makes for a great, protein-heavy snack (which, I think, is how they are commonly eaten in Indonesia).

EXPERIENCE: We were headed to a camping trip, and I was once again looking for campfire meal ideas. Besides hot dogs and BBQ chicken, I came across the idea for kababs. Well, duh, why didn’t I think of that earlier? Now, I have three favorite kebabs: lamb with olive oil and salt and pepper, tofu with Cajun seasoning, and satay. We went with satay.

I already had a great recipe (however inauthentic), but I had one last hurdle: my daughter does not like chicken. Fine, whatever. I bought mostly super-cheap boneless skinless chicken thigh, but added a small boneless pork chop cut into rather large “kebab chunks” (as my meat guy put it). Everyone was appeased.

This is not only for camping, however. These things–along with their addictive sauce–are great as appetizers, entree, or snacks, and can round out a great West Asian feast.


  1. In a zip top bag, combine 1/3 can sweetened condensed milk, 1 clove pressed garlic, 1 teaspoon minced ginger, 1 teaspoon curry powder, 1 1/2 teaspoons brown sugar, 1/2 teaspoon salt, and a pinch of cayenne pepper. Drop in about 1 lb chicken thighs (or chunked pork chop). Seal the top and toss to cover. Set in the fridge for at least an hour, up to two days.
  2. In a small sauce pan, whisk together the remainder of the can of sweetened condensed milk, 1 tablespoon curry powder, 1/2 cup peanut butter, and 1/4 cup broth over medium-low heat until it comes to a simmer.
  3. Remove from heat and add in 2 tablespoons lime juice and 1 teaspoon soy sauce. Taste for salt and flavorings. If the sauce is too thick, you can thin it with more broth, but I like it quite thick. Set aside. (This is where you can jar the sauce up and store both the sauce and the meat in the cooler for your trip.)
  4. Remove the meat from the marinade and thread onto metal skewers.
  5. Grill, turning occasionally, until cooked through but not dried out. Serve with the sauce.


Serve with naan and fresh vegetable crudites, or many other ways. Rice would be nice. Asian stir-fried veggies. Alone.

*Recipe has been changed from the original.


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