Satay is a popular dish in Thailand and you can often find it in Asian restaurants here. I like pork satay the best but it’s great on chicken, beef, fish, etc.
The meat is usually skewered and grilled but it can also be oven roasted. I’ve used this peanut satay sauce on some of our farm raised quail and cooked it in the oven.
Whatever meat you decide to use, make sure that’s it’s thin enough to cook quickly. If using chicken breast, you’ll want to cut it into strips that are about 1/4″ thick and skewer them. The same goes for other thick cuts of meats. You want the meat in small enough pieces to cook quickly.
Since I used the satay sauce on whole quail I roasted them in the oven at 425F for about 10 minutes flipping them over after 5 minutes to cook both sides. I then turned the broiler on and broiled until I got a nice char on the quail. Check your birds frequently when broiling because the char happens quickly.
Satay sauce is really easy to make. Easy enough that you’ll want to skip eating out and make it at home.
- 1 Tbsp. Brown Sugar
- ½ Cup Smooth Peanut Butter
- 1 Tbsp. Sesame Oil
- ¼ Cup Low Sodium Soy Sauce
- 1 Tbsp. Sriracha Sauce (use more if you want more heat)
- 1 Tbsp. Rice Vinegar
- ¼ Cup Coconut Milk (or water)
- 1 Tbsp. Lime Juice
- Whisk all of the ingredients above in a bowl until smooth. Set aside about ¼ to ½ cup of the sauce for dipping later. Preheat your oven (if using) to 425F.
- Cut your meat of choice into thin strips (if you're not using quail like I did) and place in a large bowl. If using whole quail, use kitchen shears to cut the backbone out and lay the quail flat.
- Pour the satay sauce over the meat and mix well making sure to coat all of the meat. I just rubbed the sauce over both sides of the quail.
- You can let the meat marinate for about 30 minutes if you want to at this point but it's not really necessary. Skewer the meat if needed.
- Place your skewers or quail on a foil lined sheet pan in a single layer and roast for about 10 minutes, turning them over after 5 minutes.
- Turn your broiler on and place the rack about 8" away from the broiler and broil for 5-10 minutes. You'll want to check frequently because the char will happen quickly. Remove pan when desired char is achieved.
- Serve with additional peanut sauce for dipping.