Food on a stick, right? Feels like summer. The thing I love most about satay is that it makes me feel on the ball – it provides an excuse to buy meat in a bigger (read: cheaper) package, then divvy it up, slicing half to freeze in a quick marinade that will protect it from freezer burn. It goes ahead and marinates in the freezer until you’re ready for it, and thaws quickly on account of already being in pieces. And then cooks in just a few minutes, too. Also? You can dip them in peanut sauce. I would happily dip a pencil in peanut sauce.
I’m usually a thigh girl; skinless, boneless chicken breasts don’t do much for me, but they do work well here if you’re a fan. Chicken thighs have more flavour, but are trickier to work with – cut them into chunks or strips and thread them on any which way. There’s no need to keep them neat, and in fact mashed-together pieces will cook evenly and stay moist. If you want smooth, S-shaped satay, go for the white meat.
When you make the peanut sauce, there’s no need to precisely measure – I often just lob ingredients in, or shake them up in the peanut jar when it gets close to the end. A blender or food processor is easy, but if you want to mix it by hand, warm the peanut butter in the microwave first (it’s easy to do right in a glass measuring cup) to make it easier to blend. The recipe is easily doubled if you want to keep a jar in your fridge – make it as thick or thin as you like with water or coconut milk. If you like coconut flavour but don’t have any (or don’t want the added fat), add a teaspoon of coconut extract.