posts: chicken satay skewers

Author: mugulmd

_posts/2025-10-24-chicken-satay-skewers.md

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+---
+layout: post
+title:  "chicken satay skewers"
+date:   2025-10-24 21:15:00 +0200
+categories: food
+---
+
+The other day I bought some proper satay powder at a fancy spice store, and now is the time to start cooking with it.
+
+I'm sure there's plenty of good recipes that include satay, but I wanted to kick things off with a classic: *chicken satay skewers*.
+
+As always, I improvised with what I had in my kitchen at the moment. Here is what I ended up doing:
+
+I used 1 red onion, 125g of firm tofu, 300g of chicken breasts, and cut them all up into chunks ready to be spiked.
+
+Then I prepared a marinade with 1 table spoon of oil, soy sauce, cider vinegar, honey, and 4 tea spoons of satay powder.
+
+You have to let the whole thing marinate for a while, so I left it in the fridge for 1h30.
+If you're motivated, do some sport in the meantime, this way you'll be super hungry (food always tastes better when you're hungry).
+
+When I ran out of patience, I started pre-heating the oven at 200°C and preparing the skewers with the marinated chunky bits.
+
+Then I just put the skewers in the oven for about 20-25 minutes, above a tray or something to avoid nasty juice drips at the bottom of the oven.
+You have to be sure that the chicken is actually fully cooked for obvious survival reasons, but not *too* cooked either or it's going to be dry.
+
+I was quite pleased with the result: the chicken was tender, the tofu got nicely soaked with all the flavors in the marinade, and the taste of satay was delicious.
+Served with plain white rice, simple and efficient.
+
+One note though:
+I used chestnut honey, however the taste is a bit too strong in this context and tends to hide the other flavors.
+After all, the honey is only here for a pleasant sweet kick, nothing else.
+