Smoked Chicken Satay Marinade
Inspired by the classic Southeast Asian satay, chicken breast meat is marinated in a spicy peanut-coconut marinade and hot smoked. Smoking on bamboo skewers gives the meat an authentic touch, combining Asian flavors with the smoky aroma of hickory. The finished smoking marinade creates a bright golden-brown color and an intense flavor profile.
Ingredients(for 1 kg)
Instructions
Preparing Marinade
15 minutesStir peanut butter and coconut cream until smooth in a bowl. Add soy sauce, sugar and all spices and stir into a homogeneous marinade. Cut chicken meat into 2-3 cm wide strips and turn in the marinade.
Marinating and Preparation
4-8 hoursPlace marinated meat covered in the refrigerator. Soak bamboo skewers for 30 minutes. Thread meat strips onto skewers in a zigzag pattern. Remove from refrigerator 30 minutes before smoking.
Smoking
1-1.5 hoursPreheat smoker with hickory and apple wood to 120-135 °C. Distribute satay skewers on the rack. Brush with remaining marinade every 20 minutes. Smoke until a core temperature of 74-76 °C is reached in the thickest part of the meat.
Serving
5 minutesServe satay skewers directly from the rack. Roasted peanuts, fresh coriander, cucumber slices and a classic peanut dipping sauce make excellent accompaniments.
Pro Tip
The peanut butter in the marinade can burn at too high a temperature. Therefore limit the smoking temperature to a maximum of 135 °C. For an authentic satay note, some coconut shells can be added as a natural smoking agent.
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