My Grilled Pizza: The Thai Chicken Satay

When I looked back at that week of Nutella craze, I realized that I had actually challenged myself to create recipes around Nutella. I am glad in a way that I am always pushing the boundaries. Anyway, I am challenging myself to create recipes around peanut butter this week. Who doesn't love peanut butter? I cannot fathom a world without peanut butter; it is perhaps one of human's greatest invention. Lol!

This is not a sponsorship or an advertisement gimmick between myself and Pic's. I just believe in Pic's as they produce peanut butter using the best peanuts they can find and the best part is their peanut butter does not contain any extra added sugar or preservatives. It is 100% peanuts!

As for the pizza, I don't really say that this 100% authentic Thai chicken satay tho. This is because, I kinda "short-cut" on the peanut sauce. Traditionally and authentically, the peanut sauce uses roasted crushed peanuts with all the Thai herbs and spices. I am using peanut butter and hoisin sauce as the base with a mixture of ingredients which you can find easily in a grocery store. You can replace galangal with normal ginger if it is not available. If you wanna make an authentic Thai satay, please head over to Hot Thai Kitchen whom this pizza is inspired by. Without much delay, let's get started with the recipe.


Inspired by Hot Thai Kitchen

(Makes 2 grilled pizzas)

  • Peanut Sauce:

  • High Quality Smooth Peanut Butter Preferably Pic's, 1/4 Cup

  • Hoisin Sauce, 1/4 Cup

  • Pure Honey, 1/2 TBSP

  • Apple Cider Vinegar, 1/2 TSP

  • Galangal Blue Ginger, Finely Minced, 1/4 Inch

  • Sesame Oil, 1 TBSP

  • Soy Sauce, 1 TSP

  • Sriracha, 1/2 TSP

  • Oyster Sauce, 1/2 TBSP

  • Water, 1/2 TBSP

  • Chicken:

  • Chicken Breast Skinless Boneless, 125g

  • Toasted Coriander Seeds, 1.5 TSP

  • Toasted Cumin Seeds, 1/2 TSP

  • Toasted White Peppercorns, 1/4 TSP

  • Sea Salt, Pinch

  • Lemongrass White Part Only Coarsely Chopped, 1 Stalk

  • Galangal Blue Ginger, 1/4 Inch

  • Turmeric Powder, 1/2 TSP

  • Cinnamon Powder, Pinch

  • Ground Clove, Pinch

  • Brown Cane Sugar, 2 TSP

  • Rice Wine Vinegar, 1/2 TBSP

  • Coconut Milk, 1/3 Cup

  • Water, 1/4 Cup

  • Peanut Oil, 2 TBSP

  • Pizza:

  • Grilled Pizza Dough, 2 Dough Balls

  • Sesame Oil, For Brushing

  • Toasted Sesame Seeds, Pinch

  • Fresh Mozzarella Freshly Pinched, 125g

  • Green Onion Coarsely Chopped, A Handful

  • Bean Sprouts, A Handful

  • Carrot Freshly Shredded, 1/4 Cup

  • Low Moisture Mozzarella Freshly Shredded, 125g

  • Roasted Peanuts Unsalted Coarsely Chopped, 2 TBSP

  • Fresh Coriander Coarsely Chopped, 2 TBSP


  • Blender

  • Griddle / Grill Oven

  • Meat Mallet

  • Cast Iron Skillet / Pan


  1. Please visit my "My Grilled Pizza Journey and Beyond" page for more information.

  2. Please visit my "Grilled Pizza Dough" page for the recipe.

  3. Prepare peanut sauce.

  4. In a skillet over medium heat, add all the ingredients.

  5. Stir to combine well.

  6. Bring it up to a slow simmer.

  7. Let the sauce simmer for about 1 min.

  8. Remove from heat and set aside.

  9. Prepare the chicken.

  10. Place the chicken on a working surface.

  11. Cover the chicken with cling film.

  12. Using a meat mallet to lightly tenderize the chicken breast.

  13. Pound, pound, pound.

  14. Transfer chicken into a shallow bowl.

  15. *To toast the spices, simply add into a skillet over medium heat and saute until aromatic and slightly roasted.*

  16. Add coriander, cumin, pepper, salt, lemongrass, galangal, turmeric, cinnamon, clove, sugar, vinegar, coconut milk and water into a blender.

  17. Blitz until smooth.

  18. Transfer into the bowl with the chicken.

  19. Making sure the chicken is well coated.

  20. Cover with cling film and set aside in the fridge overnight.

  21. In a skillet over medium heat, drizzle 1 TBSP of peanut oil.

  22. Once the oil is heated, gently place the chicken into the skillet away from you.

  23. *Do not discard the rest of the marinade.*

  24. Cook the chicken until lightly brown on both sides.

  25. Remove from heat.

  26. Using 2 forks, pull the chicken into shreds.

  27. In the same skillet, add the remaining 1 TBSP of peanut oil.

  28. As soon as the oil is heated up, add in the shredded chicken.

  29. Add in the marinade and deglaze.

  30. Saute to combine well and until the chicken is cooked thru'.

  31. Reduce the heat down to low.

  32. Let the chicken and marinade simmer until all the liquid has evaporated.

  33. Remove from heat and set aside until ready to use.

  34. Prepare the pizza.

  35. Once you have rolled out your pizza dough, brush the dough with sesame oil using a pastry brush.

  36. *Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust to puff up.*

  37. In a griddle over medium heat, gently place in the dough oiled side down.

  38. Carefully and gently, using your hands to press down the dough to make sure the whole dough sits fully on the griddle.

  39. Brush the top with more sesame oil.

  40. Grill until almost charred.

  41. Flip the dough.

  42. Spread a thin layer of the peanut sauce onto the pizza dough.

  43. Top it off with mozzarella, distributing evenly.

  44. Sprinkle sesame seeds over the top.

  45. Next, distribute the shredded chicken over the top evenly.

  46. Top it off with green onion, bean sprouts and carrots.

  47. Sprinkle some more mozzarella over the top.

  48. Lastly, top the pizza with peanuts.

  49. Immediately cover the griddle to generate steam so that the cheese will melt.

  50. As soon as the cheese melts and bottom is charred, remove the cover.

  51. Remove the pizza from heat and transfer onto a serving plate.

  52. Immediately, using a pair of scissors, cut the coriander over the top.

  53. Repeat the steps for the remaining pizza.

  54. Slice and serve.

#pizza #thai #chicken #satay #grilledpizza

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