Malaysian Chicken Satay with Peanut Sauce
Flavorful chicken skewers marinated in aromatic spices, grilled to perfection, and served with a rich, creamy peanut dipping sauce. This classic Malaysian appetizer is perfect for sharing or as a delightful snack.
An original recipe by Forkin
- Total time
- 2 hr 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 674 kcal
Allergen information: may contain gluten, milk, nuts, peanuts, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
chicken satay
- 500 gboneless skinless chicken thigh, cut into 1-inch (2.5 cm) cubes
marinade
- 2 pcsshallot, chopped
- 3 clovegarlic, minced
- 15 gginger, grated
- 30 glemongrass, thinly sliced, white part only
- 1 tspturmeric powder
- 1 tspcoriander powder
- 0.5 tspcumin powder
- 1 tbspbrown sugar
- 0.5 tspsalt
- 2 tbspvegetable oil
peanut sauce
- 0.5 cuppeanut butter, smooth, unsweetened
- 0.5 cupcoconut milk
- 0.25 cupwater
- 1 tbsplime juice
- 1 tbspsoy sauce, gluten-free if needed
- 1 tbspbrown sugar
- 0.5 tspchili flakes(optional)
Equipment
grill or grill pan · tongs · food processor · large bowl · small saucepan
The method
Step by step
- 1
Combine the shallot, garlic, ginger, lemongrass, turmeric powder, coriander powder, cumin powder, brown sugar, salt, and vegetable oil in a food processor.
About 3 min
Cook’s note: Process until a smooth paste forms, adding a tiny bit more oil if needed to help it blend.
- 2
Place the chicken thigh cubes in a large bowl and add the prepared marinade paste.
About 1 min
- 3
Mix well to ensure all chicken pieces are evenly coated.
About 1 min
Cook’s note: Use your hands for best results.
- 4
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
About 2 hr
Cook’s note: Soak the bamboo skewers in water during this time to prevent them from burning on the grill.
- 5
While the chicken marinates, prepare the peanut sauce by combining the peanut butter, coconut milk, water, lime juice, soy sauce, brown sugar, and chili flakes (if using) in a small saucepan.
About 5 min
- 6
Heat the peanut sauce mixture over medium-low heat, stirring constantly, until it thickens and is smooth.
About 5 min
Cook’s note: Do not boil the sauce; just gently simmer until it reaches your desired consistency.
- 7
Remove the peanut sauce from heat and set aside.
- 8
Thread the marinated chicken cubes onto the soaked bamboo skewers, typically 3-4 pieces per skewer.
About 10 min
Cook’s note: Don't pack the chicken too tightly, leaving a small space between pieces for even cooking.
- 9
Preheat your grill or grill pan to medium-high heat.
About 5 min
Cook’s note: Lightly oil the grill grates to prevent sticking.
- 10
Grill the chicken satay skewers for 3-4 minutes per side, or until the chicken is cooked through and has nice char marks.
About 15 min
Cook’s note: Brush with any remaining marinade during grilling for extra flavor, but ensure it cooks thoroughly.
- 11
Serve the hot chicken satay immediately with the warm peanut sauce for dipping.
Per serving
Nutrition
- Calories
- 673.8kcal
- Protein
- 42.8g
- Carbs
- 29.9g
- Fat
- 45.5g
- Fibre
- 4.2g
- Sugar
- 12.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover chicken satay and peanut sauce separately in airtight containers in the refrigerator.
Reheat chicken satay in a pan or oven until warmed through. Reheat peanut sauce gently on the stovetop or in the microwave, adding a splash of water if too thick.
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