Chicken Satay is a classic Southeast Asian appetizer of marinated, grilled chicken skewers served with a creamy peanut sauce. This recipe delivers big, bold flavors with a beautiful blend of lemongrass, spices, and a tangy peanut-tamarind sauce.
About the Recipe
This chicken satay recipe is a must-try for anyone who loves bold, Southeast Asian flavors. The marinade packs a serious punch, infusing the chicken with aromatic lemongrass, garlic, and a blend of warm spices like coriander, cumin, and turmeric. Grilling the skewered chicken gives it a beautiful char and smoky notes. But the sauce.oh, the sauce. Sweet, salty, nutty, and tangy all at once.
Why You’ll Love This Recipe
There’s so much to love about this chicken satay recipe. The complex flavors from the marinade are merely outstanding. And that peanut sauce? Utterly addictive. You’ll want to drizzle it over everything. Plus, the grilled chicken skewers make for such a fun and festive appetizer or light main course. Best of all, most of the prep work can be done ahead, so you can enjoy the incredible flavors with minimal fuss.
Chicken Satay
Cooking Tips
– Soak the bamboo skewers for at least 30 minutes to prevent burning.
– Use fresh lemongrass if you can find it for maximum flavor impact.
– Toast the peanuts before grinding them for deeper, nuttier notes.
– Let the chicken marinate as long as possible for ultimate flavor penetration.
Serving and Storing Suggestions
Serve the hot grilled skewers with the peanut sauce for dipping. Garnish with chopped peanuts, cilantro, and a squeeze of lime. For a complete meal, pair it with jasmine rice and a crisp salad. Leftovers keep well for 2-3 days refrigerated. Enjoy the chicken satay chilled or reheat gently. Makes about 8 skewers, perfect for 2-4 servings. Total prep/cook time: 8.5 hours (includes marinating).
Similar Recipes
- Thai Chicken Larb
- Malaysian Beef Rendang
- Indonesian Gado-Gado Salad
- Vietnamese Lemongrass Chicken
- Cambodian Lok Lak Beef
Nutrient Benefits
While indulgent, chicken satay offers some valuable nutrients. The chicken provides lean protein, while the peanut sauce is a good source of healthy fats, fiber, and antioxidants from the spices. You’ll get vitamins and minerals like vitamin E, magnesium, and iron too. Moderate amounts can be part of a balanced diet.
Chicken Satay
Ingredients
- 200 gms Chicken (chopped)
- 2 Small Onions
- 1 clove Garlic
- 1/2 stalk Lemongrass (sliced)
- 1/2 tsp Sugar
- 1/2 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1/2 tbsp Turmeric Powder
- Cinnamon Powderb (a pinch)
- 1/2 tbsp Peanuts (roasted)
- 2 tbsp Oil
- Salt as per taste
- Bamboo Skewers soaked in water for 30 minutes
For the sauce:
- 1/3 tsp Ginger (minced)
- 1/2 Onion (small)
- 1/2 stalk Lemongrass (crushed)
- 2 tbsp Oil
- 50 gms Peanuts (roasted, coarsely powdered)
- 1/2 tbsp Tamarind Paste
- 2 tbso Sugar
- Water as required
Instructions
- Grind the small onions, garlic, lemongrass, sugar, coriander powder, turmeric powder, cinnamon powder and peanuts.
- Add oil and mix well.
- Mix this with the chicken pieces and marinate for 8 hours in the fridge.
- To make the sauce, grind the ginger, onion and lemongrass.
- Heat little oil in a pan and add the ground paste.
- Stir-fry until browned.
- Add the peanuts, tamarind and sugar.
- Add a little water and cook until oil starts to float to the top.
- Skewer the marinated chicken pieces and cook on a preheated grill for 15 minutes.
- Baste from time to time with any leftover marinade.
- Serve with the sauce.
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Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Without a doubt. Chicken breasts will work great too. Just be careful not to overcook them on the grill. Thighs tend to stay juicier.
What is tamarind and where can I find it?
Tamarind is a tart, fruity pod used in many Southeast Asian cuisines. Look for tamarind paste or concentrate in the ethnic/international aisle of larger grocery stores, or at an Asian/Indian market.
Can I make the satay and sauce ahead of time?
Yes, you can without a doubt prep both components up to a day in advance. Let the chicken marinate, then skewer just before grilling. The sauce can be made ahead and gently reheated to serve.
My peanut sauce seems too thick. How can I thin it out?
No problem. Just whisk in a few tablespoons of water, coconut milk, or broth until it reaches a nice, pourable consistency. Go slowly and adjust as needed.
What can I use instead of bamboo skewers?
Metal skewers work great too. Just don’t need to soak them first. Or you can grill or broil the marinated chicken without skewers and serve it with the sauce.
