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Chicken Satay with Peanut sauce

ingredients icon Ingredients

  • 2 lbs. boneless and skinless chicken thigh and leg meat
  • Bamboo skewers, soaked in cold water for 2 hours
  • 1 cucumber, cut into small pieces
  • 1 small onion, quartered
  • oil, for basting
  • 3 tablespoons oil
  • 2 stalks lemongrass, white parts only
  • 2 cloves garlic, peeled
  • 6 small shallots or pearl onions, peeled
  • 2 teaspoons turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon chili powder
  • 1/2 tablespoon salt or more to taste
  • 2 tablespoons sugar or honey
  • 1 cup dry roasted peanuts, unsalted
  • 1 heaping tablespoon tamarind pulps
  • 1/4 cup vegetable oil
  • 1 cup water
  • 1/2 teaspoon salt or to taste
  • 2 1/2 tablespoons sugar, palm sugar preferred
  • 1 teaspoon coriander powder
  • 1 tablespoon sweet soy sauce (Kecap Manis)
  • 8 dried red chilies, seeded and soaked in warm water
  • 3 cloves garlic, peeled
  • 4 cloves small shallots or pearl onions, peeled
  • 1 stalk lemongrass, cut into 3 strips, use only 1 strip at the bottom
  • 1/2 inch ginger

ingredients icon Method

Step 1

Cut the chicken meat into small cubes. Set aside.

Step 2

Blend all the he Marinade ingredients in a food processor. Add a little water if needed.

Step 3

Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.

Step 4

Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions

Step 5

Crush the peanuts with mortar and pestle or use a food processor to ground the peanuts. Set aside.

Step 6

In a small bowl, add the tamarind pulps plus 1/4 cup warm water. Set aside for 15 mins. Squeeze and extract the juice from the tamarind pulp and discard. Keep the tamarind juice.

Step 7

Chop the Spice Paste ingredients coarsely, transfer to a food processor and blend until very fine. Add a few tablespoons of water to help blending.

Step 8

In a sauce pan, heat the oil on medium heat and add the spice paste.

Step 9

Add the remaining two strips of lemongrass in the spice paste. Fry the spice paste until aromatic and smell spicy.

Step 10

Add the ground peanuts, water, tamarind juice, salt, sugar, coriander powder and sweet soy sauce. Stir to combine well.

Step 11

Reduce the peanut sauce on medium-low heat, stir continuously for about 5-10 minutes or until the peanut sauce thickens to your desired consistency, or until the oil and the peanut sauce separates.


ingredients iconNutritional Information (Per Serving)

Per person 366g

Calories 444 Kcal

Protein 38g

Fat 16g

Carbohydrates 46g

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