📝 About This Recipe
Transport your senses to the bustling night markets of Southeast Asia with this authentic Chicken Satay. Succulent strips of chicken thigh are bathed in a fragrant lemongrass and turmeric marinade before being charred to smoky perfection over an open flame. Served with a rich, complex peanut dipping sauce that strikes the perfect balance between sweet, salty, and spicy, this dish is a masterclass in Thai and Indonesian street food culture.
🥗 Ingredients
The Chicken and Marinade
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into 1-inch strips)
- 2 stalks Lemongrass (white parts only, finely minced)
- 2 pieces Shallots (finely minced)
- 3 cloves Garlic (minced)
- 1 teaspoon Turmeric Powder (for vibrant color)
- 1 teaspoon Coriander Powder
- 2 tablespoons Brown Sugar (packed)
- 1 tablespoon Fish Sauce
- 2 tablespoons Vegetable Oil
Signature Peanut Sauce
- 1/2 cup Creamy Peanut Butter (natural style works best)
- 3/4 cup Coconut Milk (full-fat for richness)
- 1 tablespoon Red Curry Paste (adjust for heat preference)
- 1 tablespoon Soy Sauce (low sodium)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 tablespoon Honey
For Serving and Garnish
- 15-20 pieces Bamboo Skewers (soaked in water for 30 minutes)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 tablespoons Roasted Peanuts (crushed)
- 1/2 piece Cucumber (sliced into rounds)
👨🍳 Instructions
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1
Begin by soaking your bamboo skewers in a tray of water for at least 30 minutes to prevent them from burning on the grill.
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2
In a large mixing bowl, whisk together the minced lemongrass, shallots, garlic, turmeric, coriander, brown sugar, fish sauce, and vegetable oil to create the marinade.
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3
Add the chicken strips to the marinade, ensuring every piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, though 2-4 hours is ideal for deep flavor penetration.
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4
While the chicken marinates, prepare the peanut sauce. In a small saucepan over medium heat, whisk the coconut milk and red curry paste until smooth and aromatic.
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5
Stir in the peanut butter, soy sauce, honey, and lime juice. Simmer gently for 3-5 minutes until the sauce thickens to a velvety consistency. If it's too thick, add a splash of water.
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6
Remove the peanut sauce from the heat, pour into a serving bowl, and set aside to cool slightly.
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7
Thread the marinated chicken onto the soaked skewers, weaving the strips back and forth in a 'S' shape to ensure they stay secure.
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8
Preheat your grill or a cast-iron grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
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9
Place the skewers on the grill. Cook for 3-4 minutes per side, or until the chicken is cooked through and shows beautiful charred grill marks.
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10
During the last minute of grilling, you can brush any remaining marinade onto the chicken for an extra glaze, ensuring it cooks off completely.
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11
Transfer the skewers to a serving platter and let them rest for 2 minutes to allow the juices to redistribute.
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12
Garnish the peanut sauce with crushed peanuts and the chicken with fresh cilantro.
💡 Chef's Tips
Always use chicken thighs instead of breasts; the higher fat content keeps the meat juicy under high heat. Don't skip soaking the skewers, or they will ignite and snap during the grilling process. For a smoother marinade, you can pulse the aromatics (lemongrass, garlic, shallots) in a food processor before adding the spices. If you don't have a grill, a smoking hot cast-iron pan will provide a similar char and depth of flavor. Adjust the spice level of the peanut sauce by adding a teaspoon of sambal oelek or sriracha if you prefer more heat.
🍽️ Serving Suggestions
Serve alongside a refreshing cucumber and red onion salad dressed in rice vinegar. Pair with a side of steamed jasmine rice or traditional compressed rice cakes (Lontong). A cold, crisp lager or a chilled Riesling balances the spice and richness of the peanut sauce perfectly. Add a few wedges of lime on the side for guests to squeeze over the chicken for a hit of acidity. Include a side of pickled ginger or radishes to cleanse the palate between bites.