📝 About This Recipe
Transport your senses to the bustling night markets of Indonesia and Malaysia with this quintessential Southeast Asian street food staple. Tender morsels of chicken are marinated in a fragrant blend of lemongrass, turmeric, and coriander, then grilled to smoky perfection over an open flame. Served with a rich, complex peanut sauce that balances sweet, salty, and spicy notes, this Halal-friendly delicacy is a masterclass in aromatic layering and texture.
🥗 Ingredients
The Chicken & Marinade
- 1 kg Chicken Thighs (boneless, skinless, cut into 1-inch cubes)
- 2 stalks Lemongrass (white parts only, finely minced)
- 4 pieces Shallots (peeled and chopped)
- 3 cloves Garlic (minced)
- 1 tablespoon Ground Turmeric (for that iconic golden hue)
- 1 tablespoon Ground Coriander
- 2 tablespoons Palm Sugar (or dark brown sugar)
- 1 teaspoon Salt
- 3 tablespoons Vegetable Oil
The Signature Peanut Sauce
- 1.5 cups Roasted Peanuts (unsalted, skinless)
- 2 tablespoons Red Chili Paste (adjust for heat preference)
- 1 cup Coconut Milk (full fat for creaminess)
- 3 tablespoons Kecap Manis (Indonesian sweet soy sauce)
- 1 teaspoon Tamarind Paste (concentrated)
For Serving
- 20-25 pieces Bamboo Skewers (soaked in water for 30 minutes)
- 1 piece Cucumber (cubed)
- 1 piece Red Onion (cut into wedges)
👨🍳 Instructions
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1
Begin by preparing the marinade: Place the minced lemongrass, shallots, garlic, turmeric, coriander, palm sugar, salt, and oil into a blender or food processor. Blitz until a smooth, vibrant yellow paste forms.
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2
In a large mixing bowl, combine the cubed chicken thighs with the marinade paste. Massage the paste into the meat thoroughly to ensure every piece is coated. Cover and refrigerate for at least 2 hours, though overnight is preferred for maximum flavor depth.
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3
While the chicken marinates, soak your bamboo skewers in cold water. This prevents them from burning and splintering on the grill.
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4
Prepare the peanut sauce: Pulse the roasted peanuts in a food processor until they are coarsely ground. You want a bit of crunch, not a smooth peanut butter consistency.
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5
In a small saucepan over medium heat, add a splash of oil and fry the red chili paste for 1-2 minutes until fragrant and the oil begins to separate.
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6
Stir in the ground peanuts, coconut milk, kecap manis, and tamarind paste. Bring to a gentle simmer, stirring constantly.
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7
Reduce heat to low and cook the sauce for 5-8 minutes until it thickens and the oil rises to the surface. If it becomes too thick, add a splash of water. Set aside to cool to room temperature.
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8
Thread 3-4 pieces of marinated chicken onto each soaked skewer, pressing them closely together so they stay juicy during grilling.
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9
Preheat your grill or a cast-iron grill pan to medium-high heat. Lightly brush the grates with oil.
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10
Grill the skewers for 3-4 minutes per side. Look for beautiful charred edges and ensure the chicken is cooked through (internal temperature of 165°F/74°C).
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11
During the last minute of grilling, lightly brush the chicken with a little extra oil or leftover marinade to keep it glistening.
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12
Remove from heat and let the satay rest for 2 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Use chicken thighs instead of breasts; the higher fat content ensures the meat stays succulent under high heat. Don't skip soaking the skewers, or they will ignite and ruin the presentation. For a truly authentic touch, use a bruised lemongrass stalk as a 'brush' to baste the chicken with oil while grilling. If your peanut sauce is too pale, add an extra teaspoon of kecap manis for a deeper, richer color. Always serve the sauce at room temperature or slightly warm, never boiling hot, to appreciate the spice balance.
🍽️ Serving Suggestions
Serve alongside 'Lontong' (compressed rice cakes) to soak up the extra peanut sauce. Provide a side of fresh cucumber cubes and raw red onion wedges to cut through the richness of the peanuts. Pair with a cold glass of Teh Tarik (pulled milk tea) or a fresh lime juice. Add a side of spicy sambal oelek for those who prefer an extra kick of heat. A garnish of crispy fried shallots over the sauce adds a wonderful savory crunch.