A beloved Southeast Asian street food, satay consists of marinated, grilled skewers served with a rich, savory peanut sauce. Perfect for appetizers or a main course, offering a delightful balance of sweet, savory, and spicy flavors.
Homemade Satay & Peanut Sauce
A beloved Southeast Asian street food, satay consists of marinated, grilled skewers served with a rich, savory peanut sauce. Perfect for appetizers or a main course, offering a delightful balance of sweet, savory, and spicy flavors.
Ingredients
- 500 g boneless chicken thighs cut into 1-inch pieces
- 1 tbsp lemongrass finely minced
- 1 tbsp galangal (or ginger) finely minced
- 2 cloves garlic minced
- 1 shallot finely minced
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 20 bamboo skewers soaked in water for 30 minutes
- 1/2 cup creamy peanut butter
- 1/2 cup full-fat coconut milk
- 2 tbsp soy sauce
- 1 tbsp fresh lime juice
- 1 tbsp brown sugar
- 1 tsp sriracha or chili paste optional
- 1/4 cup water or as needed
Instructions
- In a large bowl, combine chicken pieces with minced lemongrass, galangal, garlic, shallot, turmeric, coriander, cumin, 1 tbsp brown sugar, 1 tbsp soy sauce, and 1 tbsp vegetable oil. Mix well to coat. Cover and marinate in the refrigerator for at least 2 hours, or preferably overnight.
- Thread the marinated chicken pieces onto the pre-soaked bamboo skewers, about 3-4 pieces per skewer. Do not pack too tightly.
- To make the peanut sauce, combine peanut butter, coconut milk, 2 tbsp soy sauce, lime juice, 1 tbsp brown sugar, and sriracha (if using) in a small saucepan. Heat over medium-low heat, stirring constantly until smooth and heated through. Add water gradually, 1 tablespoon at a time, to reach your desired consistency. Keep warm.
- Preheat your grill (charcoal or gas) to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Place the satay skewers on the hot grill. Grill for 2-3 minutes per side, turning occasionally, until the chicken is cooked through, slightly charred, and no longer pink inside (internal temperature should reach 165°F / 74°C).
- Arrange the grilled satay on a platter and serve immediately with the warm peanut sauce. Garnish with fresh cucumber slices and red onion, if desired.
Notes
For the best flavor, marinate the chicken overnight. Using boneless, skinless chicken thighs will result in juicier satay. Serve with fresh cucumber slices and red onion for an authentic touch. Adjust chili paste in the peanut sauce to your preferred spice level.
