Malaysian Peanut Satay with Chicken
Malaysian Peanut Satay with Chicken
Ingredients
For the Chicken Satay Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 2 shallots, peeled and roughly chopped
- 3 garlic cloves, peeled
- 1 stalk lemongrass, tough outer layers removed, thinly sliced
- 1 inch ginger, peeled and roughly chopped
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
For the Peanut Sauce
- 1 cup roasted peanuts, unsalted, shelled
- 1 shallots, peeled and roughly chopped
- 2 garlic cloves, peeled
- 1 to 2 red chilies, deseeded for less heat, roughly chopped
- 1/2 stalk lemongrass, tough outer layers removed, thinly sliced
- 1/2 inch galangal, peeled and roughly chopped (or ginger if unavailable)
- 1 tablespoon brown sugar
- 1 tablespoon tamarind paste, mixed with 2 tablespoons hot water, strained
- 1/2 cup coconut milk
- 1/4 cup water
- 1 tablespoon vegetable oil
- 1/4 teaspoon salt, or to taste
For Grilling and Serving
- 16 bamboo skewers, soaked in water for at least 30 minutes
- 1 cucumber, sliced, for garnish
- 1/2 red onion, sliced, for garnish
Instructions
- 1
Prepare the chicken marinade: In a food processor, combine shallots, garlic, lemongrass, ginger, turmeric powder, coriander powder, cumin powder, brown sugar, and salt. Process until a fine paste forms. Add the vegetable oil and pulse to combine.
⏱️ 10 min
- 2
In a large bowl, combine the cubed chicken thighs with the prepared marinade paste. Mix well to ensure all chicken pieces are evenly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min
- 3
While the chicken marinates, prepare the peanut sauce. In a food processor, combine roasted peanuts, shallots, garlic, red chilies, lemongrass, and galangal (or ginger). Process until a coarse paste forms. You may need to scrape down the sides of the bowl occasionally.
⏱️ 10 min
- 4
Heat 1 tablespoon of vegetable oil in a saucepan or wok over medium heat. Add the peanut paste from the food processor and sauté for 3-5 minutes, stirring constantly, until fragrant.
⏱️ 5 min
- 5
Stir in the brown sugar, strained tamarind paste, coconut milk, and water. Bring the sauce to a gentle simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until the sauce thickens to your desired consistency. Season with salt to taste. Remove from heat and set aside.
⏱️ 15 min
- 6
Preheat your grill to medium-high heat (about 375-400°F). Thread the marinated chicken onto the soaked bamboo skewers, typically 3-4 pieces per skewer, ensuring they are not too tightly packed.
⏱️ 10 min•🌡️ 375
- 7
Lightly brush the grill grates with oil to prevent sticking. Place the chicken skewers on the hot grill. Grill for 3-4 minutes per side, turning occasionally, until the chicken is cooked through and has nice char marks. The internal temperature should reach 165°F.
⏱️ 15 min•🌡️ 375
- 8
Serve the hot chicken satay skewers immediately with the warm peanut sauce for dipping. Garnish with sliced cucumber and red onion.
Kitchen Tools
Nutrition Facts (per serving)
Malaysian Peanut Satay with Chicken
For the Chicken Satay Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 2 shallots, peeled and roughly chopped
- 3 garlic cloves, peeled
- 1 stalk lemongrass, tough outer layers removed, thinly sliced
- 1 inch ginger, peeled and roughly chopped
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
For the Peanut Sauce
- 1 cup roasted peanuts, unsalted, shelled
- 1 shallots, peeled and roughly chopped
- 2 garlic cloves, peeled
- 1 to 2 red chilies, deseeded for less heat, roughly chopped
- 1/2 stalk lemongrass, tough outer layers removed, thinly sliced
- 1/2 inch galangal, peeled and roughly chopped (or ginger if unavailable)
- 1 tablespoon brown sugar
- 1 tablespoon tamarind paste, mixed with 2 tablespoons hot water, strained
- 1/2 cup coconut milk
- 1/4 cup water
- 1 tablespoon vegetable oil
- 1/4 teaspoon salt, or to taste
For Grilling and Serving
- 16 bamboo skewers, soaked in water for at least 30 minutes
- 1 cucumber, sliced, for garnish
- 1/2 red onion, sliced, for garnish
Instructions
- 1
Prepare the chicken marinade: In a food processor, combine shallots, garlic, lemongrass, ginger, turmeric powder, coriander powder, cumin powder, brown sugar, and salt. Process until a fine paste forms. Add the vegetable oil and pulse to combine.
⏱️ 10 min - 2
In a large bowl, combine the cubed chicken thighs with the prepared marinade paste. Mix well to ensure all chicken pieces are evenly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min - 3
While the chicken marinates, prepare the peanut sauce. In a food processor, combine roasted peanuts, shallots, garlic, red chilies, lemongrass, and galangal (or ginger). Process until a coarse paste forms. You may need to scrape down the sides of the bowl occasionally.
⏱️ 10 min - 4
Heat 1 tablespoon of vegetable oil in a saucepan or wok over medium heat. Add the peanut paste from the food processor and sauté for 3-5 minutes, stirring constantly, until fragrant.
⏱️ 5 min - 5
Stir in the brown sugar, strained tamarind paste, coconut milk, and water. Bring the sauce to a gentle simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until the sauce thickens to your desired consistency. Season with salt to taste. Remove from heat and set aside.
⏱️ 15 min - 6
Preheat your grill to medium-high heat (about 375-400°F). Thread the marinated chicken onto the soaked bamboo skewers, typically 3-4 pieces per skewer, ensuring they are not too tightly packed.
⏱️ 10 min•🌡️ 375 - 7
Lightly brush the grill grates with oil to prevent sticking. Place the chicken skewers on the hot grill. Grill for 3-4 minutes per side, turning occasionally, until the chicken is cooked through and has nice char marks. The internal temperature should reach 165°F.
⏱️ 15 min•🌡️ 375 - 8
Serve the hot chicken satay skewers immediately with the warm peanut sauce for dipping. Garnish with sliced cucumber and red onion.