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Classic Chicken Satay
Traditional dish · Indonesian
Tender marinated chicken skewers grilled to perfection, served with a rich and creamy peanut sauce. A quintessential Southeast Asian street food.
Ingredients
- Chicken thighs, boneless and skinless1.5 lbs
- Coconut milk1 cup
- Turmeric powder1 tbsp
- Cumin powder1 tsp
- Coriander powder1 tsp
- Lemongrass, finely chopped2 stalks
- Garlic, minced4 cloves
- Ginger, grated1 inch piece
- Brown sugar2 tbsp
- Fish sauce1 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
- Peanut butter, smooth1 cup
- Tamarind paste1 tbsp
- Lime juice2 tbsp
- Chili flakes1/2 tsp
- Bamboo skewers, soaked12-16
Steps
- 1
Cut chicken into 1-inch cubes. In a bowl, combine coconut milk, turmeric, cumin, coriander, lemongrass, garlic, ginger, brown sugar, fish sauce, salt, and pepper. Add chicken and marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.
- 2
While chicken marinates, prepare the peanut sauce: In a saucepan, combine peanut butter, coconut milk (reserve some from marinade if needed), tamarind paste, lime juice, chili flakes, and a pinch of salt. Heat gently, stirring until smooth and creamy. Add water if needed to reach desired consistency. Keep warm.
- 3
Thread marinated chicken onto soaked bamboo skewers.
- 4
Grill skewers over medium-high heat for 8-10 minutes, turning occasionally, until cooked through and slightly charred.
- 5
Serve chicken satay hot with the prepared peanut sauce, garnished with cilantro and a lime wedge.
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