Chicken Satay with Peanut Sauce
Grilled skewers of marinated chicken, served with a rich, chunky spicy peanut dip, cucumber, and onions.
Ingredients
- 500g Chicken Thigh (boneless, cut into 2cm cubes)
- Marinade: Lemongrass, Turmeric, Galangal, Cumin, Coriander powder, Sugar, Salt
- Peanut Sauce: Roasted peanuts (ground), tamarind paste, dried chilli paste (rempah), gula melaka
- Sides: Cucumber cubes, red onion slices, ketupat (optional)
Instructions
Blend Marinade
Blend all marinade aromatics to a fine paste. Rub thoroughly into the chicken pieces. Let it marinate in the fridge for at least 4 hours, preferably overnight.
Skewer
Soak bamboo skewers in water for 30mins to prevent burning. Thread the chicken meat onto the skewers. Don't pack them too tightly to ensure even cooking.
Make the Sauce
Fry the chilli paste until fragrant. Add the ground peanuts, water, tamarind juice, and gula melaka. Simmer until oil separates and sauce thickens to dip consistency.
Grill
Grill over charcoal for the best flavour. Baste with oil and lemongrass stalks (used as a brush) while grilling. Cook until charred and cooked through.
Chef's Note
"If you don't have a charcoal grill, a stove-top grill pan works too, but you'll miss the smoky flavour. Try adding a drop of liquid smoke to the marinade as a hack."
