Malaysian · intermediate
Chicken Satay with Peanut Sauce
Turmeric- and lemongrass-marinated chicken skewers, grilled or pan-cooked, with a rich peanut dipping sauce.
- PREP TIME
- 20 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Blend the lemongrass, shallots, garlic, turmeric, coriander, sugar, soy sauce and 1 tbsp oil into a paste.
- 02
Toss the chicken with the paste and marinate in the fridge for at least 30 minutes (up to overnight).
- 03
Thread the chicken onto the soaked skewers.
- 04
For the sauce, warm the peanut butter, coconut milk, lime juice and chili flakes in a small pan, stirring until smooth. Thin with water if needed.
- 05
Grill or pan-cook the skewers over medium-high heat, brushing with the remaining oil, for 3–4 minutes per side until charred at the edges and cooked through (74°C / 165°F).
- 06
Serve with the peanut sauce, cucumber and rice.
A LITTLE KITCHEN KNOW-HOW
Marinating for flavor
A marinade with salt, aromatics and a little sugar seasons the surface of the meat and helps it brown. Thin, even pieces absorb more flavor and cook evenly.
Notes from the kitchen
- Discard leftover marinade that touched raw chicken; never use it as a sauce.
- Keep the peanut sauce and anything it touches well away from guests with peanut allergies — cross-contact is a real risk.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
Estimated nutrition
Values from the source recipe, per serving. Estimates may vary with ingredients and portions.
- fat
- 30 g
- Carbohydrates
- 14 g
- calories
- 470 kcal
- protein
- 35 g
