Satay

Chicken Satay – Grilled Chicken Skewers with Peanut Sauce

Tender chicken thighs in an aromatic marinade, served with homemade peanut sauce – perfect for 4 servings.

Ingredients:

Main Ingredients

• 500 g chicken thighs, skinless and boneless
• 8 wooden skewers
• Crispy fried shallots (optional)

For the Marinade

• 1 tbsp coriander seeds (toasted)
• 3 garlic cloves
• 2.5 cm fresh ginger
• 3 lemongrass stalks
• 2 makrut lime leaves
• 1 tbsp vegetable oil
• 1 tbsp kecap manis (sweet soy sauce)
• 1 tsp soy sauce

For the Peanut Sauce

• 150 g unsalted peanuts (roasted and coarsely ground)
• 5 shallots
• 3 garlic cloves
• 2 Thai chilies (bird’s eye)
• ½ tsp Indonesian shrimp paste (terasi) or Thai kapi / Malaysian belacan
• 1 tbsp vegetable oil
• 150 ml coconut milk
• 2 tbsp palm sugar
• 2 tsp kecap manis
• Juice of 1 lime

Preparation:

• 1. Toast coriander seeds and grind into a paste with garlic, ginger, lemongrass, and lime leaves. Mix with oil, kecap manis, and soy sauce to create the marinade.
• 2. Slice chicken into 3 cm wide strips, place in the marinade and refrigerate for at least 30 minutes, preferably up to 12 hours. Soak wooden skewers in water for 30 minutes before use, if needed.
• 3. For the sauce: blend shallots, garlic, chilies, and shrimp paste into a paste. Heat oil in a pan, sauté the paste until fragrant. Add coconut milk and palm sugar, simmer briefly, then stir in ground peanuts. Season with kecap manis and lime juice.
• 4. Thread chicken onto skewers and grill on a barbecue or grill pan over medium heat for about 20 minutes, turning occasionally until cooked through and slightly charred.
• 5. Arrange skewers on a platter, optionally sprinkle with crispy shallots, and serve with warm peanut sauce.

Perfect with rice, cucumber salad, or as finger food. Enjoy!