Description
Tender, spice-marinated chicken skewers grilled to perfection and served with a rich, homemade peanut sauce. A classic Southeast Asian delight perfect for any barbecue.
Ingredients
Units
Scale
- 1.1 lb (500 g) boneless chicken thighs or breasts,with skin and fat included
- 1/2 onion,blended or finely grated
- 1/2 teaspoon (2.5 ml) salt
- 3 teaspoons (15 ml) brown sugar
- 1/2 tablespoon (7.4 ml) coriander powder
- 1/2 tablespoon (7.4 ml) turmeric powder
- 1/2 tablespoon (7.4 ml) cumin powder
- 1/2 tablespoon (7.4 ml) sweet paprika powder
- 1/2 tablespoon (7.4 ml) chili powder
- 1 tablespoon (15 ml) curry powder
- 1/2 teaspoon (2.5 ml) sesame oil
- 3 shallots,chopped
- 1 garlic clove,chopped
- 2 red chilies,chopped
- 1/4 teaspoon (1.2 ml) turmeric powder
- 1 tablespoon (15 ml) coriander powder
- 1 tablespoon (15 ml) chopped galangal (or substitute with ginger)
- Juice of 2 limes
- 1 tablespoon (15 ml) soy sauce
- Salt,to taste
- 1 tablespoon (15 ml) brown sugar
- 2 tablespoons (30 ml) crunchy peanut butter
- 1/2 cup (125 ml) water
- 2 tablespoons (30 ml) milk
- 2 tablespoons (30 ml) vegetable oil (for frying)
Instructions
- Cut the chicken (with skin) into 1-inch (2.5 cm) strips. In a bowl, mix the onion, salt, sugar, and all the spices with the sesame oil. Add the chicken and stir to coat evenly. Cover and refrigerate for several hours or overnight.
- Soak wooden skewers in water for at least 30 minutes. Thread the marinated chicken onto the skewers, alternating pieces of meat and skin for tenderness.
- Grill the skewers over medium heat, turning occasionally until evenly browned and cooked through. The chicken is ready when juices run clear.
- Alternative method: Cook in a frying pan over medium heat until lightly browned on both sides, then transfer to a foil-lined tray and bake at 375°F (190°C) for 25 minutes.
- Grind the shallots, garlic, chilies, turmeric, coriander, and galangal (or ginger substitute) into a paste using a mortar and pestle or food processor. Heat the oil in a pan and fry the paste until fragrant and the oil rises to the surface. Add soy sauce, lime juice, salt, sugar, peanut butter, and water. Simmer until thickened, about 10 minutes. Stir in the milk and cook another 5–6 minutes until smooth.
- Serve the satay hot with the peanut sauce, along with cucumber slices and onion wedges on the side.
Notes
- Thighs stay juicier, but breasts work too. Including a bit of skin adds the authentic texture and richness.
- Soaking wooden skewers in water for at least 30 minutes prevents burning on the grill. Metal skewers also work well.
- The chicken can be marinated up to 24 hours ahead; the peanut sauce keeps for 3–4 days in the fridge.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Malaysian
Nutrition
- Serving Size: 4 skewers
- Calories: 550
- Sugar: 15
- Sodium: 800
- Fat: 35
- Saturated Fat: 10
- Unsaturated Fat: 20
- Trans Fat: 0g
- Carbohydrates: 20
- Fiber: 4
- Protein: 35
- Cholesterol: 120