Chicken Satay with Peanut Sauce

Tags: #appetizer #grilling #chicken #southeastasian Serving: 6 servings (12 skewers) Total time: 1 hour 30 minutes

Juicy marinated chicken skewers, char-grilled and served with a classic, rich peanut sauce.

Ingredients

• 700 g boneless skinless chicken thighs
• 12 bamboo skewers

Marinade:

• 60 ml coconut milk
• 30 ml light soy sauce
• 15 ml fish sauce
• 20 ml lime juice
• 20 g palm sugar
• 25 g lemongrass (tender inner stalk), chopped
• 20 g shallot, chopped
• 12 g garlic, chopped
• 10 g fresh ginger, chopped
• 4 g ground coriander
• 2 g ground cumin
• 2 g ground turmeric
• 2 g ground white pepper
• 15 ml neutral oil

Peanut sauce:

• 150 g roasted unsalted peanuts
• 200 ml coconut milk
• 100 ml water
• 20 g Thai red curry paste
• 15 g tamarind paste
• 30 g palm sugar
• 25 ml fish sauce
• 10 ml light soy sauce
• 20 ml lime juice

For grilling and serving:

• 15 ml neutral oil (for grill grates)
• 30 ml coconut milk (for basting)
• 20 g cilantro leaves
• 100 g cucumber, sliced

Steps

1. Slice chicken into 1.5 cm-wide strips.
2. Blend all marinade ingredients until smooth.
3. Transfer marinade to a bowl.
4. Add chicken to the bowl.
5. Toss chicken to coat.
6. Cover the bowl.
7. Refrigerate the chicken for 60 minutes.
8. Submerge bamboo skewers in water for 30 minutes.
9. Grind peanuts to a coarse paste.
10. Warm coconut milk for the sauce in a saucepan over medium heat.
11. Stir in red curry paste.
12. Simmer the mixture for 1 minute.
13. Whisk in ground peanuts, water, tamarind paste, palm sugar, fish sauce, and soy sauce.
14. Simmer the sauce until thick and glossy, 4–6 minutes.
15. Stir in lime juice.
16. Keep the sauce warm over low heat.
17. Heat a grill or grill pan to medium-high (about 230°C).