Indonesian · Free recipe
Chicken Satay with Peanut Sauce
Thin strips of chicken marinate in coconut milk, lemongrass, turmeric, and coriander, then get threaded onto skewers and charred quickly over high heat. The peanut sauce is chunky, tangy with tamarind, and just spicy enough to keep you dipping long after the skewers run out.
- Prep
- 40 min
- Cook
- 15 min
- Total
- 55 min
- Serves
- 4
- Level
- Medium
Method
-
Mix 1/4 cup coconut milk with the lemongrass, garlic, turmeric, coriander, 1 tbsp soy sauce, and 1 tbsp brown sugar, then toss with the chicken and marinate for at least 30 minutes.
-
Soak bamboo skewers in water while the chicken marinates, then weave the strips onto them accordion-style.
-
For the sauce, whisk the peanut butter, remaining coconut milk, remaining soy sauce and sugar, tamarind, sambal, and warm water in a small saucepan and simmer over low heat for 3 minutes, until thick and glossy.
-
Stir the chopped peanuts into the sauce and thin with a splash of water if it seizes up.
-
Grill the skewers over high heat or under a hot broiler for 3 to 4 minutes per side, until charred in spots and cooked through.
-
Serve the skewers hot with the peanut sauce and cool cucumber slices on the side.
Zest note from the test kitchen
Brush the skewers with a little leftover coconut milk during the last minute of grilling for extra shine and caramelized edges.
