Malaysian Chicken Satay with Peanut Sauce

Name: Malaysian Chicken Satay with Peanut Sauce
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 1 lb boneless skinless chicken thighs, cubed; 2 stalks lemongrass stalks, minced; 3 shallots, minced; 4 cloves garlic cloves, minced; 1 inch fresh ginger, grated; 1 tsp ground turmeric; 1 tsp ground coriander; 1/2 tsp ground cumin; 2 tbsp brown sugar; 1/2 cup coconut milk; 2 tbsp vegetable oil; 1 tsp salt; 1/2 cup creamy peanut butter; 2 tbsp fresh lime juice; 2 tbsp soy sauce; 2 tsp honey; 1/2 tsp red chili flakes; 1/4 cup warm water; 16 wooden skewers, soaked; 1 cucumber, sliced; 1/2 red onion, sliced

40 minMediumServes 4310 cal/serving

MalaysianAppetizerGrillStandardHigh ProteinLow CarbPork-Free

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Ingredients

1 lb boneless skinless chicken thighs, cubed
2 stalks lemongrass stalks, minced
3 shallots, minced
4 cloves garlic cloves, minced
1 inch fresh ginger, grated
1 tsp ground turmeric
1 tsp ground coriander
1/2 tsp ground cumin
2 tbsp brown sugar
1/2 cup coconut milk
2 tbsp vegetable oil
1 tsp salt
1/2 cup creamy peanut butter
2 tbsp fresh lime juice
2 tbsp soy sauce
2 tsp honey
1/2 tsp red chili flakes
1/4 cup warm water
16 wooden skewers, soaked
1 cucumber, sliced
1/2 red onion, sliced

Instructions

1

Soak 16 soaked wooden skewers in water for at least 30 minutes to prevent burning.
2

In a food processor or blender, combine 2 stalks minced lemongrass stalks, 3 minced shallots, 4 cloves minced garlic cloves, 1 inch grated fresh ginger, 1 tsp ground turmeric, 1 tsp ground coriander, 1/2 tsp ground cumin, 2 tbsp brown sugar, 1/4 cup of coconut milk, 2 tbsp vegetable oil, and 1 tsp salt. Blend until a smooth paste forms.
3

Place 1 lb cubed boneless skinless chicken thighs in a bowl and pour the marinade over it. Toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
4

For the peanut sauce, whisk together the remaining coconut milk, 1/2 cup creamy peanut butter, 2 tbsp fresh lime juice, 2 tbsp soy sauce, 2 tsp honey, 1/2 tsp red chili flakes, and 1/4 cup warm water in a medium bowl until smooth. Adjust consistency with more water if needed. Set aside.
5

Preheat grill to medium-high heat.
6

Thread the marinated chicken onto the soaked skewers, about 4-5 pieces per skewer.
7

Grill the skewers for 3-4 minutes per side, or until the chicken is fully cooked (internal temperature of 165°F) and has nice grill marks.
8

Serve the chicken satay hot with the peanut dipping sauce, garnished with sliced 1 sliced cucumber and 1/2 sliced red onion.

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Questions

What is Malaysian Chicken Satay with Peanut Sauce?

Tender chicken skewers marinated in aromatic spices and grilled to perfection, served with a rich, creamy peanut dipping sauce. This classic Malaysian street food is perfect for parties or as a flavorful starter. This reference files it under Malaysian appetizer: cooked on the grill, rated medium and about 40 minutes start to finish.

Why soak the skewers for Malaysian Chicken Satay with Peanut Sauce?

Step 1 reads: "Soak 16 soaked wooden skewers in water for at least 30 minutes to prevent burning." Dry wood burns. The soak in step 1 keeps the skewers from catching over the heat; metal skewers need none.

Is there a substitute for lemongrass in Malaysian Chicken Satay with Peanut Sauce?

The entry for Malaysian Chicken Satay with Peanut Sauce calls for 2 stalks lemongrass stalks, minced. In its place: Use the zest of one lemon plus a thin slice of fresh ginger per stalk. It is brighter and less floral, but it fills the same space.

Can I use chicken breasts instead of chicken thighs in Malaysian Chicken Satay with Peanut Sauce?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Malaysian Chicken Satay with Peanut Sauce uses 1 lb boneless skinless chicken thighs, cubed.

How hot is Malaysian Chicken Satay with Peanut Sauce?

Moderately. The heat in Malaysian Chicken Satay with Peanut Sauce comes from 1/2 tsp red chili flakes. For a milder plate, halve the chili flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

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