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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.

40 minMediumServes 4310 cal/serving

MalaysianAppetizerGrillStandardHigh ProteinLow CarbPork-Free

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. 1

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

  2. 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. 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. 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. 5

    Preheat grill to medium-high heat.

  6. 6

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

  7. 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. 8

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

Questions

Can I make Malaysian Chicken Satay with Peanut Sauce gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Malaysian Chicken Satay with Peanut Sauce keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Malaysian Chicken Satay with Peanut Sauce?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubling on the grill just takes more surface area; keep the heat zones the same.

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