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The Most Incredible Chicken Satays With a Creamy Crunchy Peanut Sauce

by Zarina
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The Most Incredible Chicken Satays With a Creamy Crunchy Peanut Sauce

Tender chicken thighs grilled to perfection… marinated in aromatic spices of roasted coriander and cumin seeds, shallots, garlic, lemongrass, galangal, turmeric, and soya.  Paired with a creamy, crunchy peanut sauce… just umami bursting skewers of deliciousness.  Make these once, and you’ll be hooked… I actually think my hubby ate 12 skewers in one go!

The Most Incredible Chicken Satays With a Creamy Crunchy Peanut Sauce

The Most Incredible Chicken Satays With a Creamy Crunchy Peanut Sauce

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )
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Ingredients

  • CHICKEN MARINADE
  • 2 tbsps Coriander seeds
  • 2 tsp Cumin seeds
  • 3 Large Shallots
  • 6 Garlic cloves
  • 4 Stalks lemongrass, tender parts, washed, chop roughly
  • 1 tsp Galangal paste
  • ½ tsp Turmeric powder
  • 2 tsp Salt
  • 100g Sugar
  • 3 tsp Soya sauce
  • 12 chicken thigh fillets, skinned, cut into bite-size pieces
  • 4 tbsps Olive oil
  • 20 Wooden Skewers soaked in boiling water for 30 minutes, so they do not burn
  • PEANUT SAUCE
  • 30g Tamarind paste (Assam paste) mixed with ¼ cup warm water
  • 125g Roasted peanuts chopped roughly
  • 125g Roasted peanuts finely ground
  • 2 Echalion Shallots chopped
  • 4 Garlic cloves minced
  • 1 stalk lemongrass tender part only, chopped
  • 1 tsp Galangal paste
  • 1 tbsp Chilli powder mixed with an equal amount of water
  • 5 tbsp Vegetable oil
  • 50g Palm sugar
  • 30g Sugar
  • 2 tsp Salt
  • GARNISH – Sliced cucumber, fresh coriander, sliced red chillis

Instructions

  1. For the chicken marinade, toast the coriander in a small saucepan and cumin seeds over low heat till aromatic. 
  2. While still hot, pound the toasted seeds in pestle and mortar with shallots, garlic, lemongrass, and galangal to a smooth paste.
  3. Mix with the remaining marinade ingredients, cover and refrigerate for at least 4 hours, preferably overnight
  4. To make satay sauce – Put peanuts and tamarind water in a saucepan and top up with water to cover peanuts by about an inch, bring to a boil, then simmer gently for 20 minutes, covered.
  5. Whilst the peanuts are simmering, pound or blend shallots, garlic, lemongrass, and galangal to a smooth paste
  6. Fry the paste with the chilli powder in hot oil over medium heat until it darkens slightly
  7. Add the paste to the peanut mixture and the palm sugar, sugar, and salt.
  8. Stir thoroughly, bring back to a boil, then simmer gently for 10 minutes
  9. Reduce sauce or add more water as necessary to get your desired consistency
  10. Taste and adjust seasoning, set aside; the sauce will continue to thicken as it cools down
  11. To grill the chicken – thoroughly mix chicken and marinade with oil, then thread the chicken on skewers snugly and spread any remaining marinade on top
  12. Grill the chicken skewers until slightly charred and cooked through about 5 minutes each side
  13. Garnish with cucumber and serve immediately with the peanut sauce on the side
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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