Satay with Peanut Sauce (Satay)

Satay with Peanut Sauce (Satay)

Grilled marinated skewers paired with a rich, tangy peanut dipping sauce.

Total 4 hr Makes 4 servings Calories 385/serving

Dietary

Dairy free, Halal

Allergens

Fish, Soy, Peanuts

Thin strips of chicken marinate in a turmeric and coriander spiced mixture before grilling over high heat for charred edges and tender interiors. Served with a creamy peanut sauce balancing sweet, salty, and tart notes, this Southeast Asian favorite works well as an appetizer or main course with rice.

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs, cut into thin strips
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons brown sugar
  • 1 tablespoon fish sauce
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 20 bamboo skewers, soaked in water 30 minutes
  • 1 cup peanut sauce
  • 2 tablespoons chopped roasted peanuts, for garnish
  • 1 lime, cut into wedges
  • 1/4 cup cucumber, sliced, for serving

Method

  1. In a medium bowl, whisk together soy sauce, vegetable oil, brown sugar, fish sauce, garlic, curry powder, turmeric, coriander, and cumin until the sugar dissolves.

  2. Add the chicken strips to the marinade, tossing to coat evenly. Cover and refrigerate.

  3. Thread the marinated chicken strips onto the soaked bamboo skewers, weaving the meat to secure it along the length of each skewer.

  4. Preheat a grill or grill pan over medium-high heat and lightly oil the grates.

  5. Grill the skewers, turning occasionally, until the chicken is browned at the edges and cooked through, about 8 to 10 minutes.

  6. Arrange the skewers on a platter with peanut sauce for dipping, scattered chopped peanuts, cucumber slices, and lime wedges on the side.

Related recipes

Rate this recipe

★ 4.2 (1)

Comments

    Log in to comment.

    Satay with Peanut Sauce (Satay)

    Thin strips of chicken marinate in a turmeric and coriander spiced mixture before grilling over high heat for charred edges and tender interiors. Served with a creamy peanut sauce balancing sweet, salty, and tart notes, this Southeast Asian favorite works well as an appetizer or main course with rice.

    4 hr 4 servings 385 cal

    Ingredients

    • 1 1/2 pounds boneless skinless chicken thighs, cut into thin strips
    • 2 tablespoons soy sauce
    • 2 tablespoons vegetable oil
    • 2 tablespoons brown sugar
    • 1 tablespoon fish sauce
    • 2 cloves garlic, minced
    • 1 tablespoon curry powder
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground coriander
    • 1/2 teaspoon ground cumin
    • 20 bamboo skewers, soaked in water 30 minutes
    • 1 cup peanut sauce
    • 2 tablespoons chopped roasted peanuts, for garnish
    • 1 lime, cut into wedges
    • 1/4 cup cucumber, sliced, for serving

    Method

    1. 1

      In a medium bowl, whisk together soy sauce, vegetable oil, brown sugar, fish sauce, garlic, curry powder, turmeric, coriander, and cumin until the sugar dissolves.

    2. 2

      Add the chicken strips to the marinade, tossing to coat evenly. Cover and refrigerate.

    3. 3

      Thread the marinated chicken strips onto the soaked bamboo skewers, weaving the meat to secure it along the length of each skewer.

    4. 4

      Preheat a grill or grill pan over medium-high heat and lightly oil the grates.

    5. 5

      Grill the skewers, turning occasionally, until the chicken is browned at the edges and cooked through, about 8 to 10 minutes.

    6. 6

      Arrange the skewers on a platter with peanut sauce for dipping, scattered chopped peanuts, cucumber slices, and lime wedges on the side.