Classic Chicken Satay with Homemade Peanut Sauce
Classic Chicken Satay with Homemade Peanut Sauce
Embark on a culinary journey to the heart of Southeast Asia with this classic Indonesian Chicken Satay recipe. Satay, or 'sate' in Bahasa Indonesia, is more than just grilled meat on a stick; it's a beloved street food and celebratory dish with deep cultural roots, believed to have originated from the spice-rich island of Java. Our recipe honors tradition by using tender chicken thighs marinated in a fragrant blend of turmeric, lemongrass, and other aromatic spices, ensuring each skewer is bursting with authentic Indonesian flavors. The accompanying homemade peanut sauce is the soul of this dish – a luscious, complex concoction made from scratch with roasted peanuts, creamy coconut milk, and a symphony of sweet, savory, and slightly spicy notes. Perfect for gatherings or a flavorful weeknight meal, this satay offers an unforgettable taste of Indonesia. We also include a simple, refreshing cucumber relish to balance the richness, making this a truly complete and delightful Indonesian cuisine experience. Prepare to impress your taste buds and your guests with this authentic Indonesian satay.
- Preparation time
- 30 min
- Cooking time
- 15 min
- Total time
- 45 min
- Servings
- 15
Instructions
Marinate the Chicken
- 1In a bowl, combine the chicken thigh pieces with lemongrass, turmeric, ginger, minced garlic, coriander powder, cumin powder, salt, black pepper, and vegetable oil. Mix well to ensure the chicken is evenly coated.
- 2Cover the bowl and refrigerate for at least 30 minutes, or preferably for 2-3 hours, to allow the flavors to meld.
Prepare the Peanut Sauce
- 1In a blender or food processor, combine the roasted peanuts and minced garlic. Process until finely ground.
- 2Add the coconut milk, tamarind paste, brown sugar, soy sauce, and chili flakes to the blender. Blend until smooth, adding water gradually to achieve a thick but pourable consistency.
- 3Transfer the peanut sauce to a saucepan. Heat gently over medium-low heat, stirring constantly, until warmed through and slightly thickened. Do not boil. Set aside.
Make the Cucumber Relish
- 1In a small bowl, combine the diced cucumber, sliced shallots, and sliced chili (if using).
- 2In a separate small bowl, whisk together the rice vinegar, sugar, and salt until the sugar and salt are dissolved. Pour this dressing over the cucumber mixture and toss to combine.
- 3Let the relish sit for at least 10 minutes for the flavors to meld. Drain excess liquid before serving.
Grill the Satay
- 1Thread the marinated chicken pieces onto the soaked bamboo skewers, ensuring not to pack them too tightly.
- 2Preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates.
- 3Place the chicken skewers on the hot grill. Cook for approximately 3-4 minutes per side, or until the chicken is cooked through and has nice grill marks. Baste with any remaining marinade during cooking if desired.
Serve
- 1Arrange the grilled chicken satay skewers on a serving platter.
- 2Serve hot, accompanied by the prepared homemade peanut sauce for dipping and the refreshing cucumber relish on the side.
Nutrition Information
- Calories
- 251 kcal
- Protein
- 18 g
- Fat
- 16 g
- Carbs
- 8 g
| Nutrient | Per serving |
|---|---|
| Calories | 251 kcal |
| Protein | 18 g |
| Fat | 16 g |
| Carbs | 8 g |
Tips
- Soak bamboo skewers in water for at least 30 minutes to prevent burning on the grill.
- Adjust the heat on the grill to avoid burning the peanut coating and ensure the chicken cooks through.
- Offer extra peanut sauce on the side for dipping and a sprinkle of toasted peanuts for garnish.
