Chicken Satay with Peanut Sauce
Turmeric- and lemongrass-marinated chicken skewers, grilled or pan-cooked, with a rich peanut dipping sauce.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
Technique to learn
Marinating for flavor
A marinade with salt, aromatics and a little sugar seasons the surface of the meat and helps it brown. Thin, even pieces absorb more flavor and cook evenly.
Instructions
Step 1: Blend the lemongrass, shallots, garlic, turmeric, coriander, sugar, soy sauce and 1 tbsp oil into a paste.
Step 2: Toss the chicken with the paste and marinate in the fridge for at least 30 minutes (up to overnight).
Step 3: Thread the chicken onto the soaked skewers.
Step 4: For the sauce, warm the peanut butter, coconut milk, lime juice and chili flakes in a small pan, stirring until smooth. Thin with water if needed.
Step 5: Grill or pan-cook the skewers over medium-high heat, brushing with the remaining oil, for 3–4 minutes per side until charred at the edges and cooked through (74°C / 165°F).
Step 6: Serve with the peanut sauce, cucumber and rice.
Cooking tips
- Discard leftover marinade that touched raw chicken; never use it as a sauce.