Chicken Satay with Peanut Sauce
Tender, turmeric-marinated chicken skewers grilled until charred, served with a creamy peanut dipping sauce.
Details
Ingredients
- 2 lbs boneless chicken thighs, cut into strips
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp turmeric
- 1 tsp cumin
- 2 cloves garlic, grated
- Bamboo skewers, soaked
- 1/3 cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sriracha
- 2 tbsp warm water
- Chopped peanuts and cilantro, for garnish
Instructions
- 1
Marinate chicken strips in soy sauce, fish sauce, brown sugar, turmeric, cumin, and garlic for 30 minutes.
- 2
Thread chicken onto soaked bamboo skewers.
- 3
Make peanut sauce: whisk peanut butter, soy sauce, rice vinegar, honey, sriracha, and warm water until smooth.
- 4
Grill skewers over medium-high heat for 3-4 minutes per side until charred and cooked through.
- 5
Serve with peanut dipping sauce, garnished with chopped peanuts and cilantro.
About This Recipe
Chicken satay, a culinary icon of Southeast Asia, represents a beloved street food tradition, particularly celebrated in Thailand, Indonesia, and Malaysia. It is an artful balance of vibrant flavors and textures: succulent strips of chicken, typically boneless thighs for their tenderness and moisture, are bathed in a golden-hued marinade rich with earthy turmeric, aromatic cumin, and pungent garlic, often complemented by hints of soy and fish sauce for umami depth. Once threaded onto bamboo skewers, the chicken is expertly grilled, developing a coveted char and smoky fragrance that elevates its natural sweetness. The true magic, however, often lies in its accompanying peanut sauce—a creamy, complex concoction that harmonizes savory, sweet, sour, and spicy notes from peanut butter, soy sauce, rice vinegar, honey, and sriracha. This interplay of robust marinade, smoky grilling, and luscious dipping sauce is what makes satay a perennial favorite, perfect for convivial gatherings or a satisfying weeknight meal. Serve it with sticky rice to soak up every drop of sauce, or a refreshing cucumber salad for a bright counterpoint.
Tips & Tricks
- • To achieve perfect char without burning, ensure your grill is hot, and don't overcrowd the skewers. Cook in batches if necessary, allowing enough space for even heat distribution and easy turning.
- • For a leaner option, chicken breast can be substituted for thighs; simply adjust grilling time to prevent drying. Alternatively, use firm tofu or shrimp for a vegetarian or pescatarian twist, marinating for a shorter period.
- • The chicken can be marinated overnight for deeper flavor, and the peanut sauce can be prepared up to 3-4 days in advance and stored in an airtight container in the refrigerator. Reheat gently with a splash of warm water if it thickens too much.
- • Elevate your serving by presenting the satay with a side of jasmine or sticky rice, a crisp cucumber and red onion relish, and a sprinkle of extra chopped peanuts and fresh cilantro for added texture and visual appeal.
Nutrition Facts
Per serving (approximate)