Satay (Malaysian Grilled Chicken Skewers with Peanut Sauce)
Local name: Sate
In short: Turmeric and lemongrass marinated chicken threaded on skewers and grilled over high heat, served with a sweet-spicy peanut sauce, cucumber and onion. It takes about 1 h 5 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 25 min
- Resting
- 2 h
- Total
- 1 h 5 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 525 kcal
Satay is the smoky, sweet skewered meat Malaysians eat at night markets, weddings and Hari Raya open houses. Chicken thigh is marinated in a paste of lemongrass, turmeric, shallots and spices, threaded onto skewers and basted with oil as it grills. The peanut sauce is cooked from a chili paste and ground peanuts until the oil floats to the top. Serve with cucumber, red onion and rice cubes if you can.
Instructions
- Blend the 4 shallots, 3 garlic cloves, 2 lemongrass stalks, turmeric and galangal with the coriander, cumin, fennel, sugar, salt and 3 tbsp oil into a smooth paste. Mix it with the chicken, cover and refrigerate for at least 2 hours, or overnight.
- For the sauce, blend the chilies, 4 shallots, 2 garlic cloves and 1 lemongrass stalk into a paste. Heat 3 tbsp oil in a saucepan over medium-low heat and fry the paste for 8 to 10 minutes, until fragrant and the oil separates.
- Stir in the ground peanuts, tamarind liquid, sugar, salt and 250 ml (1 cup) water. Simmer for 10 to 12 minutes, until thick and glossy, adding a splash of water if it gets too thick. Keep warm.
- Thread 3 or 4 pieces of chicken onto each skewer, packing them together.
- Heat a grill or grill pan to medium-high and oil the grate. Grill the skewers for 3 to 4 minutes per side, brushing with oil, until charred at the edges and the chicken reaches 74°C (165°F).
- Serve hot with the warm peanut sauce, cucumber and red onion.
Tips
- Use thighs rather than breast, which dries out over high heat. Wrap the bare ends of the skewers in foil to stop them from burning.
- The peanut sauce thickens as it cools. Loosen it with a spoonful of warm water before serving, and make it up to 3 days ahead.
Questions and answers
Can I cook satay in the oven?
Yes. Place the skewers on a rack over a tray and broil or roast at 240°C (475°F) for 6 to 8 minutes per side, brushing with oil, until browned and cooked through.
How do I stop satay skewers from burning?
Soak the bamboo skewers for 30 minutes, wrap the ends in foil, and keep the heat at medium-high instead of the highest setting. Brush with oil as you turn them.
What do you serve with satay?
Peanut sauce, cucumber and raw red onion are standard. Compressed rice cubes (ketupat) make it a fuller meal, and a plate of plain rice works too.
How long does it take to make Satay (Malaysian Grilled Chicken Skewers with Peanut Sauce)?
About 1 h 5 min in total: 40 min of preparation and 25 min of cooking.
How many calories are in Satay (Malaysian Grilled Chicken Skewers with Peanut Sauce)?
About 525 kcal per serving, with 32 g of protein, 20 g of carbohydrates and 35 g of fat. These values are estimates.
Nutrition per serving
| Calories | 525 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 20 g |
| Fat | 35 g |
| Fiber | 3 g |
| Sugar | 10 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
