Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce


This dish is originally from Indonesia, and is now popular in Malaysia, Singapore, and Thailand. It consists of chicken that is marinated in a spice paste, then grilled on skewers and served with a peanut sauce.


For the marinade:

1 tsp turmeric powder

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp salt

1/4 tsp white pepper

1/4 cup coconut milk

1 Tbsp oil

4 cloves garlic, minced

1/2 tsp grated ginger

1 lb chicken breast, cut into strips

For the peanut sauce:

1/4 cup peanut butter

1/4 cup coconut milk

1 Tbsp brown sugar

1 Tbsp soy sauce

1 tsp chili paste

1/4 tsp ground ginger


1. Combine all of the ingredients for the marinade in a bowl and whisk together.

2. Add the chicken strips and coat evenly. Marinate for at least 30 minutes, or up to 12 hours in the fridge.

3. Preheat a grill or grill pan over medium-high heat.

4. Thread the chicken onto skewers (if using bamboo skewers, soak in water for 30 minutes beforehand) and grill for 8-10 minutes, until cooked through.

5. While the chicken is grilling, make the peanut sauce by whisking all of the ingredients together in a bowl.

6. Serve the chicken skewers with the peanut sauce on the side.

Potential changes & improvements

-Try using chicken thighs instead of chicken breasts for a more flavorful dish.

-For a spicier satay, increase the amount of chili paste in the marinade or add some to the peanut sauce.

-If you don’t have all of the spices on hand for the marinade, you can use a store-bought curry paste instead.

What other food it works well with




Common Mistakes

-Not marinating the chicken long enough. For best results, marinate for at least 30 minutes, or up to 12 hours.

-Not soaking bamboo skewers in water before using. This will prevent them from burning on the grill.

-Not preheating the grill or grill pan before cooking the chicken. This will result in chicken that is overcooked on the outside and undercooked on the inside.

Nutritional Information





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