Malaysian satay is skewered meat seasoned with aromatics and spices, grilled until lightly charred, and served with a rich peanut sauce. This chicken version uses lemongrass, turmeric, and coriander in the marinade, with cucumber and red onion for a fresh, crisp contrast. Satay recipes vary by region and household, but the combination of smoky chicken and savory-sweet sauce makes a satisfying meal.
Ingredients
- 2 lb (900 g) boneless, skinless chicken thighs
- 2 stalks lemongrass (about 30 g), tender inner parts only, finely chopped
- 2 medium shallots (about 60 g), peeled and roughly chopped
- 3 garlic cloves (about 9 g), peeled
- 1 tbsp (6 g) finely grated fresh ginger
- 1 tsp (3 g) ground turmeric
- 1 tsp (2 g) ground coriander
- ½ tsp (1 g) ground cumin
- 1 tbsp (12 g) packed light brown sugar
- 1 tsp (6 g) fine salt
- 2 tbsp (30 ml) neutral oil, such as canola or sunflower oil
- 8–10 metal skewers; if using wooden skewers, soak them in water for at least 30 minutes
- 1 tsp (5 ml) neutral oil, for the grill grates
- For the peanut sauce: 1 tsp (5 ml) neutral oil
- 1 small shallot (about 30 g), finely chopped
- 1 garlic clove (about 3 g), finely chopped
- 1 tsp (2 g) mild curry powder
- 1 cup (140 g) unsalted roasted peanuts
- 1 cup (240 ml) full-fat coconut milk
- ½ cup (120 ml) water, plus more as needed
- 1 tbsp (15 g) tamarind concentrate
- 2 tbsp (25 g) packed light brown sugar
- 1 tbsp (15 ml) soy sauce
- ¼ tsp (1.5 g) fine salt, or to taste
- For serving: 1 medium cucumber (about 250 g), cut into bite-size pieces
- ½ small red onion (about 50 g), thinly sliced
- Optional: 2 cups (about 300 g) cooked compressed rice cakes, cut into chunks, or 3 cups (450 g) cooked rice
Instructions
- Make the marinade. Add the lemongrass, chopped shallots, garlic, ginger, turmeric, coriander, cumin, brown sugar, salt, and 2 tablespoons (30 ml) oil to a small food processor. Blend to a fairly smooth paste, scraping down the sides as needed. If you do not have a food processor, grate the lemongrass and shallots very finely and mash the garlic and ginger; the marinade will be more textured but still flavorful.
- Cut and marinate the chicken. Trim away any large pieces of excess fat, then cut the chicken into roughly 1-inch (2.5 cm) pieces so they cook evenly. Toss the pieces thoroughly with the paste in a bowl or food-safe container. Cover and refrigerate for 2 hours. Do not leave raw chicken to marinate at room temperature; keep it chilled until you are ready to thread the skewers.
- Prepare the peanut sauce. While the grill heats, warm 1 teaspoon (5 ml) oil in a small saucepan over medium-low heat. Add the chopped shallot and cook for 2–3 minutes until softened, stirring so it does not brown heavily. Add the garlic and curry powder and stir for about 30 seconds. Grind the peanuts in a food processor until finely chopped, stopping before they become a smooth paste. Add them to the pan with the coconut milk, water, tamarind, brown sugar, soy sauce, and salt. Bring the mixture to a gentle simmer and cook for 5–7 minutes, stirring often, until thick but pourable. Thin with a little water if it becomes too dense. Taste and adjust the balance: add a little more tamarind for tartness, sugar for sweetness, or soy sauce for saltiness.
- Thread and grill. Heat an outdoor grill to medium-high, about 400°F (200°C), and clean the grates. If using wooden skewers, drain them after soaking. Thread the chicken pieces snugly onto 8–10 skewers without compressing them tightly; leave a little space between pieces for heat to circulate. Lightly oil the grates, then grill the skewers for about 5–7 minutes per side, turning once or twice, until browned in spots and cooked through. The USDA FSIS safe minimum for poultry is 165°F (74°C); check the center of the largest chicken pieces with a food thermometer, since color alone is not a reliable safety check. If a piece is not at temperature, continue grilling and check again.
- Finish and serve. Transfer the cooked skewers to a clean platter, not the plate that held the raw chicken. Stir the sauce and spoon some into a serving bowl, keeping extra sauce separate for dipping. Arrange cucumber and red onion alongside the satay, with rice cakes or rice if using. Serve while the chicken is hot.
Tips
- Make lemongrass manageable. Use only the tender pale inner portion near the base; the tough outer leaves can stay fibrous even after blending. If fresh lemongrass is unavailable, use 1 tablespoon (15 ml) prepared lemongrass paste. It may taste less bright, so add it gradually and taste the marinade before adding the chicken.
- Adjust the peanut texture. Finely ground peanuts give a smoother sauce, while a coarser grind makes it more rustic. For a shortcut, use ¾ cup (about 190 g) natural peanut butter in place of the whole peanuts. Stir it in with the coconut milk and reduce the water at first; peanut butter makes the sauce smoother and usually less textured.
- Prevent sticking and burning. Clean, well-oiled grates and medium-high heat help the chicken release cleanly. The marinade contains sugar, so very high heat can scorch the outside before the center cooks. Turn the skewers as needed and move them to a cooler part of the grill if the edges darken too quickly.
- Keep raw and cooked food separate. Use a clean platter and fresh utensils for cooked skewers. If you want to brush on marinade during cooking, reserve a portion before adding raw chicken; never serve marinade that has touched uncooked poultry unless it has been brought to a full boil.
Serving Suggestions
Serve the satay as a shared platter with the peanut sauce in a bowl for dipping. Cucumber and red onion are classic-feeling, practical accompaniments: their cool crunch balances the grilled, spiced chicken, and they need no cooking. Add compressed rice cakes when you can find them at an Asian grocery store; cut them into bite-size pieces so they are easy to eat with a skewer. Cooked rice is a convenient substitute and makes the meal more filling.
For a larger spread, add a simple cabbage or herb salad, grilled vegetables, or a bowl of sliced fruit. Keep the sauce warm but not boiling at the table; a very thick sauce can be loosened with a spoonful of warm water. If serving a group, put out a separate small bowl of sauce for dipping and keep the rest away from used skewers. This also makes it easier to offer extra sauce without cross-contamination.
Variations
Use another protein: Boneless beef sirloin or lamb can be cut into similar pieces and marinated with the same spice paste. Grill until the thickest pieces reach the USDA FSIS safe minimum of 145°F (63°C), then rest them for 3 minutes before serving. Cooking time depends on the cut and cube size, so use a thermometer rather than relying only on the clock. For pork, follow the same whole-cut temperature guidance and rest time.
Make it spicier: Add 1 small red chili, seeded or left whole depending on your heat preference, to the marinade paste. You can also serve sliced fresh chili or chili sauce at the table so each person can choose their own level of heat.
Make a gentler sauce: Reduce the tamarind to 2 teaspoons (10 g) for a milder tang, or use 1 tablespoon (15 ml) lime juice at the end if tamarind is unavailable. Lime makes the flavor brighter and less rounded. For a peanut-free sauce, try sunflower seed butter and check that the product is suitable for anyone with allergies; the flavor will be different, and the texture may need extra water.
Cook indoors: Arrange the skewers on a foil-lined baking sheet and broil on a rack set about 6 inches (15 cm) from the heat, turning once. Broilers vary, so watch closely for browning and check chicken temperature in the thickest pieces. A stovetop grill pan also works; cook in batches without crowding the pan, which can cause the chicken to steam instead of char.
Storage and Reheating
Refrigerate cooked chicken and peanut sauce within 2 hours of cooking, storing them separately in covered containers. The satay keeps for 3–4 days in the refrigerator; the sauce is best used within the same period. If the sauce thickens while chilled, stir in a little water as you warm it. Reheat chicken until it reaches 165°F (74°C), the USDA FSIS safe temperature for leftovers. Use a covered skillet over medium-low heat with a splash of water, or microwave in short intervals, turning the pieces so they heat evenly. Avoid prolonged high heat, which can dry out the chicken.
For longer storage, freeze the cooked chicken in a tightly sealed freezer-safe container for up to 2 months for best quality. Thaw it in the refrigerator, then reheat to 165°F (74°C). Peanut sauce can also be frozen, though it may separate slightly; thaw it in the refrigerator and whisk gently while warming. Discard food left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I make Malaysian satay ahead?
Yes. You can blend the marinade and cut the chicken earlier in the day, then combine them and refrigerate for up to 24 hours. The recipe uses a 2-hour marinade for a good balance of flavor and convenience. The peanut sauce can be made a day ahead and refrigerated; warm it gently and add water a little at a time to restore a dip-friendly consistency.
Can I use chicken breast instead of thighs?
Yes. Cut breast meat into even 1-inch (2.5 cm) pieces and watch it closely because it can dry out more quickly than thigh meat. Grill until the center of the largest piece reaches 165°F (74°C), the USDA FSIS safe minimum for poultry. Avoid making the cubes much smaller, since they can overcook before they develop a little char.
What can I use if I cannot find tamarind?
Tamarind concentrate adds a fruity, gently sour note to the peanut sauce. Lime juice is a useful substitute: start with 1 tablespoon (15 ml), stir it in near the end, and taste before adding more. Lime is sharper and fresher than tamarind, so the sauce will not have quite the same rounded tang. A little extra brown sugar can balance the acidity if needed.
Do I need a grill for satay?
No. A broiler or grill pan can cook the skewers indoors. Under a broiler, keep the tray close enough for browning but not so close that the sugary marinade burns; turn the skewers once and check the chicken with a thermometer. In a grill pan, cook in batches so the pieces have room and the pan stays hot.
Why is my peanut sauce too thick or oily?
Peanut sauce naturally thickens as it cools, and the amount of oil in peanuts can vary. Whisk in warm water, one tablespoon (15 ml) at a time, until it is easy to dip into. If a little oil separates, whisk the sauce over low heat; avoid a hard boil, which can make it look more separated. Taste again after thinning, since you may want a small pinch of salt or sugar.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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