Chicken Satay

Prep time: 20 min

Cook time: 20 min

Marinating time: 8 hours

Servings: 2-4


  • 1 lb boneless, skinless chicken thighs

  • coconut/ peanut oil, for brushing during grilling

  • 1 cucumber, cut into chucks

  • 1 onion, cut into thin wedges


  • 3 shallots

  • 2 cloves garlic

  • 1/2 tsp turmeric powder

  • 1 stalks lemongrass

  • 2 slices ginger

  • 1 tbsp coriander seeds

  • 1 tsp powdered cumin

  • 1 tsp soy sauce

  • 1 tsp salt

  • 2 tbsp brown sugar

  • 4 tbsp oil

Peanut satay sauce

  • 2 shallots

  • 3 cloves garlic

  • 1 tsp ginger paste

  • 1 stalk lemongrass

  • 3 tbsp red chili paste

  • 1 tsp salt (or more, to taste)

  • 2 tbsp brown sugar (or more, to taste)

  • 1 lime, juiced

  • 8oz raw peanuts, coarsely chopped


  1. Blend your marinade ingredients together to a fine paste. Slice your chicken into small chunks. Thoroughly mix your marinade and chicken chunks. For the final seasoning, warm the coriander seeds in a pan, and then pound finely while adding the cumin powder. Massage into the chicken. Marinate for at least 8 hour or preferably overnight in a refrigerator.

  2. Soak bamboo skewers in water to keep them from catching fire, if grilling.

  3. While chicken marinade, make your peanut sauce, coarsely chop your peanuts and set aside. In a blender or food processor, blend the sauce ingredients until smooth, minus the peanuts and lime. Heat oil in a wok over medium-high heat, add sauce mixture and peanuts and saute for 4-5 minutes. Add lime juice and bring to a boil, stirring occasionally. Turn off the heat.

  4. When ready, thread 4-5 pieces of the chicken meat onto the bamboo skewers. Heat your grill to high heat. Grill the skewers, brushing coconut or peanut oil over the meat. Once chicken is cooked thoroughly and slightly char about 4-6 minutes, then remove from the grill and serve with cucumber chunks and onion wedges. Drizzle the warm peanut satay sauce over the top or on the side. Enjoy!

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