Satay Ayam Chicken Satay
Bring a taste of Southeast Asia to your table with Satay Ayam Chicken Satay, a mouthwatering Malaysian and Indonesian-inspired street food classic! Tender, juicy chicken thighs are marinated in an aromatic blend of garlic, shallots, lemongrass, and warming spices like coriander, turmeric, and cumin, with the rich sweetness of kecap manis adding a bold depth of flavor. Grilled to perfection on skewers for a subtle smoky char, this dish is paired with a luscious homemade peanut sauce made from creamy coconut milk, roasted peanuts, palm sugar, and a hint of chili paste for a perfect balance of savory, sweet, and spicy. Quick to cook and packed with bold, authentic flavors, this irresistible chicken satay is ideal for family dinners, casual gatherings, or summer BBQs. Garnish with a squeeze of lime and serve with extra peanut sauce for dipping—an unforgettable dish that's as visually stunning as it is delicious!
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 3 pieces Garlic cloves
- 2 pieces Shallots
- 2 teaspoons Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 stalk Lemongrass (white part only)
- 3 tablespoons Sweet soy sauce (kecap manis)
- 2 tablespoons Vegetable oil
- 0.5 teaspoons Salt
- 10 pieces Wooden skewers
- 100 grams Peanuts (roasted, unsalted)
- 200 ml Coconut milk
- 1 teaspoon Chili paste
- 2 tablespoons Palm sugar (grated)
- 1 piece Lime
Instructions
Soak the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
Cut the chicken thighs into bite-sized cubes and set aside.
In a blender or food processor, combine garlic, shallots, coriander powder, turmeric powder, ground cumin, and the white part of the lemongrass. Blend into a smooth paste.
In a bowl, mix the spice paste with sweet soy sauce, vegetable oil, and salt. Add the chicken cubes and toss until evenly coated. Cover and marinate in the refrigerator for at least 1 hour (or overnight for best flavor).
While the chicken marinates, prepare the peanut sauce. Grind the roasted peanuts into a coarse powder using a food processor or mortar and pestle.
In a saucepan, combine the ground peanuts, coconut milk, chili paste, grated palm sugar, and a pinch of salt. Cook over low heat, stirring frequently, until the sauce thickens (about 5-7 minutes). Adjust seasoning if needed. Set aside.
Preheat a grill or grill pan over medium heat. Thread the marinated chicken onto the soaked skewers.
Grill the chicken skewers for 3-4 minutes per side, or until fully cooked and slightly charred. Brush with additional sweet soy sauce during grilling for extra flavor.
Transfer the grilled satay to a serving plate and squeeze lime juice over the top for a burst of freshness.
Serve the Satay Ayam hot with the peanut sauce on the side.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 657 mg | 29% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 16.6 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 661 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
