BBQ Chicken Satay with Homemade Peanut Sauce

BBQ Chicken Satay with Homemade Peanut Sauce

Juicy BBQ chicken satay made from thinly sliced chicken thighs, grilled over high heat and served with a silky coconut peanut sauce balanced with soy and lime.

5 from 1 vote

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Course: BBQ, Entree, Main Course

Cuisine: Asian

Keyword: Chicken Skewers, Satay Skewers, Skewers

Prep Time: 20

Cook Time: 10

Marinating time: 2

Servings: people

Calories: 455kcal

Equipment

BBQ with grill (gas or charcoal)
Skewers (metal or bamboo; soak bamboo for 30 minutes)
Mixing Bowl
small saucepan
Tongs
sharp knife
Chopping Board
Pastry brush (for oiling the grill)

Ingredients

Chicken Satay

800 g boneless skinless chicken thighs
2 cloves garlic finely grated
1 tbsp finely minced lemongrass fresh or jarred
1 tsp ground turmeric
2 tsp mild curry powder e.g. Keens
1 tbsp soy sauce
1 tbsp brown sugar
2 tbsp vegetable oil

Peanut Satay Sauce

1 tbsp vegetable oil
2 cloves garlic finely grated
1 tsp mild curry powder
½ cup smooth peanut butter
1 cup full-fat coconut milk
1 tbsp kecap manis
2 tbsp soy sauce
Juice of ½–1 lime to taste

To serve (optional)

Roasted peanuts lightly crushed
Fresh coriander leaves
Lime wedges

Instructions

Marinate the Chicken

In a large bowl, combine the garlic, lemongrass, turmeric, curry powder, soy sauce, brown sugar and vegetable oil.
Lay the chicken thighs flat on a board and slice into long, thin strips (about 1.5–2 cm wide). Add to the marinade and toss to coat.
Cover and refrigerate for at least 2 hours, or overnight.

Make the Peanut Satay Sauce

Heat the vegetable oil in a small saucepan over medium heat. Add the garlic and curry powder and cook for 30 seconds until fragrant.
Add the peanut butter, coconut milk, kecap manis and soy sauce. Simmer gently for 3–5 minutes, stirring often, until smooth and slightly thickened
Remove from heat and balance with lime juice to taste. (Set aside — the sauce can be made ahead and gently reheated.) If the sauce thickens too much as it sits, loosen with a splash of hot water before serving.

Thread the Satay

Thread the marinated chicken onto skewers by folding the strips back and forth so they sit flat and snug rather than chunky.
Allow excess marinade to drip off before cooking.

BBQ the Chicken

Preheat a BBQ grill to medium–high heat and lightly oil the grill bars.
Cook the satay skewers for 4–5 minutes per side, turning once, until lightly charred and cooked through.

Serve

Serve the chicken satay hot with the peanut sauce on the side. Finish with a scattering of crushed roasted peanuts and fresh coriander if you like, and serve with lime wedges for squeezing.

Video

Nutrition