Succulent grilled meat skewers with aromatic spices paired with a creamy, rich peanut sauce that strikes the perfect balance between savory, sweet, and spicy. This Southeast Asian classic is an irresistible appetizer or light main course that will transport your taste buds to the bustling streets of Indonesia and Thailand.
⏱️285 min
📊Medium
👥4 servings
🍽️Starter
meatspicyfestive
Ingredients
800 gchicken breast
200 gground peanuts
200 mlcoconut milk
4 piecesgarlic cloves
3 piecesshallots
3 tablespoonslime juice
2 tablespoonsfish sauce
2 tablespoonshoney
2 piecesred chili peppers
1 teaspoonground coriander
0.5 teaspoonturmeric powder
12 piecesbamboo skewers
3 tablespoonsvegetable oil
Instructions
1SOAK BAMBOO SKEWERS: Place the 12 bamboo skewers in a bowl of water and allow them to soak for at least 30 minutes before grilling. This prevents the skewers from charring and burning during cooking. While they soak, you can begin preparing other components of the dish.
2PREPARE THE MARINADE: Finely mince the 4 garlic cloves and 3 shallots, then combine them in a bowl with 2 tablespoons of vegetable oil, 2 tablespoons of fish sauce, 1 teaspoon of ground coriander, and 0.5 teaspoon of turmeric powder. Mix thoroughly until the spices are evenly distributed and create a fragrant paste. The aromatics should be well-integrated for maximum flavor penetration into the meat.
3CUT AND MARINATE CHICKEN: Cut the 800g of chicken breast into bite-sized cubes approximately 2.5cm in size, then thread each piece onto a pre-soaked bamboo skewer, fitting about 6-7 pieces per skewer. Generously coat each skewer with the marinade mixture, ensuring every piece of chicken is well-coated, then place them on a plate, cover with plastic wrap, and refrigerate for a minimum of 4 hours or preferably overnight. This extended marinating time allows the spices to deeply penetrate the meat and develop complex flavors.
4MAKE THE PEANUT SAUCE: Toast the 200g of ground peanuts in a dry pan over medium heat for 2-3 minutes, stirring frequently, until fragrant and slightly darker in color, which releases the natural oils and intensifies the peanut flavor. In a separate bowl, whisk together the 200ml of coconut milk with the toasted peanuts, 3 tablespoons of lime juice, 2 tablespoons of honey, and 1-2 minced red chili peppers, adjusting the heat level to your preference. The sauce should have a smooth, pourable consistency that coats a spoon—if too thick, add a tablespoon of water at a time until you reach the desired consistency.
5PREHEAT AND OIL THE GRILL: Heat your grill or grill pan to medium-high heat (approximately 200°C or 400°F) for about 10 minutes until it is very hot. Lightly oil the grill grates with the remaining 1 tablespoon of vegetable oil using a folded paper towel held with tongs to prevent sticking. The grill should be hot enough that water droplets sizzle immediately upon contact, ensuring proper caramelization and those characteristic grill marks.
6GRILL THE SATAY SKEWERS: Place the marinated chicken skewers on the preheated grill, spacing them about 3cm apart to ensure even cooking and heat circulation. Grill for 6-7 minutes on the first side without moving them, allowing a golden-brown caramelized crust to form, then rotate 90 degrees and cook for another 2 minutes to create crosshatch grill marks. Flip the skewers and grill for a further 5-6 minutes on the reverse side until the chicken is cooked through and reaches an internal temperature of 75°C (165°F) when checked with a meat thermometer in the thickest piece.
7REST AND SERVE: Transfer the grilled satay skewers to a clean plate and allow them to rest for 2-3 minutes before serving, which helps retain the juices within the meat. Arrange the skewers on a serving platter and drizzle with the peanut sauce or serve it on the side as a dipping sauce. Garnish with fresh cilantro, additional sliced red chilies, and lime wedges for a visually stunning presentation that enhances both flavor and appetite appeal.