Malaysian Mouthwatering Satay Chicken Skewers with Peanut Sauce

Allergens

None, as long as using peanuts in the sauce

Ingredients

• 2 lbs chicken thighs, boneless and skinless
• 1/4 cup coconut milk
• 2 tbsp tamarind paste
• 2 tbsp palm sugar
• 4 cloves garlic, minced
• 2 tsp ground coriander
• 1.5 tsp ground cumin
• 1.5 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp turmeric
• 1/8 tsp cayenne pepper
• 20 bamboo skewers, soaked in water for 30 minutes
• 1 cup unsalted peanuts, roasted and unsalted
• 1/4 cup coconut milk
• 1/4 cup fresh lime juice
• 2 tbsp fish sauce
• 2 tbsp palm sugar
• 2 tsp sambal oelek (Indonesian chili paste)
• 2 cloves garlic, minced
• 1/2 cup water
• 3 green onions, thinly sliced
• Fresh cilantro leaves for garnish
• Steamed jasmine rice for serving

Instructions

1. a. In a large bowl, whisk together coconut milk, tamarind paste, palm sugar, garlic, coriander, cumin, paprika, salt, black pepper, turmeric, and cayenne pepper until well combined. Add chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours or overnight for best results. b. Preheat grill or grill pan to medium high heat. Thread marinated chicken onto soaked bamboo skewers, discarding excess marinade. Grill chicken skewers for about 7 8 minutes per side or until cooked through and golden brown. Remove from grill and set aside. c. In a food processor or blender, combine roasted peanuts, coconut milk, lime juice, fish sauce, palm sugar, sambal oelek, garlic, and water. Process until smooth and creamy, adding more water if needed to reach desired consistency. d. To serve, place 3 4 chicken skewers on each plate, drizzle with peanut sauce, and garnish with green onions and fresh cilantro leaves. Serve alongside steamed jasmine rice for a complete Malaysian feast.

Chef’s Insight

The key to this recipe is allowing ample time for marination to infuse flavor deeply into the chicken

Notes

Use metal skewers for easier handling and a more professional look