Chicken Satay at Home: Marinade, Peanut Sauce and Oven or Grill Methods

Satay is the smell of a Malaysian night market: smoky skewers, sweet marinade and a thick peanut sauce with cucumber and onion on the side. Making it at home is easier than most people expect. The marinade does most of the work, and you can cook it on a charcoal grill, in the oven or even in an air fryer.

This recipe makes about 30 to 35 small skewers, enough for a family dinner or a small gathering.

Ingredients

Chicken and marinade:

• 1 kg boneless chicken thigh, cut into small thin pieces about 2 cm wide
• 3 stalks lemongrass, white part sliced
• 6 shallots and 3 cloves garlic
• 2 cm galangal and 2 cm ginger
• 1 tablespoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon ground fennel
• 2 teaspoons turmeric powder
• 3 to 4 tablespoons sugar and 1.5 teaspoons salt
• 3 tablespoons oil
• 30 to 35 bamboo skewers, soaked in water for at least 30 minutes

Peanut sauce: 250 g roasted peanuts (coarsely ground), 15 dried chillies (soaked), 6 shallots, 3 cloves garlic, 2 stalks lemongrass, 1 cm galangal, 2 tablespoons tamarind juice, 3 to 4 tablespoons sugar or palm sugar, salt, 500 ml water and 4 tablespoons oil.

Marinate the Chicken

1. Blend the lemongrass, shallots, garlic, galangal and ginger with the oil until fine.
2. Mix the paste with the ground spices, turmeric, sugar and salt.
3. Rub it well into the chicken and marinate for at least 4 hours, ideally overnight in the fridge.
4. Thread 3 to 4 pieces onto each skewer, packing them tightly so they do not dry out. Leave the bottom part of the skewer empty to hold.

Thigh meat is the key to juicy satay. Breast meat dries out quickly over high heat, so if you use it, cut it smaller and cook it for less time.

Make the Peanut Sauce

1. Blend the chillies, shallots, garlic, lemongrass and galangal into a paste.
2. Fry the paste in the oil over medium heat for 8 to 10 minutes until it darkens and the oil separates. This step removes the raw taste, so do not rush it.
3. Add the water, tamarind juice, sugar and ground peanuts. Simmer, stirring often, for 10 to 15 minutes until thick.
4. Season with salt. Add a splash of water if it gets too thick as it cools.

Three Ways to Cook Satay

Charcoal grill

This gives the best flavour. Let the coals burn down to glowing embers with no big flames. Grill the skewers for 2 to 3 minutes per side, brushing with a mix of oil and a little sugar water using a lemongrass stalk as a brush. Turn often.

Oven

Preheat to 220°C. Place the skewers on a rack over a lined tray so heat reaches all sides. Bake for about 12 to 15 minutes, turning once and brushing with oil. Finish under the grill function for a minute or two for colour.

Air fryer

Trim the skewers to fit. Cook at 200°C for about 10 to 12 minutes, turning halfway. Work in batches so they do not overlap. Our list of air fryer meals that fit a Malaysian kitchen has more ideas for the same machine.

Whichever method you use, cut a piece from the thickest skewer to check it is cooked through before serving.

Tips for Juicy, Smoky Satay

• Cut evenly. Pieces of the same size cook at the same speed, so nothing is dry while the rest is still raw.
• Keep some fat. A little skin or fat on each skewer bastes the meat as it cooks and gives a better char.
• Baste often. Brushing with oil every minute or so keeps the surface glossy and helps the sugar caramelise.
• Rest briefly. Give the skewers two minutes on a plate before serving so the juices settle.
• Toast your spices. Dry-frying the coriander, cumin and fennel for a minute before mixing makes the marinade more fragrant.

What to Serve With Satay

• Cucumber chunks and red onion wedges for freshness
• Nasi impit or ketupat (compressed rice cubes)
• Extra peanut sauce, because there is never enough

Satay is a great dish for open houses and family events. If you are planning a bigger menu, see our open house menu ideas for dishes that are easy to make in batches.

FAQ

Can I use beef or lamb?

Yes. Use tender cuts sliced thinly against the grain, and marinate overnight. Cooking times are similar, but check doneness to your liking.

Can I freeze satay?

Raw marinated skewers freeze well for up to a month. Thaw them in the fridge overnight before cooking. The peanut sauce also freezes well.

Why are my skewers burning?

Either the skewers were not soaked or the heat is too high with open flames. Soak them well and cook over embers, not fire.

Homemade satay takes a bit of planning, mostly for the marinating time, but the actual cooking is quick and fun. Make the sauce a day ahead and the rest comes together easily on the night.