Chicken Satay with peanut sauce


Satay is a dish wherein meats like chicken, mutton , pork,fish, goat or even tofu are seasoned with spices, skewered and then grilled, generally served with some sauce. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Satay originated in Indonesia, and in fact it has become its national dish.It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, Thailand, the Philippines, as well as in Suriname and the Netherlands, as Indonesia and Suriname are former Dutch Colonies.( Source- Wiki)



Frankly,I haven’t tasted these anywhere as yet, but the fact that this was served with peanut sauce tempted me to give it a try. I love experimenting and trying out new cuisines.When I came across this recipes, I knew that the amalgam of the marinade ingredients would definitely result in an amazing outcome! And Boy! the chicken was oh so delicious, I couldn’t wait to have a bite as soon as it was out of the oven, the aroma was tantalizing, and that juicy bite was like a party of zesty flavors in my mouth:) So good!!


Recipe adapted from Sweet and savory by Shailja

Ingredients for marinade:

1 Lbs / 500 grams chicken breast sliced into 1/2-inch strips lengthwise
1 stalk lemongrass, roughly chopped (I used zest of half a lemon)
2 tablespoons vegetable oil
1 tsp turmeric powder
2 tablespoons palm sugar or light brown sugar
1 tablespoon freshly squeezed lime juice from 1 lime
1 tablespoon soy sauce
2 tsp freshly minced galangal OR ginger
2 teaspoons freshly minced garlic (about 2 medium cloves)
1 teaspoon ground coriander
1 teaspoon Sriracha or any hot sauce of your choice
Bamboo skewers as required , soaked in water for 30 minutes prior to use.

For the peanut sauce:


One 13.5-ounce can coconut milk
1/4 cup chunky peanut butter
1/4 cup firmly packed dark brown sugar
1 tablespoon soy sauce
1-1/2 teaspoons hot sauce
1 tbs cooking oil


1.Slice chicken into long thin slices, approximately 1/4″ thick and 2″ in length or you can chop them into roughly 1 to 1 and 1/2 inch cubes as I did. Pat dry with paper towels.
2.Combine all the spices in a bowl, as mentioned under ingredients for marinade.
3.Add chicken pieces to the marinade and mix well . Allow to marinate for at least an hour or up to overnight.( Marinated overnight for best results)

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4.Before cooking, soak bamboo skewers in water for at least 30 minutes, so that they will not burn.
5..Skewer 2 to 3 pieces of chicken onto each stick. Bake in a pre heated oven at 355 F until cooked through. Baste with cooking oil after turning .

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6.Serve hot with peanut sauce.

For the peanut sauce:

1. Combine the coconut milk, peanut butter, brown sugar, soy sauce, and hot sauce in a saucepan and cook over medium heat for 3 minutes, stirring occasionally.

This sauce keeps well good in the refrigerator for up to 2 weeks


imageThat’s it! This was so truly amazing clubbed with that to die for peanut sauce, do give it a try 🙂 A keeper recipe:)

Have a great weekend ahead! Stay blessed 🙂




  1. Smiling Notes says:

    Wow!! I love satay and on our trip to Malaysia 2 years back, we had some delicious Satay at that time! The peanut sauce is heaven! Why did I never think of making this at home? Thank you for sharing the recipe Freda! Do you know the funny thing? While reading your post, I said to myself..this recipe is a keeper..! lol and then I saw your 2nd last para 😀

  2. Himali Shah says:

    Ohhh wow.. I love the peanut sauce recipe Freda.. though I am a veggie, I really got hooked reading about the peanut sauce. Some thing really unique. I am sure to try it soon ?? you’re such a pro at presenting recipes making them so much fun 🙂

    Happy Sunday ??☺

  3. Kat @TFB says:

    The pictures are just mouthwatering!! 🙂 I didn’t try satay when I was in Singapore because I don’t like peanut sauce but looking at your photos and reading what an instant party of flavors it was, I’m thinking I missed out. I just might try this recipe. Thank you for sharing!!

    • Freda @ Aromatic essence says:

      Hi Kat! Thanks for following my blog 🙂 I hadn’t tried this until I made it myself too, I’m actually wondering how I missed this on my trip to Thailand! The chicken has an incredible flavor on its own, if you have lemongrass it would surely add a strong punch of flavor, I didn’t have so substituted with lemon zest. You could skip the peanut sauce if you don’t like it, or make a very small batch to try:) thanks for visiting 🙂

  4. Julie is Hostess At Heart says:

    I was just talking to a friend at dinner about some chicken satay with peanut sauce that I had at a restaurant! I love the idea of making it myself and I love the way you presented it. That would be gorgeous for entertaining, and your pictures are beautiful!

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