![Chicken satay skewers on a serving plate, flanked by a bowl of peanut sauce.](https://cdn.statically.io/img/www.foodandwine.com/thmb/ObvcWoj9DwlEvJTr--4ttnVybCU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201204-xl-chicken-satay-with-peanut-sauce-0d9bffe840404e358b43f3341032796e.jpg)
Jonny Valiant
Satay is thought to have originated in Indonesia, and is eaten throughout Thailand, Malaysia, and Singapore. The combination of charred, lemongrass-scented chicken satay and rich, spicy peanut sauce is hard to beat.
Frequently asked questions
How do you make chicken satay?
Start with boneless chicken thighs, which can be grilled without drying out. The chicken is cut into bite-sized pieces and coated with an aromatic spice paste that comes together quickly in a food processor. As the chicken marinates, shallots, garlic, jalapeño, ginger, and lemongrass are sautéed, blended with peanuts, then simmered with coconut milk, lime juice, brown sugar, and fish sauce. The result: a creamy and intensely savory sauce with a perfect balance of sweetness, saltiness, and acidity. Once the satay skewers come off the grill, this rich sauce provides the perfect foil to the browned, spice-crusted chicken.
Make ahead
The peanut sauce can be made in advance and refrigerated for up to 5 days. Reheat it before serving, stirring in a few tablespoons of hot water if it's too thick. If you like, you can marinate the chicken overnight.
Suggested pairing
Pour a light, fruity Dolcetto with this bright, flavorful chicken.
Notes from the Food & Wine Test Kitchen
We got best results by finely chopping the lemongrass for both the marinade and sauce before blending it; lemongrass can be tough to break down in a blender or food processor if added in large pieces. We also recommend using a blender instead of a food processor to get the smoothest consistency. Would suggest to use either chunky or creamy peanut butter in the sauce
Ingredients
Satay
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3 plump lemongrass stalks (bottom 8 inches only), outer layer removed, finely chopped
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2 large shallots, coarsely chopped (5 1/2 ounces total)
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2 large garlic cloves
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1/3 cup light brown sugar
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1 1/2 tablespoons ground coriander
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1 tablespoon ground cumin
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1/2 teaspoon ground turmeric
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2 tablespoons fish sauce
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1 1/2 tablespoons kosher salt
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2 tablespoons canola oil, plus more for grilling
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4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
Peanut Sauce
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1/4 cup canola oil
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4 medium shallots (3/4 cup), thinly sliced
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2 garlic cloves, thinly sliced
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1 plump lemongrass stalk (bottom 8 inches only), outer layer removed, finely chopped
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1 jalapeño, thinly sliced
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1 tablespoon minced fresh ginger
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1 1/2 cups unsalted roasted peanuts
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1/2 cup unsweetened coconut milk
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2 tablespoons light brown sugar
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3 tablespoons fresh lime juice
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2 tablespoons fish sauce
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1 tablespoon soy sauce
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Pinch of crushed red pepper
Directions
Prepare the satay
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Combine the lemongrass, shallots, garlic, brown sugar, coriander, cumin, turmeric, fish sauce, salt and 2 tablespoons of the canola oil in a blender and process into a paste. Transfer the marinade to a bowl and add the chicken, gently tossing to coat each piece. Thread the coated chicken pieces onto 12-inch skewers and refrigerate for at least 30 minutes, up to 8 hours.
Meanwhile, prepare the peanut sauce
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Heat the canola oil in a medium saucepan. Add the shallots, garlic, lemongrass, jalapeño, and ginger and cook over moderate heat, stirring, until the aromatics are softened and browned, about 10 minutes. Scrape the mixture into a food processor. Add all of the remaining ingredients along with 1/2 cup of water and process into a slightly chunky paste.
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Scrape the peanut paste back into the saucepan over low heat and cook, stirring frequently, until sauce is very thick and and the fat separates, about 20 minutes. The peanut sauce will turn a deeper shade of brown. Whisk in 1/2 cup of hot water until incorporated. Keep the peanut sauce warm over very low heat.
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Light a grill and oil the grates. Grill the chicken skewers over moderately high heat, turning occasionally, until charred in spots and cooked through, 10 to 12 minutes. Serve with the peanut sauce.