Chicken Satay Skewers with Peanut Sauce



Tegel Fresh Chicken Skinless Thighs
  • Marinade:
  • ¼ cup finely chopped lemongrass
  • 1 small onion, finely chopped
  • 2 cloves garlic, crushed
  • 5cm piece fresh ginger, grated
  • ½ tsp dried turmeric
  • 3 Tbsp kecap manis
  • 1 Tbsp fresh lime juice
  • 1 tsp salt
  • 750g Tegel Fresh Chicken Skinless Thighs, cut into thin strips
  • 20 bamboo skewers, soaked in cold water for at least 1 hour

Peanut Sauce:

  • 1 cup dry roasted peanuts
  • ⅓ cup water
  • 2 cloves garlic, crushed
  • ½ tsp dark soy sauce
  • 2 tsp sesame oil
  • 2 Tbsp brown sugar
  • 2 Tbsp fish sauce
  • ½ tsp tamarind purée
  • 1–1½ tsp red chilli sauce
  • 1 tsp fresh lime juice



1. Put all the marinade ingredients in a bowl and stir to combine. Add the
Tegel Fresh Chicken Skinless Thighs and stir, making sure the chicken is well coated in the marinade.
Cover. Marinate in the fridge for upto 1 hour.

2. To make the sauce, put all the ingredients in a food processor and blend until smooth.
3. Heat a dash of oil in a small heavy based saucepan and add the paste. Cook the paste on a medium heat, stirring to avoid the mixture sticking  and bring to the boil. Reduce heat and simmer for 5 minutes.  Adjust the consistency by adding water, if required. Set aside to cool until required or store in the fridge, but serve at room temperature. 

4. When ready to cook the satay, slide the pieces of chicken onto the wooden skewers. Cook on a hot barbecue or under a hot grill for 10 minutes or until well browned on one side. Turn over and cook for a further 5 minutes or until browned and cooked through.

5. Serve the satays on a platter with the peanut sauce.

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