We can honestly say this is the best chicken satay recipe we’ve ever tried. The recipe looks complicated, but roasting your own spices and using real peanuts in the peanut sauce truly elevate the popular dish. We made this recipe at our first-issue magazine launch at The Bay. We skewered about 300 of these, but only used about 100 as the power kept shutting off the hibachi-like cook tops. Luckily, no one knew, and the crowd went crazy.
Recipe & Food Styling Mari Loewen. Photography Ross Cornish

Recipe & Food Styling Mari Loewen. Photography Ross Cornish

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

Chicken

  • 2 pounds boneless chicken breast
  • 32 12-inch bamboo skewers

Marinade

  • 4 teaspoons coriander seeds
  • 4 teaspoons cumin seeds
  • 4 garlic cloves, finely minced
  • 1/4 cup brown sugar
  • 1/4 cup fish sauce
  • 3/4 cup tamarind sauce
  • 1/4 cup peanut oil

Peanut dipping sauce

  • 1/2 cup peanut oil
  • 1/2 cup raw peanuts
  • 2 fresh Serrano or Fresno peppers, seeded, minced
  • 2 tablespoons ginger, minced
  • 4 garlic cloves, minced
  • 1/3 cup rich unsweetened coconut milk
  • 1 teaspoon dark soya sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1 tablespoon lime juice
  • 1 teaspoon kosher salt
  • 1/2 cup cilantro, chopped

Preparation

For skewers, cut chicken into 1-ounce strips (across the grain) and thread each onto a skewer. In small skillet over medium high heat, toast spices until fragrant, then grind to coarse powder in spice grinder. In medium bowl, combine spices with garlic, brown sugar, fish sauce, tamarind sauce, and peanut oil. In glass baking dish, dredge skewered chicken with marinade and chill 1 hour, turning from time to time. Preheat grill to medium-high heat, and grill satays about 1 minute per side; do not overcook. Remove from heat and serve with peanut sauce.