Authentic Chicken Satay Recipe – Peanut Sauce & Cucumber Relish

Last Updated on 2 months by Neha Deshmukh

Authentic Chicken Satay Recipe – Peanut Sauce & Cucumber Relish

Introduction

Oh, satay! Just the word conjures up images of bustling street food markets and the incredible aromas of Southeast Asia. I first fell in love with this dish on a trip to Thailand, and I’ve been trying to recreate that magic in my kitchen ever since. It took a few tries, but I’m so excited to share my version of authentic chicken satay with you – complete with a luscious peanut sauce and a refreshing cucumber relish. It’s a little bit of work, but trust me, it’s so worth it.

Why You’ll Love This Recipe

This chicken satay recipe isn’t just about delicious food; it’s about an experience. The tender, marinated chicken, the smoky char from the grill, the creamy, savoury peanut sauce, and the cool, crisp relish… it’s a flavour explosion! It’s perfect for a weekend BBQ, a casual get-together with friends, or even a special weeknight treat. Plus, it’s surprisingly customizable – I’ll share a bunch of variations later on.

Ingredients

Here’s what you’ll need to make this satay dream a reality:

• 500 gms chicken thigh, cut into cubes
• 1 tbsp curry powder
• 1 tsp salt
• 1 tbsp vegetable oil (for marinating)
• ¾ cup roasted peanut
• 2 tbsp Thai red curry paste
• 1 cup coconut milk
• 2 tbsp vegetable oil (for sauce)
• 1 tsp fish sauce
• 2 tsp sugar
• 1 cucumber
• 1 small red onion
• 1 fresh red chili
• ½ cup white vinegar
• ½ cup sugar
• 1 tsp salt (for relish)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Thai Red Curry Paste: This is the heart of the flavour. Look for a good quality paste – I prefer Mae Ploy brand. It packs a punch, so adjust the amount to your spice preference.
• Fish Sauce: Don’t be scared! It adds a wonderful umami depth. Red Boat is a fantastic brand, and it’s made with just fish and salt. If you’re really hesitant, you can start with a smaller amount and taste as you go.
• Roasted Peanuts: Freshly roasted peanuts are best, but pre-roasted, unsalted peanuts work well too. The roasting really brings out their flavour. I sometimes even add a tiny pinch of smoked paprika to the peanut butter for an extra layer of smokiness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the cubed chicken thighs with the curry powder, 1 tsp salt, and 1 tbsp vegetable oil. Give it a good mix, ensuring all the chicken is coated. Cover and let it rest in the fridge for at least 30 minutes – longer is even better!
2. While the chicken marinates, soak your bamboo skewers in water for at least 30 minutes. This prevents them from burning on the grill. Trust me, this step is crucial!
3. Now, let’s make the cucumber relish. Thinly slice the cucumber, red onion, and chili. In a separate bowl, combine ½ cup white vinegar, ½ cup sugar, and 1 tsp salt. Stir until the sugar dissolves. Pour this mixture over the cucumber, onion, and chili. Let it sit and pickle while you prepare the rest.
4. Time for the peanut sauce! Blend the roasted peanuts into a smooth peanut butter. In a saucepan, heat 2 tbsp vegetable oil over medium heat. Add the Thai red curry paste and cook for a minute or two until fragrant. Pour in the coconut milk, peanut butter, fish sauce, and 2 tsp sugar. Simmer, stirring constantly, until the sauce is smooth and slightly thickened.
5. Thread the marinated chicken onto the soaked skewers.
6. Finally, grill the satay skewers over medium heat until they’re charred and cooked through – about 8-10 minutes, turning occasionally.

Expert Tips

• Don’t overcrowd the grill. Work in batches to ensure even cooking.
• Basting the chicken with a little extra peanut sauce during the last few minutes of grilling adds extra flavour and keeps it moist.
• A little squeeze of lime juice over the finished satay brightens up the flavours beautifully.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: Swap the chicken for firm tofu or seitan. Marinate it in the same mixture, and grill as usual.
• Gluten-Free Adaptation: Double-check that your curry powder and fish sauce are gluten-free. Many brands contain hidden gluten.
• Spice Level Adjustment: Use different types of chili (bird’s eye chili for serious heat, or a milder chili for a gentler kick) or adjust the quantity of red curry paste.
• Festival Adaptations: This is a fantastic dish for Southeast Asian themed gatherings. Serve it alongside other regional specialties like Pad Thai or Green Curry.

Serving Suggestions

Serve the grilled chicken satay immediately with a generous helping of peanut sauce and the refreshing cucumber relish. A side of steamed jasmine rice is also a lovely addition. My family loves it with a sprinkle of chopped peanuts and fresh coriander.

Storage Instructions

Leftover satay can be stored in an airtight container in the refrigerator for up to 3 days. The peanut sauce will also keep for 3-4 days. The cucumber relish is best enjoyed fresh, but can be stored for a day or two – it will just lose some of its crispness.

FAQs

What is the origin of Chicken Satay?

Satay originated in Indonesia, and it’s believed to have been influenced by Indian kebabs. It’s now popular throughout Southeast Asia, with each country having its own unique variations.

Can I make the peanut sauce ahead of time?

Absolutely! The peanut sauce can be made up to 3 days in advance and stored in the refrigerator. Just give it a good stir before serving.

What kind of wood is best for grilling satay?

Fruit woods like apple or cherry wood impart a lovely subtle flavour. If you don’t have access to wood, charcoal is a great alternative.

What can I substitute for fish sauce?

If you can’t find fish sauce, you can use soy sauce as a substitute, but it won’t have the same depth of flavour. You can also try a dash of Worcestershire sauce.

How do I prevent the chicken from drying out during grilling?

Marinating the chicken is key! Also, avoid overcooking it. Use a meat thermometer to ensure it reaches an internal temperature of 74°C (165°F). Basting with peanut sauce also helps keep it moist.