Darwin Market Chicken Satay Skewers
Tender chicken skewers marinated in fragrant spices, grilled over hot coals and smothered in a rich, roasted peanut sauce.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 485 kcal
Equipment
- •bamboo skewers
- •barbecue or grill pan
- •small saucepan
- •blender or food processor
- •mixing bowl
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 31 g
- carbs
- 18 g
- fibre
- 3 g
- protein
- 34 g
- calories
- 485 kcal
Instructions
- 1
Soak bamboo skewers in cold water for thirty minutes to stop them catching fire on the grill.
- 2
Blend the lemongrass, garlic, shallots, turmeric, ground coriander, two tablespoons of kecap manis, and one tablespoon of oil into a paste.
- 3
Toss the chicken thigh pieces in the spice paste inside a bowl until thoroughly coated.
- 4
Cover the chicken and chill in the fridge for at least two hours to develop flavour.
- 5
Thread four to five pieces of marinated chicken snugly onto each prepared skewer.
- 6
Combine the ground peanuts, coconut milk, remaining kecap manis, and brown sugar in a saucepan over medium-low heat.
- 7
Simmer the sauce gently for six to eight minutes until thick, then stir in one tablespoon of lime juice.
- 8
Heat a barbecue grill plate or heavy frypan over medium-high heat with the remaining oil.
- 9
Grill the skewers for three to four minutes per side until lightly charred and completely cooked through.
- 10
Transfer the hot skewers to a serving plate and spoon the warm peanut sauce generously over the top.
Chef's tips
Always choose chicken thigh rather than chicken breast because it stays juicy and forgiving over high grill heat. If your peanut sauce becomes too thick while simmering, loosen it with a splash of warm water.
Ingredient substitutions
- kecap manis (sweet soy sauce) → equal parts dark soy sauce and brown sugar
- chicken thigh fillets → firm pressed tofu cubes for a vegetarian satay
Storage
Store leftover cooked skewers and peanut sauce in separate airtight containers in the fridge for up to three days.
Reheating
Reheat the skewers under a hot oven grill for five minutes and warm the peanut sauce in a small pan with a dash of water.
Common mistakes to avoid
- •Grilling over excessive flame which burns the sweet soy marinade before the meat cooks through.
- •Forgetting to soak the wooden skewers, causing them to char and break.
Serving suggestions
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