A Simple Chicken Satay with Malaysian Peanut Sauce is an easy meal, appetizer, or game-food!
Our son learned early in life to love chicken satay. One of my dear Malaysian friends, also a neighbor, would make satay often. Most especially on summer block party days. I think Brent may have eaten most of them as they came off the grill.
I was rarely standing beside the grill so when she told me how much he loved them, we began making them at home too.
Although I don’t have her recipe, these are tasty, easy, and often on my weekly menu. Especially during football season.
An overnight marinade delivers perfect results, but even an hour or more in the marinade is great.
Simple Chicken Satay with Malaysian Peanut Sauce
A Simple Chicken Satay with Malaysian Peanut Sauce is an easy meal, appetizer, or game-food! A bit of time marinading, a hot grill (inside or out), and a delicious, easy to whip up peanut sauce is such a treat!
- 1 package of chicken tenders
- 1 tablespoon toasted coriander seeds (or 1/2 teaspoon ground coriander)
- 2 cloves garlic
- 5 green onions, sliced
- 2 tablespoons oil
- 1/2 teaspoon chili powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 teaspoon turmeric
Satay Peanut Sauce
- 2/3 cup crunchy peanut butter
- 1/4 cup tamarind sauce or reduced sodium soy sauce
- 1/2 cup water
- 2 tablespoons brown sugar
- 2 teaspoons grated fresh ginger or ½ teaspoon ground ginger
- 1 cloves garlic, pressed or minced
- 1/4 teaspoon red pepper flakes, plus more for sprinkling
Chicken: Add marinade ingredients to a blender and process until smooth. Pour marinade into a zip-top plastic bag and add chicken tenders. Seal and place chicken in the refrigerator for 2-24 hours.
Thread marinated chicken tenders onto skewers. Grill the chicken, turning frequently to prevent burning. The chicken should be slightly charred on the outside.
Satay Peanut Sauce: Whisk together peanut sauce ingredients in a small saucepan; heat until warm. Serve with Chicken Satay.
The marinade is super important to this dish. When I have the time, I like to let the chicken marinade for about 10 hours before grilling.