Chicken skewers with peanut sauce (satay)
Satay is a beloved street food in Indonesia and Malaysia, small skewers grilled over charcoal and served with a warm peanut sauce.
Soak the wooden skewers in water for twenty minutes until saturated, so they do not burn on the grill.
Mix the soy sauce, turmeric, coriander, cumin, garlic, oil, sugar, and salt until they form a uniform paste of a deep golden color. This balance of sweet and salty tenderizes the chicken and gives it a grilled crust.
Toss the chicken strips in the marinade until fully coated, then leave them in the refrigerator for at least half an hour so the flavor penetrates.
Thread the strips onto the skewers in a wavy, not tightly stretched, way, as the waviness leaves gaps that cook evenly and catch the grill's heat.
Grill the skewers over medium-high heat three to four minutes per side until grill marks appear and the center of the chicken reaches 74 degrees Celsius, which is the safe temperature for chicken.
Heat the coconut milk over low heat, then dissolve the peanut butter in it with the soy sauce, lemon, and hot chili, and thin it with the warm water until it becomes a smooth consistency that coats the spoon.
Arrange the skewers on a plate and pour the sauce on the side for dipping, and serve them warm so the sauce stays soft.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Chicken Skewers with Peanut Sauce (Satay), and how to fix them:
Choose strips of even thickness and do not prolong the grilling after the center reaches 74 degrees.
Add warm water a spoonful at a time while stirring until it softens.
Pat the strips dry with a towel before marinating so the paste grips them.
Keep the cooked skewers in an airtight container for up to three days.
Keep it separate in the refrigerator for up to five days and reheat it with a little water.
Freeze the marinated raw chicken for up to a month, and thaw it in the refrigerator before grilling.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Peanut butter | Sesame tahini | 1 to 1 | The flavor changes and the dish then contains sesame instead of peanuts |
| Chicken breast | Boneless chicken thigh | 1 to 1 | The thigh is more tender and juicier and needs a comparable grilling time |
| Coconut milk | Whole cow's milk | 1 to 1 | The dish then contains dairy and the coconut flavor fades |
| Brown sugar | Date molasses | 1 to 1 | Gives a deeper sweetness and a darker color |
| Ingredient | 2 servings | 4 servings (base) | 8 servings |
|---|---|---|---|
| Chicken breast | 300 g | 600 g | 1200 g |
| Peanut butter | 60 g | 120 g | 240 g |
| Coconut milk | 80 ml | 160 ml | 320 ml |
| Soy sauce | 15 ml | 30 ml | 60 ml |
Soaking the wooden skewers before grilling prevents them from burning and keeps the shape of the skewers intact.
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