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2019_my hungry valentine_recipe_sambal shiok_mandy yin_malaysian chicken satay skewers and peanut sauce

Malaysian chicken satay skewers with peanut sauce – Mandy Yin, Sambal Shiok


6-10 (20 skewers)


Prep 50 minutes
Marinade 4 hours or overnight


1 kg boneless chicken thighs, skinless and cut into bite-sized pieces
20 skewers
Red onion, diced to serve
Cucumber, diced to serve

Satay spice mix

1 lemongrass stalk, white bottom half only, hard outer leaves removed, finely chopped
1 large onion, peeled and roughly chopped
5 garlic cloves, peeled
1 tsp ground coriander
1 tsp chilli powder
1 tsp ground turmeric
1/2 tsp fennel seeds
1/2 tsp ground cumin
1 tbsp salt
100 g palm sugar or dark brown sugar

Peanut sauce

180 g dry-roasted peanuts, lightly salted, ground to a fine crumb using a food processor
200 g coconut milk
60 g palm sugar or dark brown sugar
2.5 tbsp tamarind paste
3 tbsp satay spice mix (see above)
1 pinch chilli powder
150 ml water
1/2 tsp salt


Satay spice mix

Blend all ingredients together in a food processor until it becomes a smooth, fine paste.

Set 3 tbsp of the spice mix aside for making the peanut sauce.


Chicken marinade

In a large container, place the chicken and the rest of the spice paste and leave to marinate at least 4 h, or preferably overnight in the fridge.


Peanut sauce

In a medium-sized saucepan over medium heat, add all the ingredients, including the reserved 3 tbsp of spice paste. Bring to boil, stirring every now and then to prevent it sticking to the bottom.

Reduce the heat to low and simmer for 5 mins until the sauce thickens. Set aside.


Chicken skewers

Soak the skewers in water for 10 mins to prevent them burning. Take the marinated chicken out of the fridge and skewer 6 pieces per skewer.

Cook them on the barbecue, a flat-top griddle plate or a grill preheated to high. Turn the skewers frequently to char each side for around 5 mins, until the chicken is cooked through.

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Serve with the peanut sauce and freshly cut cucumber and red onion.