30 MIN + marinating time

For 4 persons



  • Boneless chicken, diced.
    Two pounds.
  • Cucumber, cut into small pieces
  • Small onion
  • Vegetable oil
    as far as necessary
  • Bamboo skewers
  • For the marinade
  • Small shallots, peeled
  • Stalks of lemon millet, only the white parts
  • Garlic cloves, peeled
  • Turmeric powder
    2 teaspoons
  • Coriander powder
    1 teaspoon
  • Red chili powder
    1 teaspoon
  • Brown sugar
    2 tablespoons.
  • Vegetable oil
    3 tablespoons.
  • Flavored salt
  • For the peanut sauce
  • Dry roasted unsalted peanuts
    1 cup
  • Tamarind paste
    1 tablespoon.
  • Vegetable oil
    1/4 cup
  • Water
    1 cup
  • Palm sugar (or brown sugar)
    2 1/2 tablespoons (or 1 tablespoon)
  • Coriander powder
    1 teaspoon
  • Sweet soy sauce (Kecap Manis)
    1 tablespoon.
  • Flavored salt
  • For spicy noodles
  • Dried red peppers soaked in hot water.
  • Garlic cloves, peeled
  • Small shallots, peeled
  • Stem of lemongrass, cut into 3 strips, use only the bottom strips
  • piece of galangal, peeled
    1/2 inch

Chicken satay is a popular Thai recipe because of its spicy marinade. This smoked appetizer is seasoned with different flavors, grilled as a skewer and then served with a delicious and creamy peanut sauce.

What’s on Saturday?

Chicken satay is one of the most popular dishes on the Thai menu, although many Southeast Asian countries have delicious local versions. This exceptionally flavorful and aromatic appetizer is prepared with juicy pieces of chicken from the thigh and leg and seasoned to perfection with a delicious blend of spices. These grilled chicken skewers are usually served with a creamy peanut sauce. The sweet and savory combination is not surprising, people love chicken satay!

What goes well with the Kip Sabbath

Although chicken satay is an excellent appetizer on its own, it is also delicious with rice or steamed noodles. You can also make a fresh cucumber salad or an Asian salad as a side dish.

How do I make a chicken marinade on Saturday?

Preparing the marinade for chicken satay couldn’t be easier. Put the ingredients in the food processor and blend.


What to serve with chicken satay

This tasty snack is usually served with a peanut sauce and a side dish of sliced cucumbers and onions. The fresh flavors of these vegetables act as a palate cleanser between bites.

Tips for preparing the best chicken satay.

  • You can use any piece of chicken – just make sure you use boneless and skinless meat and that the pieces are about the same size. This will ensure that it cooks evenly.
  • For the most intense flavor, marinate the chicken before cooking. It’s best left overnight, but a few hours also helps if you run out of time.
  • Soak the bamboo skewers in cold water for at least 2 hours. Soaking the skewers prevents them from burning during cooking.
  • If you don’t have a grill, you can also cook the chicken in a skillet or in the oven.

How to make a chicken sabbath


Mix the ingredients for the marinade in a food processor.


Combine the chicken and marinade in a large bowl. Mix well, cover and refrigerate for at least 6 hours, preferably overnight.


When ready to grill, thread 4 pieces of chicken onto each bamboo skewer.


Grill the skewers on the grill 2 to 3 minutes on each side. While the chicken is cooking, brush it with oil to keep it moist and to make it easier to sear.

How to make peanut sauce

  1. Blanch the peanuts in a food processor and set aside.
  2. Place the tamarind pulp in a small bowl and add ΒΌ cup of hot water. Let stand for 15-20 minutes and then squeeze the pulp to extract the juice. Set the juice aside and discard the pulp.
  3. Coarsely chop the spice ingredients (chili pepper, garlic, shallots, 1 slice lemongrass, galanga) and blend them in your food processor. To obtain a smoother paste, add 1 to 3 tablespoons of water.
  4. Heat the oil in a saucepan. Add the spice paste and 2 strips of lemongrass and fry over medium heat until fragrant, about 2-3 minutes.
  5. Add ground peanuts, water, tamarind juice, salt, sugar, sweet soy sauce and coriander powder.
    Turn the heat to medium-low and let the mixture simmer and thicken, about 5 to 10 minutes. Try to stir constantly.
  6. When the sauce has reached the desired consistency, let it cool to room temperature and serve as a dip for chicken satay.

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