Black Pepper Free Indonesian Chicken Satay
Total time1 hr 45 min
Prep time30 min
Cook time15 min
4.5(6)
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Learn more āIngredients
4 servings
For the chicken
- 1 Ā½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 stalks lemongrass, tender inner parts only, roughly chopped
- 1 tbsp fresh galangal or fresh ginger, roughly chopped
Chef's tipGinger is the closest stand-in - swap 1:1; the flavor is warmer and less piney. - 4 cloves garlic, roughly chopped
- 3 shallots, roughly chopped
- 1 tsp ground turmeric
- 1 tsp ground coriander
- Ā½ tsp ground cumin
- 2 tbsp coconut milk
- 1 tbsp neutral oil (such as canola or vegetable oil)
- 1 tsp palm sugar or light brown sugar
- 1 tsp fish sauce
- Ā½ tsp salt
For the peanut sauce
- 1 cup smooth peanut butter
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp soy sauce
- 2 tbsp lime juice (from about 1 lime)
- 1 tbsp palm sugar or light brown sugar
- 1 tsp sambal oelek or chili paste
- 1 clove garlic, minced
- 1 tbsp neutral oil (such as canola or vegetable oil)
For serving
- lime wedges, for serving (optional)
- sliced cucumber, for serving (optional)
- steamed white rice or rice cakes (lontong), for serving (optional)
Instructions
- 1
If using bamboo skewers, soak them in cold water for at least 30 minutes so they don't scorch on the grill.
- 2
Combine the lemongrass, galangal, 4 roughly chopped garlic cloves, shallots, turmeric, coriander, cumin, 2 tbsp coconut milk, 1 tbsp neutral oil, 1 tsp palm sugar, fish sauce, and salt in a blender or food processor. Blend until a smooth, fragrant paste forms, scraping down the sides as needed.
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