Seed Oil Free Indonesian Chicken Satay

Total time1 hr 45 min

Prep time30 min

Cook time15 min

4.5

(6)

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Ingredients

4 servings

For the chicken

1 ½ 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 tip
Ginger 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
½ tsp ground cumin
2 tbsp coconut milk
1 tbsp neutral oil (such as canola or vegetable oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
1 tsp palm sugar or light brown sugar
1 tsp fish sauce
½ 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)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

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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