Chicken Satays on Lemongrass Spears With Peanut Sauce

The memory is as clear as the summer sky over Bangkok. I was barely tall enough to see over the bustling street vendors’ carts, but the aroma of grilled chicken and toasted peanuts was intoxicating. The vendor, with a smile as warm as the charcoal embers, handed me a skewer of chicken satay, the fragrant lemongrass handle tickling my nose. That first bite – the juicy, spiced chicken, the creamy, savory peanut sauce, the subtle hint of lemongrass – ignited a lifelong love affair with Southeast Asian flavors. Now, years later, I bring that taste of Thailand to my own kitchen, recreating those cherished memories one satay at a time.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 8 minutes
• Total Time: 53 minutes
• Servings: 6
• Dietary Type: Gluten-Free (check tamari label)

Ingredients

PEANUT SAUCE

• 1 cup smooth peanut butter
• 1⁄2 cup low sodium chicken broth
• 1⁄4 cup unseasoned rice vinegar
• 3 tablespoons palm sugar or 3 tablespoons dark brown sugar
• 2 tablespoons tamari soy sauce
• 2 tablespoons fresh ginger, minced
• 2 teaspoons hot chili sauce (such as sambal oelek or sriracha) or 2 teaspoons chili paste (such as sambal oelek or sriracha)
• 1 teaspoon turmeric
• Salt and pepper

CHICKEN

• 1 1⁄2 cups sliced shallots (about 10)
• 1⁄2 cup unsweetened dried shredded coconut
• 1⁄2 cup fresh cilantro, chopped
• 6 garlic cloves, peeled
• 3 kaffir lime leaves (double leaf, thinly sliced)
• 2 serrano chilies, stemmed
• 1 inch gingerroot, chopped
• 2 tablespoons vegetable oil
• 2 lbs boneless chicken thighs (cut into 1-inch pieces)
• 1 teaspoon salt
• 16 stalks lemongrass
• Vegetable oil cooking spray

Equipment Needed

• Small saucepan
• Small bowl
• Food processor
• Medium skillet
• Large bowl
• Baking sheet
• Grill

Instructions

1. Prepare the Peanut Sauce: In a small saucepan, combine the peanut butter, chicken broth, rice vinegar, palm sugar (or brown sugar), tamari soy sauce, minced ginger, hot chili sauce (or chili paste), and turmeric.
2. Simmer the Sauce: Place the saucepan over medium heat and stir continuously until the mixture thickens, approximately 2 minutes.
3. Season the Sauce: Season the peanut sauce with salt and pepper to taste.
4. Cool and Store (Optional): Transfer the peanut sauce to a small bowl. The sauce can be prepared up to 3 days in advance. Cover and chill. Before serving, microwave on a low setting until lukewarm, then stir well.
5. Prepare the Chicken Paste: In a food processor, combine the sliced shallots, unsweetened dried shredded coconut, chopped fresh cilantro, garlic cloves, kaffir lime leaves, serrano chilies, and chopped gingerroot.
6. Grind the Paste: Grind all the ingredients in the food processor until a coarse paste forms.
7. Sauté the Paste: Heat the vegetable oil in a medium skillet over medium heat. Add the paste from the food processor to the skillet (do not clean the processor yet).
8. Cook the Paste: Sauté the paste until it’s just beginning to brown, about 5 minutes. Transfer the sautéed paste to a large bowl and allow it to cool.
9. Grind the Chicken: Add the boneless chicken thighs (cut into 1-inch pieces) and salt to the same food processor (without cleaning it). Grind the chicken coarsely.
10. Combine Chicken and Paste: Mix the ground chicken into the cooled paste in the large bowl, ensuring it’s evenly distributed.
11. Prepare the Lemongrass Spears: Trim the lemongrass stalks, leaving approximately 4 inches of the thicker end intact. You’ll use this thicker portion as a handle.
12. Form the Satays: Press about 1/4 cup of the chicken mixture around the thick portion of one lemongrass stalk, forming a 4-inch-long sausage shape. Leave about 1 inch of the stalk exposed to serve as the handle.
13. Repeat: Repeat the process with the remaining chicken mixture and lemongrass stalks.
14. Chill (Optional): The satays can be prepared up to 2 days ahead. Place them on a plastic-lined baking sheet, cover, and chill.
15. Prepare the Grill: Spray the grill with nonstick cooking spray and prepare it for barbecuing over medium-high heat.
16. Grill the Satays: Grill the chicken satays until the chicken is cooked through, turning them frequently to ensure even cooking, approximately 8 minutes.
17. Serve: Serve the grilled chicken satays immediately with the warm peanut sauce.

Expert Tips & Tricks

• Grinding the Chicken: Don’t over-process the chicken. You want a coarse grind, not a paste. This helps maintain a better texture when grilling. If you don’t have a food processor, you can finely mince the chicken with a knife, though it will require more effort.
• Lemongrass Preparation: Bruising the lemongrass stalks slightly before using them can release even more of their aromatic oils, enhancing the flavor of the satay. Gently crush the bottom part of the stalk with the back of a knife.
• Preventing Sticking: Ensure your grill grates are clean and well-oiled to prevent the satays from sticking. A quick spray of cooking oil right before placing the satays on the grill helps too.
• Peanut Sauce Consistency: If your peanut sauce is too thick, add a tablespoon or two more of chicken broth until it reaches your desired consistency. If it’s too thin, simmer it for a few more minutes.
• Spice Level: Adjust the amount of chili sauce or paste to your preference. Start with a smaller amount and taste as you go, adding more if you like it spicier.

Serving & Storage Suggestions

Serve the Chicken Satays on Lemongrass Spears immediately after grilling for the best flavor and texture. Arrange them artfully on a platter, alongside a bowl of warm peanut sauce for dipping. A sprinkle of chopped peanuts and fresh cilantro can add a visual appeal.

Leftover chicken satays can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet or microwave until warmed through. Reheating on the grill is also an option but watch carefully to prevent them from drying out. The peanut sauce can also be stored in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave. While freezing is possible, it can affect the texture of both the chicken and the peanut sauce, so it’s best to consume them fresh.

Nutritional Information

Here’s an estimated nutritional breakdown per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	727.6 kcal	–
Calories from Fat	486 g	67%
Total Fat	54.1 g	83%
Saturated Fat	15.7 g	78%
Cholesterol	127.1 mg	42%
Sodium	1091.8 mg	45%
Total Carbohydrate	25.5 g	8%
Dietary Fiber	4.1 g	16%
Sugars	11.1 g	–
Protein	39.8 g	79%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Peanut Sauce: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the peanut sauce for an extra kick.
• Creamy Peanut Sauce: Substitute coconut milk for some of the chicken broth in the peanut sauce for a richer, creamier flavor.
• Chicken Alternative: Try using boneless, skinless chicken breasts instead of thighs for a leaner option. Be careful not to overcook them on the grill.
• Vegetarian Satay: Firm tofu, pressed to remove excess water and cut into 1-inch cubes, makes a great vegetarian alternative. Marinate the tofu in the spice paste before grilling.
• Nut-Free Peanut Sauce: Use sunflower seed butter or tahini as a substitute for peanut butter in the sauce. Adjust the seasonings as needed to achieve a similar flavor profile.
• Lime Zest: Add the zest of one lime to the chicken mixture for a burst of citrusy freshness.
• Herbs: Experiment with different herbs in the chicken mixture, such as Thai basil or mint, for unique flavor variations.

FAQs (Frequently Asked Questions)

Q: Can I use pre-ground chicken for this recipe?
A: While you can use pre-ground chicken, grinding the chicken thighs yourself in a food processor will result in a better texture for the satays.

Q: How do I prevent the lemongrass skewers from burning on the grill?
A: Soak the lemongrass stalks in water for at least 30 minutes before assembling the satays. This will help keep them moist and prevent them from burning quickly on the grill.

Q: Can I bake these satays in the oven instead of grilling them?
A: Yes, you can bake them. Preheat your oven to 375°F (190°C). Place the satays on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until the chicken is cooked through.

Q: My peanut sauce is too thick. How can I thin it out?
A: Add a tablespoon or two of chicken broth (or water) at a time, stirring well, until the sauce reaches your desired consistency.

Q: What can I serve with these chicken satays?
A: Chicken satays are delicious served with steamed rice, cucumber salad, or pickled vegetables for a complete meal.

Final Thoughts

There’s a certain magic in recreating dishes from cherished memories, and these Chicken Satays on Lemongrass Spears with Peanut Sauce are no exception. The blend of fragrant lemongrass, savory peanut sauce, and perfectly grilled chicken transports me back to those vibrant Bangkok streets with every bite. I encourage you to try this recipe and experience the taste of Thailand in your own kitchen. Don’t be afraid to experiment with the variations and make it your own. And if you do, please share your creations and feedback – I’d love to hear your satay stories! Pair this with a refreshing Thai iced tea or a crisp lager for the ultimate culinary journey.