Chicken satay is one of the most popular Asian appetizers and they are loved by many people. Chicken satay is sweet, salty, savory and tangy. It can be served with peanut butter that is creamy, slightly spicy and citrusy with both lime juice and zest in the sauce.

Strips of chicken or beef are marinated in a special Thai paste — unless you go with the vegetarian version — then skewered and grilled or broiled in the oven. It is then served with homemade peanut sauce for the ultimate taste sensation.

To bring a bit of sweetness to the recipe we use brown sugar. Brown sugar is great in this recipe because it has a deeper flavor from a bit of molasse and it melts well into the marinade and caramelizes well during the grilling.


  • 1 kilo/2 pounds chicken thigh fillet
  • 1 onion, peeled
  • 5 cloves garlic, peeled
  • 1 stalk lemongrass, sliced
  • 3 tablespoons sugar
  • 1/2 cup crunchy peanut butter
  • 1 teaspoon salt
  • 3 tablespoons curry powder
  • Sauce
  • oil for frying
  • 5 cloves garlic, peeled
  • 3 onions, peeled
  • 2 stalks lemongrass, sliced
  • 600g/21.2 ozs. crunchy peanut butter
  • 1/2 cup toasted sesame seeds
  • 2 teaspoons salt
  • 5 cups water
  • 3 tablespoons curry powder


  1. Cut the meat into cubes. Blend the onion, garlic, and lemongrass together until fine.
  2. Place in a bowl or container with the sugar, peanut butter, salt, and curry powder. Mix the meat into the marinade and place in the fridge for 3-4 hours or overnight.
  3. Thread onto the bamboo skewers and grill under a hot grill until done.
  4. To make the sauce, blend the garlic, onions, and lemongrass together. Put a wok or large saucepan on and add some oil.
  5. Fry the shrimp paste, breaking it down into the oil with the wooden spoon or spatula. Then add the blended garlic, onion, and lemongrass and fry until fragrant.
  6. Add the curry powder and stir until fragrant. Then add the peanut butter and sesame seeds. Add the tamarind juice and the water one cup at a time stirring until combined.
  7. You may only need 5 cups, just stop adding the water when it reaches the consistency you want. Add the sugar and salt to taste. Serve with the satay