Turmeric-Lemongrass Chicken Satay with Peanut Sauce

Why You’ll Love This Recipe

• Golden, turmeric–lemongrass marinade keeps the chicken extra juicy and deeply aromatic.
• Creamy, gently spiced peanut sauce balances savory, sweet, and tangy notes.
• Bright cucumber–vinegar relish cuts through richness for the perfect bite.
• Skewers make it fun and shareable—ideal for parties or a weeknight grill night.

Grocery List

• Produce: Lemongrass, garlic, shallots, fresh ginger, English cucumber, red chili (Thai or jalapeño), limes, cilantro
• Dairy: None
• Pantry: Boneless skinless chicken thighs, coconut milk, peanut butter, Thai red curry paste, fish sauce, soy sauce, rice vinegar, brown sugar, tamarind concentrate (or rice vinegar), ground turmeric, ground coriander, ground cumin, white pepper, neutral oil, jasmine rice (optional), toasted peanuts, bamboo skewers

Full Ingredients

For the Chicken Satay

• 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) strips
• 12 bamboo skewers, soaked in water for 30 minutes
• 1 stalk lemongrass, tender inner part only, very finely minced (about 1 tbsp) or 1 tbsp lemongrass paste
• 3 garlic cloves, minced
• 1 small shallot, minced
• 1 tbsp fresh ginger, finely grated
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/3 cup (80 ml) coconut milk
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp brown sugar (packed)
• 1 tsp finely grated lime zest
• 1 tbsp neutral oil (plus more for the grill)
• 1/4 tsp white pepper

For the Creamy Peanut Dipping Sauce

• 1/2 cup (130 g) smooth peanut butter
• 1/2 cup (120 ml) coconut milk
• 1.5 tbsp Thai red curry paste
• 2 tbsp brown sugar
• 1.5 tbsp fish sauce
• 1 tsp tamarind concentrate (or 1 tbsp rice vinegar)
• 2–4 tbsp water, to thin to dipping consistency

For the Cucumber–Vinegar Relish (Ajard)

• 1 English cucumber, halved lengthwise and thinly sliced
• 1 small shallot, very thinly sliced
• 1 small red chili, thinly sliced (seeded for milder)
• 1/3 cup (80 ml) rice vinegar
• 2 tbsp sugar
• 2 tbsp warm water
• 1/2 tsp fine salt

To Serve

• 2 tbsp toasted peanuts, roughly crushed
• Fresh cilantro sprigs
• Lime wedges
• Steamed jasmine rice, optional

Step-by-Step Instructions

Step 1: Soak skewers and prep the chicken

Place bamboo skewers in water to soak for at least 30 minutes so they will not burn on the grill. Trim excess fat from chicken thighs and cut into 1-inch strips, about 5–6 inches long if possible. Pat dry with paper towels so the marinade clings well.

Step 2: Make the fragrant marinade

In a food processor or blender, combine lemongrass, garlic, shallot, ginger, turmeric, coriander, cumin, coconut milk, fish sauce, soy sauce, brown sugar, lime zest, neutral oil, and white pepper. Blend to a smooth, golden paste. Measure out 2 tablespoons of this marinade and set it aside in a clean bowl for basting during grilling. Do not let this reserved portion touch raw chicken.

Step 3: Marinate the chicken

Transfer the remaining marinade to a bowl, add the chicken strips, and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 12 hours. Longer time equals deeper flavor. When ready to cook, thread the chicken onto soaked skewers, weaving each strip in a gentle S-shape so it cooks evenly.

Step 4: Make the creamy peanut sauce

In a small saucepan over medium-low heat, whisk together peanut butter, coconut milk, red curry paste, brown sugar, fish sauce, and tamarind concentrate (or rice vinegar). Simmer gently for 2–3 minutes, stirring until smooth and glossy. Thin with 2–4 tablespoons water to reach a creamy, dippable consistency. Keep warm on the lowest heat, or rewarm before serving if it thickens.

Step 5: Toss the cucumber–vinegar relish

In a bowl, stir rice vinegar, sugar, warm water, and salt until the sugar dissolves. Add the cucumber, shallot, and red chili; toss to coat. Let stand 10–15 minutes to lightly pickle while you grill the chicken.

Step 6: Grill or broil the satay

Preheat a grill to medium-high heat (about 450°F/230°C). Clean and oil the grates lightly. Brush the skewers with a little neutral oil and place them on the grill. Cook for 3–4 minutes per side, basting once or twice with the reserved clean marinade, until lightly charred and the chicken reaches 165°F/74°C at the center. Alternative: Broil on high 6 inches from the element for 6–8 minutes, turning once, until cooked through and charred in spots.

Step 7: Rest, garnish, and serve

Transfer skewers to a platter and rest 3 minutes for juices to settle. Sprinkle with crushed toasted peanuts and fresh cilantro. Serve with warm peanut sauce, the cucumber–vinegar relish, and lime wedges for squeezing. Add steamed jasmine rice if you like to make it a complete meal.

Pro Tips

• Use chicken thighs—not breasts—for the juiciest, most forgiving satay on high heat.
• Reserve 2 tablespoons of marinade before adding raw chicken so you can safely baste while grilling.
• Slice chicken into even-width strips for consistent cooking and better charring.
• If using fresh lemongrass, smash the stalk first with the back of a knife, then mince the tender inner section for maximum citrusy aroma.
• For indoor cooking, a preheated cast-iron grill pan gives excellent char; open a window and do not overcrowd the pan.

Variations

• Tofu Satay: Use extra-firm tofu (pressed), cut into batons. Marinate 30 minutes and grill 2–3 minutes per side.
• Spicy Peanut Sauce: Add 1–2 teaspoons sambal oelek or extra red curry paste for more heat.
• Citrus Twist: Swap lime zest in the marinade for 1 tablespoon fresh lime juice and add 1 teaspoon honey for a brighter glaze.

Storage & Make-Ahead

Marinate chicken up to 12 hours ahead. Peanut sauce keeps 5 days refrigerated; rewarm gently with a splash of water. The cucumber relish is best within 24 hours but will still taste great up to 2 days (drain excess liquid before serving). Cooked chicken satay can be refrigerated up to 3 days; reheat covered at 300°F/150°C for 10 minutes or in a skillet with a splash of water. Skewers can be threaded up to 1 day in advance.

Nutrition (per serving)

Approximate values: 650 calories; 35 g fat; 26 g carbohydrates; 44 g protein; 6 g fiber; 1,050 mg sodium. Calculated for 1/4 of the chicken, 1/4 of the peanut sauce, and relish; excludes rice.