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Chicken Satay with Hazelnut Sauce

Chicken Satay with Hazelnut Sauce
  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • Chicken
  • 1 stalk lemon grass, finely chopped
  • 2 tablespoons canola or vegetable oil
  • 1 teaspoon sugar
  • 1 Teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 8 shallots, chopped
  • 3 pounds skinless, boneless chicken thighs, cubedSauce
  • 2 stalks lemon grass
  • 2- inch piece ginger, peeled and coarsely chopped
  • 2 teaspoons canola or vegetable oil
  • 1 medium red onion, minced
  • 1 cup tamarind juice or apple juice
  • 1 cup Sugar
  • 2 tablespoons crushed red pepper flakes
  • 12 ounces hazelnuts, roasted, peeled and finely chopped
  • Salt to taste



1 Marinate the chicken:

2 Stir together the lemon grass and oil and set aside.

3 Put the sugar, cumin, coriander, turmeric, cinnamon and shallots into the food processor and process until a paste forms.

4 Transfer the paste to a large zipper lock bag and add the chicken. Move the chicken around in the bag to coat it evenly. Seal and refrigerate for at least 30 minutes a

5 Prepare the sauce:

6 Put the lemon grass and ginger into the food processor and process until very finely crushed. If needed, add some of the tama

7 rind juice, up to 2 tablespoons.

8 Simmer 5 minutes. Stir in the hazelnuts and simmer 5 more minutes. Season to taste with salt and set aside until ready to serve.

9 Prepare the chicken:

10 Preheat oven broiler to 500 F. Thread the chicken pieces onto 8 skewers. Brush the chicken with the lemon grass-infused oil. Broil chicken until firm and cooked through, about 8-10 minutes or, to bake them, coat a large sheetpan with cooking spray, set satays on pan and bake about 15 minutes at 375

Source: National Chicken Council