Brunei's Best Peanut Butter Chicken Recipe (Satay)

Lunch 5 Last Update: Jan 13, 2026 Created: Jan 06, 2026

Serves: 6 People
Prepare Time: 30 minutes
Cooking Time: 20 minutes
Calories: -
Difficulty: Medium

Welcome to the heart of Bruneian culinary tradition! If you've ever dreamt of mastering an authentic peanut butter chicken recipe, you're in for a treat. Brunei's satay isn't just food; it's a vibrant expression of culture, often shared during festive occasions and family gatherings. While many global cuisines feature skewered meats, Brunei's version stands out, primarily thanks to its rich, complex, and utterly irresistible peanut satay sauce. Forget bland, store-bought versions – we're diving deep into the secrets of a truly homemade sauce from scratch.
This recipe will guide you through crafting a single, authentic chicken satay dish, focusing on succulent cubed chicken thighs marinated to perfection with a fragrant asian chicken marinade, ready for your skewer barbecue grill. But let's be honest, the real star here is the "secret" peanut sauce, a velvety elixir that transforms simple grilled chicken into an unforgettable experience. Get ready to impress your taste buds and transport your kitchen to the bustling markets of Brunei!

Ingredients

Directions

Prepare the Marinade: In a large bowl, combine the minced lemongrass, ground turmeric, minced garlic, grated ginger, minced shallots, coconut milk, salt, and black pepper. Mix thoroughly until all ingredients are well combined into a fragrant paste.
Marinate the Chicken: Add the cubed chicken thighs to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 3 hours, or ideally, overnight, to allow the flavors to deeply penetrate the chicken.
Skewer the Chicken: Once marinated, thread the chicken cubes onto the pre-soaked bamboo skewers. Don't pack them too tightly; leave a small space between each piece for even cooking.
Prepare for Grilling: Preheat your barbecue grill (charcoal, gas, or electric grill) to medium-high heat. Lightly oil the grill grates to prevent sticking.
Grill the Satay: Place the skewered chicken on the hot grill. Cook for 8-12 minutes, turning occasionally, until the chicken is cooked through, tender, and has beautiful char marks on all sides. The exact time will depend on your grill and the size of your chicken pieces. Remove from grill and set aside.
Homemade Brunei Peanut Sauce Ingredients
1. For the Peanut Sauce:
2. 1 ½ cups unsalted roasted peanuts (or raw peanuts, roasted yourself)
3. 1 can (13.5 oz / 400ml) full-fat coconut milk
4. 2 tablespoons tamarind paste (or 1 tablespoon concentrated tamarind paste diluted with 1 tablespoon hot water)
5. 1-2 fresh red chilies (like bird's eye chili), deseeded and finely minced (adjust to your spice preference)
6. 3 tablespoons palm sugar (or brown sugar), finely chopped
7. 1 tablespoon sweet soy sauce (kecap manis), optional, for extra depth and sweetness
8. 1 tablespoon vegetable oil
9. Salt to taste
10. ½ cup water (or more, to adjust consistency)
Homemade Brunei Peanut Sauce Step-by-Step Instructions
Roast and Grind Peanuts (if using raw): If starting with raw peanuts, spread them on a baking sheet and roast in a preheated oven at 350°F (175°C) for 10-15 minutes, or until lightly golden and fragrant. Let cool. Once cooled, place the roasted peanuts in a food processor and grind until a coarse, crumbly texture is achieved. You can grind longer for a smoother sauce, or leave some texture for bite.
Sauté Aromatics: Heat the vegetable oil in a saucepan over medium heat. Add the minced chilies and sauté for 1-2 minutes until fragrant.
Combine Sauce Ingredients: Pour in the coconut milk, tamarind paste, palm sugar, and sweet soy sauce (if using). Stir well to combine.
Add Peanuts: Stir in the ground peanuts. Bring the mixture to a gentle simmer, then reduce the heat to low.
Simmer and Adjust: Let the sauce simmer gently for 10-15 minutes, stirring frequently, until it thickens to your desired consistency. If it becomes too thick, add water, one tablespoon at a time, until it reaches a smooth, pourable texture. Taste and adjust seasoning with salt, more palm sugar, or tamarind paste as needed. The sauce should be a perfect balance of sweet, savory, tangy, and a hint of spice.
Serve: Keep the peanut sauce warm until ready to serve.

Recipe Nutritional Values

The following nutritional values are per serving (one piece of cake)

Calories

~550-650 kcal

Carbohydrates

~25-35g

Protein

~40-50g

Fat

~35-45g

Additional Information

550-650 kcal Carbohydrates: ~25-35g Protein: ~40-50g Fat: ~35-45g Additional Information: A fantastic source of lean protein from chicken thighs, essential for muscle repair and growth.
A fantastic source of lean protein from chicken thighs, essential for muscle repair and growth.
Rich in healthy fats from coconut milk and peanuts, contributing to satiety and nutrient absorption.
Offers a good amount of dietary fiber, especially if peanuts are ground coarser, supporting digestive health.

Recipe Success Tips

Ingredient Substitutions & Variations

Protein Power-Ups: While chicken thighs are traditional for their tenderness and flavor, you can easily substitute them with boneless, skinless chicken breast, beef sirloin, or lamb leg for different textures and tastes. Just be mindful that leaner cuts like breast or sirloin might require slightly less grilling time to prevent drying out.
A Lighter Peanut Sauce: For those looking for a healthier alternative, you can reduce the amount of coconut milk and replace some of it with a lighter broth or water. You can also opt for natural peanut butter (without added sugars or oils) as a base, then adjust the other seasonings. For a sugar-free version, use a natural sweetener like erythritol or stevia in place of palm sugar, adjusting to taste.
Spice Level: The fresh red chilies in the peanut sauce are key for that authentic kick. If you prefer less heat, remove more seeds or use fewer chilies. For an extra fiery sauce, leave the seeds in or add a pinch of dried chili flakes.
Tamarind Twist: If you can't find tamarind paste, a squeeze of fresh lime juice can offer a similar tang, though it won't have the same depth of flavor. Start with a small amount and adjust.

Cultural Variations

Traditional Bruneian Sides: In Brunei, satay is often served with a side of nasi impit (pressed rice cakes), which are perfect for soaking up every drop of that glorious peanut sauce. Fresh cucumber slices and raw red onion are also common accompaniments, offering a refreshing counterpoint to the rich satay.
Elevating for Festive Occasions: For a truly festive spread, consider serving your satay alongside other Bruneian delicacies like ambuyat (sago starch dish) or various curries. A beautiful platter of satay with an array of fresh garnishes (cilantro, lime wedges, extra chili slices) makes for a stunning centerpiece at any gathering. Don't forget a bowl of extra peanut sauce for dipping!

Make-Ahead & Storage Instructions

Marinated Chicken: The chicken can be marinated for up to 24 hours in the refrigerator. This allows the flavors to deepen beautifully.
Peanut Sauce: The homemade peanut sauce is fantastic for making ahead! Prepare it up to 3-4 days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if it's too thick.
Cooked Satay: Leftover cooked chicken satay skewers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a microwave, oven, or on a grill until warmed through.
Freezing: Both the marinated raw chicken (without skewers) and the cooked satay (without sauce) can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before cooking or reheating. The peanut sauce can also be frozen for up to 1 month; thaw and reheat slowly, stirring well.

Frequently Asked Questions

Recommended Kitchen Tools

Sometimes, even the most authentic recipes can benefit from a little help in the kitchen to get dinner on the table faster. Here are a few clever shortcuts to streamline your authentic Brunei satay experience without compromising on flavor.

Food Processor for Marinade & Sauce

Problem: Mincing all those fresh aromatics like lemongrass, ginger, garlic, and shallots for the marinade and sauce can be quite a chore and take up valuable time.
Agitate: Who wants to spend ages chopping when you're dreaming of delicious, tender peanut butter chicken recipe skewers? It can feel like a lengthy prep before the fun even begins.
Solution: A good food processor or mini-chopper can blitz all your aromatics into a fine paste in mere seconds! This not only saves you time but also helps release their flavors efficiently into your marinade and sauce.

Pre-Ground Roasted Peanuts or Natural Peanut Butter

Problem: Roasting and grinding peanuts from scratch for your satay sauce adds an extra, sometimes messy, step to the process.
Agitate: While fresh-ground peanuts offer unparalleled flavor, sometimes you just need that rich peanut satay sauce base without the additional effort.
Solution: Opt for high-quality, unsalted, pre-ground roasted peanuts or a natural peanut butter (the kind with just peanuts and maybe a pinch of salt) as a fantastic shortcut. You'll still get that deep nutty flavor, but with significantly less fuss. Just be prepared to adjust consistency with coconut milk or water.

Pre-Soaked Bamboo Skewers or Metal Skewers

Problem: Forgetting to soak your bamboo skewers means they're prone to burning on the grill, potentially ruining your beautifully marinated chicken.
Agitate: There's nothing worse than seeing your cubed chicken thighs turn perfectly golden, only for the skewer to char and break, making serving a hassle!
Solution: Always keep a stash of bamboo skewers pre-soaked in water for at least 30 minutes before you start threading. Better yet, invest in reusable metal skewers, which require no soaking and are eco-friendly!