Chicken Satay Tacos with Peanut Sauce

written by Lucy Munene 14th August 2019

Tacos are still relatively new to Nairobi but that doesn’t mean you have to leave your house every time the craving hits you. Here is a recipe that combines a Malaysian delicacy that I fell in love with years ago with the compact and convenience of a taco. Ditch the traditional skewers for a bed of kachumbari and a crispy taco then drown it all in creamy peanut butter sauce. If you want a vegetarian option, switch out the chicken for tofu and the peanut butter for almond butter.

Picture for illustration only. Source: damndelicious.com


For the chicken satay:
  • 1/4 cup coconut milk
  • 2 tablespoons Kikkoman soy sauce
  • 1 1/2 teaspoons turmeric powder
  • 1 teaspoon coriander powder
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoon brown sugar
  • 1 kg boneless, skinless chicken thighs, cut into 1-inch chunks
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons vegetable oil
  • 2 stalks lemongrass, white parts only
  • 6 shallots, peeled
  • 1 teaspoon chilli powder/Sriracha/red chilli paste
For the peanut sauce:
  • 3/4 cup natural peanut butter, smooth or 1 1/2 cup dry roasted peanuts, unsalted
  • 2 tsp Kikkoman soy sauce
  • 3/4 cup water
  • 1 cup water
  • 1 1/2 tablespoon sugar (optional)
  • 1/8 teaspoon salt
  • 1/4 cup vegetable oil
  • 1 tablespoon tamarind pulp/juice
For kachumbari:
  • 1/2 red onion (diced)
  • 1 medium-sized tomato (diced)
  • Dhania (Coriander)
  • 1/2 imported lemon



  1. To make the marinade for the chicken, add the coconut milk, soy sauce, coriander powder, turmeric, garlic, ginger, lemongrass and chilli powder/Sriracha/red chilli paste in a blender. Blend until fully combined then transfer to a Ziploc bag/airtight container.
  2. To make the kachumbari: In a bowl, combine the diced onions and tomatoes with dhania. Squeeze lemon juice onto the mixture and mix well.
  3. Cut the chicken into cubes then add the cubes to the marinade. Seal and marinate for 2 hours or overnight.
  4. Preheat oven to 18°C. Line a baking tray with foil and brush some oil on it.
  5. To make the peanut sauce, add all the ingredients in a blender and blend until fully combined. Set aside.
  6. Drain the chicken cubes from the marinade then spread them onto the lined baking tin.
  7. Set your oven to grill and grill the chicken for 20 minutes, basting it with more oil once as it cooks.
  8. Take your defrosted tortillas and toast them on a pan for 2 minutes on each side.
  9. To build the taco: on one toasted tortilla, add a spoonful of chicken and kachumbari. Drizzle peanut sauce on top and enjoy.



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