Few dishes capture the sensory joy of grilling like chicken satay. Tender marinated skewers pair with a creamy peanut sauce for an irresistible experience. This recipe stays true to its Southeast Asian roots while being approachable for home cooks.
Looking for Chicken Satay inspiration? You'll love what we have! Explore more Chicken Recipes recipes or discover our Chicken Thigh Recipes favorites.
Why You’ll Love This Chicken Satay
- Bursting with flavor: Savory-sweet marinade and rich peanut sauce create heavenly depth.
- Surprisingly easy: Simple mixing and marinating lead to quick grilling.
- Incredibly versatile: Perfect as appetizer, main course, or party food.
- Aromatic happiness: Lemongrass, turmeric, and coconut create an unforgettable scent.
Ingredients & Tools
- 500 g boneless, skinless chicken thighs, cut into 1-inch strips
- 2 tbsp vegetable or coconut oil
- 2 stalks lemongrass, tender white part only, finely minced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 2 tbsp soy sauce or tamari
- 1 tbsp fish sauce
- 1 tbsp honey or palm sugar
- 3 tbsp coconut milk
- For the peanut sauce:
- ½ cup smooth peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp sriracha or chili garlic sauce (adjust to taste)
- 3-4 tbsp warm water, to thin
- 1 tbsp coconut milk or cream
- Wooden or metal skewers (if wooden, soak for 30 minutes before using)
Tools: mixing bowls, whisk, grill or grill pan, basting brush
Notes: Using chicken thighs instead of breasts keeps them juicier. Don’t skip the fish sauce—it adds umami depth without tasting fishy.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 18 g |
| Carbs: | 10 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 20 minutes (plus 1 hour marinating) | Cook Time: 10 minutes | Total Time: 1 hour 30 minutes
Before You Start: Tips & Ingredient Notes
- Can I use chicken breast instead? You can, but thighs are more forgiving and flavorful. If using breast, be careful not to overcook—they can dry out faster on the grill.
- What if I don’t have fresh lemongrass? Look for prepared lemongrass paste in a tube in the refrigerated herb section—it’s a great shortcut. Dried lemongrass just doesn’t deliver the same bright, citrusy punch.
- Is the peanut sauce spicy? It has a mild kick from the sriracha, but you can easily adjust the heat level or omit it entirely for a kid-friendly version.
- Can I make this ahead? Absolutely! Marinate the chicken overnight for even deeper flavor, and the peanut sauce keeps beautifully in the fridge for up to 5 days.
- What’s the best way to skewer the chicken? Thread the strips onto the skewers loosely, without packing them too tightly—this ensures even cooking and those lovely charred edges.
How to Make Chicken Satay
Step 1: Start by preparing your marinade. In a medium bowl, combine the oil, minced lemongrass, garlic, ginger, turmeric, coriander, soy sauce, fish sauce, honey, and coconut milk. Whisk everything together until it’s well blended and fragrant—you’ll notice the color turns a beautiful golden yellow from the turmeric.
Step 2: Add the chicken strips to the marinade and toss thoroughly to coat every piece. Cover the bowl and refrigerate for at least 1 hour, or up to overnight. If you’re using wooden skewers, now’s the time to soak them in water so they don’t burn on the grill.
Step 3: While the chicken marinates, make the peanut sauce. In another bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, minced garlic, and sriracha. Slowly add the warm water, one tablespoon at a time, until the sauce reaches a smooth, dippable consistency. Stir in the coconut milk for extra creaminess, then set aside. You can cover and refrigerate this if making ahead.
Step 4: When you’re ready to cook, thread the marinated chicken onto the skewers. I like to weave the strips onto the skewers in a slight “S” shape—this helps them stay put and cook evenly. Don’t overcrowd; leave a little space between pieces.
Step 5: Preheat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking. Place the skewers on the hot grill and cook for 3–4 minutes per side, turning once. You’re looking for nice grill marks and the chicken to be cooked through—it should feel firm to the touch and have an internal temperature of 74°C.
Step 6: As the chicken cooks, you can brush it with a little extra marinade during the first few minutes (discard any leftover marinade after that for food safety). The aroma will be incredible—lemongrass and coconut mingling with the smoky grill notes.
Step 7: Once cooked, transfer the skewers to a platter and let them rest for a couple of minutes. This allows the juices to redistribute, keeping the chicken tender and moist. Serve immediately with the peanut sauce for dipping.
Storage & Freshness Guide
- Fridge: Store skewers and sauce separately in airtight containers for up to 3 days.
- Freezer: Freeze cooked skewers (without sauce) in a single layer then transfer to bags for up to 2 months.
- Reviving: Reheat in a 180°C oven for 5-7 minutes until warmed through.
Serving Suggestions
Complementary Dishes
- Jasmine rice or coconut rice — The fluffy, slightly fragrant rice is the perfect base to soak up any extra peanut sauce and balance the skewers.
- Quick-pickled cucumber salad — A tangy, refreshing salad with sliced cucumbers, red onion, rice vinegar, and a pinch of sugar cuts through the richness beautifully.
- Stir-fried vegetables — Simple bok choy, bell peppers, and snap peas sautéed with garlic and a splash of soy sauce add color and crunch to the plate.
Drinks
- Thai iced tea — Its creamy, sweet, and slightly spiced flavor is a classic pairing that complements the savory, nutty notes of the satay.
- Light lager or pale ale — A crisp, cold beer helps cleanse the palate between bites and enhances the grilled, smoky flavors.
- Lemongrass ginger cooler — A non-alcoholic option with muddled lemongrass, ginger, lime, and soda water that echoes the marinade’s aromatics.
Something Sweet
- Mango with sticky rice — Sweet, ripe mango and glutinous rice drizzled with coconut cream is a traditional and utterly satisfying way to end the meal.
- Coconut ice cream — A scoop of rich, creamy coconut ice cream topped with toasted coconut flakes is simple, cooling, and delicious.
- Pandan chiffon cake — If you’re feeling adventurous, this light, fragrant green cake has a subtle vanilla-like flavor that pairs wonderfully with the meal’s Southeast Asian theme.
Top Mistakes to Avoid
- Mistake: Not soaking wooden skewers. They will burn and potentially catch fire on a hot grill, leaving you with half-cooked, ashy chicken. Always soak them for at least 30 minutes.
- Mistake: Overcooking the chicken. Chicken thighs are forgiving, but they can still dry out if left on the heat too long. Use a timer and aim for that 3–4 minutes per side—it’s usually enough.
- Mistake: Skipping the marinating time. The marinade is where the magic happens; if you rush it, the flavor just won’t penetrate deeply. An hour is the minimum for best results.
- Mistake: Making the peanut sauce too thick. If it’s gloopy, it won’t coat the chicken nicely. Thin it gradually with warm water until it drips smoothly off a spoon.
Expert Tips
- Tip: For extra tender chicken, add a tablespoon of plain yogurt or a bit of baking soda to the marinade. It helps break down the proteins gently, resulting in incredibly juicy skewers.
- Tip: If grilling indoors, use a grill pan and make sure it’s screaming hot before adding the skewers. You want that sizzle and those char marks for authentic flavor and texture.
- Tip: Double the peanut sauce recipe. Trust me, people always want more—it’s that good. Plus, any leftovers are fantastic as a salad dressing or sandwich spread.
- Tip: Garnish with chopped roasted peanuts and fresh cilantro just before serving. It adds a lovely crunch and a burst of freshness that elevates the whole dish visually and flavor-wise.
FAQs
Can I bake the chicken satay instead of grilling?
Yes, you can! Preheat your oven to 200°C and place the skewers on a baking sheet lined with parchment paper or a wire rack. Bake for 12–15 minutes, flipping halfway through. You won’t get the same smoky char, but they’ll still be delicious. For a bit of color, you can finish them under the broiler for the last minute or two.
How do I store and reheat leftovers?
Store any leftover skewers and peanut sauce separately in airtight containers in the fridge for up to 3 days. To reheat, place the skewers in a preheated oven at 180°C for about 5–7 minutes, or until warmed through. Microwaving can make the chicken rubbery, so I’d avoid that if possible.
Is this recipe gluten-free?
It can be! Just use tamari instead of regular soy sauce and double-check that your fish sauce and other condiments are certified gluten-free. Many brands are, but it’s always good to read the labels if you’re cooking for someone with celiac disease or a gluten sensitivity.
Can I use crunchy peanut butter for the sauce?
You can, but smooth peanut butter gives a more traditional, velvety texture. If you love a bit of crunch, go for it—or mix half smooth and half crunchy for the best of both worlds. The sauce might be a little less dippable but still totally tasty.
What can I substitute for fish sauce?
If you don’t have fish sauce or prefer a vegetarian version, you can use an equal amount of soy sauce or tamari, though you’ll lose a bit of that funky, umami depth. For a closer substitute, try a teaspoon of mushroom soy sauce or even a tiny dash of Worcestershire sauce (though it’s not traditional).
Chicken Satay
Make authentic Chicken Satay with this easy recipe! Tender skewers with creamy peanut sauce are perfect for grilling. Get the step-by-step guide now!
Ingredients
For the marinade and chicken:
-
500 g boneless, skinless chicken thighs (cut into 1-inch strips)
-
2 tbsp vegetable or coconut oil
-
2 stalks lemongrass (tender white part only, finely minced)
-
3 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
1 tsp ground turmeric
-
1 tsp ground coriander
-
2 tbsp soy sauce or tamari
-
1 tbsp fish sauce
-
1 tbsp honey or palm sugar
-
3 tbsp coconut milk
For the peanut sauce:
-
½ cup smooth peanut butter
-
2 tbsp soy sauce
-
1 tbsp lime juice
-
1 tsp sesame oil
-
1 clove garlic (minced)
-
1 tsp sriracha or chili garlic sauce (adjust to taste)
-
3-4 tbsp warm water (to thin)
-
1 tbsp coconut milk or cream
For the tools:
-
Wooden or metal skewers (if wooden, soak for 30 minutes before using)
Instructions
-
Start by preparing your marinade. In a medium bowl, combine the oil, minced lemongrass, garlic, ginger, turmeric, coriander, soy sauce, fish sauce, honey, and coconut milk. Whisk everything together until it’s well blended and fragrant—you’ll notice the color turns a beautiful golden yellow from the turmeric.01
-
Add the chicken strips to the marinade and toss thoroughly to coat every piece. Cover the bowl and refrigerate for at least 1 hour, or up to overnight. If you’re using wooden skewers, now’s the time to soak them in water so they don’t burn on the grill.02
-
While the chicken marinates, make the peanut sauce. In another bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, minced garlic, and sriracha. Slowly add the warm water, one tablespoon at a time, until the sauce reaches a smooth, dippable consistency. Stir in the coconut milk for extra creaminess, then set aside. You can cover and refrigerate this if making ahead.03
-
When you’re ready to cook, thread the marinated chicken onto the skewers. I like to weave the strips onto the skewers in a slight “S” shape—this helps them stay put and cook evenly. Don’t overcrowd; leave a little space between pieces.04
-
Preheat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking. Place the skewers on the hot grill and cook for 3–4 minutes per side, turning once. You’re looking for nice grill marks and the chicken to be cooked through—it should feel firm to the touch and have an internal temperature of 74°C.05
-
As the chicken cooks, you can brush it with a little extra marinade during the first few minutes (discard any leftover marinade after that for food safety). The aroma will be incredible—lemongrass and coconut mingling with the smoky grill notes.06
-
Once cooked, transfer the skewers to a platter and let them rest for a couple of minutes. This allows the juices to redistribute, keeping the chicken tender and moist. Serve immediately with the peanut sauce for dipping.07
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