Satay chicken breast delivers tender, juicy chicken coated in a savory-sweet peanut marinade with aromatic ginger and lime. This recipe captures authentic street-food flavor while being simple enough for a weeknight dinner. The key is letting the marinade penetrate the meat before grilling for maximum flavor.

Nothing beats a great Satay Chicken Breast. Whether you're a fan of Chicken Breast Recipes or want to try something from our Chicken selection, keep scrolling!

You Might Also Love

Pineapple Chicken

14 Addictive Sandwiches Hidden from...

Black Bean Chicken

Why You’ll Love This Satay Chicken Breast

• Flavorful marinade: Peanut butter, soy, lime, and spices create deep savory-tangy notes.
• Tender, juicy chicken: Marinating keeps the breast moist and flavorful.
• Versatile & crowd-pleasing: Great as skewers, over rice, or in salads.
• Surprisingly easy: Simple mix-marinate-cook process with everyday ingredients.

Ingredients & Tools

• 600 g chicken breast, cut into strips or cubes
• 4 tbsp smooth peanut butter
• 3 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp honey or maple syrup
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 lime, juiced
• 1 tsp ground coriander
• ½ tsp turmeric
• ¼ tsp cayenne pepper (optional, for heat)
• 2 tbsp vegetable oil
• 2 tbsp water (to thin the marinade if needed)
• Fresh cilantro and crushed peanuts for garnish

Tools: mixing bowls, whisk, skewers (if using), grill pan or outdoor grill, brush for basting

Notes: Fresh ginger and garlic add bright aroma; lime juice balances peanut butter richness.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes (plus marinating) | Cook Time: 10–12 minutes | Total Time: 25–27 minutes

Before You Start: Tips & Ingredient Notes

• Marinating time matters. For the best flavor, let the chicken marinate for at least 30 minutes, but if you have time, 2 hours is even better. The acids and salts in the marinade work to tenderize the meat and infuse it with taste.
• Cut the chicken evenly. Try to slice your chicken breast into uniform strips or cubes—this ensures everything cooks at the same rate, so you don’t end up with some pieces overcooked and others underdone.
• Soak wooden skewers. If you’re using wooden skewers, soak them in water for at least 20–30 minutes before threading the chicken. This prevents them from burning on the grill or in the oven.
• Adjust the heat to your liking. The cayenne pepper is optional, so feel free to leave it out for a mild version or add a bit more if you like some spice. You can also add a pinch of red pepper flakes for extra kick.

How to Make Satay Chicken Breast

Storage & Freshness Guide

• Fridge: Store in an airtight container up to 3 days.
• Freezer: Freeze in a sealed bag up to 3 months; thaw in fridge before reheating.
• Reviving: Reheat in oven at 350°F until warm; avoid microwaving to prevent rubberiness.

Serving Suggestions

Complementary Dishes

• Fluffy jasmine rice — The subtle floral scent of jasmine rice pairs wonderfully with the rich, nutty sauce, and it helps soak up every last bit of flavor.
• Quick-pickled cucumber salad — Thinly slice cucumbers and red onions, then toss with rice vinegar, a pinch of sugar, and salt for a refreshing, crunchy contrast to the savory chicken.
• Stir-fried vegetables — Bell peppers, snap peas, and carrots sautéed with a splash of soy sauce and garlic make a vibrant, healthy side that complements the satay without overpowering it.

Drinks

• Ice-cold lager — The crisp, clean taste of a light lager cuts through the richness of the peanut sauce and refreshes your palate between bites.
• Fresh limeade — Sweet, tangy, and incredibly refreshing, homemade limeade balances the savory notes and adds a burst of citrus that mirrors the lime in the marinade.
• Ginger iced tea — Brew a strong ginger tea, sweeten it lightly, and chill it for a drink that echoes the ginger in the satay and adds a soothing, spicy note.

Something Sweet

• Mango sticky rice — Sweet, ripe mango served over coconut-infused sticky rice is a classic Southeast Asian dessert that continues the tropical theme and provides a lovely sweet finish.
• Coconut ice cream — Creamy, rich, and not too sweet, a scoop of coconut ice cream offers a cool, smooth contrast to the warm, spiced chicken.
• Pineapple slices grilled with honey — Throw a few pineapple rings on the grill after the chicken, brush with honey, and cook until caramelized for a simple, healthy dessert that complements the meal perfectly.

Top Mistakes to Avoid

• Mistake: Overcooking the chicken. Chicken breast can go from juicy to dry very quickly. Use a meat thermometer and pull it off the heat at 165°F (74°C)—it will continue to cook slightly as it rests.
• Mistake: Skipping the marinade time. If you don’t let the chicken marinate, you’ll miss out on both flavor and tenderness. Even 30 minutes makes a huge difference compared to cooking it right away.
• Mistake: Using the same marinade for basting without boiling. If you baste with the marinade that touched raw chicken, you risk contamination. Always reserve a portion of unused marinade for basting and serving, or boil the used marinade first if you must use it.
• Mistake: Crowding the pan or grill. Giving the chicken pieces some space allows them to sear properly and develop those beautiful grill marks. If they’re too close, they’ll steam instead of char.

Expert Tips

• Tip: Add a splash of coconut milk to the marinade. This not only adds a subtle tropical flavor but also helps create a more tender texture in the chicken due to the fats and acids in the milk.
• Tip: Use a grill pan if you don’t have an outdoor grill. A good cast-iron grill pan can give you those classic char marks and smoky flavor even when cooking indoors—just make sure it’s screaming hot before you add the chicken.
• Tip: Double the marinade recipe. Make extra and set half aside before adding the chicken. This way, you’ll have plenty for basting and serving as a sauce without worrying about cross-contamination.
• Tip: Let the chicken come to room temperature before cooking. Taking the chicken out of the fridge 15–20 minutes before grilling helps it cook more evenly, preventing the outside from overcooking while the inside catches up.

FAQs

Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs are actually more forgiving because they have a higher fat content, which means they’re less likely to dry out. The cooking time might be slightly longer—just make sure they reach an internal temperature of 165°F. The richer flavor of thighs pairs wonderfully with the peanut sauce, so it’s a great swap if you prefer dark meat.

How do I store and reheat leftovers?
Store any leftover satay chicken in an airtight container in the fridge for up to 3 days. To reheat, I recommend using an oven or toaster oven at 350°F until warmed through—this helps keep the texture nice. Microwaving can make the chicken rubbery, so if you must, do it on low power and cover it with a damp paper towel.

Can I make this recipe ahead of time?
Yes, you can marinate the chicken overnight for even more flavor penetration. Just keep it covered in the refrigerator. You can also mix the marinade sauce a day in advance and store it separately. If you’re using wooden skewers, wait to thread the chicken until you’re ready to cook to prevent them from getting soggy.

What can I use if I’m allergic to peanuts?
You can substitute the peanut butter with almond butter or sunflower seed butter. The flavor will be slightly different, but you’ll still get that creamy, nutty quality. You could also use tahini for a sesame version, though the taste will be more savory than sweet—you might want to adjust the honey or lime to balance it.

Why is my marinade too thick and pasty?
If your marinade is too thick, it’s usually because the peanut butter is very dense. Simply thin it out with a little more water, lime juice, or even a splash of coconut milk until it reaches a pourable consistency. A thicker marinade can still work, but it might not coat the chicken as evenly.