Chicken Satay is a savory, tender dish that's grilled to perfection, bursting with flavor. Typically, marinated chicken is skewered and grilled until golden brown, then served with a creamy Peanut Sauce. This versatile dish works wonderfully as either an appetizer or a main course for lunch or dinner.
What You’ll Find On This Page
What exactly is Satay? Originating as a national dish in Indonesia, Satay is similar to Indian kebabs or chicken tikkas. It can be made with a variety of meats such as beef, pork, goat, chicken, seafood, or even vegetables. These ingredients are seasoned, marinated, skewered, and then grilled, often over charcoal or wood fire, to achieve a smoky flavor.
Satay's appeal has spread across Southeast Asia, becoming a staple in countries like Singapore, Malaysia, the Philippines, and Thailand. It's so popular in Singapore like nasi goreng that there's a dedicated "Satay Street" where you can sample a wide array of Satay.
In this recipe, we'll focus on Chicken Satay, a version that has gained popularity worldwide for its simple yet authentic flavors. I'll guide you through the process of making this delicious dish with homemade Peanut Sauce, perfect for using a grill pan or an outdoor grill—ideal for enhancing your summer barbecues.
Ingredients and Substitutions Overview
For this Chicken Satay recipe, you'll need a few basic Asian pantry spices and seasonings. For convenience, I’ve also listed the ingredients for making Homemade Peanut Sauce below. If you're interested in a more detailed recipe, be sure to check out the dedicated post on Peanut Sauce on my blog.
Ingredients for Chicken Satay
- Chicken Thighs: I usually go for chicken thighs because they're juicy and stay tender on skewers, perfect for grilling or roasting. If you prefer chicken breasts, they work great for Satay too!
- Aromatics: Ginger and garlic are key flavor boosters in Asian cuisine. Crushing or grating them releases their natural flavors, adding a warm, garlicky balance to the meat.
- Soy Sauce: This adds the essential salty umami taste. I recommend choosing a low-sodium variety to help reduce your sodium intake.
- Coconut Milk: When shopping, you'll find various types of coconut milk available. Always choose the one labeled as 'unsweetened' to avoid adding extra sweetness to your dish. Opt for coconut milk rather than coconut cream, as it is lighter and works better for this recipe.
- Brown Sugar: It rounds out the flavors beautifully. While brown sugar brings a rustic taste, feel free to experiment with coconut sugar, raw sugar, or honey for different nuances.
- Spice Powders: For this recipe, I use coriander, cumin, white pepper, turmeric, and curry powder, all of which add a touch of heat, warmth, and a beautiful golden hue to your Chicken Satay. The addition of cumin and coriander powder enhances the warmth, but feel free to adjust these to your taste or omit them if preferred.
- Fish Sauce: Despite its strong smell, fish sauce imparts a rich umami flavor to your Satay. Don’t worry about any fishy scent in the final dish; it simply enhances the overall savory profile.
Ingredients for Peanut Sauce
- Peanut Butter: The main ingredient for this sauce. While you can start with whole roasted peanuts, I recommend using creamy, unsweetened peanut butter from the store to simplify the process. Opt for creamy over crunchy to ensure a smooth blend with other ingredients.
- Aromatics: Ginger and garlic add a warm, garlicky punch to the sauce. In a pinch, ginger and garlic powders can be used, but fresh is always best.
- Soy Sauce: This adds savory umami flavor to your sauce. As with other dishes, feel free to use low-sodium soy sauce.
- Sambal Oelek: This chili paste brings a mild heat to the sauce. Alternatively, chili garlic sauce or other hot sauces can be used depending on your heat preference.
- Lime Juice and Rice Vinegar: These add a refreshing tang and brighten the sauce. If needed, substitute with white wine vinegar and lemon juice for similar effects.
- Brown Sugar: Helps balance and enhance the overall flavor profile of the sauce.
- Sesame Oil: Gives a distinctive earthy, rustic, and classic Asian flavor to the sauce.
- Warm Water: Used to adjust the consistency of the sauce. Warm water helps to dissolve the peanut butter more effectively.
How to Make Chicken Satay with Peanut Sauce?
Ready to grill some Chicken Satay? Below I'll show you how to marinate the chicken, thread it onto skewers, and pan-grill it for that perfect char. I'll also guide you through making homemade Peanut Sauce. Let's jump right in!
Explore More Thai and Other Asian Chicken Dishes:
- Chicken Kabobs
- Chicken Skewers
- Chicken Souvlaki
- Vegetable Skewers
- Grilled Shrimp Skewers
- Filipino Chicken
- Thai Basil Chicken
- Sweet and Sour Chicken
- Orange Chicken
- Kung Pao Chicken
- General Tso's Chicken
Chicken Satay
Ingredients
For Marination
- 1.5 lb. Chicken Thighs, cubed
- 2 tbsp Soy Sauce
- 1 tsp Ginger, grated
- 2 cloves Garlic, grated
- 1 tbsp Curry Powder
- 1 tsp Coriander Powder, optional
- ½ tsp Cumin Powder, optional
- ¼ tsp Turmeric Powder
- ¼ tsp White Pepper Powder
- Salt, to taste
- 1 tsp Brown Sugar
- 1 tsp Fish Sauce
- ½ cup Coconut Milk, unsweetened
For Pan Grilling
- 2-3 tbsp Oil, to drizzle
For Peanut Sauce
- ¼ cup Peanut Butter, unsweetened
- 1 tbsp Soy Sauce
- ½ tbsp Rice Vinegar
- 1 tbsp Lime Juice
- 1 tbsp Sesame Oil
- 1½ tbsp Sambal Oelek
- 1 tbsp Brown Sugar
- 1 tsp Ginger, grated
- 2 cloves Garlic, grated
- ¼ cup Warm Water, or adjust as needed for preferred consistency
Instructions
Marinating Chicken
- Start by slicing the chicken thighs into even pieces, then add them to a bowl along with all the ingredients listed for marination. Cutting the chicken into uniform pieces ensures that the spices coat evenly and the chicken cooks uniformly when grilled.
- Mix all the ingredients well to blend the flavors. Cover the bowl with a lid and place it in the refrigerator to let the chicken marinate for at least 2 hours. For an even richer flavor, consider marinating the chicken overnight, particularly if you're preparing ahead. This extended marinating time allows the chicken to thoroughly absorb the savory flavors from the marinade.
- After marinating, stir the chicken with a spatula to ensure it's well-coated with the marinade. Thread the chicken onto skewers, placing about 5-6 pieces on each skewer. You can add up to 7 pieces, but make sure to leave enough space at the top and bottom of each skewer for easy handling.
Preparing Chicken Satay
- Begin by preheating your grill pan over medium heat. Brush or drizzle some oil onto the pan to create a non-stick layer. This helps in grilling the chicken without sticking. Place the chicken skewers on the pan, fitting 1 to 3 at a time, depending on the space available. Be sure not to overcrowd the pan, as this can hinder the grilling process.
- Grill each chicken skewer, rotating it on all four sides, cook each side for about 3-5 minutes or until the chicken is golden and nicely charred. Once a skewer is done, remove it from the pan and repeat the process with the remaining skewers. Your Chicken Satay is now ready to be enjoyed. Typically, Chicken Satay is served with Peanut Sauce, so let's move on to making the sauce in the next step.
Preparing Peanut Sauce
- In a bowl, add all the ingredients listed for the peanut sauce from the ingredients list above.
- Using a whisk, mix everything together until well combined. The consistency I aim for is dippable, but you can adjust the amount of warm water to make the sauce thicker or thinner according to your preference.
Serving
- Serve this Thai Chicken Satay with creamy Peanut Sauce as an appetizer or main course alongside your favorite dishes. For more pairing ideas, check out our Serving Suggestions section below.
Recipe Video
Chef's Notes and Tips
Preparation Tips:
- Choose Fresh Ingredients: Freshly crushed ginger, garlic, and lemon juice can significantly enhance the flavors of your Satay. For the best taste, use fresh ingredients whenever possible.
- Spice Adjustments: Cumin and coriander powder are optional but add extra warmth. For a milder taste, stick with curry powder, turmeric, and white pepper.
- Proper Skewering: To prevent the skewers from burning on the grill, especially if using wooden skewers, soak them in water for at least 30 minutes before threading the chicken. This helps the skewers not to char too much during grilling.
- Uniform Pieces: Cut the chicken into even pieces to ensure they cook uniformly. This prevents some pieces from being overcooked while others are still underdone.
Grilling Techniques:
- Using an Outdoor Grill: If you have an outdoor grill, preheat it to medium-high heat. Place the marinated chicken skewers on the grill and cook, turning occasionally, until the chicken is thoroughly cooked on all sides.
- Cooking Chicken Safely: Always ensure your chicken is cooked thoroughly to prevent foodborne illness. I recommend using a meat thermometer to check that the chicken has reached the FDA-recommended safe internal temperature of 165° F.
- Control the Heat: If using a charcoal grill, manage your heat zones by having one side of the grill hotter than the other. This way, you can move the skewers from higher to lower heat as needed to prevent burning while still cooking the chicken through.
- Frequent Basting: Baste the chicken with some of the leftover marinade during the early stages of grilling. This adds moisture and flavor but be sure to stop basting well before the chicken is finished cooking to ensure any harmful bacteria are killed.
- Resting Time: Once cooked, let your chicken rest for a few minutes off the grill before serving. This helps the juices redistribute throughout the meat, making your satay more tender and juicy.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Looking for more Asian-inspired dishes? Check out our collection of Chinese chicken dishes, Thai dishes, or take-out-style chicken dinner recipes to satisfy your cravings. Each recipe is thoughtfully crafted to create a memorable meal that's sure to impress.
Serving Suggestions
This Chicken Satay can be enjoyed as both an appetizer and a main course, accompanied by the classic peanut sauce. Here are some serving suggestions to round out your meal:
- Toppings: Enhance your grilled Chicken Satay with toppings like fried onions, crushed peanuts, and pepper flakes to add vibrant flavors and textures.
- Fresh Cucumbers and Salads: Complement your Satay with freshly cut cucumbers or a crisp slaw salad. These add a refreshing crunch and help balance the richness of the dish.
- Rice Dishes: For a lighter meal, pair your Chicken Satay with a bowl of jasmine rice, sticky rice or white rice. This simple addition turns your appetizer into a satisfying meal.
- Roasted Veggies: Serve your Satay alongside roasted vegetables such as asparagus, green beans, or brussels sprouts for a healthy, hearty side.
- Thai Dishes: To create a classic Thai feast, accompany your Chicken Satay with dishes like pad Thai or a variety of Thai curries—panang, green, red, or yellow.
- Drinks: Pair the meal with a refreshing beverage like Thai iced tea or coconut water to complement the flavors and enhance the dining experience.
Storage Suggestions
Got leftovers or want to prep your Chicken Satay in advance? No worries—I've got some handy tips to help you keep everything fresh:
- Refrigerator: You can keep Chicken Satay fresh in the fridge for up to 3-4 days. Just be sure to let the satay cool to room temperature before popping it into an airtight container. For best results, store the peanut sauce and chicken separately.
- Freezing: If you need to store it for longer, freezing is a great option. Pack the Chicken Satay in freezer-safe containers and it’ll keep well for up to 2 months.
- Reheating: When you’re ready to eat, thaw the satay in the fridge overnight and reheat it on the stovetop until it’s nicely warmed through.
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