Chicken Satay Recipe
If you’re searching for a dish that delivers big flavor with minimal fuss, look no further than this Chicken Satay Recipe. Tender strips of chicken are marinated in an aromatic blend of coconut milk, spices, and lime, then grilled to smoky perfection and served with a creamy, slightly spicy peanut sauce that’s nothing short of addictive. This recipe brings the vibrant street food experience of Southeast Asia straight to your kitchen, making it a must-try for any home cook craving something special.
Ingredients You’ll Need
The beauty of this Chicken Satay Recipe lies in its simplicity—each ingredient adds an essential layer of flavor, color, or texture. Gather these pantry staples and fresh items, and you’ll be amazed at how they transform into something truly irresistible.
- Chicken breasts or thighs (1 pound): Go for thighs for extra juiciness, or breasts for lean, tender strips—both soak up the marinade beautifully.
- Coconut milk (1/2 cup): Adds creamy sweetness and helps the chicken stay moist and tender on the grill.
- Soy sauce (2 tablespoons): Brings in a salty, savory depth that balances the sweet and spicy notes.
- Brown sugar (1 tablespoon): Gives the marinade a mellow sweetness and helps with caramelization.
- Curry powder (1 tablespoon): Infuses the chicken with warm, earthy flavor and gorgeous golden color.
- Ground coriander (1 teaspoon): Adds a subtle citrusy aroma that lifts the entire dish.
- Turmeric (1 teaspoon): Not just for color—this spice brings mild, peppery undertones.
- Garlic (2 cloves, minced): A must-have for that little punch of aromatic depth.
- Fresh ginger (1 teaspoon, grated): Brings zingy freshness and a touch of heat to the party.
- Lime juice (1 tablespoon): Brightens everything up and helps tenderize the meat.
- Bamboo skewers: Soak these for at least 30 minutes so they don’t burn on the grill.
- Creamy peanut butter (1/2 cup): The base of the luscious peanut sauce—choose your favorite smooth variety.
- Coconut milk (1/4 cup, for sauce): Makes the sauce extra rich and silky.
- Soy sauce (1 tablespoon, for sauce): Adds savory depth to the peanut sauce.
- Brown sugar (1 tablespoon, for sauce): Rounds out the flavors with gentle sweetness.
- Lime juice (1 tablespoon, for sauce): Offers a little tang to balance the richness of the peanut butter.
- Chili garlic sauce or sriracha (1 teaspoon): Just enough to give the peanut sauce a gentle kick—adjust to your heat preference.
- Warm water (2–3 tablespoons): Helps thin the peanut sauce to your desired consistency; add gradually.
How to Make Chicken Satay Recipe
Step 1: Marinate the Chicken
This is where the magic begins! In a large bowl, whisk together the coconut milk, soy sauce, brown sugar, curry powder, coriander, turmeric, garlic, ginger, and lime juice until everything is well combined. Toss in your chicken strips and make sure each piece is coated in the luscious marinade. Cover and let it chill in the fridge for at least 1 hour—overnight is even better for extra flavor.
Step 2: Prepare the Peanut Sauce
While your chicken soaks up all those delicious spices, it’s time to whip up the peanut sauce. Simply mix together the creamy peanut butter, coconut milk, soy sauce, brown sugar, lime juice, and chili garlic sauce in a small bowl. Add warm water one tablespoon at a time, stirring until the sauce is smooth and just thick enough for dipping. Set it aside—you’ll have to resist sneaking a taste!
Step 3: Thread the Skewers
Take your soaked bamboo skewers and carefully thread the marinated chicken strips onto them, weaving the meat so it stays put but isn’t crowded. This helps the chicken cook evenly and gives you those beautiful grill marks.
Step 4: Grill to Perfection
Preheat your grill or grill pan to medium-high heat and lightly oil the grates. Lay the skewers on and cook for 3–4 minutes per side, flipping just once, until the chicken is cooked through and slightly charred at the edges. If you’re using the broiler, pop them under for 4–5 minutes per side. Let the skewers rest for a couple of minutes before serving so the juices stay locked in.
Step 5: Serve and Enjoy
Arrange the skewers on a platter and serve them warm, with a generous bowl of peanut sauce on the side for dipping. The aroma alone will have everyone crowding the kitchen!
How to Serve Chicken Satay Recipe
Garnishes
Don’t be shy—pile on the garnishes! A sprinkle of chopped peanuts adds crunch, while fresh cilantro or mint gives a pop of color and herbal freshness. A few lime wedges on the side invite everyone to squeeze a little extra zing over their skewers.
Side Dishes
The Chicken Satay Recipe pairs beautifully with jasmine rice, which soaks up every drop of peanut sauce. For something lighter, try a crisp cucumber salad or a handful of lightly pickled veggies for a refreshing contrast. Warm flatbread or roti are also perfect for scooping up those last bits of sauce.
Creative Ways to Present
For a party spread, arrange the skewers upright in a tall glass or jar and set out the peanut sauce as a dipping station. Or, for a fun weeknight dinner, serve everything family-style so everyone can dig in together. You can even tuck leftover satay into lettuce wraps for a fresh, hand-held twist!
Make Ahead and Storage
Storing Leftovers
If you happen to have any satay left, store the chicken and peanut sauce in separate airtight containers in the fridge. The flavors actually deepen overnight, making for an even more delicious lunch the next day. Enjoy within 3 days for best taste and texture.
Freezing
The Chicken Satay Recipe is fantastic for meal prep! Freeze the uncooked, marinated chicken on skewers (wrapped tightly) for up to 2 months. The peanut sauce can also be frozen—just thaw and stir before serving. Cooked chicken satay also freezes well, though it’s best reheated gently to avoid drying out.
Reheating
To reheat, warm the chicken satay gently in a covered skillet or in the oven at 300°F until just heated through. Microwave works in a pinch, but keep it brief to maintain juiciness. For the peanut sauce, add a splash of water or coconut milk if it thickens too much in the fridge.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually my favorite for this Chicken Satay Recipe because they stay super juicy and flavorful, but breasts work beautifully if you prefer leaner meat.
What if I don’t have a grill?
No worries at all. You can broil the skewers in your oven for 4–5 minutes per side, or use a stovetop grill pan for similar results. Just keep an eye on them so they don’t overcook.
Is the peanut sauce spicy?
The peanut sauce in this Chicken Satay Recipe has just a gentle kick, thanks to the chili garlic sauce or sriracha. If you like more heat, simply add an extra dab, or keep it mild for kids by leaving it out.
Can I make this recipe gluten-free?
Yes! Simply use a gluten-free soy sauce or tamari in both the marinade and the peanut sauce. Everything else in the Chicken Satay Recipe is naturally gluten-free.
Can I substitute tofu or shrimp?
Definitely! Tofu and shrimp both soak up the marinade well and cook quickly on the grill. Just adjust the cooking time—shrimp only need 2–3 minutes per side, and tofu should be pressed and dried for best texture.
Final Thoughts
This Chicken Satay Recipe is a true crowd-pleaser that’s as fun to make as it is to eat. Whether you’re hosting friends or just treating yourself to something special, give this recipe a try—you’ll soon see why it’s a favorite in my kitchen!
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Chicken Satay Recipe
- Total Time: 25 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and easy-to-make Chicken Satay recipe featuring tender marinated chicken strips grilled to perfection and served with a creamy, spicy peanut sauce. Perfect as an appetizer or main dish, this Thai-inspired recipe combines aromatic spices with a rich peanut dip for a delicious and satisfying meal.
Ingredients
For the Chicken Satay:
- 1 pound boneless, skinless chicken breasts or thighs, cut into thin strips
- 1/2 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon curry powder
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon lime juice
- bamboo skewers, soaked in water for 30 minutes
For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 teaspoon chili garlic sauce or sriracha
- 2–3 tablespoons warm water (to thin)
Instructions
- Prepare the Marinade: In a large bowl, whisk together coconut milk, soy sauce, brown sugar, curry powder, ground coriander, turmeric, minced garlic, grated ginger, and lime juice until well combined. Add the chicken strips to the bowl and toss thoroughly to coat each piece with the marinade. Cover the bowl and refrigerate for at least 1 hour, or for more flavor, marinate overnight.
- Make the Peanut Sauce: While the chicken is marinating, combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, and chili garlic sauce in a small bowl. Stir well, then add warm water one tablespoon at a time until the sauce reaches your desired consistency. Set aside.
- Skewer the Chicken: Remove chicken from the marinade and thread the strips onto the soaked bamboo skewers, distributing the pieces evenly.
- Grill the Chicken: Preheat a grill or grill pan over medium-high heat and lightly oil the grill grates to prevent sticking. Place the chicken skewers on the grill and cook for 3–4 minutes on each side, or until the meat is cooked through and slightly charred at the edges.
- Rest and Serve: Remove the skewers from the grill and let them rest for a couple of minutes to retain their juices. Serve warm alongside the prepared peanut sauce for dipping.
Notes
- For an oven-friendly alternative, broil the skewers for 4–5 minutes on each side until cooked through and lightly charred.
- You can substitute chicken with tofu or shrimp for different protein options.
- Serve with jasmine rice, cucumber salad, or flatbread to complete the meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 2 skewers with sauce
- Calories: 420
- Sugar: 7g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg
