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The Ultimate Guide to Chicken Satay
There’s something magical about Chicken Satay. Tender, marinated chicken skewered and grilled to perfection, paired with a creamy, nutty peanut sauce—this dish is an explosion of flavours. It’s the kind of recipe that makes you feel like you really know your way around the kitchen, whether you’re serving it as an appetizer, a weeknight dinner, or the star of your next barbecue.
And the best part? It’s easier than you think.
This is our ultimate Chicken Satay recipe, packed with chef-tested tips to make sure your chicken is juicy, flavourful, and perfectly charred.
What is Chicken Satay?
Chicken Satay hails from Southeast Asia, with deep roots in Indonesian, Thai, and Malaysian cuisine. The concept is simple: marinated chicken, skewered, and grilled. But what sets it apart is the bold, umami-packed flavours.
From the garlicky, gingery marinade to the rich peanut sauce, every bite is a balance of sweet, salty, spicy, and tangy. It’s pure magic.
The Key to the Best Chicken Satay
The secret? The marinade.
A good marinade not only flavours the chicken but also helps tenderize it. The combination of fish sauce, brown sugar, lime juice, and garlic infuses every bite with depth and complexity. If you have the time, marinate the meat overnight. Start with good quality local chicken too! As an option, we’ve added in some coconut milk to the marinade. This extends the marinade and adds to the overall browning of the chicken.
Why This Chicken Satay Recipe Works
- Max Flavour, Minimal Work – The marinade and sauce share many of the same ingredients, so you’re not pulling out half your pantry.
- Blender-Friendly Marinade – Toss everything in and blend—done in 10 seconds flat.
- Flexible Cooking Methods – Grill it over fire, sear on a stovetop grill pan, or roast it in the oven.
- Unbeatable Peanut Sauce – Creamy, savoury, tangy, with a touch of heat. This stuff is liquid gold.
- Prep Time: 15 minutes
- Cook Time: 20-30 minutes
- Total Time: 40 Minutes
- Yield: Serves 4
Ingredients
Units
Scale
For the Chicken:
- 2 lbs boneless, skinless chicken thighs, cut into strips
Marinade:
- 3-inch piece of ginger, peeled and cut into coins
- 3–4 cloves garlic
- 2 tbsp brown sugar
- 1/4 cup fish sauce (we love Red Boat or Squid Brand)
- 1 tbsp chili garlic sauce (Sambal Oelek)
- Juice of 1 large lime
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 1 tbsp kosher salt
- 1/2 cup coconut milk (optional)
Peanut Dipping Sauce:
- 2 tbsp brown sugar
- 3 tbsp soy sauce
- 1–2 tsp chili garlic sauce
- 2 tbsp rice wine vinegar (or apple cider vinegar)
- 1 large garlic clove, finely minced with a microplane
- 2-inch piece of ginger, grated or finely minced
- Juice of 1 lime
- 1/3 cup natural, chunky peanut butter
- Water, as needed
Instructions
- Marinate the Chicken: Place the chicken strips in a container or zip-top bag.
- In a blender (we use our Vitamix), blend all the marinade ingredients until smooth. Pour it over the chicken and mix well. Let it marinate for at least 30 minutes at room temperature, or overnight in the refrigerator for maximum flavor. You can also freeze it right away and thaw before cooking.
- Skewer and Grill: If using bamboo skewers, soak them in water for 30 minutes. Skewer the marinated chicken, ‘ribboning’ it onto the skewers.
- For grilling: Preheat a charcoal, gas, or propane grill to 425°F. Cook the skewers directly over the heat, turning as needed to avoid flare-ups. Some charring is good—it adds incredible smoky flavour!
- If using larger pieces of chicken, turn 3-4 times during the cooking process to avoid hot spots. Remember, there is sugar in the marinade which can cause charring.
- For oven-roasting: Place the skewers on a parchment-lined baking sheet and roast at 425°F for 15-20 minutes. Longer for larger pieces, 30-35 minutes.
- Make the Peanut Sauce Mince the garlic and ginger (use a microplane for a smoother consistency). Combine all the ingredients in a bowl and whisk. It might look curdled at first—add a bit of water, whisk, and it will come together beautifully.
- Adjust the consistency with water until it’s smooth and pourable.
- Serve and Enjoy! Serve the chicken hot with the peanut dipping sauce. If you want to go all out, pair it with jasmine rice, fresh cucumbers, and a sprinkle of chopped peanuts for crunch.
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I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
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Most of the meals I make are from your repertoire. I think I have close to 60!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
Love these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.
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We did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality meals
The Culinary Studio is an wonderful online chef duo!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
Online classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.
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I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
To Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂
Notes
Substitutions
- Chicken Thighs: You can use chicken breasts, but they won’t be as juicy. Chicken thighs are all about flavour & forgiveness!
- Fish Sauce: Soy sauce is a decent alternative, though it lacks the same depth.
- Peanut Butter: Almond butter works, but the flavour will be slightly different. We love Adam’s Peanut Butter!
- Chili Garlic Sauce: Swap with Sriracha for a milder heat.
What to Know/Avoid in This Recipe
- Don’t rush the marinade! At least 30 minutes is necessary for flavour. For our complete guide to marinating chicken click HERE!
- Avoid overcooking the chicken. Thighs are forgiving, but dry satay is a tragedy.
- Grill over direct heat. You want those charred bits!
- Taste the peanut sauce before serving. Adjust salt, sweetness, or acidity as needed.
Storage Recommendations
- Marinated Chicken: Store in the fridge for up to 24 hours or freeze for up to 3 months.
- Cooked Satay: Keep in an airtight container for 3-4 days.
- Peanut Sauce: Stores well in the fridge for 4-5 days. If it thickens, add a little water before reheating.
FAQ for Chicken Satay:
Can I make this ahead of time?
Yes! You can marinate the chicken a day in advance and even skewer it ahead of time. The peanut sauce also stores well.
Can I cook this without a grill?
Absolutely. The oven works great at 425°F (Convection if you got it!) You can also use a grill pan on the stove.
How spicy is this dish?
It has a mild kick, but you can control the heat by adjusting the chili garlic sauce.
Can I use wooden skewers?
Yes, just soak them in water for at least 30 minutes before grilling to prevent burning.
This Chicken Satay recipe is a guaranteed crowd-pleaser. Whether you’re making it for a weeknight dinner or your next party, it’s packed with flavour and incredibly easy to pull together. Give it a try, and let me know how it goes!
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Nutrition
- Serving Size: 8 appetizer
- Calories: 176 g
- Sugar: 6.6 g
- Sodium: 1428.6mg
- Fat: 11.5g
- Carbohydrates: 11.4g
- Fiber: 0.03g
- Protein: 8.7 g
- Cholesterol: 55.3mg
