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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 over-night
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.
Ingredients
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
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
Step 1: 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.
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Step 2: 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 flavor!
- For oven-roasting: Place the skewers on a parchment-lined baking sheet and roast at 425°F for 15-20 minutes.
Step 3: 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.
Step 4: 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.
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.
- 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.
- 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
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 flavor 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
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