If you’ve never tried Chicken Satay before, get ready for a wildly flavorful adventure right in your own kitchen! This beloved Thai street food is all about juicy marinated chicken, smoky from the grill and served on skewers with plenty of creamy, punchy peanut sauce for dipping. Whether you’re planning a fun backyard BBQ or want to shake up dinner, this Chicken Satay brings amazing taste and vibrant color to your table. Best of all, it’s simple to prepare with ingredients you can easily find, making every bite truly worth savoring.
Ingredients You’ll Need
Let’s talk about what goes into making the most unforgettable Chicken Satay! These ingredients come together to create a perfect harmony of taste and texture, from fragrant spices to creamy coconut milk. Each addition plays a special role, guaranteeing bold flavors and juicy, golden chicken every time.
- Chicken Thighs or Breasts: Go for boneless, skinless – thighs give deeper flavor and stay extra juicy, but breasts will work just as well for a lighter touch.
- Coconut Milk: Adds irresistible richness and a subtle sweetness to the marinade, keeping the chicken moist and tender.
- Soy Sauce: Packs a savory, salty punch; use tamari for a gluten-free option.
- Brown Sugar: A touch of sweetness balances the spice and helps those gorgeous caramelized grill marks form.
- Curry Powder: This essential blend delivers depth and a gentle hint of earthy spice.
- Ground Turmeric: Brings a vibrant golden color and a dash of warmth to every bite.
- Garlic Powder: Infuses lasting savory flavor in every strand of chicken.
- Ground Coriander: Adds citrusy brightness that really wakes up the marinade.
- Salt: Enhances and balances the entire flavor profile.
- Black Pepper: Peppery heat balances the sweetness and spice for a well-rounded taste.
- Bamboo Skewers: Soak them in water ahead of grilling to prevent burning and splintering.
- Creamy Peanut Butter (for sauce): The star of your dipping sauce, bringing that classic, nutty finish.
- Coconut Milk (for sauce): Keeps the sauce indulgently smooth with a touch of tropical flavor.
- Soy Sauce (for sauce): Adds complexity and saltiness to balance the peanuts.
- Brown Sugar (for sauce): A gentle sweetness that rounds out the peanut sauce beautifully.
- Lime Juice: Gives just the right amount of fresh zip and tang.
- Sriracha or Chili Sauce (optional): For heat-lovers who want a kick of spice in their sauce!
- Garlic Clove: Just a bit of fresh garlic turns the peanut dipping sauce into something magical.
- Warm Water: Adjusts the sauce thickness, so you get the perfect drizzle or dunk every time.
How to Make Chicken Satay
Step 1: Marinate the Chicken
In a large bowl, whisk together the coconut milk, soy sauce, brown sugar, curry powder, turmeric, garlic powder, ground coriander, salt, and black pepper. Add the sliced chicken strips and turn to coat them completely so every piece gets a flavorful bath. Cover the bowl and let it marinate in the refrigerator for at least one hour – or, for the boldest taste, overnight is even better! The longer the chicken soaks, the more tender and flavorful your Chicken Satay will be.
Step 2: Make the Peanut Sauce
While the chicken marinates, get your peanut sauce ready. In a medium bowl, add the peanut butter, coconut milk, soy sauce, brown sugar, lime juice, sriracha (if you like heat), and minced garlic. Whisk it all together until ultra-creamy. Add warm water a little at a time to loosen things up until you reach the perfect dipping consistency. Set the sauce aside – just try not to “taste-test” all of it before the chicken is done!
Step 3: Skewer the Chicken
Thread the marinated chicken strips onto your soaked bamboo skewers, weaving them so they lay flat for even cooking. Avoid packing them too tightly, as a little space helps them get deliciously caramelized edges. This is where Chicken Satay starts to look party-ready!
Step 4: Grill to Perfection
Heat up your outdoor grill or grill pan over medium-high. Lightly oil the grates if you’re grilling outdoors to help prevent sticking. Cook the skewers for 3 to 4 minutes on each side, or until the chicken is cooked through and you see those beautiful charred lines. Don’t walk away – Chicken Satay cooks up fast and tastes best hot off the grill!
Step 5: Serve with Peanut Sauce
Arrange the hot skewers on a platter and set out your peanut sauce for dipping. Sprinkle with garnishes if you’d like (more on that below) and get ready for smiles all around. Whether it’s a casual dinner or a big backyard bash, Chicken Satay is guaranteed to bring people together.
How to Serve Chicken Satay
Garnishes
Garnishing is where Chicken Satay really shines! Sprinkle with chopped fresh cilantro, thinly sliced scallions, or a scatter of chopped roasted peanuts for the perfect contrast in color and crunch. For a pop of color and zing, try a few thin coins of fresh red chili or a squeeze of lime juice just before serving.
Side Dishes
Chicken Satay pairs beautifully with jasmine rice for a classic, hearty option. Crisp cucumber salad adds freshness, or you can tuck your skewers into lettuce wraps for a light, hand-held meal. Even a simple side of steamed veggies works wonders to soak up every drop of flavorful sauce.
Creative Ways to Present
If you’re serving Chicken Satay at a party, consider arranging the skewers standing up in a tall glass or vase lined with lettuce leaves—it’s a guaranteed conversation starter. You can also slice the chicken off the skewers and serve in bowls over rice or noodles, topped with plenty of sauce. For something totally different, try stuffing the chicken and sauce into a warm pita or flatbread.
Make Ahead and Storage
Storing Leftovers
If you (miraculously) have any Chicken Satay left, store the cooled chicken and peanut sauce separately in airtight containers in the fridge. The flavors only get better by the next day, and everything will stay delicious for up to three days.
Freezing
For longer storage, marinated uncooked chicken threads freeze well for up to two months – just defrost in the fridge before grilling. Cooked Chicken Satay can also be frozen in a single layer, then transferred to a bag or container. The peanut sauce can be frozen separately, though it may need a good stir after thawing to regain its silky texture.
Reheating
To reheat Chicken Satay, a quick flash under the broiler or a few minutes in a skillet brings back its caramelized edges without drying the meat. Microwave in short bursts if you’re pressed for time, but take care not to overcook. Warm the sauce gently in a saucepan or microwave, adding a splash of water if needed to loosen.
FAQs
Can I make Chicken Satay without a grill?
Absolutely! A grill pan or even a standard skillet works wonderfully for Chicken Satay. Just make sure it’s nice and hot to achieve those tasty golden edges, and don’t forget to oil the surface lightly to prevent sticking.
Is Chicken Satay gluten-free?
Yes, with one simple substitution. Swap out regular soy sauce for tamari or a gluten-free soy sauce alternative, and this dish is completely gluten-free—peanut sauce included!
How long should I marinate the chicken?
Aim for at least one hour, but overnight is where the magic happens. The flavors from the marinade deepen, and the coconut milk tenderizes the chicken, making every bite of Chicken Satay even more mouthwatering.
What if I don’t like spicy food?
No worries! The sriracha or chili sauce in the peanut sauce is totally optional. Leave it out for a mild version, or start with just a small amount and taste as you go. You’re in control of the heat!
Can I use another nut butter if I have a peanut allergy?
Of course! Sunflower seed butter or almond butter both play nicely in this recipe, giving you a different but equally delicious take on classic Chicken Satay sauce.
Final Thoughts
There’s something truly special about digging into a plate of Chicken Satay—the sizzle, the aroma, and the addictively creamy peanut sauce. Whether you’re sharing it with friends or treating yourself to a midweek feast, this is a dish that never gets old. Don’t wait for a restaurant trip—make Chicken Satay at home and fall in love with those signature flavors all over again!
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Chicken Satay Recipe
- Total Time: 1 hour 25 minutes (includes marinating)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and flavorful recipe for Chicken Satay with a creamy peanut sauce, perfect for grilling or cooking indoors. This Thai-inspired dish is easy to make and full of aromatic spices.
Ingredients
Main Ingredients:
- 1½ lbs boneless, skinless chicken thighs or breasts, cut into thin strips
- ½ cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- ½ teaspoon salt
- ¼ teaspoon black pepper
- bamboo skewers (soaked in water if grilling)
For the Peanut Sauce:
- ½ cup creamy peanut butter
- ¼ cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 teaspoon sriracha or chili sauce (optional)
- 1 small garlic clove, minced
- warm water to thin as needed
Instructions
- Marinate the Chicken: In a large bowl, combine coconut milk, soy sauce, brown sugar, curry powder, turmeric, garlic powder, coriander, salt, and pepper. Add chicken strips and marinate in the refrigerator for at least 1 hour.
- Prepare the Peanut Sauce: Mix peanut butter, coconut milk, soy sauce, brown sugar, lime juice, sriracha, and garlic in a bowl. Thin with warm water as needed.
- Thread and Grill: Skewer marinated chicken and grill for 3–4 minutes per side until cooked through.
- Serve: Serve hot with peanut sauce on the side.
Notes
- Great served with jasmine rice, cucumber salad, or in lettuce wraps.
- If grilling outdoors, oil the grates to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 2 skewers with sauce
- Calories: 340
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg
