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My homemade satay chicken features marinated and grilled chicken skewers with the most addictive peanut sauce. It’s easy, authentic, and always a crowd-pleaser.
If meat on a stick is kind of your thing (like it is mine!), try my chicken yakitori, lamb kabobs, or beef kabobs next!
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We cook a lot of Thai food at home because it’s one of the few cuisines we can always agree on. Literally, always…
Coming from a half-Malaysian background, satay was a staple at home, but today’s recipe is actually Thai-inspired. The first time I tried satay chicken in Thailand, I was instantly hooked, and I’ve been dying to recreate it ever since!
Why I love this recipe
- Quick to make. Yes, the chicken should be marinated first, but the actual cooking time is mere minutes.
- You can prep it in advance. The chicken can marinade overnight, and then all you have to do is thread it on the skewers and grill right before you want to serve.
- That peanut sauce! Honestly, the best part about this recipe is the savory and sweet peanut dipping sauce.
- Works as an appetizer or main course. While I’ve always served satay as an appetizer, you could easily pair it with coconut milk rice and call it the main course.
Key ingredients
- Chicken thighs fillets. I strongly prefer thigh meat over breast meat when it comes to grilling. Its higher fat content keeps it from drying out, and the flavor is better. I used skinless and boneless fillets.
- Shallots, onion, and garlic. The aromatic base of the marinade.
- Lemongrass. The secret ingredient! I can find it in Asian grocery stores, but if you can’t, use 2 teaspoons of lemongrass powder.
- Oil. Opt for a neutral-flavored oil. I used vegetable oil.
- Soy sauce. For umami flavor. I used low-sodium soy sauce, so the marinade isn’t overly salty.
- Turmeric powder. To flavor the chicken and give the satay its distinctive yellow color.
- Sugar. I like to add a pinch of brown sugar to balance the flavors and give the chicken a caramelized exterior.
- Salt. To taste.
- Coconut cream and peanut oil. For the basting sauce. This gets brushed on the chicken as it cooks to keep it moist.
- Peanut sauce. I highly suggest making my homemade peanut sauce!
How to make chicken satay
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the marinade. Combine all ingredients (except chicken) in a food processor and blend until a paste remains.
Step 2- Marinate. Toss the chicken and marinade in a bowl and chill until you’re ready to grill.
Step 3- Assemble. Thread several pieces of chicken on moist wooden skewers. Combine the coconut cream and peanut oil.
Step 4- Grill. Preheat a grill to high heat, and grill the chicken skewers until they’re lightly charred and fully cooked.
Arman’s recipe tips
- Always soak the skewers. This step is crucial as dry skewers will burn on the grill. I like to soak them for about 10-15 minutes before threading the chicken. Alternatively, you can use stainless steel skewers.
- Bring the chicken to room temperature. I like to remove the chicken from the fridge 30 minutes before cooking.
- Don’t over marinade the chicken. I suggest you marinade no longer than 1 day in advance. Otherwise, I’ve found the acid from the marinade makes the meat mushy.
Frequently asked questions
Thanks to the rich-flavored marinade, these grilled chicken skewers have a rich, savory flavor with sweet notes and hints of lemongrass. It is also smoky when cooked on a grill.
Chicken satay is a popular dish in Thailand, Malaysia, and Indonesia and has many variations. The Thai version inspires my particular recipe.
Yes! Using a grill pan works fine if you don’t want to bust out a charcoal or outdoor grill (I did it for these photos). Just be sure to avoid overcrowding the chicken on the pan and cook in batches if needed.
More Asian appetizers
Chicken Satay Recipe
Video
Ingredients
Basting
- 1 1/2 tablespoons peanut oil
- 1 tablespoon coconut cream
To serve
- 1/2 cup Peanut sauce
Instructions
- In a food processor, add the shallots, white onion, lemongrass, turmeric, garlic, salt, sugar, oil, and soy sauce. Blend until a thick paste remains.
- Add the chicken to a bowl and cover with the marinade. Cover the bowl and refrigerate for at least 10 minutes or up to 12 hours.
- Once the chicken is marinated, thread 4-5 pieces on some pre-soaked bamboo skewers. This recipe makes approximately 12 skewers. Make the basting sauce by whisking the coconut cream with peanut oil.
- Preheat a grill pan or grill, and once hot, add the chicken satay to them and cook for 2-3 per side, basting as needed.
Notes
- Use chicken breasts. While I prefer the moisture and flavor of chicken thighs, boneless chicken breasts will work. Keep in mind white meat cooks more quickly, so reduce the grill time by 1-2 minutes.
- Garnish with fresh lime juice and cilantro for more flavor.
- Serve satay chicken with jasmine rice and my Asian cucumber salad for a complete, decadent dinner.
Which side dish you reccomend here please?
Arman, this is the most delicious chicken satay recipe. Your dad is a genius!
Do you have any other reccomendations for the sauce with this recipe? My friend is allergic on peanuts.
We call this in Croatia “raznjici”. You can google. It is amazing.
best chicken satay recipe. Seriously. No wonder, you are half Malaysian!