This post may contain affiliate links. See my disclosure policy.
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!
Table of Contents
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.
Doesn’t that look good. Will have to give it a try. Always looking for new chicken recipes.
Thanks so much 🙂 Please do try it out 🙂
Dude these are awesome! I was just downing some chicken satay last night! Now I can have it in sandwich form?! Genius!
Thanks Chris!
The Hubby would adore this. It has all his favorites: meat, peanuts, and meat. 🙂
:O No cheese or bread? I’m shocked.
I am in love with this!!!! This is a unicorn for me.
hahaha cheers, Michelle!
What a cool twist on the usual chicken salad. You’re genius, I tell ya, genius.
Haha you’re a gem Mermaid!
Looks good – I love chicken salad especially this time of year!
Mmm, you and me both!
This looks really good. Both my chicken AND my sandwiches have gotten boring lately so it’s a good way to mix it up. Growing up my grandparents made me cottage cheese sandwiches. You toast the bread so it’s not like it’s mushy. I still love em!
I LOVE cottage cheese in sandwiches with salt, pepper and maybe cucumber- So good!
My family always went to Ponderosa when I was young. It’s basically a buffet of homestyle food. I only ate the mac and cheese. My favorite sandwich is hummus and veggies…or a falafel. God I love falafels! I probably had tons of weird habits as a child like eating frosting out of the can, but I still do those so I don’t think I grew out of them 🙂 Not sorry.
Mmmm, I’m excited to have falafel soon!
Sauce that’s so good you have to eat it with a spoon? Can’t wait to try it. This would be awesome wrapped in lettuce or collard greens!
YES! Such a great idea, Elizabeth!
Peanut butter really does go on anything. Or any nut butter if you must go peanut-free.
So true!
Peanut free peanut sauce?! LOVE IT! Love almond butter more, though 😛 And mister… we don’t even have the time to talk about all the strange habits I had as a kid. And how a lot of those didn’t stay in my childhood years 😆
That freaks me out that peanut sauce doesn’t have peanuts in it..wtf. I do love satay sauce and always have. I thought it was Thai? I am such an uneducated foodie. As a kid I ate ketchup like you ate that sauce. I would ask for a bottle of ketchup with the bread they serve before a meal and dip bread straight into ketchup and then just eat ketchup with a spoon. Kids are so weird yet so awesome at the same time.
oh man, that’s how I am with ketchup these days- Its just too good!
So extremely accurate. I love my heritage, but we’ve got funky fresh stuff going on in our food. Asian supermarket = jarred and canned EVERYTHING.
Ugh craving this at 1 am right now.
oh God, we found jarred chicken feet. We were scarred for life. Well, for the next hour. 😉