Chicken Satay Recipe

My chicken satay recipe features tender chicken pieces coated in a savory, sweet, and aromatic marinade. Each piece is grilled until it’s charred, juicy, and caramelized. It’s our favorite appetizer! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Asian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 141kcal

Author Arman Liew

Ingredients

2 pounds chicken thighs cubed
2 shallots peeled
1/2 white onion chopped
3 stalks lemongrass trimmed
1 teaspoon turmeric
3 cloves garlic minced
1 teaspoon salt
1 tablespoon sugar
2 tablespoons oil
1 tablespoon soy sauce

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.

Video

Notes

TO STORE: Let the leftovers cool completely, then store them in an airtight container in the refrigerator for 4-5 days.

TO FREEZE: Remove the chicken from the skewers, transfer it into resealable plastic bags, and freeze for up to 2 months.

TO REHEAT: Bake the chicken in the oven at 300F/149C for 10-12 minutes, or microwave in 45-second intervals until warm.

Variations

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.

Nutrition