If you’re craving a dish that instantly transports you to the bustling night markets of Southeast Asia, this Chicken Satay Recipe is the answer. Tender strips of chicken are marinated in a fragrant blend of coconut milk and spices, grilled to juicy perfection, and served with a creamy, peanutty sauce that’s downright addictive. Whether you’re hosting a backyard barbecue or simply want to jazz up your weeknight dinner, this recipe promises a flavor-packed adventure with every bite.
Ingredients You’ll Need
Every ingredient in this Chicken Satay Recipe is carefully chosen for maximum flavor and color, yet the list is surprisingly simple. Each element brings something special to the table, ensuring juicy chicken, bold aromatics, and a silky, crave-worthy peanut sauce.
- Chicken: Use boneless, skinless chicken breasts or thighs for ultimate tenderness and easy slicing.
- Coconut Milk: Adds luscious creaminess and subtle sweetness to both the marinade and sauce.
- Soy Sauce: Provides salty, umami depth that balances the other flavors perfectly.
- Brown Sugar: Lends a touch of caramelized sweetness and helps the chicken char beautifully on the grill.
- Curry Powder: Delivers a warm, earthy backbone to the marinade.
- Ground Coriander: Offers a hint of citrus and spice for extra complexity.
- Turmeric: Gives the chicken a gorgeous golden hue and subtle peppery notes.
- Garlic: Minced fresh garlic infuses the marinade with irresistible aroma.
- Fresh Ginger: Brings a bright, zesty kick that wakes up the whole dish.
- Lime Juice: Adds tangy freshness to both the marinade and peanut sauce.
- Bamboo Skewers: Soak in water to prevent burning and make turning the chicken a breeze.
- Creamy Peanut Butter: The core of the satay sauce, offering rich, nutty flavor and luxurious texture.
- Coconut Milk (for sauce): Keeps the sauce velvety and smooth.
- Soy Sauce (for sauce): Adds savory notes to complement the peanuts.
- Brown Sugar (for sauce): Balances saltiness with gentle sweetness.
- Lime Juice (for sauce): Cuts through richness with a pop of acidity.
- Chili Garlic Sauce or Sriracha: Brings just enough heat for a gentle kick.
- Warm Water: Adjusts the sauce to your preferred dipping consistency.
How to Make Chicken Satay Recipe
Step 1: Prep the Marinade
In a spacious bowl, whisk together the coconut milk, soy sauce, brown sugar, curry powder, ground coriander, turmeric, minced garlic, fresh ginger, and lime juice. This fragrant mixture is the secret to juicy, flavor-packed chicken. Make sure everything is well combined so every strip of chicken gets coated in this delicious blend.
Step 2: Marinate the Chicken
Add the thinly sliced chicken strips to the marinade, tossing until every piece is thoroughly coated. Cover the bowl and let the chicken bathe in those flavors for at least one hour (or overnight, if you want the flavors to really develop). This step is key for tender, aromatic skewers in your Chicken Satay Recipe.
Step 3: Prepare the Peanut Sauce
While the chicken is marinating, whip up the peanut sauce. In a bowl, combine creamy peanut butter, coconut milk, soy sauce, brown sugar, lime juice, and chili garlic sauce. Stir until smooth, then slowly add warm water, one tablespoon at a time, until you reach a pourable, dippable consistency. Set aside—trust me, this sauce is irresistible!
Step 4: Skewer and Grill
Thread the marinated chicken strips onto the soaked bamboo skewers, weaving them for even cooking. Preheat your grill or grill pan over medium-high heat and lightly oil the grates. Lay the skewers down and grill for 3 to 4 minutes per side, until the chicken is cooked through and just charred at the edges. The aroma alone will have everyone circling the grill!
Step 5: Rest and Serve
Once your skewers are beautifully grilled, let them rest for a couple of minutes. This helps the juices redistribute, keeping every bite succulent. Pile the skewers onto a platter and serve warm with a generous bowl of peanut sauce on the side. Your Chicken Satay Recipe masterpiece is ready to be devoured!
How to Serve Chicken Satay Recipe
Garnishes
A sprinkle of chopped fresh cilantro or mint, a scattering of toasted peanuts, and a few lime wedges make this Chicken Satay Recipe pop visually and flavor-wise. These simple garnishes add crunch, color, and brightness that balance the richness of the dish.
Side Dishes
Chicken satay pairs perfectly with fluffy jasmine rice, a crisp cucumber salad, or warm flatbread for scooping up every last bit of sauce. You can keep things classic or mix and match sides based on what’s in your pantry—either way, this meal is bound to be a crowd-pleaser.
Creative Ways to Present
Turn your Chicken Satay Recipe into the star of an appetizer platter by arranging the skewers in a fan shape around the peanut sauce, or serve mini skewers as party bites. For a fun twist, try a satay-inspired rice bowl with pickled veggies and extra sauce drizzled over top. It’s all about making it your own!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare!), store the cooked chicken skewers and peanut sauce separately in airtight containers in the refrigerator. They’ll stay fresh and tasty for up to three days, making for easy lunches or snacks.
Freezing
This Chicken Satay Recipe is freezer-friendly! Freeze the marinated, uncooked chicken on the skewers for up to two months. Let them thaw overnight in the fridge before grilling. The peanut sauce can be frozen as well; just give it a good stir after thawing.
Reheating
To reheat, simply warm the chicken skewers in a 350°F oven for about 10 minutes or until heated through. The peanut sauce can be gently rewarmed in the microwave or on the stove with a splash of water if needed to loosen it up.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a fantastic option for this Chicken Satay Recipe. They’re extra juicy and flavorful, and they grill beautifully without drying out.
What if I don’t have a grill?
No worries! You can broil the skewers in your oven for 4 to 5 minutes per side. They’ll still develop a gorgeous char and all that amazing flavor.
Is this Chicken Satay Recipe gluten-free?
Yes, as long as you use gluten-free soy sauce or tamari, this recipe is naturally gluten-free and perfect for sharing with friends who have dietary needs.
How spicy is the peanut sauce?
The sauce has a gentle kick thanks to the chili garlic sauce or sriracha, but it’s easy to adjust. Add more for heat lovers, or use less for a milder dip.
Can I make this Chicken Satay Recipe ahead of time?
Definitely! You can marinate the chicken up to a day ahead and keep both the chicken and peanut sauce in the fridge until you’re ready to grill and serve.
Final Thoughts
If you’re ready to wow your taste buds and impress your friends and family, give this Chicken Satay Recipe a try. It’s a celebration of bold flavors, simple ingredients, and pure comfort—perfect for any night of the week. Go ahead and fire up the grill; your new favorite recipe awaits!
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Chicken Satay Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
- Diet: Non-Vegetarian
Description
This Chicken Satay recipe features tender, marinated chicken strips grilled to perfection and served with a rich, creamy peanut sauce. Infused with aromatic spices like curry powder, turmeric, and coriander, this Thai-inspired dish delivers a delightful balance of savory, sweet, and tangy flavors. Perfect as a main course, it’s great for grilling enthusiasts and makes a deliciously satisfying meal served alongside jasmine rice or fresh salads.
Ingredients
For the Chicken Satay
- 1 pound boneless, skinless chicken breasts or thighs (cut into thin strips)
- 1/2 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon curry powder
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 2 cloves garlic (minced)
- 1 teaspoon grated fresh ginger
- 1 tablespoon lime juice
- bamboo skewers (soaked in water for 30 minutes)
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 teaspoon chili garlic sauce (or sriracha)
- 2–3 tablespoons warm water (to thin)
Instructions
- Marinate the Chicken: In a large bowl, whisk together coconut milk, soy sauce, brown sugar, curry powder, coriander, turmeric, minced garlic, grated ginger, and lime juice. Add the chicken strips and toss thoroughly to coat. Cover the bowl and refrigerate for at least 1 hour or up to overnight for best flavor absorption.
- Prepare the Peanut Sauce: While the chicken is marinating, combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, and chili garlic sauce in a mixing bowl. Stir in warm water one tablespoon at a time until the sauce reaches your preferred consistency. Set aside.
- Thread the Chicken: Remove the bamboo skewers from water. Thread the marinated chicken strips onto the skewers evenly, ensuring they are securely placed for grilling.
- Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking. Place the chicken skewers on the grill and cook for about 3–4 minutes per side, or until the chicken is cooked through and has a slight char for enhanced flavor.
- Rest and Serve: Once cooked, remove the skewers from the grill and let them rest for a couple of minutes to retain juices. Serve the chicken satay warm, accompanied by the prepared peanut sauce on the side.
Notes
- For an oven-friendly alternative, broil the skewers on high for 4–5 minutes per side until cooked through.
- You can substitute chicken with tofu or shrimp to accommodate dietary preferences.
- Serve with jasmine rice, cucumber salad, or flatbread to complete the meal.
- Be sure to soak bamboo skewers in water for at least 30 minutes to prevent burning during grilling.
Nutrition
- Serving Size: 2 skewers with sauce
- Calories: 420
- Sugar: 7g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg
