Chicken satay is Southeast Asia’s most famous skewer. Thin strips of chicken are marinated in turmeric and coconut milk, grilled over high heat and served with a rich peanut sauce. Smoky, juicy and a little sweet, it is perfect as a party starter or a light dinner.
Why You Will Love This Chicken Satay
- Juicy, tender chicken with a golden turmeric marinade
- A creamy peanut sauce you can whip up in five minutes
- Works on a grill, grill pan or in the oven
Ingredient Notes
Chicken thigh: It stays more tender and juicy than breast. Turmeric and coriander: These give the satay its colour and aroma. Coconut milk: It tenderises the chicken and adds a hint of sweetness. Peanut butter: Smooth peanut butter makes a quick sauce.
Tips for Perfect Skewers
Marinate for at least two hours, thread the chicken in a wave shape and cook over medium-high heat until the edges char. Soak bamboo skewers so they do not burn. Warm the peanut sauce gently on low heat so it stays smooth.
Serving and Storage
Serve hot with the peanut sauce, cucumber slices and red onion. You can freeze the raw chicken in its marinade for up to one month and grill it straight from thawed.
Frequently Asked Questions
Why soak the bamboo skewers?
Soaking the skewers in water for about 30 minutes keeps them from burning while the chicken grills or bakes.
How long should I marinate the chicken?
Marinate for at least 2 hours, and up to 12 hours (overnight) for deeper flavour. Do not go beyond 24 hours, as the lime juice will start to make the meat mushy.
Which cut of chicken is best for satay?
Boneless thighs stay juicy and tender, but breast also works if you do not overcook it. Slice the meat into even strips so they cook uniformly.
Can I make the peanut sauce ahead?
Yes. It keeps for four to five days in the refrigerator and thickens as it chills. Warm it gently and loosen it with a splash of water or coconut milk.
Can I make satay without a grill?
Yes. Use a hot grill pan, a broiler or the oven. Turn the skewers often and brush with a little oil or leftover marinade to keep them moist.
Is satay peanut sauce gluten free or nut free?
It contains peanuts, so it is not nut free. Check labels for the soy sauce, as most contain wheat unless you choose a gluten-free tamari.
More Recipes You Will Love
- Chicken Pad Thai: classic Thai noodles with tamarind sauce
- Vietnamese Fresh Spring Rolls: light, fresh rolls with a dipping sauce
- Vegetable Fried Rice: quick wok-tossed rice to serve alongside
- Thai Iced Tea (Cha Yen): sweet, creamy spiced orange tea
Chicken Satay with Peanut Sauce
Description
Chicken satay is a beloved Indonesian street food: strips of chicken thigh marinated in turmeric, coriander, garlic and coconut milk, threaded on skewers and grilled until juicy and lightly charred. It is served with a warm, creamy peanut sauce for dipping. This recipe gives exact measurements for both the marinade and the sauce, plus oven and grill options.Ingredients (makes 12 skewers, serves 6)
For the Chicken and Marinade
For the Peanut Sauce
Instructions
-
Soak the Skewers
Place the 12 bamboo skewers in a long dish or baking tray and cover completely with cold water. Leave them to soak for at least 30 minutes while you prepare the chicken.Tip: Soaking stops the wood from scorching on the grill. If a skewer floats, weigh it down with a plate. -
Slice the Chicken
Pat the 500 g of boneless chicken thigh dry with kitchen paper. Trim away any large pieces of fat, then slice the meat against the grain into long, thin strips about 1 cm thick, 3 cm wide and 10 to 12 cm long.Tip: Partly freezing the chicken for 20 minutes firms it up and makes thin, even slicing much easier. -
Mix the Marinade
In a large bowl, whisk together 2 tablespoons coconut milk, 1 tablespoon soy sauce, 1 tablespoon lime juice, 2 minced garlic cloves, 1 teaspoon turmeric, 1 teaspoon ground coriander and 1 tablespoon brown sugar until the sugar dissolves and the marinade is a smooth, bright yellow.Tip: Taste a tiny drop of the marinade before adding the chicken. It should taste slightly salty and sweet, as it will mellow once it coats the meat. -
Marinate the Chicken
Add the chicken strips to the bowl and toss with clean hands until every piece is evenly coated. Cover the bowl with cling film and refrigerate for at least 2 hours, giving it a quick stir halfway through.Tip: Marinating overnight (up to 12 hours) gives a deeper flavour. Do not go beyond 24 hours, as the lime juice will start to make the meat mushy. -
Thread the Skewers
Drain the skewers. Weave a chicken strip onto each one in a wavy S-shape, pushing the skewer in and out of the meat, and leave about 5 cm of bare stick at the bottom for holding. Keep the pieces snug but not squashed together so the heat can reach every side.Tip: Threading in a wave rather than bunching the meat gives more surface area to char and helps the chicken cook evenly. -
Preheat the Grill
Heat a barbecue, grill pan or oven grill to medium-high, around 200 C, for 5 to 10 minutes until very hot. Brush the grates or pan lightly with oil, using kitchen paper held in tongs.Tip: A hot, oiled surface is what stops the thin chicken strips sticking and tearing when you turn them. -
Grill the Satay
Lay the skewers on the grill in a single layer and cook for 3 to 4 minutes without moving them, until the underside is golden with charred edges. Turn and cook the other side for another 3 to 4 minutes. The chicken is done when it is opaque all the way through, the juices run clear and the thickest piece reaches 74 C (165 F) on a meat thermometer.Tip: Brush leftover marinade on the skewers only during the first few minutes. Stop at least 2 minutes before they come off so the raw-chicken marinade has time to cook. Wrap the bare ends of the skewers in foil if they begin to blacken. -
Rest the Skewers
Transfer the cooked skewers to a plate and let them rest for 2 to 3 minutes, loosely covered with foil. This lets the juices settle back into the meat.Tip: Resting keeps the satay juicy. Cutting or eating straight off the grill lets the moisture run out. -
Make the Peanut Sauce
While the chicken rests, put 1/2 cup smooth peanut butter, 1/4 cup coconut milk, 1 tablespoon sweet chilli sauce and 1 teaspoon soy sauce into a small pan over low heat. Stir constantly for 3 to 4 minutes until the sauce is smooth, creamy and just starting to bubble at the edges. If it is too thick to drizzle, stir in 1 to 2 tablespoons of warm water, a spoonful at a time.Tip: Keep the heat low and stir often. High heat makes the oil separate from the peanut butter and the sauce turns grainy. If it does split, whisk in a splash of warm water to bring it back together. -
Taste and Serve
Taste the sauce and add a little more soy sauce for saltiness or sweet chilli sauce for heat. Spoon it into a small bowl and serve the hot skewers alongside with cucumber slices and thinly sliced red onion.Tip: Serve with steamed jasmine rice for a full meal. Leftover sauce keeps in the fridge for 3 days, so reheat it gently with a splash of water.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 285kcal
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 6g30%
- Cholesterol 75mg25%
- Sodium 560mg24%
- Potassium 380mg11%
- Total Carbohydrate 7g3%
- Dietary Fiber 1.5g6%
- Sugars 4g
- Protein 21g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Soak skewers for at least 30 minutes to prevent burning. Thigh meat stays juicier than breast. Satay freezes well uncooked in its marinade for up to 1 month. You can also use paneer or firm tofu for a vegetarian version.Frequently Asked Questions
Can I bake chicken satay instead of grilling?
Yes. Arrange the skewers on a lined tray and bake at 220 C for 12 to 15 minutes, turning once, then finish under the grill for 2 minutes.
Is the peanut sauce nut free?
No. Use sunflower seed butter or tahini in place of the peanut butter if anyone has a nut allergy.
Do I need to soak the skewers?
Soak wooden skewers in water for at least 30 minutes so they do not burn on the grill.