Chicken Satay with Peanut Sauce
Chicken satay is skewered chicken marinated and grilled, then served with the creamiest peanut sauce ever. This simple and easy recipe gets done in less than 30 minutes.
The word satay is a Malaysian word that means, skewered, grilled meat served with a sauce. Chicken satay is originally an Indonesian dish, and is very popular in Malaysia and Singapore. But, these days, there are many variations of it. For example, in Thailand they use Thai curry paste, lemongrass, and lime leaves to make a Thai chicken satay.
Why make this satay?
- Delicious – This tastes better than any restaurant or takeout you will buy.
- Quick – It is the perfect meal in less than 30 minutes with very little effort.
- Make ahead – But, you can also marinate the chicken and prepare the sauce ahead of time. Then, grill it just before serving.
- Leftovers – Also, leftovers keep well in the fridge and you can freeze them in freezer safe backs for up to a month.
- Simple – The process is fairly simple and easy. In fact, this one is even simpler with just three main components
- Marinate chicken – 10 mins
- Prepare sauce – 5 mns
- Grill chicken – 10 mins
- You can serve this over steamed jasmine rice or buttered noodles. In fact, I usually have it with my cauliflower rice and roasted shallots.
Ingredients and substitutes
- Chicken – I like chicken thighs, but chicken breast works just as well.
- Sesame oil – Adds a nice smoky and Asian flavor, but you can omit it. Sesame oil has a long shelf life. So, if you do venture into Asian cooking, sesame oil is a good ingredient to have at home.
- Spices – I am using a combination of ground coriander powder, cumine powder, turmeric powder but you can also use 1 tbsp of curry powder as a substitute.
- Soy sauce – I like to use the low-sodium soy sauce. But, if you use the regular, which has salt added, you may want to reduce the quantity of salt in the dish.
- Brown sugar – Adds flavor and color. And if you don’t have brown sugar, just use regular white sugar.
- Ginger/garlic – These are a must when you cook meat dishes. And if you don’t have fresh, go ahead and add a 1 tsp each of powdered garlic and ginger. Although, with Asian cooking, it’s all about fresh ingredients.
- Chilly paste – If you don’t have chilly paste, you can also use Thai red curry paste.
- Peanut butter – The best peanut butter to use is natural, without any added sugar or oil.
Chicken satay recipe
- Chicken marinade – Add all marinade ingredients into a bowl or ziplock bag. Use a whisk to ensure everything is well combined.
- Marinate chicken – Add all the chicken pieces to the marinade and leave to marinate for 15 minutes up to 3 hours.
Pro tip – The chicken must be cut into 1-inch cubes. Wipe off excess moisture so the marinade will stick to the chicken.
- Skewer chicken – Thread the chicken pieces on the skewers. Do not over-crowd the skewers. I add 4 to 5 pieces on each skewer that’s 6 inches long. Save the remaining marinade in the bowl to make the peanut sauce.
Pro tip – Soak the skewers in water for 30 minutes, this will prevent them from burning on the grill pan. - Peanut sauce – In a bowl add all the remaining marinade and additional sauce ingredients. Use a whisk to combine well. Transfer to a saucepan and cook the sauce until it’s thick like a syrup. Remove from heat and transfer to a serving bowl.
Pro tip – Keep the heat medium to low so the sauce is well combined without scorching at the bottom. If necessary, add a few tablespoons of water for consistency.
- Grill satay chicken – Heat a grill on medium-high heat. Place the skewers but do not crowd the grill. Lightly brush the chicken with oil which will also prevent them from sticking.
Pro tip – Crowding the grill pan will reduce the temperature of the grill and stew rather than grill the chicken.
- Cook the chicken turning the skewers occasionally until the chicken is cooked. About 3 to 4 minutes on each side or 8 to 10 minutes per skewer.
Pro tip – When cooked the internal temperature of the chicken should reach 165 degrees F.
- Brush with peanut butter – At the last minute or two of cooking, brush the chicken skewers with the peanut sauce on both sides.
Pro tip – This gives the skewers a deeper color and enhances the flavor of the peanut butter. - Remove from heat and serve with more peanut dipping sauce on the side. You can also garnish with fresh cilantro, red onion, cucumber salad, and a squeeze of lime juice.
Tips for success
- Thaw the chicken well before cooking. Cold chicken cooks unevenly.
- I’m using cubed chicken breast, but you can also use chicken strips. And, you can also use tender cuts of beef, turkey or pork.
- Cut the chicken into bite-size pieces but not too small as they will shrink further.
- If possible marinate the chicken for a few hours so they absorb more flavor
- The sauce can be cooked down further until it gets sticky (eventually the sugar caramelizes it to become sticky)
- Cook the chicken closer to cooking the time to prevent it from drying out
- Don’t crowd the skewers with too many chicken pieces this will stew not grill the chicken. And, some parts towards the center can remain undercooked.
- If you don’t have skewers, drain the chicken from the marinade and stir fry it in a wok or heavy bottom skillet. Add a little sauce at the end of cooking. You can also toss in some boiled noodles.
- Any leftover will keep in the fridge for 3 to 4 days.
- The chicken freezes well for up to a month too.
Frequently asked questions
How long will this chicken satay keep?
It is best to serve the chicken freshly grilled. But, leftovers can be kept in the fridge for up to 3 or 4 days.
How does satay chicken taste?
There is a reason why you can’t stop at one skewer. This chicken has a wonderful combination of sensations from sweet, nutty, sour, and salty. The marinade is made with vinegar, soy, and fish sauce which are sour and salty. The peanut butter and brown sugar contribute to that sweet and nutty flavor.
Can I use chicken breast for this chicken satay?
Absolutely. Chicken breast is leaner and cooks much faster. When overcooked it can become dry. So, make sure to cook just until done, about 3 minutes at first. Then, 2 minutes more should be just right.
Which peanut butter is best for satay chicken?
The best peanut butter to use for this chicken is of course natural with no added sugar and oil. And yet, if the regular peanut butter is all you have, just omit the sugar and oil in the marinade.
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Chicken Satay with Peanut Sauce
Print Pin Rate Share by Email Share on FB Save GrowCalories: 63kcal
Adjust Servings Here: 8 servings
Description
Chicken satay is skewered chicken marinated and grilled then served with the creamiest peanut sauce ever. This simple and easy recipe gets done in less than 30 minutes.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 lb (450 g) Chicken (breast or thighs, cut into 1-inch cubes)
- 2 tbsp Cooking oil (canola or similar )
Marinade
- ¼ cup (60 ml) Soy sauce (reduced-sodium)
- 2 tbsp Brown sugar
- 1 tbsp Chili paste
- 1 tbsp Vinegar
- 1 tbsp Fish sauce
- 1 tsp Ground coriander powder
- ½ tsp Cumin powder
- ¼ tsp Turmeric powder
- 1 tsp Garlic (3 cloves minced)
- 1 tsp Ginger (1-inch grated)
- ¼ tsp Salt
- ¼ tsp Pepper
Peanut sauce
- 4 tbsp Peanut butter
- ¼ cup (120 ml) Coconut milk
- ¼ cup (60 ml) Soy sauce
- 2 tsp Fish sauce ((optional) )
- 1 tsp Chilly paste
- 1 tsp Tamarind paste
- 1 tsp Brown sugar
- ½ tsp Garlic (1 clove minced)
- ½ tsp Ginger (grated)
- ¼ cup (60 ml) Water ((as needed) )
Instructions
- Chicken marinade – Add all marinade ingredients into a bowl or ziplock bag. Use a whisk to ensure everything is well combined.
- Marinate chicken – Add all the chicken pieces to the marinade and leave to marinate for 15 minutes up to 3 hours. Pro tip – The chicken must be cut into 1-inch cubes. Wipe off excess moisture so the marinade will stick to the chicken.
- Skewer chicken – Thread the chicken pieces on the skewers. Do not over-crowd the skewers. I add 4 to 5 pieces on each skewer that's 6 inches long. Save the remaining marinade in the bowl to make the peanut sauce. Pro tip – Soak the skewers in water for 30 minutes, this will prevent them from burning on the fire.
- Peanut sauce – In a bowl add all the remaining marinade and additional sauce ingredients. Use a whisk to combine well. Transfer to a saucepan and cook the sauce until it's thick like a syrup. Remove from heat and transfer to a serving bowl. Pro tip – Keep the heat medium to low so the sauce is well combined without scorching at the bottom. If necessary, add a few tablespoons of water for consistency.
- Grill satay chicken – Heat a grill on medium-high heat. Place the skewers but do not crowd the grill. Lightly brush the chicken with oil which will also prevent them from sticking.Pro tip – Crowding the grill will reduce the temperature of the grill and stew rather than grill the chicken.
- Cook the chicken turning the skewers occasionally until the chicken is cooked. About 3 to 4 minutes on each side or 8 to 10 minutes per skewer. Pro tip – when cooked the internal temperature of the chicken should reach 165 degrees F
- Brush with peanut butter – At the last minute or two of cooking, brush the chicken skewers with the peanut sauce on both sides. Pro tip – This gives the skewers a deeper color and enhances the flavor of the peanut butter.
- Remove from heat and serve with more peanut sauce on the side.
Recipe Notes & Tips
- Cut the chicken into bite-size pieces but not too small as they will shrink further.
- If possible marinate the chicken for a few hours so they absorb more flavor
- The sauce can be cooked down further until it gets sticky (eventually the sugar caramelizes it to become sticky)
- Cook the chicken closer to cooking the time to prevent it from drying out
- Don’t crowd the skewers with too many chicken pieces this will stew not grill the chicken. And, some parts towards the center can remain undercooked.
- If you don’t have skewers, drain the chicken from the marinade and stir fry it in a wok or heavy bottom skillet. Add a little sauce at the end of cooking. You can also toss in some boiled noodles.
- Any leftover will keep in the fridge for 3 to 4 days.
- The chicken freezes well for up to a month too.
Nutrition Information
Calories: 63– kcalCarbohydrates: 7– gProtein: 3– gFat: 3– gSaturated Fat: 1– gSodium: 1206– mgPotassium: 84– mgFiber: 1– gSugar: 5– gVitamin C: 1– mgCalcium: 8– mgIron: 1– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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I made these last summer and froze the leftover sauce- I’m talking 2021! I just took it out last night, hoping it was still delicious, defrosted and heated mixed up with some cut up cooked chicken thighs. It was awesome and my husband was so surprised with what I served him! Anyway.. the recipe- I had made these on the gas grill which whole chicken thighs. I had A LOT of thighs to cook for the week and also freeze ( we vacuum seal). While I was surprised with flames roaring from my bbq, heaving put the lid down, we managed to control that afterwards and move on. This is an extremely flavorful recipe and definitely BETTER than what you get in the restaurants. All that said… here I am again, searching for the recipe to print and save and make once more, having used up the last of the sauce. Every recipe I have made from Veena’s sight- here and Instagram have been wonderful. Nothing bland, always exciting with the spices. Try them- you will love them too. Thank you for sharing your recipes and videos. Follow her on Instagram!
Aww thank you so much Pam for the lovely feedback. Happy you enjoyed this recipe so much.