Chicken satay is a beloved Southeast Asian street food that transforms simple chicken strips into an extraordinary culinary experience. These tender, marinated chicken skewers are grilled to perfection and served with a rich, creamy peanut sauce that perfectly balances sweet, savory, and spicy flavors. The chicken is marinated in a fragrant blend of coconut milk, curry spices, and aromatics that infuse every bite with incredible depth of flavor. Paired with the iconic peanut sauce that’s both nutty and slightly sweet with just a hint of heat, this dish brings the vibrant flavors of Thai and Indonesian cuisine straight to your table.
Serves: 4-6 people as an appetizer, 3-4 as a main dish
Prep Time: 30 minutes
Marinating Time: 2-8 hours
Cook Time: 15 minutes
Total Time: 2 hours 45 minutes to 8 hours 45 minutes
For the Chicken Satay
- 2 pounds boneless, skinless chicken thighs, cut into strips
- 20-25 wooden skewers, soaked in water for 30 minutes
- 1/2 cup coconut milk
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon curry powder
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lime juice
- 2 tablespoons vegetable oil
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
For the Peanut Sauce
- 1 cup creamy peanut butter
- 1/2 cup coconut milk
- 1/4 cup warm water
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon red curry paste
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons crushed peanuts for garnish
Preparing the Chicken
Cut the chicken thighs into long strips about 1 inch wide and 4-5 inches long. Chicken thighs work better than breasts for satay because they stay more tender and juicy during grilling. The strips should be roughly the same size so they cook evenly.
Place the chicken strips in a large bowl. In a separate bowl, whisk together the coconut milk, brown sugar, soy sauce, fish sauce, curry powder, minced garlic, grated ginger, lime juice, vegetable oil, coriander, turmeric, and salt until well combined.
Marinating the Chicken
Pour the marinade over the chicken strips, making sure every piece is thoroughly coated. Use your hands to massage the marinade into the meat, ensuring it gets into all the crevices.
Cover the bowl with plastic wrap or transfer everything to a zip-top bag. Refrigerate for at least 2 hours, but preferably 4-8 hours. The longer marination time allows the coconut milk and spices to penetrate the meat, creating incredibly flavorful and tender chicken.
Making the Peanut Sauce
While the chicken marinates, prepare the peanut sauce. In a medium saucepan, combine the peanut butter, coconut milk, and warm water. Whisk over medium-low heat until the mixture is smooth and well combined.
Add the brown sugar, soy sauce, lime juice, fish sauce, minced garlic, grated ginger, red curry paste, and cayenne pepper if using. Continue whisking and cooking for 3-4 minutes until the sauce is smooth and fragrant.
The sauce should coat the back of a spoon when ready. If it’s too thick, add a little more warm water. If it’s too thin, simmer for a few more minutes to reduce. Taste and adjust the flavors – it should be creamy, nutty, slightly sweet, and have a gentle heat.
Threading the Skewers
Remove the chicken from the refrigerator about 30 minutes before cooking to let it come to room temperature. Thread each strip of chicken onto a soaked wooden skewer, weaving it back and forth so the meat lies flat against the skewer.
Leave about 2 inches of skewer exposed at each end for easy handling. The chicken should be threaded snugly but not bunched up, allowing for even cooking.
Preparing the Grill
Preheat your grill to medium-high heat. If using a charcoal grill, arrange the coals so you have both direct and indirect heat zones. For a gas grill, heat one side to medium-high and leave the other side on medium-low.
Clean the grill grates thoroughly and oil them lightly to prevent sticking. The grates should be hot enough that a drop of water sizzles immediately when it hits.
Grilling the Satay
Remove the chicken skewers from the marinade and let any excess drip off. Discard the used marinade. Place the skewers on the hottest part of the grill.
Cook for 2-3 minutes per side, turning once, until the chicken develops beautiful grill marks and caramelization from the marinade. The total cooking time should be 6-8 minutes, depending on the thickness of your chicken strips.
Checking for Doneness
The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit and the juices run clear. The outside should be golden brown with some charred edges from the grill.
If the chicken is browning too quickly but isn’t cooked through, move the skewers to the cooler part of the grill and continue cooking until done.
Indoor Cooking Option
If you don’t have a grill, you can cook the satay under the broiler. Place the skewers on a broiler pan and broil 4-6 inches from the heat source for 3-4 minutes per side, watching carefully to prevent burning.
You can also use a grill pan on the stovetop over medium-high heat, cooking for the same amount of time as you would on an outdoor grill.
Serving Your Chicken Satay
Arrange the grilled satay skewers on a large platter. Warm the peanut sauce gently if it has cooled and pour it into a serving bowl. Sprinkle the crushed peanuts over the sauce for extra texture and visual appeal.
Garnish the platter with fresh cilantro sprigs, lime wedges, and thinly sliced cucumbers. The cool, crisp cucumber provides a refreshing contrast to the rich, spicy flavors of the satay and peanut sauce.
Traditional Accompaniments
Serve the satay with small bowls of the peanut sauce for dipping. Traditional accompaniments include cucumber salad, steamed jasmine rice, or ketupat (compressed rice cakes). The fresh, acidic flavors help balance the rich peanut sauce.
Provide small spoons or knives for the peanut sauce, as it can be quite thick. Guests can either dip the satay directly into the sauce or drizzle it over the chicken.
Tips for Perfect Satay
Soak your wooden skewers for at least 30 minutes before using to prevent them from burning on the grill. If you have metal skewers, they work even better and don’t require soaking.
Don’t skip the marinating time – this is what makes the chicken incredibly flavorful and tender. The coconut milk in the marinade helps keep the meat moist during grilling.
Make extra peanut sauce – it keeps well in the refrigerator for up to a week and is delicious with other grilled meats or as a dip for fresh vegetables.
