If you’re dreaming of a meal that’s equal parts succulent, aromatic, and crowd-pleasing, Chicken Satay is a must-try! This dish delivers juicy chicken, bathed in a boldly spiced marinade, then grilled to caramelized perfection and paired with a rich peanut sauce. Whether you’re planning a laid-back family dinner or need an appetizer that’ll steal the show, Chicken Satay brings a delightful combination of savory, sweet, and tangy flavors to the table, capturing the essence of Thai-inspired comfort food.
Ingredients You’ll Need
What sets Chicken Satay apart is how a handful of pantry staples and fresh aromatics create huge flavor. Each ingredient is simple but vital—they work together to make every bite irresistibly juicy, vibrant, and just a bit exotic. Here’s what makes this recipe shine:
- Chicken thighs or breasts: Choose thighs for extra tenderness and flavor, or go with breasts for a leaner option—both work beautifully when sliced into strips.
- Coconut milk: Adds creaminess to the marinade, ensuring the chicken stays moist and absorbs plenty of flavor.
- Soy sauce: Delivers a salty umami boost; swap for tamari if you want a gluten-free Chicken Satay.
- Fish sauce: Brings a deep, savory note that’s key for authentic Thai taste—just a splash makes a big impact.
- Brown sugar: Sweetens the mix and helps caramelize those irresistible grill marks.
- Fresh lime juice: Brightens everything and balances the richness with a zing of acidity.
- Garlic cloves, minced: Fresh garlic infuses the marinade with aromatic, punchy flavor.
- Fresh ginger, grated: Adds subtle warmth and a light peppery kick—don’t skip it!
- Ground turmeric: Gives the chicken its gorgeous golden color and mild earthiness.
- Ground coriander: Adds a citrusy undertone, enhancing the marinade’s complexity.
- Curry powder: Provides a hint of spice and depth; mild or medium blends both work well.
- Bamboo skewers, soaked if using: Essential for that classic skewer experience—soaking prevents them from burning on the grill.
How to Make Chicken Satay
Step 1: Mix Up the Flavor-Packed Marinade
Begin by grabbing your largest mixing bowl and whisking together the coconut milk, soy sauce, fish sauce, brown sugar, lime juice, minced garlic, grated ginger, turmeric, coriander, and curry powder. This marinade is the soul of Chicken Satay, infusing the chicken with layers of flavor and the lush golden hue that’s so eye-catching. Give it a good whisk so all the seasonings are evenly distributed.
Step 2: Marinate the Chicken
Toss in your sliced chicken—thighs or breasts, whichever you chose—and work the marinade over each strip so it’s thoroughly coated. Cover the bowl and pop it in the fridge for at least an hour (or up to overnight if you have time). The longer it sits, the better the flavor absorbs, resulting in extra-tender, super savory Chicken Satay everyone will rave about.
Step 3: Thread the Chicken Onto Skewers
Once the chicken has had a good soak, thread each marinated strip onto a bamboo skewer. Don’t overcrowd—leave a little space so the heat can circulate and cook each piece evenly. If you haven’t yet, now’s the time to make sure your bamboo skewers were soaked in water—this simple step keeps them from singeing while grilling.
Step 4: Grill to Golden Perfection
Preheat your grill or grill pan to medium-high, then lay the skewers across the hot grates. Cook the Chicken Satay for about 3-4 minutes per side, turning only once, until you see gorgeous grill marks and the chicken is cooked through. Each side should be lightly charred for that authentic street-food vibe!
Step 5: Serve and Savor
Once off the grill, let the Chicken Satay rest for a moment before serving. For the full experience, serve them up hot with peanut sauce for dipping and juicy lime wedges on the side. The aroma alone will gather everyone to the table in seconds!
How to Serve Chicken Satay
Garnishes
Top each skewer with a handful of freshly chopped cilantro, a scattering of toasted sesame seeds, or finely sliced red chili for a vibrant pop of color and a little heat. Finish with extra lime wedges for a tangy squeeze that elevates the whole dish.
Side Dishes
Chicken Satay pairs wonderfully with cool cucumber salad to cut through the richness, or a bowl of fluffy jasmine rice or coconut rice to soak up every bit of sauce. For added crunch and color, try serving with pickled vegetables or a quick Thai-style slaw.
Creative Ways to Present
If you’re aiming for a show-stopper, arrange the Chicken Satay skewers fan-style on a platter, nestled beside a bowl of peanut sauce for dipping. For parties, try mini skewers as cute appetizers, or serve the chicken un-skewered over salad greens for a lighter touch that still delivers on flavor.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Chicken Satay, store the cooled skewers in an airtight container in the fridge for up to three days. The flavors only deepen and mellow a bit, making for a truly satisfying next-day snack or lunch.
Freezing
Chicken Satay freezes beautifully! Arrange cooked (or even raw, marinated) skewers in a single layer in a freezer-safe container or zip-top bag. Freeze for up to three months. When you’re ready to enjoy, thaw overnight in the refrigerator before reheating or grilling.
Reheating
To reheat Chicken Satay, simply warm the skewers in a preheated oven at 350°F for about 10 minutes, or until heated through. Alternatively, pop them on a grill or in a grill pan for a few minutes to restore that just-grilled texture and char.
FAQs
Can I use a different type Appetizer, Main Course
Absolutely! While chicken is traditional, pork, beef, or even tofu make delicious substitutes. Just adjust cook times as needed and enjoy experimenting with the flavors.
What’s the best dip for Chicken Satay?
The classic pairing is creamy peanut sauce, but you can also serve with sweet chili sauce, or even a tangy yogurt-based dip for something lighter. The delicious, nutty flavor of the peanut sauce complements the spices perfectly!
Can Chicken Satay be baked instead of grilled?
Yes, it can! Preheat your oven to 425°F and arrange the skewers on a baking sheet lined with foil and a rack. Bake for 12-15 minutes, turning once, until nicely browned and cooked through.
How long should I marinate the chicken?
For the best flavor, marinate the chicken for at least one hour, but if you can, overnight marinating makes your Chicken Satay even more tender and flavorful. A little patience here pays off in every bite.
Can I make Chicken Satay ahead for a party?
Definitely! Marinate and skewer the chicken up to a day in advance. Keep refrigerated until you’re ready to grill. This lets you enjoy your gathering without missing a single moment.
Final Thoughts
I can’t recommend Chicken Satay enough for the sheer joy it brings to any table! The flavors are vibrant, the prep is approachable, and the reward is pure, golden deliciousness. Treat yourself and your loved ones to this Thai-inspired favorite—you just might find yourself making it again and again.
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Chicken Satay Recipe
- Total Time: 25 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Satay recipe is a delicious and flavorful Thai-inspired dish that is perfect for grilling. Tender chicken strips marinated in a blend of coconut milk, soy sauce, and aromatic spices, grilled to perfection, and served with a side of peanut sauce.
Ingredients
Marinade:
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into strips
- 1/2 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons fresh lime juice
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon curry powder
Additional:
- bamboo skewers, soaked if using
Instructions
- Marinate the chicken: In a large bowl, combine coconut milk, soy sauce, fish sauce, brown sugar, lime juice, garlic, ginger, turmeric, coriander, and curry powder. Add chicken strips, toss to coat, cover, and refrigerate for at least 1 hour.
- Grill the chicken: Preheat grill to medium-high heat. Thread marinated chicken onto skewers. Grill for 3-4 minutes per side until cooked through and charred.
- Serve: Serve hot with peanut sauce and lime wedges.
Notes
- Serve with warm peanut sauce and cucumber salad.
- Soak bamboo skewers in water for 30 minutes before grilling to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Main Course
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 3-4 skewers
- Calories: 280
- Sugar: 7g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 120mg
