Introduction

Chicken Satay is a beloved Southeast Asian street food, especially popular in Indonesia, Malaysia, and Thailand. Tender pieces of marinated chicken are skewered and grilled (or broiled) to smoky perfection, then served with a luscious, savory-sweet peanut dipping sauce. The aroma alone — infused with garlic, lemongrass, and spices — is enough to transport you to a bustling night market.

This recipe creates satay that’s juicy, flavorful, and perfectly balanced: a harmony of sweet, salty, tangy, and spicy. The creamy peanut sauce, rich with coconut milk and a hint of lime, complements the charred chicken beautifully. Whether served as an appetizer, party snack, or main course, chicken satay is always a crowd-pleaser.

Why I Love This Recipe

I love this recipe because it’s a fantastic blend of simplicity and bold flavor. The marinade does all the heavy lifting, infusing the chicken with depth and warmth. The grilling (or pan-searing) gives you that perfect char, and the peanut sauce… well, it’s addictive. I often make extra just to have some for dipping veggies or drizzling over noodles later.

It’s also incredibly versatile — perfect for casual dinners, elegant appetizers, or meal prep. Plus, the aroma while grilling is mouthwatering and instantly makes the kitchen feel lively.

Why It’s a Must-Try Dish

• Iconic Street Food: Bring authentic Southeast Asian flavors home.
• Easy but Impressive: Simple ingredients and steps yield restaurant-quality results.
• Unforgettable Sauce: The peanut dipping sauce is silky, nutty, and layered with flavor.
• Perfect for Any Occasion: From parties to weeknight dinners.
• Freezer-Friendly: Make ahead and freeze the skewers for a quick future meal.

Preparation and Cooking Time

• Preparation Time: 25 minutes (plus 1–2 hours marinating time)
• Cooking Time: 15 minutes
• Total Time: 40 minutes (active) + marinating time

Servings and Nutritional Info

• Servings: 4 (about 8–10 skewers)
• Calories: Approx. 420 kcal per serving (including peanut sauce)

Course & Cuisine

• Course: Appetizer / Main Course
• Cuisine: Southeast Asian (Indonesian / Thai Inspired)

Ingredients

For the Chicken Satay:

• 1 ½ lb (680 g) boneless, skinless chicken thighs or breasts, cut into 1-inch strips
• 2 tbsp soy sauce
• 2 tbsp brown sugar or palm sugar
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 stalk lemongrass, white part finely minced (or 1 tsp lemongrass paste)
• 1 tsp ground coriander
• ½ tsp ground turmeric
• 1 tbsp lime juice
• 1 tbsp vegetable oil
• Wooden or metal skewers

For the Peanut Dipping Sauce:

• ½ cup creamy peanut butter
• ½ cup coconut milk
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp red curry paste (or chili garlic sauce, to taste)
• 1 tbsp lime juice
• 1 tsp fish sauce (optional, for authentic flavor)
• Warm water, as needed to thin

Optional Garnishes:

• Chopped roasted peanuts
• Fresh cilantro leaves
• Lime wedges
• Sliced cucumbers or pickled vegetables

Cooking Directions (Overview)

1. Marinate chicken in a flavorful spice blend.
2. Prepare the peanut dipping sauce.
3. Skewer the marinated chicken.
4. Grill or broil until juicy and charred.
5. Serve with sauce and fresh garnishes.

Step-by-Step Preparation Method

Step 1: Marinate the Chicken

1. In a mixing bowl, whisk together soy sauce, sugar, garlic, ginger, lemongrass, coriander, turmeric, lime juice, and oil.
2. Add chicken strips and toss to coat evenly.
3. Cover and marinate in the refrigerator for at least 1 hour, ideally 2–3 hours for maximum flavor.

Step 2: Prepare the Peanut Sauce

1. In a small saucepan, combine peanut butter, coconut milk, soy sauce, brown sugar, red curry paste, lime juice, and fish sauce (if using).
2. Warm gently over low heat, stirring constantly, until smooth and slightly thickened (about 5 minutes).
3. Add warm water, 1 tablespoon at a time, to achieve desired dipping consistency.
4. Taste and adjust seasoning — add more lime for tang, sugar for sweetness, or curry paste for heat.

Step 3: Skewer the Chicken

1. If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
2. Thread marinated chicken strips onto skewers, weaving them in a ribbon pattern.

Step 4: Grill or Broil

• Grill: Preheat grill or grill pan over medium-high heat. Lightly oil the grates. Grill skewers for 3–4 minutes per side until golden and cooked through.
• Broil: Place skewers on a foil-lined baking sheet and broil 4–5 inches from the heat source for 4–5 minutes per side until charred and cooked through.

Internal temperature should reach 165°F (74°C).

Step 5: Serve

Arrange skewers on a platter, sprinkle with chopped peanuts and cilantro, and serve with warm peanut sauce, lime wedges, and cucumber slices on the side.

How to Serve This Dish

• Serve as an appetizer with the peanut sauce for dipping.
• For a main dish, pair with steamed jasmine rice or coconut rice, a crisp cucumber salad, and extra sauce for drizzling.
• For parties, keep the sauce warm in a small bowl and let guests grab skewers buffet-style.

Recipe Tips

• Thighs Stay Juicy: Chicken thighs are less likely to dry out on the grill.
• Marinate Well: The longer the marination, the deeper the flavor.
• Don’t Overcook: Satay cooks quickly; keep a close eye to avoid drying it out.
• Sauce Make-Ahead: Peanut sauce can be made 2–3 days in advance and stored in the fridge.

Variations

• Beef or Pork Satay: Use tender beef sirloin or pork shoulder strips instead of chicken.
• Vegetarian Satay: Use firm tofu or seitan, marinate well, and grill for a plant-based alternative.
• Spicy Upgrade: Add extra red curry paste, sriracha, or chili flakes for more heat.
• Citrus Twist: Substitute lime with yuzu or kaffir lime for a fragrant variation.
• Satay Salad Bowl: Serve skewers over a bed of greens with peanut sauce as dressing.

Freezing & Storage

• Marinated Chicken (Raw): Freeze skewers in a single layer for up to 2 months. Thaw overnight before cooking.
• Cooked Satay: Store in an airtight container for up to 3 days in the refrigerator. Reheat gently.
• Peanut Sauce: Store separately for up to 5 days in the fridge or freeze for up to 1 month. Reheat with a splash of warm water to loosen.

Special Equipment Needed

• Mixing bowls
• Skewers (metal or wooden)
• Grill, grill pan, or broiler
• Saucepan (for peanut sauce)

FAQ

Q1: Can I bake the chicken satay instead of grilling?
Yes. Bake at 400°F (200°C) for 15–20 minutes, flipping halfway, then broil briefly for char.

Q2: Is the peanut sauce spicy?
It has mild heat. You can adjust spice levels by adding more or less curry paste.

Q3: Can I use crunchy peanut butter?
Yes, for a more textured sauce. Just adjust liquid slightly to keep it smooth enough for dipping.

Q4: Can I make this ahead of time for a party?
Absolutely! Marinate the chicken and make the sauce the day before. Grill skewers just before serving for best flavor.

Conclusion

Chicken Satay with Peanut Dipping Sauce is the perfect fusion of smoky, juicy, and nutty flavors, delivering a truly unforgettable eating experience. It’s easy to prepare, deeply flavorful, and adaptable for any occasion — from a casual backyard cookout to a festive dinner party. With its aromatic marinade and luscious sauce, this dish captures the essence of Southeast Asian street food in every bite.