Chicken Satay Recipe

When you think of street food perfection, Chicken Satay is at the top of the list. Skewered, marinated chicken grilled over open flames and dunked in a rich, creamy, peanutty sauce—it’s the ultimate flavor bomb that somehow manages to be comforting and exciting at the same time.

Originally from Indonesia but beloved all across Southeast Asia (especially Thailand and Malaysia), satay is all about the marinade and the dip. The chicken is soaked in a blend of coconut milk, curry spices, and garlic until it’s infused with flavor and ridiculously tender. Then it’s grilled until charred and caramelized, and served hot with a spicy-sweet peanut sauce that you’ll want to eat with a spoon.

You can grill these skewers outdoors, on a grill pan, or even in the oven. They make an incredible appetizer or light meal with jasmine rice or cucumber salad. And yes, the peanut sauce is required.

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Ingredients (serves 3–4):

For the chicken & marinade:

• Boneless chicken thighs – 500g, cut into 1-inch pieces

• Coconut milk – 1/2 cup (120ml)

• Garlic – 2 cloves, minced

• Curry powder – 1 tbsp

• Brown sugar – 1 tbsp

• Soy sauce – 1 tbsp

• Fish sauce – 1 tbsp

• Turmeric – 1/2 tsp

• Salt – 1/4 tsp

• Bamboo skewers – soaked in water for 30 mins

For the peanut sauce:

• Peanut butter – 1/3 cup (smooth or crunchy)

• Coconut milk – 1/2 cup (120ml)

• Soy sauce – 1 tbsp

• Brown sugar – 1 tbsp

• Lime juice – 1 tbsp

• Garlic – 1 clove, minced

• Chili flakes – 1/2 tsp (optional)

• Water – to thin, if needed

To serve:

• Fresh cilantro

• Lime wedges

• Cucumber slices or salad

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Step-by-Step Instructions:

1. Marinate the chicken (30 minutes – overnight):
In a bowl, mix coconut milk, garlic, curry powder, sugar, soy sauce, fish sauce, turmeric, and salt. Add chicken and toss to coat. Cover and marinate for at least 30 minutes (overnight is best).

2. Make the peanut sauce (5–7 minutes):
In a small saucepan, combine peanut butter, coconut milk, soy sauce, sugar, lime juice, garlic, and chili flakes. Heat over medium-low, whisking until smooth and gently simmering. Add water to thin if too thick. Set aside.

3. Skewer and grill the chicken (10–15 minutes):
Thread marinated chicken pieces onto soaked skewers. Grill over medium-high heat for 3–4 minutes per side until nicely charred and cooked through. You can use a grill pan, charcoal grill, or bake at 220°C (430°F) for 12–15 minutes, finishing with a broil.

4. Plate and serve:
Arrange skewers on a platter. Garnish with fresh cilantro and lime wedges. Serve with a bowl of warm peanut sauce and cucumber salad or jasmine rice on the side.

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Pro Tip:

Use chicken thighs. They’re juicier, more flavorful, and hold up better to the grill. Don’t skip soaking the skewers—it keeps them from burning. Want the peanut sauce extra smooth? Blend it before heating. Want it spicy? Add a spoon of Thai red curry paste.

Bonus: Double the sauce. Trust me—you’ll find lots of uses for it.