Chicken Satay Skewers
These chicken satay skewers are insanely flavorful and kissed by a little heat from a fiery grill! Marinated in a fragrant Southeast Asian spice blend and served with a spicy peanut dipping sauce, they’re the ultimate dinner or appetizer for warm weather grilling.
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You'll Love this Chicken Satay Recipe
This easy chicken satay recipe is a Southeast Asian street food favorite that’s fun to make at home. The chicken marinade uses coconut milk, fresh aromatics, and spices to create flavorful chicken that stays tender and juicy.
Skewered and grilled, these satay chicken pieces develop a smoky char and come to life when dipped in a rich peanut sauce made with sriracha, soy sauce, lime juice, brown sugar and sesame oil.
Whether you’re feeding the whole family or cooking for the first time, this Thai chicken satay is sure to become a regular in your rotation.
What is Chicken Satay?
Chicken satay is a popular dish from Southeast Asia, especially common in Thai and Indonesian cuisines. It's typically made by marinating pieces of chicken thighs or breasts, skewering them onto bamboo skewers and grilling them over an open flame.
The result is juicy, charred chicken that's typically served with a spicy peanut sauce for dipping. You’ll find variations of satay in many Thai restaurants, but this version captures the real deal flavor with a homemade twist.
Want more great chicken recipes? Try these juicy chicken lettuce wraps, this smoky Peruvian grilled chicken or light and crispy almond crusted chicken.
Why This Recipe Works
- The satay marinade makes for super flavorful and incredibly tender chicken.
- Using a food processor keeps prep quick and easy.
- Grilling gives the chicken a flavorful char and smokey aroma, but it's also delicious on a stove top grill pan.
- The homemade satay peanut sauce is creamy, spicy and makes the perfect accompaniment.
Satay Chicken Recipe Ingredients
Boneless Skinless Chicken Breasts - Go for organic if you can; it offers better texture and flavor. You can also use boneless chicken thighs for a juicier bite.
Lemongrass - Look for fresh stalks in the herb section of large supermarkets or Asian grocery stores. You can substitute with lemongrass paste in a pinch.
Coconut Milk - Use full-fat coconut milk from a can for the creamiest result. Be sure to stir well if it’s separated.
Fish Sauce -This adds a briny, umami depth that’s key to Thai food. Don’t skip it! There’s really no substitute for this secret ingredient.
Spices (Turmeric, Ground Coriander, Ground Cumin) - These warm spices build the aromatic base. Don’t substitute with curry powder! It changes the profile.
Dark Brown Sugar - Adds a caramelized sweetness that balances the salt and spice beautifully. Can sub with palm sugar or light brown if needed.
Fresh Garlic and Ginger - These two aromatics form the flavor base of the satay marinade. Use fresh ginger for the most intense flavor. Pre-grated or pureed versions won’t deliver the same punch. Look for firm garlic cloves and plump, smooth ginger root.
Satay Sauce Ingredients
Sriracha - Adds heat to for a spicy peanut sauce. Adjust the amount to control the spice level.
Soy Sauce - Gives salt and depth. Use low sodium if preferred, or tamari for gluten-free.
Fresh Lime Juice - Brings bright acidity to balance the richness. Always use fresh squeezed for best results.
Toasted Sesame Oil - Adds a nutty aroma that plays beautifully with the peanut butter.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Food processor
- Grill or grill pan with ridges.
- Metal skewers or bamboo skewers
- Small saucepan
- Whisk
How to Make Chicken Satay
- Add the garlic, ginger, lemongrass, and brown sugar to the bowl of a food processor. Pulse until the vegetables start breaking up, then process on high for 1-2 minutes until finely chopped.
- Add the coconut milk, turmeric, coriander, cumin, fish sauce, and salt. Continue processing until a smooth paste forms.
- Slice the chicken into thin strips. Add to a large bowl or zip-top bag with the paste. Seal and massage to coat. Refrigerate for at least 4 hours or overnight.
Pro Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
- Preheat a grill to medium-high heat. Thread chicken onto the skewers by weaving in an accordion style for even cooking.
- Grill until charred on one side, 3-4 minutes. Flip and grill the other side until fully cooked.
- Remove from grill and serve immediately with the sauce.
How to Make Satay Sauce
- In a small bowl, whisk together peanut butter, sriracha, soy sauce, lime juice, and brown sugar until smooth.
- Taste and adjust with a splash of water to reach your desired consistency.
Pro Tip: This sauce can be made up to 1 day ahead!
Tips for Success
- Use natural creamy peanut butter for a smoother sauce. Avoid commercial peanut butter spreads if possible.
- Don’t skimp on the marinating time! This great marinade needs time to work, otherwise it will lack flavor.
- For an authentic, extra smoky flavor, grill over a wood fire or charcoal grill.
Chicken Satay Recipe Variations
- Add a spoonful of thai red curry paste to the marinade for extra spice.
- Use boneless chicken thighs for a richer, more succulent result.
- Thread on slices of bell pepper for built-in veggies.
- Make mini skewers as an appetizer for parties.
What to serve with Chicken Satay Skewers
Serve these chicken skewers hot off the grill with lime wedges and a generous side of spicy peanut sauce. They pair perfectly with coconut rice or cardamom jasmine rice for a satisfying main dish.
Spice them up even more with some jalapeño hot sauce, and serve with a crisp Thai green papaya salad (som tam), a refreshing Thai inspired cucumber salad, or these punchy quick pickled carrots with ginger.
How to Use Peanut Satay Sauce
This creamy peanut sauce recipe isn’t just for chicken! It’s incredibly versatile. Drizzle it over grilled vegetables or grilled shrimp.
Use it as a dipping sauce for spring rolls, or thin it out with a bit more water and rice vinegar to dress salads, noodles or grain bowls. You can also use leftover sauce with other meats, fresh veggies, roasted sweet potatoes, or tofu.
How to Store Chicken Satay with Peanut Sauce
Store chicken satay skewers and sauce separately in an airtight container in the refrigerator. The chicken will keep for up to 4 days, while the sauce can last for 5–6 days.
Reheat chicken gently in a pan over medium heat or in the oven until warmed through. Warm the sauce in a small saucepan over low heat, stirring in a bit of water if it’s too thick.
FAQs
Use lemongrass paste or skip it if absolutely necessary, but it adds a unique citrusy note that enhances the marinade.
There’s no perfect sub, but a mix of soy sauce and a dash of anchovy paste can approximate the flavor.
Yes! Freeze raw chicken with the satay marinade in a zip-top bag. Thaw in the fridge overnight before grilling.
Go with natural peanut butter for the best texture and flavor for the Thai peanut sauce. Avoid commercial peanut butter spread with added sugar and oil.
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Satay Chicken Recipe
Ingredients
For the Chicken
- 2 cloves garlic
- 1 2-inch piece ginger peeled and sliced
- 2 4-inch pieces lemongrass tough outer layer removed, thinly sliced
- 1 jalapeno halved, seeds removed for less heat
- 2 tablespoons dark brown sugar
- 1 cup coconut milk
- 1 teaspoon ground turmeric
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 2 tablespoons fish sauce
- 1 teaspoon salt
- 2 lbs boneless skinless chicken breast
- skewers if using wooden skewers, be sure to soak in warm water for at least 30 minutes prior to using.
For the Spicy Peanut Sauce
- ½ cup smooth peanut butter
- 2 tablespoons Sriracha sauce adjust to taste
- 1-2 tablespoons warm water as needed
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon dark brown sugar
- 1 teaspoon toasted sesame oil
Instructions
- Add the garlic, ginger, lemongrass, and brown sugar to the bowl of a food processor. Pulse until the vegetables start breaking up, then process on high for 1-2 minutes until finely chopped.
- Add coconut milk, turmeric, coriander, cumin, fish sauce, and salt, then continue processing until it forms a smooth paste.
- Slice the chicken into thin strips, then add to a plastic zip-top bag along with the paste. Seal the bag, then use your hands to squish the turkey around to mix together and fully coat with all the ingredients. Refrigerate for at least 4 hours or overnight.
- Make the spicy peanut sauce by whisking together the peanut butter, sriracha, water, soy sauce, lime juice, and brown sugar until smooth. Adjust the seasoning to your taste, then set aside.
- Preheat a grill to medium-high heat. Skewer the chicken pieces by weaving them over and under, like an accordion, making sure they're nice and compact.
- Grill until charred on one side, about 3-4 minutes. Turn and continue grilling on the other side until the chicken is totally cooked through.
- Remove from the grill and serve with spicy peanut sauce on the side.
Notes
- Use natural creamy peanut butter for a smoother sauce. Avoid commercial peanut butter spreads if possible.
- Don’t skimp on the marinating time! This great marinade needs time to work, otherwise it will lack flavor.
- For an authentic, extra smoky flavor, grill over a wood fire or charcoal grill.
