Chicken Satay Recipe

Introduction

Chicken Satay is a flavorful Southeast Asian grilled dish that’s perfect for weeknight dinners or casual gatherings. Tender strips of marinated chicken are threaded onto skewers and grilled to perfection, offering a delicious blend of savory, tangy, and aromatic spices.

Ingredients

• 1/2 cup Coconut aminos (or low sodium soy sauce)
• 1/4 cup Full-fat coconut milk
• 1 tbsp Fish sauce
• 1 tbsp Lime juice
• 1 tsp Lime zest
• 4 cloves Garlic, minced
• 1 tsp Fresh ginger, grated
• 2 tsp Curry powder
• 1 1/2 lb Boneless skinless chicken thighs (or boneless skinless chicken breasts)
• 16 medium Wooden skewers (about 8 inches long)
• 2 tbsp Olive oil
• Optional for serving:
  • Peanut sauce
  • Fresh cilantro
  • Lime wedges
  • Chopped peanuts

Instructions

1. Step 1: In a medium bowl, whisk together the coconut aminos, coconut milk, fish sauce, lime juice, lime zest, garlic, ginger, and curry powder.
2. Step 2: Slice the chicken thighs into long, thin strips about 1 inch wide. Each thigh should yield roughly 4 strips.
3. Step 3: Place the chicken strips in a plastic bag. Pour the marinade over the chicken, seal the bag, and toss to coat evenly. Refrigerate for at least 1 hour, preferably 2-4 hours, or up to 24 hours.
4. Step 4: While the chicken is marinating, soak the wooden skewers in cold water for 30-60 minutes to prevent burning on the grill.
5. Step 5: About 5-10 minutes before cooking, preheat the grill to medium-high heat for 10-15 minutes, or heat a grill pan with additional oil over medium-high heat for 2-3 minutes.
6. Step 6: Thread the marinated chicken strips onto the skewers lengthwise. Brush each side with olive oil.
7. Step 7: Grill the chicken satay for 3-5 minutes on each side, until the exterior is crispy and the internal temperature reaches 170°F (77°C) for thighs or 165°F (74°C) if using chicken breasts.
8. Step 8: Serve hot with peanut sauce, chopped peanuts, fresh cilantro, and lime wedges if desired.

Tips & Variations

• For a deeper flavor, marinate the chicken overnight but no longer than 24 hours to avoid texture changes.
• Use boneless, skinless chicken breasts if you prefer leaner meat, adjusting the cooking time to avoid drying out.
• Soaking skewers prevents charring, so don’t skip this important step when grilling.
• You can broil the skewers indoors if a grill isn’t available; watch carefully to avoid burning.
• Add a pinch of chili flakes to the marinade for a spicy kick.

Storage

Store any leftover cooked chicken satay in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or in a skillet over medium heat to keep it moist and tender. The marinade can be made ahead and stored for up to 3 days in the fridge as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breasts can be used for a leaner option. Be careful not to overcook, and aim for an internal temperature of 165°F (74°C) to keep the meat juicy.

Do I need to soak the wooden skewers?

Soaking wooden skewers for at least 30 minutes prevents them from burning on the grill, making your cooking process safer and cleaner.

Chicken Satay Recipe

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★★★★★

4.4 from 98 reviews

This Chicken Satay recipe features tender, marinated chicken thighs grilled to perfection and served with a flavorful peanut sauce. The marinade combines coconut aminos, coconut milk, fish sauce, lime, garlic, ginger, and curry powder to infuse the chicken with a delicious Southeast Asian-inspired taste. Perfect for a casual barbecue or as an appetizer, this dish offers a delightful balance of savory, tangy, and nutty flavors.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 10-15 minutes
• Total Time: 1 hour 30 minutes to 4 hours 30 minutes (including marinating time)
• Yield: 4 servings (4 skewers per serving) 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Southeast Asian
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken Satay Marinade

• 1/2 cup Coconut aminos (or low sodium soy sauce)
• 1/4 cup Full-fat coconut milk
• 1 tbsp Fish sauce
• 1 tbsp Lime juice
• 1 tsp Lime zest
• 4 cloves Garlic (minced)
• 1 tsp Fresh ginger (grated)
• 2 tsp Curry powder

Chicken

• 1 1/2 lb Boneless skinless chicken thighs (or boneless skinless chicken breasts)
• 16 medium Wooden skewers (8 inches long)
• 2 tbsp Olive oil

Optional For Serving

• 1/2 recipe Peanut sauce
• Fresh cilantro
• Lime wedges
• Peanuts (chopped)

Instructions

1. Prepare the marinade: In a medium bowl, whisk together the coconut aminos, coconut milk, fish sauce, lime juice, lime zest, minced garlic, grated ginger, and curry powder until fully combined.
2. Slice the chicken: Cut the boneless skinless chicken thighs into long, thin strips about 1 inch wide. Each thigh yields approximately 4 strips.
3. Marinate the chicken: Place the chicken strips in a plastic bag, pour the marinade over them, seal the bag, and toss to coat evenly. Refrigerate for at least 1 hour, ideally 2-4 hours, and up to 24 hours for maximum flavor.
4. Soak the skewers: While the chicken marinates, soak the wooden skewers in cold water for 30-60 minutes to prevent burning during grilling.
5. Preheat the grill: About 5-10 minutes before cooking, preheat your grill to medium-high heat (or heat a grill pan with additional oil over medium-high heat for 2-3 minutes).
6. Thread the chicken onto skewers: Remove the chicken from the marinade and thread strips lengthwise onto the soaked skewers. Brush all sides with olive oil to help achieve a crispy texture.
7. Grill the chicken satay: Cook the skewers on the preheated grill for 3-5 minutes per side until crisp and cooked through. The internal temperature should reach 170°F (77°C) for chicken thighs or 165°F (74°C) for chicken breasts.
8. Serve: Serve the grilled chicken satay hot with peanut sauce, chopped peanuts, fresh cilantro, and lime wedges for a fresh and nutty accompaniment.

Notes

• Soaking wooden skewers before grilling is essential to prevent them from burning.
• Use chicken thighs for juicier, more flavorful satay; chicken breasts work but may be drier.
• Marinate longer for deeper flavor, but avoid exceeding 24 hours to prevent texture changes.
• If you don’t have a grill, a grill pan or broiler can be used as alternatives.
• Adjust grilling times based on your equipment and chicken thickness to avoid under- or overcooking.
• The peanut sauce is optional but highly recommended to complement the satay flavors.

Keywords: Chicken Satay, Grilled Chicken Skewers, Southeast Asian Chicken, Peanut Sauce, Coconut Aminos Chicken