Chicken satay with peanut sauce is almost too pretty to eat. The chicken skewers take on a golden hue from the turmeric-rich marinade and gain gorgeous char marks from the grill. Meanwhile, the lime-spiked peanut dipping sauce glimmers from the edge of the platter, with little shards of cilantro and green onion peeking out from underneath its smooth surface. But once you get a whiff of the incredible aromas coming off this platter, you’ll want to put down the camera and dive right in!
What is chicken satay?
Satay is a Southeast Asian dish consisting of marinated, skewered meat that’s served with a side of peanut butter dipping sauce. The dish is believed to have originated in Indonesia (where it’s spelled “sate”), though it has also become popular in Thailand and Malaysia. Satay can be made with any type of meat, from chicken, beef or pork to mutton, goat or fish.
In our chicken satay recipe, we marinate chicken breasts in spiced coconut milk to keep the lean meat juicy and tender. The meat takes on a hint of sweetness from the molasses-rich brown sugar, and it soaks in the flavors of garlic, earthy turmeric, warming coriander and smoky cumin. Grilling the skewers over an open flame adds char, rounding out the taste and adding complexity.
But the peanut sauce is the real star of the show here. (We’d dip just about anything in this sauce!) It’s creamy, tangy, spicy and rich. Mixing the creamy peanut butter with chopped jalapenos adds the perfect level of heat, and a little soy sauce adds salty, savory vibes.
Chicken Satay Ingredients
- Boneless skinless chicken breasts: We cut the chicken into strips for skewers that cook quickly on the grill. If you feel more comfortable cutting the chicken into 1-1/2 inch cubes (as we do in our lemon chicken kabobs recipe), go for it! Just make sure to cut the chicken into equal-sized pieces for even cooking.
- Chicken satay marinade: This marinade gives the chicken its complex flavor. Coconut milk brings richness, while brown sugar adds a slight sweetness. Seasonings like garlic, ground coriander, turmeric, cumin, salt and white pepper round out the flavors.
- Peanut sauce: This peanut dipping sauce is so good you’ll want to eat it on everything! It contains a number of ingredients: creamy peanut butter, coconut milk, green onions, jalapeno pepper, lime juice, soy sauce, garlic, sugar, cilantro and ginger. However, each element adds depth and comes together to create a nutty, creamy, rich, spicy and balanced sauce.
- Chopped peanuts and lime wedges: Give the skewers a little crunch from chopped peanuts and some brightness from a spritz of freshly squeezed lime.
Directions
Step 1: Prepare the chicken
Flatten the chicken to 1/4-inch thickness. Then, cut the chicken lengthwise into 1-inch-wide strips.
Editor’s Tip: One way to flatten a chicken breast is to butterfly the chicken (cut it in half) to create two thin cutlets. Then, the cutlets can be lightly pounded to an even thickness.
Step 2: Marinate the chicken
In a large shallow dish, combine the coconut milk, garlic, brown sugar, coriander, turmeric, cumin, salt and white pepper. Add the chicken and turn it to coat in the marinade. Refrigerate the marinating chicken for eight hours or overnight.
Step 3: Prepare the peanut sauce
In a small bowl, whisk the peanut butter, coconut milk, green onions, jalapeno, lime juice, soy sauce, garlic, sugar, cilantro and ginger until they’re blended. Cover and refrigerate the sauce until you’re ready to serve it.
Editor’s Tip: The sauce tastes good cold or hot. You can heat the sauce over gentle heat in a saucepan, stirring frequently to prevent lumps from forming.
Step 4: Thread the chicken onto skewers
Drain the chicken, discarding the marinade. Thread two chicken strips onto each metal or soaked wooden skewer.
Editor’s Tip: Soak wooden skewers in water for thirty minutes to minimize any fire risks.
Step 5: Grill the chicken satay
Grill the chicken, uncovered, over medium-hot heat until the chicken juices run clear, two to three minutes on each side. If you’d like, garnish the satay with additional chopped cilantro, chopped peanuts and serve with lime wedges and peanut sauce.
Editor’s Tip: If you prefer to use a meat thermometer to measure doneness, cook until the internal temperature of chicken reaches 165°F.
How to Bake Chicken Satay
Preheat the oven to 350°. Prepare the chicken skewers as directed, and place them on a baking sheet. Bake them for 15 to 20 minutes until the chicken juices run clear and the internal temperature reaches 165°.
Recipe Variations
- Use chicken thighs: Chicken thighs are a little trickier to thread onto the skewers, but feel free to use them if you prefer dark-meat chicken.
- Swap in another type of meat: Use the marinade to make beef satay with top sirloin or flank steak, or turn it into pork satay with pork loin or tenderloin.
- Skip the skewers: If you don’t want to fuss with threading the meat onto skewers, toss the chicken strips directly onto the grill. Or make skewerless stovetop kabobs by cooking the chicken in batches in a large skillet on the stovetop. Preheat a tablespoon of oil over medium-high heat, and cook the chicken for two to three minutes per side until they’re cooked through.
How to Store Chicken Satay
Store leftover chicken satay and peanut sauce in separate airtight containers to keep the strong peanut sauce from seeping into the lighter-flavored chicken. Each will last for up to four days in the fridge. Reheat chicken satay in a 350° oven until it’s warmed through. Avoid overheating it to prevent the chicken from drying out.
Chicken Satay Tips
How long can you marinate chicken satay?
We recommend marinating chicken satay for at least eight hours or overnight. Avoid marinating the chicken for longer than 24 hours, as too much time in the marinade can make the chicken mushy.
What is the dipping sauce served with chicken satay?
Chicken satay is served with a spiced peanut dipping sauce, which can be made with many different ingredients. Creamy peanut butter is usually sweetened with honey or sugar and mixed with lime juice or vinegar to add tang and acidity. The sauce gets its savory backbone from soy sauce, and some recipes add fish sauce for funkiness. Ginger, garlic and green onions add complexity, while spicy ingredients like jalapeno peppers, hot sauce or curry paste add heat.
What do you serve with chicken satay?
You can serve chicken satay with peanut sauce as an appetizer, or pair it with a few well-placed side dishes to turn it into a meal. Pair the chicken skewers with sticky rice or coconut rice and quick and easy side dishes like Thai salad with cilantro-lime dressing or fresh cucumber salad.
