I still remember the first time I made this Chicken Satay Recipe at home. I marinated the chicken overnight, then grilled it until beautifully charred and juicy. The aroma filled my kitchen and made everyone excited for dinner.

When I served it with the creamy peanut sauce, it disappeared within minutes. This recipe quickly became one of my favorites because it’s simple, flavorful, and perfect for any occasion. Let’s make it together!

If you enjoy exploring more international-style chicken dishes, you might also like easy mediterranean chicken recipe.

Ingredients You’ll Need

Here is everything required for delicious chicken satay and rich peanut sauce. Each ingredient plays an important role in flavor and texture.

For the Chicken Satay

¼ cup soy sauce – Adds deep savory flavor and balances sweetness.
¼ cup vegetable oil – Keeps the chicken moist and prevents sticking.
¼ cup packed dark brown sugar – Adds caramel-like sweetness and helps browning.
3 tablespoons ketchup – Brings tanginess and enhances color.
2 cloves garlic (minced) – Fresh garlic gives stronger flavor than powder.
1 teaspoon ground turmeric – Provides golden color and earthy notes.
½ teaspoon ground coriander – Adds subtle citrus warmth.
2 pounds boneless, skinless chicken (thighs preferred) – Thighs stay juicier, but breasts also work well.
Wooden or metal skewers – Soak wooden skewers in water before grilling.

For the Peanut Sauce

¾ cup unsweetened coconut milk – Creates creamy texture.
¼ cup creamy peanut butter – Provides rich peanut flavor.
3 tablespoons packed dark brown sugar – Balances spice and salt.
1 tablespoon Thai red curry paste – Adds depth and gentle heat.
1 tablespoon sriracha – Optional for extra spice.
1 tablespoon soy sauce or fish sauce – Enhances savory taste.
2 tablespoons fresh lime juice – Brightens and balances the sauce.

Note: This recipe serves approximately 4–8 people depending on portion size. For another comforting baked dish idea, you can also explore lasagna stuffed pasta shells recipe.

Variations

You can easily adjust this recipe to fit your preferences:

Dairy-free: The recipe is naturally dairy-free. Just ensure your ingredients contain no hidden milk products.
Sugar-free: Replace brown sugar with a sugar substitute.
Less spicy: Reduce or skip the sriracha and curry paste.
Extra heat: Add red chili flakes or more curry paste.
Nut-free option: Replace peanut butter with sunflower seed butter.
Oven method: Bake skewers at high heat instead of grilling.

Cooking Time

Prep Time: 30 minutes (plus marinating time)
Cooking Time: 15 minutes
Total Time: About 45 minutes (excluding marination)

For best results, marinate the chicken for at least 4 hours or overnight.

Equipment You Need

Mixing bowls – For preparing marinade and sauce.
Whisk – To blend ingredients smoothly.
Grill or grill pan – For cooking skewers with charred flavor.
Tongs – To safely flip chicken.
Small saucepan – To cook the peanut sauce.
Skewers – To thread the chicken pieces.
Cutting board and knife – For prepping chicken.

How to Make Chicken Satay Recipe?

Prepare the Marinade

In a large bowl, whisk together soy sauce, oil, brown sugar, ketchup, garlic, turmeric, and coriander. The mixture should look smooth and well combined. This marinade gives the chicken deep flavor and beautiful color.

Marinate the Chicken

Add the chicken pieces to the bowl and coat them evenly. Cover and refrigerate for at least 4 hours. Longer marination gives richer taste and juicier results.

Prepare for Grilling

If using wooden skewers, soak them in water for 30 minutes. Preheat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking.

Thread and Grill

Place the chicken pieces onto skewers, leaving small gaps between pieces. Grill for 3–6 minutes per side depending on thickness. Cook until slightly charred and fully cooked inside.

Make the Peanut Sauce

In a saucepan, combine coconut milk, peanut butter, brown sugar, curry paste, sriracha, soy sauce, and lime juice. Simmer gently while stirring until smooth and slightly thickened. Adjust consistency with a little water if needed.

Serve Immediately

Remove chicken from grill and let it rest briefly. Serve warm with peanut sauce on the side for dipping or drizzling.

Additional Tips for Making This Recipe Better

I always marinate overnight for deeper flavor.
I make sure the grill is fully preheated for better char marks.
I stir the peanut sauce constantly to keep it smooth.
I let the chicken rest before serving to keep it juicy.
I sometimes squeeze extra lime on top for freshness.

How to Serve Chicken Satay?

Chicken satay looks beautiful when arranged on a large platter. Serve the peanut sauce in a bowl in the center for dipping. Garnish with chopped cilantro, crushed peanuts, and lime wedges. Pair it with steamed jasmine rice or a fresh cucumber salad. It also works wonderfully as party finger food.

Nutritional Information

Approximate values per serving:

Calories: About 680–700 kcal
Protein: Around 50 g
Carbohydrates: Around 30 g
Fat: Around 40 g

(Values may vary depending on ingredients used.)

Make Ahead and Storage

Refrigeration

Store cooked chicken in an airtight container in the refrigerator for up to 3 days. Peanut sauce can also be stored separately for the same duration.

Freezing

You can freeze cooked chicken for up to 2 months. Store in freezer-safe bags or containers. Freeze peanut sauce separately for best texture.

Reheating

Reheat chicken in an oven or air fryer to maintain texture. Warm peanut sauce on the stove and stir well before serving.

Why You’ll Love This Recipe?

Here’s why this chicken satay will become a favorite:

Easy to prepare with simple ingredients and straightforward steps.
Bold, balanced flavors from sweet, salty, and spicy elements.
Perfect for gatherings, dinners, or meal prep.
Highly customizable to match different diets or spice levels.
Restaurant-style taste made right in your kitchen.

This Chicken Satay Recipe is flavorful, satisfying, and perfect for sharing. Whether you’re grilling for family dinner or hosting friends, it always impresses. Try it once, and I’m sure it will become a regular part of your cooking rotation. 🍢✨

Ash Tyrrell