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Chicken Satay Recipe
Ash Tyrrell

Chicken Satay Recipe

I still remember the first time I made this Chicken Satay 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.
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Total Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove chicken from grill and let it rest briefly. Serve warm with peanut sauce on the side for dipping or drizzling.

Notes

  • 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