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Chicken Satay Skewers Recipe – marinated in a flavorful marinade and grilled to perfection. Served with creamy peanut butter sauce. Great for an appetizer or as a healthier meal.
This is not an Authentic chicken satay skewers recipe, since I’m an European, living in the USA and Europe, this is rather the way I make it for my family.
Perfectly flavored, juicy skewers made with chicken breast meat (or thighs), served with creamy peanut butter sauce and rice or salad for a side dish.
What is chicken satay?
Satay is a grilled meat dish famous throughout Southeast-Asia. Indonesia is thought to be the true birthplace of satay, but the dish is popular in its surrounding countries – Thailand, Malaysia or Singapore.
It could be made with different kinds of meat like chicken, pork or beef.
How to make?
- Soak wooden skewers in cold water for at least 1 hour.
- Cut the meat into bite sized pieces or strips.
- Combine all ingredients for the marinade in a bowl. Whisk to combine.
- Add chicken to the marinade and let it sit to absorb the flavors for at least 30 minutes (on the counter) , preferably for 2 hours (in the fridge) or overnight (in the fridge).
- If the chicken has been sitting in the fridge, take it out at least 30 minutes, before cooking, to normalize its temperature.
- Thread onto the skewers.
- Grill over medium-high heat for 3-5 minutes per side, turning once, until the internal temperature of the meat reaches 165 F. (See alternative cooking methods below).
- Prepare the peanut sauce by whisking all ingredients together in a bowl.
- Serve with the sauce and your favorite side dish.
How long to marinate for?
Marinate the meat for at least 30 minutes or overnight (up to 8 hours).
How to cook? grill, stove top, oven?
I’d say grilling on a gas or electric (why not charcoal) grill is best, but you can even bake the skewers in the oven or cook on the stove top. The problem with oven baking is that thinner cuts of meat or meat cut into bite sized pieces could be easily overcooked in the oven (less likely on the stove top, make sure you use a grill pan).
Grill – cook over medium-high heat for 3-5 minutes per side, turning once, until the internal temperature of the meat reaches 165 F.
Stove top cooking method – cook for 5-6 minutes, over high heat turning once. The internal temperature of the meat should be 165 F.
Oven – cook at 425 F (210 C) for 12-15 minutes, turning once. The meat will not have a nice charred finish like if you are cooking it on the grill.
Satay Seasoning
You can purchase Satay Seasoning (Spice Mix) at the grocery store and here are some of the ingredients on the package : coriander, garlic, cumin, white pepper, cardamom, chili, lemongrass, kaffir lime leaf.
I’m currently in Europe and had to make my own Satay marinade with what I had on hand.
This Chicken Satay seasoning is made with soy sauce, yellow curry powder, ground turmeric (or fresh grated turmeric), chili powder, garlic powder (or fresh grated garlic), ginger (fresh or powdered), lemongrass (optional), salt, sweetener, black pepper and onion powder.
Again – this is not an Authentic recipe, but the flavor is amazing!
Peanut Sauce
This peanut sauce is made with creamy (homemade or store bought) peanut butter, soy sauce, like (or lemon) juice, water, oil, hot sauce (optional), ginger, garlic and a sweetener. It could also be used as a dipping sauce for Spring Rolls, Salad dressing or as a topping to other types of meat. It is quick and easy to make with fridge/pantry staples and stores well in the fridge for a few days.
What kind of meat to use?
Satay dish can be made with chicken (breast of thighs), beef or pork. Chicken is a popular option in the USA and you can choose between thighs or breast. While thighs are more flavorful and it is much harder to overcook them, chicken breast meat is also a great option.
In this recipe I use boneless skinless chicken breast. Chicken breast generally lacks much flavor and absorbs the Satay marinade flavor very well. It cooks faster than chicken thighs.
Satay can be also made with tofu as a Vegan substitute to meat.
How to store?
Once cooked, keep the skewers in an air tight container in the fridge for up to 3 days. Reheat on the stove top or in the microwave.
The peanut butter sauce can be stored in an air tight container in the fridge for up to 1 week. Just make sure you stir it well, before serving.
Keep in mind that both the sauce and Satay Skewers taste best, when served immediately after making.
More Chicken Recipes:
Chicken Satay Skewers
Ingredients
Chicken:
- 6 or 12 wooden skewers soaked in cold water for at least 1 hour, before using
- 2 lb chicken breast, or thighs, cut into bite size pieces or cut into tenders, this is about 4 chicken breasts
- 2 tbsp soy sauce
- 2 tsp yellow curry powder
- 1 tsp or less ground turmeric
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp freshly grated ginger, optional
- 1 tsp brown sugar or maple syrup
- 1-2 tbsp vegetable or olive oil
- 1/2 tsp salt, or less, to taste
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 2 stalks lemongrass, white parts only, chopped
Peanut sauce:
- 1/4 cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp lemon or lime juice
- 2 tsp sesame oil, could use vegetable
- 2-3 tbsp water
- 1/4 tsp garlic powder
- 1/4 tsp freshly grated ginger, optional
- 1 tsp hot sauce, chili or Sriracha or more to taste
- 1 tsp sweetener, brown sugar, honey or agave nectar
- Topping – sesame seeds
- For serving:
- Fresh cilantro, hot red pepper flakes, sesame seeds and peanuts for garnishing (optional).
Instructions
Chicken:
- Soak the wooden skewers.
- Cut chicken into bite sized pieces or into thin tenders.
- In a bowl combine all ingredients for the marinade. Add the chicken, stir to coat the meat into the marinade.
- Marinate for 6 hours or overnight.
- Thread chicken onto the wooden skewers.
- Grill the skewers for 3 minutes per side, until fully cooked and charred.
Peanut sauce:
- Mix all ingredients in a small bowl. Serve with the chicken.
Video
Notes
Serve the hot chicken skewers with peanut sauce. Garnish with fresh coriander, lime wedges and hot pepper flakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
That looks good. Gonna make this 🙂