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Chicken satay is an incredible flavor explosion at every step of the process. The peanut chicken marinade has that umami flavor that makes the Asian flavor desirable. Plus, it helps to make the chicken juicy and tender so that it practically melts in your mouth.
This chicken satay skewer ready is easy to prepare and cooks quickly. Easy grilled chicken satay is perfect for an appetizer or served as a weeknight dinner with rice or Asian noodles. And be sure to make extra sauce because it’s what makes this chicken with peanut sauce so irresistible.
If you love peanuts, try my Kung Pao Shrimp Recipe or my Chinese Szechuan Chili Chicken.
Why You’ll Love This Grilled Satay Chicken
- It’s easy to prep ahead. Make the peanut sauce up to 3-4 days in advance, store it in the fridge, and marinate the chicken up to 24 hours. Simply grill the chicken in minutes and warm the peanut sauce, so it spreads easily.
- It’s picky eater approved. Everyone, including kids, will love this recipe. The chicken is succulent, the sauce is flavorful, and it cooks in just a few minutes, so no one gets grumpy waiting for dinner to be served.
- It’s versatile. Serve chicken satay skewers as an appetizer or main dish. You can even swap the chicken for shrimp or thinly sliced beef.
Chicken Satay Ingredients
Main Satay Ingredients
- Olive Oil: Or use your favorite light, neutral-flavored oil.
- Soy Sauce: Use low sodium soy sauce to control the saltiness. Swap in gluten free tamari or amino acids for a gluten free option.
- Brown Sugar: for a touch of sweetness. Substitute with honey or omit if desired.
- Fish Sauce: fish sauce adds a bold umami flavor, but you can substitute it with soy sauce, Worcestershire sauce or mushroom broth if preferred.
- Aromatics: chopped shallots, minced garlic and chopped ginger add a warm, earthy flavor.
- Seasonings: a blend of curry powder, ground cumin, salt, turmeric powder, and black pepper give this dish an authentic flavor.
- Chicken: cut boneless, skinless chicken breasts into 1-inch size pieces. You can also use boneless, skinless chicken thighs.
Chicken Satay Marinade
- Peanut Butter: use creamy peanut butter. You can substitute other nut or seed butter but it will slightly alter the taste of the sauce.
- Chili Garlic Sauce: adjust the amount to increase or decrease the heat level of the peanut sauce.
- Soy Sauce: substitute a gluten-free alternative if desired.
- Lemon Juice: Always use freshly squeezed lemon juice.
- Brown Sugar: substitute your favorite sweetener.
- Sesame Oil: sesame oil has a nutty flavor and will provide an authentic taste.
- Ginger: use freshly grated ginger.
- Smoked Paprika: while you can use regular paprika, smoked paprika gives the sauce a smoky flavor.
For garnishing
- Red Chili Flakes
- Crushed Peanuts
- Chopped Cilantro
- Lime Wedges
How To Make Chicken Satay
- Prepare the satay marinade. In a small bowl, combine the ingredients to marinate the chicken; olive oil, soy sauce, shallots, brown sugar, fish sauce, curry powder, garlic, ginger, cumin, salt, turmeric, and black pepper.
- Marinate the chicken. Pour the marinade over the chicken pieces and coat them well. Allow the chicken pieces to marinate for at least 30 minutes.
- Thread the skewers. Thread the chicken soaked in peanut chicken marinade onto a wooden or metal skewer until the end of the skewers.
- Grill the chicken. Place the chicken skewers on the griddle or grill pan and cook for 8-10 minutes until the chicken is cooked through, turning the skewers often.
- Brush with peanut sauce. Once done, brush the prepared peanut sauce over the chicken skewers and garnish with red chili flakes, peanuts, cilantro, and lime wedges, and serve.
Tips To Make Easy Chicken Satay at Home
- Cut the chicken into similar-sized pieces for even cooking.
- Marinate in the peanut chicken marinade for at least 30 minutes or up to overnight if desired.
- Chicken thighs can also be used, and they don’t dry out.
- Use beef or shrimp in place of the chicken.
- Adjust the amount of chili garlic oil to adjust the heat level.
- If using wooden or bamboo skewers, be sure to soak them for at least 30 minutes before grilling.
- Preheat your grill so it’s nice and hot when you add the chicken.
- Prepare the peanut dipping sauce up to 4 days in advance and warm it before serving with the chicken satay skewers.
- Use leftover peanut sauce in rice or noodles, as a salad dressing or on sandwiches.
Frequently Asked Questions
Satay is skewered meat that has been marinated, then grilled and served with a sauce, usually containing peanuts.
Chicken satay skewers cook quickly, so they hold up well to the high heat of grilling. If you don’t have a grill, you can cook these on a grill pan or a griddle.
You can also place the skewers on a baking tray and broil them for 5 to 6 minutes or until cooked through.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in a skillet or the microwave. Chicken satay skewers also taste great cold.
Yes! Wrap the raw, uncooked chicken skewers tightly and freeze for up to 3 months. Thaw overnight in the fridge. Grill and serve.
Easy grilled chicken satay goes well with rice and noodles. For a lower carb option, serve with cauliflower rice or grilled veggies. I also like to have chicken satay with a side of salad.
More Asian Chicken Recipes
- Healthy Chicken Tikka Masasla
- Korean Crispy Fried Chicken
- Crispy Honey Chicken
- Sweet and Spicy Asian Chicken
- Honey Garlic Chicken Skewers
I hope you enjoy all the recipes I share with you, including this delicious Easy Chicken Satay Recipe recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Easy Grilled Chicken Satay
Ingredients
For chicken
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 large shallot, chopped
- 1 tablespoon brown sugar
- ½ tablespoon fish sauce
- 2 teaspoon curry powder
- 1 teaspoon minced garlic
- 1 teaspoon ginger, chopped
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon turmeric powder
- ½ teaspoon black pepper
- 1½ lb skinless chicken breasts, cut into 1-inch size pieces
For peanut sauce
- ¼ cup creamy peanut butter
- 2 tablespoon chili garlic sauce
- 1 tablespoon soy sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- ½ teaspoon smoked paprika
- Red chili flakes, to garnish
- Crushed peanuts, to garnish
- Chopped cilantro, to garnish
- Lime wedges, to garnish
Instructions
- In a small bowl, combine the ingredients to marinate the chicken; olive oil, soy sauce, shallots, brown sugar, fish sauce, curry powder, garlic, ginger, cumin, salt, turmeric, and black pepper.
- Pour the marinade over the chicken pieces and coat them well. Allow the chicken pieces to marinate for at least 30 minutes.
- Thread the chicken pieces onto a wooden or metal skewer until the end of the skewers.
- Place the chicken skewers on the griddle or grill pan and cook for 8-10 minutes until the chicken is cooked through, turning the skewers often.
- Once done, brush the prepared peanut sauce over the chicken skewers and garnish with red chili flakes, peanuts, cilantro, and lime wedges, and serve.
Notes
- Cut the chicken into similar-sized pieces for even cooking.
- Marinate the chicken for at least an hour or up to overnight if desired.
- Chicken thighs can also be used, and they don’t dry out.
- Use beef, shrimp or pork in place of the chicken.
- Adjust the amount of chili garlic oil to adjust the heat level.
- If using wooden or bamboo skewers, be sure to soak them for at least 30 minutes before grilling.
- Preheat your grill so it’s nice and hot when you add the chicken.
- Prepare the peanut dipping sauce up to 4 days in advance and warm it before serving with the chicken satay skewers.
- Use leftover peanut sauce in rice or noodles, as a salad dressing or on sandwiches.
- Double the recipe to serve these as a party appetizer.
