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This delicious chicken satay recipe is easy, authentic, and irresistible! Juicy, tender chicken skewers soaked in a flavorful marinade, cooked on the grill, and served with a rich and spicy peanut satay sauce.
Easy Chicken Satay Recipe
Chicken satay is one of the most popular Asian appetizers. It has a unique flavor profile from the combination of lemongrass, aromatics, and spices like turmeric and coriander.
There’s really never a bad time to enjoy chicken satay. Whether it’s a quick weeknight meal or a weekend barbecue, you’re in for a treat with this classic Southeast Asian dish.
Try this Malaysian chicken satay recipe served with authentic peanut sauce! With over 300 votes and an average rating of 4.6, you won’t regret making this because it has been loved by hundreds of home cooks worldwide.
“AMAZING! I followed your recipe to the letter and it came out perfect. Everyone loved it, even the finicky eaters. Each skewer was packed with flavor, juicy & presented beautifully. Thanks for the recipe!”
– Reem
What Is Satay
Satay is a staple street food in many Southeast Asian countries, such as Indonesia, Malaysia, and Thailand. It’s basically marinated meat skewers grilled over an open flame and served with a peanut dipping sauce.
When I think of satay, I picture perfectly grilled and nicely charred chicken skewers dipped in a mouthwatering peanut sauce. Even if you’re not a fan of skewers, the combination of amazing flavors in satay is sure to win you over.
The most common protein used for satay is chicken, but beef, pork, lamb or mutton, and even tofu are also great options. The marinade and spices may vary slightly depending on the region, but the result is always finger-licking good!
Looking for more chicken skewer recipes? Try my Honey Sesame Chicken Skewers and Chicken Yakitori recipes!
The Best Chicken Satay
There are many versions of satay recipes from Asia, but trust me on this. Malaysia, my home country, has the best satay recipe in the world!
Called “Satay Ayam or Sate Ayam” in the Malaysian language, any real foodies who have been to the entire Southeast Asia region and try the food stalls will agree they are the best!
While Thai chicken sate is tasty, it’s not as flavorful and scrumptious as the Malaysian version. And the difference lies in the marinade ingredients.
Satay Marinade Ingredients
The marinade is the most important part of the recipe. Malaysian satay chicken is marinated with lots of herbs, spices, and ingredients, such as:
- lemongrass – imparts that iconic fresh, sweet, lemony aroma to the meat while adding a slightly tangy flavor.
- shallots – adds a subtle sweetness to the dish.
- turmeric powder – important for that beautiful golden yellow hue! It also gives an earthy, slightly bitter note to balance out the flavors.
- coriander powder – boasts an intense citrusy and peppery note that pairs well with lemongrass.
- garlic – a must-have in any marinade!
- chili powder – optional but highly recommended! Adjust the amount based on your preferred level of spiciness.
- salt and sugar – enhance all the other flavors.
Traditionally, home cooks pound all the ingredients above with a mortar and pestle until it becomes a fine paste. Then, they let the meat (either chicken, beef, pork, or mutton) sit with this marinade overnight for maximum flavor.
I personally use a food processor to make the marinade, and I always marinate the chicken overnight. The longer it marinates, the more tender and flavorful the meat becomes!
See the recipe card for full information on ingredients.
How To Make Chicken Satay
If you still haven’t tried these chicken skewers, it’s time to add it to this week’s menu. The best part? It’s 100% homemade but prepping this street food is so easy and won’t take an entire afternoon.
My authentic satay recipe is just as delicious as the ones you get from street vendors in Malaysia. Anyone who loves grilled meat must try this at least once in their lifetime!
- Cut the chicken meat into small cubes. Set aside.
- Blend all the marinade ingredients in a food processor. Add a little water if needed.
- Make the peanut sauce.
- Combine the chicken and the marinade and stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.
- Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked, and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce, fresh cucumber slices, and onions.
Homemade Peanut Satay Sauce
It’s not satay without the peanut sauce! This rich sauce is what makes them extra addictive. Skip the peanut butter and make it from scratch using my Peanut Sauce recipe!
My version is different from other recipes because it’s light, mildly spicy, authentic, and incredibly flavorful! It’s a nice break from the usual sweet, heavy sauces.
Cooking Tips
- You can use a combination of chicken breasts, thighs, and legs. Cut each piece of the chicken meat into uniform pieces.
- Marinate the chicken overnight with the marinade for deeper flavors.
- Soak the bamboo skewers in water for at least two hours. This step will prevent the wooden skewers from burning on the grill.
- Use charcoal grill. Charcoal imparts a smoky aroma to the chicken skewers.
- When filling the skewers, thread a piece of chicken skin in between the chunks of meat. The fat from the skin naturally bastes the meat during grilling so it stays moist and juicy. And once that fat melts away, you’ll have a beautiful char and crisp on the edges!
- Cut off the white end of the lemongrass stalk (around 6 inches in length) and discard the other part. Pound the white end with a pestle or the flat side of a Chinese cleaver, and add it to the oil for basting. this lends a more pronounced lemongrass flavor to the meat.
- Use a pair of scissors to snip off the over-charred and burned bits on the satay.
Frequently Asked Questions
Yes, it is healthy as it’s high in protein and low in fat. It uses spices such as turmeric and coriander that have immune-boosting antioxidants and anti-inflammatory properties. It’s also cooked on the grill, which generally reduces the amount of oil needed.
You can certainly bake them in the oven. Place the skewers on the baking sheet and bake in a preheated oven for 15-20 minutes, turning once halfway through. They might not have the same charred flavor as a grilled one, but they are still delicious.
Yes, you can pan fry them in a skillet. For best results, use a cast-iron grill pan. Heat a little bit of oil in the pan on medium-high heat and cook for 3-4 minutes per side until cooked through.
Absolutely! Just tightly wrap the uncooked or raw satay sticks with a few sheets of aluminum foil. You can store it as is or use a freezer-safe container or ziplock bag before freezing for up to 3 months. When you’re ready to cook, let them thaw in the fridge overnight before grilling.
Related Recipes To Try
Satay is best served with peanut sauce, sliced cucumbers, and cut onions. They serve as a refreshing and crunchy contrast to the tender chicken, cleaning the palate in between bites.
This dish goes well with plain jasmine rice, fried rice, or as a side dish to Asian noodles. In Malaysia and Indonesia, it is often eaten with bite-sized rice cakes called ketupat.
If you are having an outdoor BBQ party, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Chicken Satay (The Best Recipe!)
Equipment
- Bamboo skewers soaked in cold water for 2 hours
Ingredients
- 2 lbs (1kg) boneless and skinless chicken breasts, thighs, or legs
- 1 cucumber, cut into small pieces
- 1 small onion, quartered
- oil, for basting
Chicken Satay Marinade:
- 3 tablespoons cooking oil
- 2 stalks lemongrass, white parts only
- 2 cloves garlic, peeled
- 6 small shallots , or pearl onions, peeled
- 2 teaspoons turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- 1/2 tablespoon salt , or more to taste
- 2 tablespoons sugar , or honey
Instructions
- Cut the chicken meat into small cubes. Set aside.
- Blend all the Chicken Satay Marinade ingredients in a food processor. Add a little water if needed.
- Make the chicken satay sauce. Follow my peanut sauce recipe.
- Combine the chicken and the marinade and stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.
- Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked, and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce, fresh cucumber slices, and onions.
Video
Notes
- You can use a combination of chicken breasts, thighs, and legs. Cut each piece of the chicken meat into uniform pieces.
- Marinate the chicken overnight with the marinade for deeper flavors.
- Soak the bamboo skewers in water for at least two hours. This step will prevent the wooden skewers from burning on the grill.
- Use charcoal grill. Charcoal imparts a smoky aroma to the chicken skewers.
- When filling the skewers, thread a piece of chicken skin in between the chunks of meat. The fat from the skin naturally bastes the meat during grilling so it stays moist and juicy. And once that fat melts away, you’ll have a beautiful char and crisp on the edges!
- Cut off the white end of the lemongrass stalk (around 6 inches in length) and discard the other part. Pound the white end with a pestle or the flat side of a Chinese cleaver, and add it to the oil for basting. this lends a more pronounced lemongrass flavor to the meat.
- Use a pair of scissors to snip off the over-charred and burned bits on the satay.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
whoa your satay looks great. i doubt i would make them myself hahaha
Hey Teckiee,
Thanks for your kind comment. Malaysian satays usually come with dark meat, and also a little bit of chicken fat / skin threaded in between the meat pieces…very juicy and “succelent.” Mine was a little dry because I used white meat (chicken breasts), but they turned out good.
:)
woahhhhh…. i think even satay in Mal dont look that good
kl changs,
Ketupat I don’t know how to make yet, also, I don’t even know where can I find the leaves. I am not a big fan of peanut sauce…it’s too sweet and gooey for my taste, I like my Satays plain. Yes, I did capture some pictures with Timun, but Onions are kelefe, not the centerpiece I reckon! ;)
I would like to try this recipe for a family gathering but I want to ask. Should I put the marinating chicken in the fridge or not? Can I use the same recipe for mutton? ? Thank you!
Yes and yes.
looks very yummy!
err…where are the ketupat, gravy, timun & onions??
cheers
I love satay, so I’m trying not to taste my computer screen right now.
I love satay so much I almost want to taste the computer screen.
The satays took super yummylicious, I am drooling now!
Bee Yinn,
The satay looks yummy.
Where’s the pics of the peanut sauce, ketupat, cucumber & onion? Heh, heh…too much huh. Post recipe and pics oridi. Still want some more : )
cheers,
KL Changs
wow! your food (and photo’s) look amazing… and enticing. you are definately a great new addition to the food blog world. we are definatelly adding you to the foodblogblog. thanks for letting us know about your site :-)