Juicy golden brown chicken satay with smoky charred edges, served with a creamy nut sauce for drizzling and dipping. Satay is life.
Chicken satay has to be one of my favorite grilled foods. I feel like I could eat 20 sticks, just by myself. Just give me a jar of peanut sauce without peanuts, everything satay, and maybe a roti or two and I’m the happiest you’ve ever been. These little golden sticks are pure juicy chicken flavor with a big burst of balanced flavors.
What is chicken satay?
If you haven’t had chicken satay, I’m here to tell you that they are probably the best chicken satay you’ll ever eat! Smoky, juicy, nice, spicy (but not spicy) meat on a stick. Satay is a Southeast Asian skewer of grilled marinated meat served with sauce. They are popular in Indonesia, Malaysia, Brunei, Philippines, Singapore and Thailand.
Satay is most commonly chicken, but you can also get beef, pork, lamb, seafood or tofu. The protein is marinated in a variety of spices and then grilled over a wood or charcoal fire for a smoky touch. Skewers are served with sauce, the most popular being peanut sauce.
Satay is the classic street food and you will often see satay vendors or satay hawkers over smoky charcoal grills selling satay skewers and skewers. People also make them at home, for parties and gatherings.
How to make chicken satay
- Make the marinade. In a bowl, combine the grated lemon, shallots and garlic together with the oil, fish sauce, sugar, turmeric, coriander and cumin. If you have a food processor, you can chop all the ingredients together. If you want to be super authentic, you can use a mortar and pestle to pound the lemongrass, onion and garlic before mixing in the oil, fish sauce and spices.
- Cut the chicken and marinate. Cut the chicken into small even 1-inch pieces and mix thoroughly with the marinade. Make sure all parts are covered. Marinate for at least 1 hour, overnight is best!
- Suck the skewers. Bamboo skewers are perfect for satay. I like to use 6 inch skewers that fit about 4 to 6 pieces of chicken. Boil for about 30 minutes. Any longer, and they will begin to warp and lose their structural integrity.
- Hell. Skewer 4-6 pieces on each skewer, inserting the pieces right next to each other so they are touching. Use gloves if you have them or your hands will smell like cumin and be stained with turmeric!
- Grill. Grill the skewers over medium heat, turning occasionally, until golden, juicy, charred and cooked through. Enjoy!
Chicken Satay Marinade
The magic of satay is in the marinade, so you want to marinate as long as you can. Here’s what’s in the marinade:
- lemon – herbaceous, bright, lemon gives Satay an aromatic citrus flavor, adding zing, tangy flavor and a hint of mint. The pale green and white parts are what we want and it is best if they are finely chopped. If you have a food processor, give it a whirl to lighten them up, then process until fine.
- Shallots – onions are like onions, but better! Sweeter, softer and more delicate, but with more flavor. They add a spiciness and mild sweetness to marinades.
- Garlic – garlic makes everything better.
- Oil – this helps with even cooking and prevents the chicken from sticking to the grill. Use a neutral oil such as canola, grapeseed, sunflower or sunflower.
- Fish sauce – the fish sauce is what will be the main source of salt as well as adding umami. Learn more about fish sauce here.
- Sugar – Just a touch of sugar adds sweetness and helps the chicken caramelize on the grill.
- India’s saffron – adds a hint of ginger and that beautiful golden color associated with good chicken satay.
- Coriander – Ground coriander adds peppery, minty and citrus flavors with a hint of sweetness.
- cumin – Ground cumin adds a hint of what most people think of as curry flavor. It’s warming, earthy, and smells wonderful.
Other types of satay
The chicken satay is my favorite but I love all the meats on the sticks and there are so many options! You can also skewer:
- Beef – thinly sliced steak
- Pork – thinly sliced pork shoulder
- LAMB – thinly sliced lamb shoulder
- Chicken – I like to use chicken thighs because they are extra juicy and full of flavor, but chicken breast works too, you just have to cook it for a shorter period of time.
- Seafood – fish cut into 1 inch pieces, prawns, shrimps, scallops, squid
- Tofu – use firm pressed tofu cut into 1/2 inch by 4 inch strips
What other ways can I cook satay?
The beauty of satay is the smoky char you get from cooking it over charcoal or on the grill, but of course you can also cook it inside by frying it in a pan, oven or air fryer.
- Pan Fried Satay: Pour a little oil into a non-stick pan and cook the satay over a medium heat, turning as needed, until golden and cooked through.
- Baked Satay: Place the satay on a lightly oiled wire rack and bake in a 400°F oven for 15-20 minutes, turning halfway through, until golden and cooked through.
- Satay Air Winner: Lightly oil the air fryer basket (if you have a rack, use the rack) and air fry for 8 minutes at 400°F. Flip and air fry for another 8 minutes, or until the chicken is golden and cooked through.
Where is satay from?
Meat on a stick is nothing new and satay is, at its core, meat on a stick. Like most popular foods that have a long history, many countries claim it as their own. Satay was originally inspired by kebabs from the Middle East. The spices and the way the skewers were made changed with what was available and satay was born. Both Thailand and Malaysia claim satay as their own and it is also considered the national dish of Indonesia.
Tips and tricks
- Use chicken thighs. Chicken thighs are way tastier than chicken breasts. Plus, they have the much-needed fat content you want when grilling. The fat keeps the meat moist and also adds texture and smokiness to the satay.
- Cut the chicken into equal sized pieces. Cutting the chicken into small, even-sized pieces has three benefits: the meat cooks evenly, the small pieces have more surface area to let the marinade penetrate the meat, and when you grill it, the satay will cook faster .
- Suck the skewers. This stops them from burning when grilled. There is nothing sadder than satay without a stick!
- Cut the chicken close together. Push the skewer right into the middle of the meat, there is no need to go through it with the fillet. Make sure the tip of the skewer is not exposed as it will tend to burn. Keeping the chicken pieces close together/touching each other helps them stay moist.
- Use medium heat. Satay professionals use high heat to grill because they are constantly moving and fanning the flames, controlling the heat. For home cooks, it’s easier to cook on average. If you want to add a bit more char, put a section of your grill on and flame kiss the satay for a second or two after they are cooked.
Chicken satay with peanut sauce
Sauce! Satay is not complete without sauce, so here are two sauces for you, a traditional peanut sauce and a peanut-free sauce!
Peanut sauce
Most peanut sauces are made with peanut butter, but I like it when it’s made from whole roasted peanuts that are blended in so you get some whole peanut chunks with the nuts. To make a quick and easy peanut sauce: Blend or process the following ingredients until blended but not completely smooth: 1/2 cup coconut milk 1/2 cup roasted skinless peanuts 2 tablespoons sugar coffee, 2 spoons of Thai red curry paste, lime juice to taste.
No peanut sauce
This is a variation I came up with because Mike is allergic to peanuts. I love it so much that between the two, I wouldn’t go for peanut sauce even if it was there. The roasted chickpeas add a deep creamy nuttiness, the Thai red curry paste (that’s the brand I use) adds just the right amount of kick, and the coconut milk brings everything together. I feel like I can just use a spoon and eat it, it’s so good. Blend or process the following ingredients until blended but not completely smooth: 1/2 cup coconut milk 1/2 cup roasted cashews 2 tablespoons brown sugar 2 tablespoons Thai red curry paste juice lime to taste.
What to serve with satay
Satay is usually served on its own, sometimes with crunchy vegetables like cucumbers or carrots. Here are some dishes you can make if you’re looking for a Southeast Asian feast:
- Roti Canai – a crispy, golden, soft, crunchy flatbread that is perfect with satay and curry.
- Thai Sticky Rice – I like to shape Thai sticky rice into small rice balls to eat alongside satay.
- Larb Moo Pork – Fresh herbs, juicy pork and delicious fish sauce served with lettuce cups.
- Mee Goreng – Best fried noodles ever. I really like these: sweet and savory fried noodles.
Chicken Satay Recipe
Authentic Malaysian Chicken Satay with great charred gravy
It serves 4
- 1 £ boneless skinless chicken thighs cut into 1-inch pieces
- 1 stem lemon finely choppedonly white parts
- 2 shallots finely chopped
- 2 carnation garlic crushed
- 2 tablespoon neutral oil
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 SPOON ground turmeric
- 1/2 SPOON ground coriander
- 1/2 SPOON ground cumin
1/2 cup coconut milk
1/2 cup roasted cashews
2 spoons of brown sugar
2 tablespoons Thai red curry paste
lime juice, to taste
Combine all ingredients until blended but not completely smooth. Taste and add lime juice to your preference.
Peanut Sauce Recipe
1/2 cup coconut milk
1/2 cup roasted peanuts without skins
2 tablespoons of brown sugar
2 tablespoons Thai red curry paste
lime juice to taste
Combine all ingredients until blended but not completely smooth. Taste and add lime juice to your preference.
Nutrition facts
Chicken Satay Recipe
Amount per service
Calories 302
Calories from fat 138
% Daily Value*
Fat 15.3 g24%
Saturated fat 3.2 g20%
cholesterol 101 mg34%
Sodium 447 mg19%
potassium 355 mg10%
Carbohydrates 6.1 g2%
Fiber 0.2 g1%
Sugar 3.2 g4%
Protein 33.5 g67%
* Percent Daily Values are based on a 2000 calorie diet.
