Satay Chicken Recipe (Juicy Skewers With Creamy Peanut Sauce)

This satay chicken recipe marinates chicken in coconut milk, lime, garlic and warm spices, then cooks it on skewers until charred at the edges. It’s served with a silky peanut sauce you can make days ahead.

You can cook it on the barbecue, in a hot pan or under the oven grill. It works for a weeknight dinner with rice, or a big platter for a crowd.

Use chicken thighs if you can. They stay juicy over high heat and are hard to overcook.

Marinating times for satay chicken

Satay is spiced, skewered meat from Southeast Asia, grilled and served with peanut sauce. The marinade does most of the work, so give it as much time as you can.

Cook it your way

Whichever way you cook it, the chicken is done when it’s no longer pink in the centre and reaches 74°C inside.

Skewer tips

• Cut evenly: strips about 1.5 x 8 cm thread easily and cook at the same speed.
• Soak bamboo skewers: 20 to 30 minutes in water stops them burning.
• Thread loosely: little gaps and waves mean more browned edges and faster cooking.
• Rest briefly: 2 minutes off the heat keeps the juices in.

Satay Chicken Skewers With Creamy Peanut Sauce

Recipe by Ella McKenzie

0.0 from 0 votes

Course: DinnerCuisine: AustralianDifficulty: Easy

Servings

6

servings

Prep time + marinating

20

minutes

Cooking time (in batches)

16

minutes

Calories

520

kcal

Juicy chicken skewers marinated in coconut milk, lime and warm spices, cooked on the barbecue, grill or pan and served with a glossy peanut sauce. Great with rice and cucumber.

Ingredients

• Chicken and marinade

• 1–1.2 kg chicken thighs or tenderloins, cut into 1.5 × 8 cm strips

• 1 cup (250 ml) coconut milk (full-fat)

• 2 tbsp low-sodium soy sauce

• 1 tbsp fish sauce

• 1 tbsp kecap manis (or 1 tbsp brown sugar + ½ tsp extra soy)

• 2 tbsp lime juice + 1 tsp zest

• 2 tbsp neutral oil (canola/peanut)

• 3 cloves garlic, minced

• 1 tbsp grated fresh ginger

• 1 tbsp finely chopped lemongrass (or 2 tsp lemongrass paste)

• 1½ tsp ground coriander

• 1 tsp ground cumin

• ½ tsp turmeric

• ½–1 tsp mild curry powder (optional)

• ¼–½ tsp chilli flakes or 1 small red chilli, minced (to taste)

• Peanut sauce

• ¾ cup smooth peanut butter

• 1 cup (250 ml) coconut milk

• 2 tbsp kecap manis (or 1½ tbsp brown sugar + 1 tbsp soy sauce)

• 1 tbsp soy sauce (low-sodium)

• 1 tsp fish sauce (optional but recommended)

• 1–2 tbsp lime juice, to taste

• 1–2 tsp sambal oelek or sriracha (to taste)

• ½–¾ cup hot water, to thin

• Pinch of salt, if needed

• To cook and serve

• 18–24 bamboo skewers, soaked 20–30 minutes in water

• 2 tbsp neutral oil (for grill/pan)

• Cucumber ribbons, fresh herbs (coriander, mint), toasted peanuts, lime wedges

• Steamed jasmine rice or warm roti/flatbreads

Directions

• Marinate. Whisk the coconut milk, soy, fish sauce, kecap manis (or brown sugar + soy), lime juice/zest, oil, garlic, ginger, lemongrass, coriander, cumin, turmeric, curry powder (if using) and chilli in a large bowl. Add chicken; toss to coat. Cover and refrigerate at least 30 minutes, ideally 2–12 hours.
• Make peanut sauce. In a saucepan over low heat, whisk peanut butter and coconut milk until smooth. Stir in kecap manis, soy, fish sauce, lime juice and chilli paste. Cook 2–3 minutes until glossy. Whisk in hot water a little at a time until sauce flows off a spoon. Taste and balance with lime or a pinch of salt. Keep warm on low or cool and refrigerate.
• Thread skewers. Drain excess marinade (don’t scrape them dry). Thread chicken onto soaked skewers, lightly pinching to create little waves; this maximises browned edges.
• Cook
• Barbecue or grill: Heat to high, oil the grates, then cook skewers 2–3 minutes per side until charred and just cooked through (internal temp 74°C). Cast-iron pan: Heat 1 tbsp oil over high heat. Cook in batches without crowding, 2–3 minutes per side. Oven grill (broiler): Preheat grill to high and position a rack 15 cm from the element. Grill on a foil-lined tray, 3–4 minutes per side.
• Rest & serve. Rest skewers 2 minutes. Sprinkle with herbs and peanuts. Serve with warm peanut sauce, cucumber, lime and rice or roti.

Notes

• Chicken cuts: thighs are the most forgiving. Breast needs less time. Tenderloins need no cutting and cook fast.
• No lemongrass: use a little extra lime zest and 1/2 teaspoon sugar.
• Nut free sauce: use hulled tahini with a little more lime and sweet soy. It’s thinner but still tasty.
• Vegetarian: pressed firm tofu or tempeh works well. Marinate and grill it the same way.
• Charcoal barbecue: pile the coals on one side. Char the skewers over the hot side, then finish on the cooler side if needed.
• Sauce ahead: peanut sauce keeps 1 week in the fridge or 3 months in the freezer. Loosen it with hot water.
• Freeze raw skewers: marinated raw chicken can be frozen on the skewers for up to 2 months. Thaw overnight in the fridge.

Satay chicken recipe troubleshooting

• Chicken sticks: the heat wasn’t high enough or the grill wasn’t oiled. Let a crust form before turning and it will release.
• Pale with no char: turn the heat up, don’t crowd the pan, and let the extra marinade drip off first.
• Burnt outside, raw inside: the sugar caught. Move to a cooler part of the grill to finish cooking.
• Peanut sauce split: it got too hot. Take it off the heat and whisk in a splash of warm water.
• Too salty: balance the sauce with more lime and a drizzle of honey.
• Dry breast meat: cook it for less time and take it off as soon as the centre turns white.

Build a satay plate

• Classic: skewers, peanut sauce, cucumber and jasmine rice.
• Barbecue spread: add charred corn, mango salad and a crunchy slaw.
• Weeknight bowl: slice the chicken over rice or noodles with steamed greens and a drizzle of sauce.
• Wraps: slide the chicken off the skewers into warm roti with herbs and cucumber.
• Party food: thread mini skewers and serve the sauce in a small jug.

For a quick pickle on the side, toss sliced cucumber and red onion with rice vinegar, a pinch of sugar and salt.

Make ahead and storage

Marinate and thread the skewers up to 12 hours ahead and keep them covered in the fridge. The peanut sauce keeps for 1 week in the fridge and thickens as it chills, so loosen it with hot water and a squeeze of lime.

Cooked skewers keep in the fridge for up to 3 days. Reheat them on a hot plate for 1 to 2 minutes per side, or eat them cold in wraps and salads.

Taking them to a picnic? Keep the raw skewers on ice until you’re ready to cook.

Frequently asked questions

This satay chicken recipe is easy to plan ahead and always a hit. Marinate it well, cook it hot and fast, and keep a jug of peanut sauce on the table.

Happy grilling,
Ella x