Satay Chicken Recipe (Juicy Skewers With Creamy Peanut Sauce)

If you’ve ever walked past a weekend market and been pulled along by the smell of smoky charcoal, coconut and spice, you’ve met the magic of satay. It’s the kind of food that makes people drift toward the grill as if in a trance, waiting for a skewer to land in their hand. This satay chicken recipe captures that energy at home tender marinated chicken, charred at the edges, served with a silky peanut sauce that you’ll want to eat with a spoon.

I created this satay chicken recipe to be weeknight-easy yet barbecue-worthy. You can cook it on a hot plate, a cast-iron pan, the oven’s grill, or over charcoal if you’re in the mood. It’s my go-to Australian satay chicken recipe when friends drop by or when I want a crowd-pleaser that’s unfussy and universally loved.

In this guide you’ll find clear steps, clever swaps, and the whys behind every choice so you get consistent results glossy, juicy, properly seasoned chicken that doesn’t dry out, and a peanut sauce that never splits.

By the end you’ll have a satay chicken recipe you can memorise and riff on. Whether you searched for satay chicken recipe australia, easy chicken satay, or traditional satay chicken recipe australia, this is the version I make for my family again and again.

What Is Satay (And Where This Version Fits)

Satay is a Southeast Asian icon: skewered meat marinated with spices, grilled over charcoal and served with a peanut-based sauce and pickles. You’ll find countless regional variations some sweeter, some spicier, some using lemongrass and turmeric, others relying on kecap manis (sweet soy). My satay chicken recipe leans into flavours that are easy to source in Australia while keeping the spirit of traditional satay: coriander, cumin and turmeric for warmth; garlic, ginger and lemongrass for perfume; coconut milk for tenderness; and a touch of brown sugar for caramelisation.

It’s not a museum piece. It’s a lived-in, make-every-week recipe designed for Australian chicken (thighs or tenderloins work beautifully), Aussie barbecues and family schedules. If you’re hunting for an Australian satay chicken recipe that respects its roots but fits real life, you’re in the right kitchen.

Why This Satay Chicken Recipe Works

• Flavour-first marinade. A not-too-sweet blend of coconut milk, lime, soy, fish sauce, spices and aromatics penetrates fast and caramelises beautifully.
• Versatile cooking. Charcoal gives smoke, but a screaming-hot pan or grill works just as well. The marinade’s oil content stops sticking and promotes browning.
• Silky peanut sauce. A quick emulsion of peanut butter, coconut milk and sweet soy stays glossy whether you spoon it hot or serve at room temperature.
• Make-ahead friendly. Marinate in the morning (or the night before), thread on skewers and chill. Sauce can be made days ahead.
• Built for sharing. Skewers in the centre, bowls of cucumber, herbs and warm flatbread: dinner, sorted.
• Australian chicken friendly. Thighs are juicy; breast or tenderloins also work with minor timing tweaks.

A Little Story (Why I Keep Coming Back to This)

When I was newly married, we lived in a tiny unit with a balcony just big enough for a two-burner barbecue. Money was tight. Friends would arrive with a six-pack and I’d stretch a kilo of chicken into a feast by threading it onto skewers and serving it with a big salad and rice. The first time I served this satay chicken recipe, our quiet neighbour wandered over, apologised for interrupting, and asked what smelled so good. We handed him a skewer over the railing. He came back with ice-creams for dessert. Satay has been our unofficial friendship food ever since.

Ingredient Deep-Dive (How Each Piece Works)

Chicken

• Thighs (skinless, boneless) are my first choice: naturally juicy and forgiving.
• Tenderloins cook quickly and stay tender.
• Breast works if you cut against the grain into thin strips and don’t overcook.
  Aim for 1–1.2 kg chicken to feed 6 as part of a spread.

Aromatics and Spices

• Garlic & ginger: classic base.
• Lemongrass: fresh if possible. If using paste, add less and reduce salt slightly.
• Coriander & cumin: warm, nutty backbone.
• Turmeric: colour and earthy fragrance.
• Mild curry powder: optional, lends familiar Australian chicken takeaway vibes.
• Chilli: birds-eye or flakes, adjustable to taste.

Liquid Seasoning

• Coconut milk: fat = flavour and tenderness. The marinade needs this to buffer heat and keep chicken juicy.
• Soy sauce: salt and umami. Low-sodium keeps control.
• Fish sauce: depth; use less if you’re fish-averse, but don’t skip entirely.
• Kecap manis (sweet soy) or brown sugar: caramelisation and gloss.
• Lime juice/zest or rice vinegar: brightness to cut richness.

Peanut Sauce Staples

• Smooth peanut butter for consistency (crunchy is fine for texture lovers).
• Coconut milk to loosen and add silk.
• Kecap manis for sweetness and shine (or brown sugar + soy).
• Soy + fish sauce for salt/umami.
• Lime juice for lift.
• Chilli paste for heat (sambal oelek or sriracha both work).
• Water to thin to dipping consistency.

Sides and Garnishes

Cucumber ribbons, quick pickled red onion, coriander and mint, toasted peanuts, warm roti or flatbreads, steamed jasmine rice, and lime wedges. Satay likes freshness.

Technique Notes (The Little Things That Change Everything)

1. Cut for success. Slice chicken into 1.5 × 8 cm strips so they thread and cook evenly.
2. Marinate smart. Two hours is ideal, thirty minutes works, and overnight tastes deepest. Avoid more than 24 hours (acids can toughen).
3. Thread loosely. Don’t compress the meat on the skewer; gaps mean fast, even cooking and more browned edges.
4. High heat, short time. Think 2–3 minutes per side over high heat for most pieces. Char adds flavour; blackened sugar does not.
5. Rest briefly. Two minutes is enough so juices redistribute and the surface dries for better sauce cling.
6. Sauce viscosity. Thin the peanut sauce with water until it just ribbons off a spoon. It will thicken as it cools.

These habits make the difference between good and great, especially when cooking indoors.

Serving Ideas (Build a Satay Plate)

• Classic: Skewers, peanut sauce, cucumber relish, jasmine rice.
• BBQ spread: Add charred corn, mango salad and a crunchy slaw.
• Weeknight bowls: Serve sliced satay chicken over rice/noodles with steamed greens and drizzle with sauce.
• Lunch wraps: Roll skewers off into warm roti with herbs, cucumber and a smear of sauce.
• Entertaining: Thread mini skewers for finger food and pass the sauce in a jug.

Troubleshooting (And How to Fix on the Fly)

• Chicken sticks to the pan: Heat wasn’t high enough or pan wasn’t oiled. Let a crust form before turning; it will release naturally.
• Pale, no char: Increase heat, reduce crowding, and pat off excess marinade before cooking.
• Too salty: Use low-sodium soy; balance with lime juice and a drizzle of honey in the sauce.
• Sauce split: Heat was too high. Whisk in a splash of warm water off the heat to bring it back together.
• Dry breast: Cook less—aim for just-opaque in the centre, and rest briefly.

Make-Ahead, Storage and Food Safety

• Marinated chicken: 12 hours in the fridge is the sweet spot for flavour. Don’t exceed 24 hours.
• Cooked skewers: Refrigerate up to 3 days; reheat gently or enjoy cold in wraps and salads.
• Peanut sauce: Refrigerate 1 week; thin with hot water before serving. Freeze in small containers for easy portions.
• Transporting to a picnic: Keep skewers on ice until cooking; reheat cooked ones on a hot plate for 1–2 minutes per side.

Nutrition Snapshot

Per serving (3–4 skewers with sauce): approx 520 calories, 35 g protein, 28 g fat, 30 g carbohydrates (estimates vary by brand and serving size). To lighten, use light coconut milk in the marinade and thin the sauce with extra water and lime.

How This Fits Australian Kitchens

This is a satay chicken recipe australia home cooks can make without hunting specialty stores. Our supermarkets stock coconut milk, peanut butter, kecap manis and lemongrass paste. Australian chicken thighs are consistently good quality, and our barbecues are practically community centres. That’s why this Australian satay chicken recipe leans into practicality: short marinades, flexible heat sources, and a sauce you can whisk in minutes.

Frequently Asked Questions (FAQs)

Conclusion

Satay is generous food—simple to make, made to share, and always the first platter to empty. This satay chicken recipe was built for Australian kitchens: accessible ingredients, a marinade that guarantees flavour and juiciness, and a peanut sauce that’s silky without fuss. Keep the basics in your pantry and you’re never far from a platter of skewers that make the whole house smell like a night market. Fire up the barbecue, warm the roti, and let the skewers do the talking.

Thanks for cooking with me. If you try this Australian satay chicken recipe, tag me and tell me how you served it over rice, in wraps, or straight from the grill with bare feet on the back lawn.

— Ella McKenzie