Chicken Satay Recipe

If you’re looking for a crowd-pleasing dish that’s packed with bold flavor, this Chicken Satay recipe is a must-try. It’s smoky, savory, a little sweet, and absolutely delicious when dipped in creamy peanut sauce. Let me show you how I made it and why you’ll want to make it again and again!

I Tried This Chicken Satay Recipe—And Here’s What Happened

I’ve made quite a few chicken recipes in my kitchen, but this one stood out in the best way. The marinade was easy to mix, and the chicken soaked up all that sweet, salty goodness perfectly. After a few hours in the fridge, I grilled it up and brushed it with warm peanut sauce—and wow, the result was beyond tasty.

It reminded me of my favorite street food, but with the comfort of home cooking. If you’ve enjoyed making dishes like Cashew Chicken Recipe, this satay recipe is another gem to add to your list. Trust me, it’s a flavor-packed experience.

Additional Tips to Make This Chicken Satay Even Better

After making this chicken satay a couple of times, I’ve learned a few things that can help you get the most out of the recipe.

• Use fresh chicken thigh fillets – They stay juicy and tender. Avoid frozen ones if possible.
• Marinate overnight – The longer, the better. I noticed deeper flavor when I let it sit for a full night.
• Massage the marinade in well – I used my hands to really work the sauce into the chicken for better absorption.
• Use charcoal if you can – It adds a beautiful smoky flavor that elevates the dish.
• Don’t skip brushing peanut sauce before grilling – It caramelizes slightly and gives that irresistible satay finish.

Variations to Suit Your Diet or Taste

Want to customize your chicken satay? Here are a few ways to make it work for you or your guests.

• Dairy-free – This recipe already is! Just ensure the peanut sauce brand is also dairy-free.
• Sugar-free – You can swap kecap manis with a sugar-free soy-based sweetener blend.
• Low sodium – Use low-sodium soy sauce and cut back on added salt.
• Add some heat – I’ve tried mixing in chili flakes or a dash of sriracha for a spicier twist.
• Lighter option – Serve it over a crisp cucumber salad or a bowl of fresh veggies.

You can also explore salad recipes to serve as a refreshing side to these hearty nachos.

Kitchen Equipment You’ll Need

Before getting started, here’s what I used to make the cooking process smooth and simple:

• Mixing bowl – To mix the marinade and chicken.
• Tongs or gloves – Helps mix the chicken well without mess.
• Plastic wrap or a lid – For covering the bowl while marinating.
• Bamboo skewers – Soaked in water to prevent burning.
• Grill or griddle pan – Essential for getting that charred finish.
• Basting brush – To coat the chicken with peanut sauce.
• Serving plate – For presenting the satay beautifully.

How to Serve Chicken Satay for a Show-Stopping Meal

Presentation takes this dish from tasty to unforgettable. Here’s how I like to serve it:

• Serve with warm peanut sauce – I keep some extra on the side for dipping.
• Garnish with chopped peanuts or fresh cilantro – Adds crunch and color.
• Add sliced cucumber or pickled veggies – For freshness and a tangy balance.
• Serve over rice or noodles – Makes it a complete meal.
• Pair with a light soup like Chicken Tortilla Soup Recipe – It balances out the rich flavors.

How to Store Chicken Satay

You’ll want to make extra—trust me! Here’s how to store leftovers:

Refrigerate

Keep the cooked skewers in an airtight container for up to 3 days. Reheat gently in a pan or microwave.

Freeze

Uncooked marinated chicken can be frozen for up to 2 months. Just thaw overnight in the fridge before grilling.

Reheat

Use a pan or grill for best texture. Avoid microwaving too long, or the chicken can dry out.

Why You’ll Love This Chicken Satay

This dish checks so many boxes—it’s tasty, easy, and flexible! Here’s why it’s one of my favorites:

• Packed with Flavor
  The marinade and peanut sauce combo hits sweet, salty, and smoky notes all at once.
• Perfect for Any Occasion
  Whether it’s a BBQ party or weeknight dinner, it fits the vibe.
• Simple Ingredients
  You likely have most of the spices and sauces already in your pantry.
• Customizable for Diets
  Easy to adapt for gluten-free, low-carb, or dairy-free diets.
• Make-Ahead Friendly
  Marinate ahead, grill when ready. Super handy for busy days.

More Things You Should Know Before You Cook

Here are a few extra details that might help you make this recipe even better the first time:

• Kecap Manis Is Key – This sweet soy sauce gives the dish its signature Indonesian flavor. You can usually find it at Asian grocery stores or online.
• Chicken Thighs Over Breast – They’re fattier, which keeps them from drying out on the grill.
• Bamboo Skewers Need Soaking – I soaked mine for at least 30 minutes to keep them from burning.
• Peanut Sauce Hack – Warm it slightly before serving. Cold sauce dulls the flavor and texture.
• No Grill? No Problem – A hot grill pan or broiler will still give you that charred edge.

Nancy

Chicken Satay Recipe

This Chicken Satay recipe delivers juicy, flavorful skewers that are perfect for grilling season or any casual dinner. Thanks to a rich marinade made from Indonesian-style sweet soy sauce (kecap manis) and a mix of spices, each bite bursts with bold, savory-sweet flavor. Serve it with ready-to-use peanut sauce for the ultimate satay experience.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Calories: 300

Ingredients Method

Ingredients

  

• 1 kg chicken thigh fillet skin off, diced: Thigh fillet stays juicy and tender on the grill—avoid breast meat for better flavor.
• 6 –7 tablespoons kecap manis: This Indonesian sweet soy sauce adds richness and depth. Adjust to your sweetness preference.
• 2 tablespoons soy sauce: Adds savory umami to balance the sweetness of kecap manis.
• 2 tablespoons coriander powder: Gives a warm earthy flavor that complements grilled meat well.
• 1 tablespoon garlic powder: Convenient and blends well with the marinade—no chopping required.
• 1 tablespoon onion powder: Boosts the savory profile without overpowering the flavor.
• 2 teaspoons ground black pepper: Provides a bit of mild heat and balance.
• 2 teaspoons salt: Essential to bring out all the flavors—adjust to taste.
• 2 tablespoons softened butter: Helps keep the chicken moist during grilling.
• Ready-to-use satay peanut sauce I used @enakeco brand: For a quick, creamy, nutty dip that pairs perfectly with the grilled skewers.

Method

 

1. In a large mixing bowl, add all your dry and wet ingredients except the peanut sauce. Add the diced chicken thigh pieces to the bowl. Using your hands (or food-safe gloves), mix and massage the marinade into the chicken for a couple of minutes. This helps the flavors fully soak into the meat.
2. Cover the bowl with plastic wrap or a lid and refrigerate it for at least 2 hours or overnight. The longer it marinates, the deeper the flavor. If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
3. Once marinated, remove the chicken from the fridge. Thread 4–5 pieces of chicken onto each soaked bamboo skewer. Prepare your ready-to-use satay peanut sauce according to its package instructions. Scoop about 5 tablespoons of the sauce into a small dish and use a basting brush to lightly coat the chicken skewers just before grilling.
4. This first layer of peanut sauce adds extra richness to the grilled surface and helps create a slightly charred, caramelized finish on the meat.Heat your charcoal grill, stovetop griddle pan, or electric BBQ. Place the skewers onto the hot grill, turning every few minutes for even cooking. Grill until the chicken is fully cooked and nicely charred—this should take about 15–20 minutes depending on your heat source.
5. Once done, remove from the grill and serve hot with a side of extra peanut sauce for dipping. Garnish with chopped herbs or a squeeze of lime if desired.