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chicken satay recipe
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.