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A next level chicken satay recipe with big flavour from a delicious marinade and an easy peanut sauce. Even better, both can be made in as little as 5 minutes! It’s a simplified version of the classic recipe, which means it’s perfect for an easy dinner, but without sacrificing that savoury and spicy flavour!
Serve this chicken with our rice noodle salad or spicy peanut noodles for a nutritious and vibrant meal.
Let’s be clear: this chicken satay isn’t the most authentic recipe on the web. But that’s only because I simplified it so it’s easier to make at home while still hitting the craving for a takeout without breaking the bank!
And while I love this dish all year round, I especially love it in the summer when I’m craving easy, fresh tasting meals. The less time I spend in the kitchen while the weather is lovely the better!
If you are nodding along to all of the above, read on. This chicken recipe is for you.
Chicken Skewers
When my kids where little they were pretty fussy about their food. But for some reason, putting their food on a stick would always convince them to eat. Somehow food on a stick had a mad appeal.
A love of skewered food doesn’t seem to be restricted to kids though. Adults love it as well. Why? I have no idea! Yet chicken satay is one of those meals that is so craveable. Fortunately, it is also easy to pull off at home.
(And if you are into meat on a stick as much as we are, take a look at the Greek version of it: Chicken Souvlaki.)
The Marinade
I’ve tested recipes for chicken satay where the chicken was not marinated. And while it still tasted fine when served with the delicious peanut sauce, the marinade is where the flavour is at! As an added bonus it also tenderises the chicken.
For best results I recommend marinating overnight. But if you find yourself short on time, even 1-2 hours will be helpful and will impart buckets of flavour.
The ingredients I’ve used are based on the classic marinade formula: oil, acid and spices for flavour. I use lemon juice for the acidic touch but you can use lime juice instead.
The combination of spices can get complicated very quickly when it comes to chicken satay. But since this recipe is for a Western cook, so I simplified it to make it easy and approachable.
Reader tip:
From Virginia: wear food-prep gloves, if possible, when you handle the meat, unless you don’t mind turmeric-stained fingers that resist scrubbing!
Peanut Sauce Recipe
I adore peanut butter used in savoury ways! This Asian noodle salad flavoured with a spicy peanut butter dressing is one example of it. Or try out my spicy peanut butter chicken!
Just like the marinade recipe, the peanut sauce served with chicken satay could have a very lengthy ingredient list. But don’t worry, I simplified it for you as well.
I like a little spice in my peanut sauce so used This is an affiliate link.Sriracha sauce to give it some heat. It comes with so much flavour is already packed into it, which helps to make the ingredient list a lot shorter.
The peanut sauce should have all the anchor flavours of Indonesian cuisine: salty, sweet, spicy and a little tangy. I used This is an affiliate link.soy sauce for saltiness, brown sugar or palm sugar for the sweet. A dash of the Sriracha will take care of the spice plus lemon juice for the sour notes.
It’s all simple and effective. And importantly these are all ingredients that are commonly found in most kitchens.
Indonesian cuisine really is worth exploring. If you want to try more Indonesian recipes, take a look at my 20-minute fried rice Nasi Goreng or Coconut Chicken and Rice.
Recipe Tips and Notes
- Either cubed chicken breasts or skinless boneless thighs could be used in this recipe. Thighs are more authentic but breasts are leaner. The choice is yours. Both cook very quickly.
- To make your mealtime stress free, prepare the marinade the night before and marinate your chicken overnight. The extra time you will give a fuller flavour.
- If you aren’t able to marinate the chicken overnight, I recommend marinating for at least 2 hours.
- You can use smooth or chunky peanut butter. If you use the smooth kind, make sure to sprinkle some roasted chopped peanuts on top for more texture.
- And whatever you choose, opt for natural peanut butter instead of processed. This will give you more authentic taste in addition to being better for you.
- I used This is an affiliate link.bamboo skewers but metal will work as well. This is an affiliate link.Metal skewers heat up and cook meat from the inside, which means it will come to temperature quicker. Bamboo skewers should be soaked in cold water for 20 minutes before using to prevent them from catching fire, especially if using a barbecue.
Serving Suggestions
I prefer to serve the chicken and the peanut sauce separately so they can be combined on the plate. This lets everyone choose how much they want to use.
Sweet chilli sauce can also go well with the chicken. I also add fresh cilantro, sliced red chillies and lime wedges, which your guests can squeeze over the chicken themselves.
Storage and leftovers
Leftovers can be stored in the fridge in an This is an affiliate link.airtight container for to 2-3 days or frozen for up to 2 months. If you do freeze them, defrost overnight in the fridge before heating.
The sauce can be reheated gently in a This is an affiliate link.saucepan on the stovetop with a little water to loosen.
More Asian chicken recipes to try
- Baked Honey Soy Chicken
- Asian Air Fryer Chicken Wings
- Chicken Katsu Curry
- Easy Tandoori Chicken Recipe
Simple Chicken Satay with Peanut Butter Sauce
Equipment
- This is an affiliate link.Bamboo skewers
- This is an affiliate link.Metal skewers
Ingredients
For the marinade
- 3 cloves garlic
- 1 lemon, juice only
- 2 tsp turmeric
- 2 tsp dried coriander
- 1 tsp chilli powder
- 1 tsp salt
- 2 tsp vegetable oil
- 1kg / 2lbs skinless boneless chicken breasts, cubed
For the peanut sauce
- 4 tbsp natural peanut butter, smooth or chunky
- 2 tsp This is an affiliate link.soy sauce
- 2 tsp brown sugar
- 1 tsp lemon juice
- 1 tsp grated ginger
- 4 tbsp This is an affiliate link.coconut milk
- 1 tbsp This is an affiliate link.Sriracha sauce, or other chilli sauce
- salt to taste
- water to thin it out
- 1 tbsp chopped peanut to top
Instructions
- In a large a shallow bowl combine the ingredients for the marinade, then add the cubed chicken to it, stir to coat, cover with plastic wrap and marinate in the refrigerator overnight or at least for 2 hours.
- Make the peanut sauce by combining with a whisk the peanut butter, soy sauce, brown sugar, lemon juice, grated ginger, coconut milk and Sriracha in a medium bowl. Then start adding warm water one tablespoon at a time until you have desirable consistency. Season with salt to taste. Put in a serving dish and sprinkle with chopped roasted peanuts.
- Preheat the grill. Meanwhile skewer the chicken onto wooden or metal skewers. (If using wooden ones, it's best to soak them in water for 30 minutes beforehand to avoid catching fire.) Don't overcrowd your skewers, this will ensure that the chicken will cook faster and more evenly. Cook the chicken for approximately 7 minutes on one side, then turn oven and cook for 5-7 minutes longer. Serve with the peanut sauce and lime wedges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We love making this! Its delicious and easy.
I made this dish last night using my stove top grill, after letting the chicken marinate overnight. I served it on jasmine rice tossed with lots of sauteed green onion and peas, with a cucumber salad on the side. It was really delicious and very easy to put together.
A tip: wear food-prep gloves, if possible, when you handle the meat, unless you don’t mind turmeric-stained fingers that resist scrubbing!
That’s a great tip, Virginia!! I am so happy you enjoyed this chicken recipe. It’s a delicious summer grilling option.