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This delicious chicken satay recipe is easy, authentic, and irresistible! Juicy, tender chicken skewers soaked in a flavorful marinade, cooked on the grill, and served with a rich and spicy peanut satay sauce.
Easy Chicken Satay Recipe
Chicken satay is one of the most popular Asian appetizers, and it’s easy to see why. The combination of lemongrass, aromatics, and spices like turmeric and coriander gives it such a unique and irresistible flavor.
There’s really never a bad time to enjoy chicken satay. Whether I’m making it for a quick weeknight meal or grilling it for a weekend barbecue, it’s always a treat to have this classic Southeast Asian dish.
I highly recommend trying this Malaysian chicken satay recipe served with authentic peanut sauce! With over 300 votes and an average rating of 4.6, it’s been loved by hundreds of home cooks worldwide—and I know you’ll love it too.
“AMAZING! I followed your recipe to the letter and it came out perfect. Everyone loved it, even the finicky eaters. Each skewer was packed with flavor, juicy & presented beautifully. Thanks for the recipe!”
– Reem
What Is Satay
Satay is a staple street food in many Southeast Asian countries, such as Indonesia, Malaysia, and Thailand. It’s basically marinated meat skewers grilled over an open flame and served with a peanut dipping sauce.
When I think of satay, I picture perfectly grilled and nicely charred chicken skewers dipped in a mouthwatering peanut sauce. Even if you’re not a fan of skewers, the combination of amazing flavors in satay is sure to win you over.
The most common protein used for satay is chicken, but beef, pork, lamb or mutton, and even tofu are also great options. The marinade and spices may vary slightly depending on the region, but the result is always finger-licking good!
Looking for more chicken skewer recipes? Try my Honey Sesame Chicken Skewers and Chicken Yakitori recipes!
The Best Chicken Satay
There are many versions of satay recipes from Asia, but trust me on this. Malaysia, my home country, has the best satay recipe in the world!
Called “Satay Ayam or Sate Ayam” in the Malaysian language, any real foodies who have been to the entire Southeast Asia region and try the food stalls will agree they are the best!
While Thai chicken sate is tasty, it’s not as flavorful and scrumptious as the Malaysian version. And the difference lies in the marinade ingredients.
Satay Marinade Ingredients
The marinade is the most important part of the recipe. Malaysian satay chicken is marinated with lots of herbs, spices, and ingredients, such as:
- lemongrass – imparts that iconic fresh, sweet, lemony aroma to the meat while adding a slightly tangy flavor.
- shallots – adds a subtle sweetness to the dish.
- turmeric powder – important for that beautiful golden yellow hue! It also gives an earthy, slightly bitter note to balance out the flavors.
- coriander powder – boasts an intense citrusy and peppery note that pairs well with lemongrass.
- garlic – a must-have in any marinade!
- chili powder – optional but highly recommended! Adjust the amount based on your preferred level of spiciness.
- salt and sugar – enhance all the other flavors.
Traditionally, home cooks pound all the ingredients above with a mortar and pestle until it becomes a fine paste. Then, they let the meat (either chicken, beef, pork, or mutton) sit with this marinade overnight for maximum flavor.
I personally use a food processor to make the marinade, and I always marinate the chicken overnight. The longer it marinates, the more tender and flavorful the meat becomes!
See the recipe card for full information on ingredients.
How To Make Chicken Satay
If you still haven’t tried these chicken skewers, it’s time to add it to this week’s menu. The best part? It’s 100% homemade but prepping this street food is so easy and won’t take an entire afternoon.
My authentic satay recipe is just as delicious as the ones you get from street vendors in Malaysia. Anyone who loves grilled meat must try this at least once in their lifetime!
- Cut the chicken meat into small cubes. Set aside.
- Blend all the marinade ingredients in a food processor. Add a little water if needed.
- Make the peanut sauce.
- Combine the chicken and the marinade and stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.
- Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked, and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce, fresh cucumber slices, and onions.
Homemade Peanut Satay Sauce
It’s not satay without the peanut sauce! This rich sauce is what makes them extra addictive. Skip the peanut butter and make it from scratch using my Peanut Sauce recipe!
My version is different from other recipes because it’s light, mildly spicy, authentic, and incredibly flavorful! It’s a nice break from the usual sweet, heavy sauces.
Cooking Tips
- You can use a combination of chicken breasts, thighs, and legs. I always make sure to cut the chicken into uniform pieces so they cook evenly.
- For the best flavor, I marinate the chicken overnight. It really lets the marinade soak in, creating those deep, delicious flavors we all love.
- Before grilling, I soak the bamboo skewers in water for at least two hours. It’s a simple step but so important to prevent the skewers from burning on the grill.
- I always use a charcoal grill when making satay. There’s nothing quite like the smoky aroma charcoal adds to the chicken skewers—it’s just unbeatable.
- When threading the skewers, I like to add a piece of chicken skin between the chunks of meat. The fat from the skin naturally bastes the meat while it grills, keeping it moist and juicy. Plus, once the fat melts away, it leaves behind beautifully charred and crispy edges.
- For basting, I cut off the white end of the lemongrass stalk (about 6 inches) and discard the rest. After pounding the white end with a pestle or the flat side of a cleaver, I add it to the oil. It gives the chicken an even more pronounced lemongrass flavor that’s absolutely delicious.
- Once the satay is cooked, I use a pair of scissors to snip off any over-charred or burnt bits. It’s a little finishing touch that makes the satay look and taste just right!
Frequently Asked Questions
Yes, it is healthy as it’s high in protein and low in fat. It uses spices such as turmeric and coriander that have immune-boosting antioxidants and anti-inflammatory properties. It’s also cooked on the grill, which generally reduces the amount of oil needed.
You can certainly bake them in the oven. Place the skewers on the baking sheet and bake in a preheated oven for 15-20 minutes, turning once halfway through. They might not have the same charred flavor as a grilled one, but they are still delicious.
Yes, you can pan fry them in a skillet. For best results, use a cast-iron grill pan. Heat a little bit of oil in the pan on medium-high heat and cook for 3-4 minutes per side until cooked through.
Absolutely! Just tightly wrap the uncooked or raw satay sticks with a few sheets of aluminum foil. You can store it as is or use a freezer-safe container or ziplock bag before freezing for up to 3 months. When you’re ready to cook, let them thaw in the fridge overnight before grilling.
Related Recipes To Try
Satay is best served with peanut sauce, sliced cucumbers, and cut onions. They serve as a refreshing and crunchy contrast to the tender chicken, cleaning the palate in between bites.
This dish goes well with plain jasmine rice, fried rice, or as a side dish to Asian noodles. In Malaysia and Indonesia, it is often eaten with bite-sized rice cakes called ketupat.
If you are having an outdoor BBQ party, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Chicken Satay (The Best Recipe!)
Equipment
- Bamboo skewers soaked in cold water for 2 hours
Ingredients
- 2 lbs (1kg) boneless and skinless chicken breasts, thighs, or legs
- 1 cucumber, cut into small pieces
- 1 small onion, quartered
- oil, for basting
Chicken Satay Marinade:
- 3 tablespoons cooking oil
- 2 stalks lemongrass, white parts only
- 2 cloves garlic, peeled
- 6 small shallots , or pearl onions, peeled
- 2 teaspoons turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- 1/2 tablespoon salt , or more to taste
- 2 tablespoons sugar , or honey
Instructions
- Cut the chicken meat into small cubes. Set aside.
- Blend all the Chicken Satay Marinade ingredients in a food processor. Add a little water if needed.
- Make the chicken satay sauce. Follow my peanut sauce recipe.
- Combine the chicken and the marinade and stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.
- Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked, and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce, fresh cucumber slices, and onions.
Video
Notes
- You can use a combination of chicken breasts, thighs, and legs. I always make sure to cut the chicken into uniform pieces so they cook evenly.
- For the best flavor, I marinate the chicken overnight. It really lets the marinade soak in, creating those deep, delicious flavors we all love.
- Before grilling, I soak the bamboo skewers in water for at least two hours. It’s a simple step but so important to prevent the skewers from burning on the grill.
- I always use a charcoal grill when making satay. There’s nothing quite like the smoky aroma charcoal adds to the chicken skewers—it’s just unbeatable.
- When threading the skewers, I like to add a piece of chicken skin between the chunks of meat. The fat from the skin naturally bastes the meat while it grills, keeping it moist and juicy. Plus, once the fat melts away, it leaves behind beautifully charred and crispy edges.
- For basting, I cut off the white end of the lemongrass stalk (about 6 inches) and discard the rest. After pounding the white end with a pestle or the flat side of a cleaver, I add it to the oil. It gives the chicken an even more pronounced lemongrass flavor that’s absolutely delicious.
- Once the satay is cooked, I use a pair of scissors to snip off any over-charred or burnt bits. It’s a little finishing touch that makes the satay look and taste just right!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made this today. I had purchased a bottle of Spicy Peanut Sauce from Fire on the Mountain Wings (Portland, OR) and was looking for a recipe other that wings to use it on. Almost didn’t use it as your recipe was good without it. Very tasty and lots of great flavor. Will definitely put this in our meal rotation.
Great! :)
how many satays did you get from this recipe. thks
33 sticks from 1kg of chicken thigh meat.
I am curious when the amount of ingredients in chicken satay are so different from the ones for beef satay? I would have expected them to be more similar.
I have two recipes, both are great.
Good evening Bee,
I tried your chicken satay peanut sauce and ketupat. It came up excellent. My friends, family and grandchildren enjoyed it so much that they want me to make again.
The changes I did was to add extra ground peanuts and 2 tablespoon of chilli sambal.
Thank you for your excellent recipe. Keep up your good work.
Thank you! :)
Hello!
Can I air fry the chicken? What temperature/time would you recommend? Thank you so much!
Sure, I don’t use air fryer so I am not sure.
I can’t find the video?
Please don’t enable ad blocker then you will see video.
I love this recipe so much that I’m taking it camping! I’ll cut up the chicken and marinate for a few hours, then freeze. Well put it on skewers after thawing. I like to prepare what I can ahead of time, then freeze, because it helps keep the other foods cold.
I also like a few fancier meals for camping, and this fits the bill. I usually like to make shish kebobs with lamb, but the price of lamb is so high now, this chicken dish is exotic (to us), delicious, and affordable. I can’t wait!
Thanks for this great recipe! I made it last night and we ate every last bite. The chicken was so tender and delicious thanks to the wonderful marinade.
:)
can you prepare the peanut sauce in advance and refrigerate.
Yes.
Hi Rasa,
The comments about Thai versus Malay Satay recipes are insane. I love this recipe. Your great. Ignore the social justice recipe critics. Keep up the good work.
Thanks Kelly! People love turning a simple personal opinion and preference into full blown war.
My Malaysian girlfriend says the chicken should be cut into longer strips and folded onto the skewer. Would there be any difference of just skewering a round chunk of chicken, or are the strips just more traditional?
I am sorry but I don’t think your gf is right. The chicken is always in small pieces and not longer strips. You can skewer a round piece of chicken but they should never be chunky.
Thanks! I think it may be me misunderstanding her Malaysian english! ha ha!
I made this recipe with long strips of chicken, as your girlfriend suggested, and it was fine! But, in the end, when eating, we cut the strips into bite size pieces anyway. So, I’m not sure it makes a difference – cutting the chicken before or after cooking. May be best to cut into bite size pieces before, so the actual eating is easier. This is a good recipe, either way!