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Satay
Satay or chicken satay conjures up a mental picture of perfectly grilled and nicely charred chicken skewers with mouthwatering peanut sauce.
Chicken satay is one of the most popular Asian appetizers and everyone loves them.
Now, how to make chicken satay at home?
It’s very easy and I have an authentic and the best chicken satay recipe for you, including the recipe for satay sauce!
My chicken satay recipe has been tried and tested by many readers. They are absolutely mouthwatering and delightful. Enjoy!
Malaysian Chicken Satay Is the Best!
There are many versions of satay recipes from Asia, but let me assure you that the best satay in the world comes from Malaysia, my home country.
Called “Satay Ayam” in Malaysian language, any real foodies who have been to the entire Southeast Asia region will agree they are the best!
While Thai chicken sate are tasty, they are inferior to the scrumptious and rich flavors of Malaysian chicken satay.
Chicken Satay Marinade
The marinade is the most important part of the recipe. The best satay are marinated with lots of spices and ingredients, such as the following:
- Lemongrass
- Garlic
- Shallots
- Turmeric powder
- Coriander powder
- Chili powder
- Salt and sugar
Traditionally, home cooks pound all the ingredients above with a mortar and pestle until it becomes a fine paste.
Mix the meat (either chicken, beef or mutton) with the marinade overnight to ensure that that every skewer is s bursting with robust flavors.
Peanut Satay Sauce
This dipping sauce is a must for satay. To make the sauce, please check out my peanut sauce recipe.
Cooking Tips
For the best and most authentic flavors, please follow my secrets and techniques below:
- You can use a combination of chicken breasts, chicken thighs and legs. Cut each piece of the chicken meat into uniform pieces.
- Marinate the chicken overnight with the marinade for deeper flavors.
- Soak the bamboo skewers in water for at least two hours. This will prevent the bamboo skewers from burning on the grill.
- Use a pair of scissors to snip off the over charred and burned bits on the satay.
Frequently Asked Questions
Is Chicken Satay Healthy?
Yes, satay is very healthy as the spices used in the marinade have a lot of nutrients and health benefits, for example: turmeric.
Can You Bake in the Oven?
You can certainly bake satay in the oven, or pan-fried on a skillet. They will taste delicious.
Can I Pan Fry on Skillet?
Yes, you can. For the best result, use a cast-iron grill pan to pan fry and cook on the stove top.
Can I Freeze Uncooked Chicken Satay?
Yes, you can. Just wrap uncooked and raw skewers with a few sheets of aluminum foil tightly and freeze in the freezer.
Thaw them at room temperature before grilling.
How Many Calories per Serving?
This recipe serves six people and the calories are 263 per serving.
What to Serve with Chicken Satay Skewers?
They are best served with Peanut sauce, sliced cucumber and cut onions. The cucumber and onion clean the palate between each skewer.
In Malaysia and Indonesia, rice cakes or ketupat are common. The rice cakes are cut into bite-sized cubes for serving.
If you are having an outdoor grilling or BBQ party, I recommend the following recipes.
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Chicken Satay (The Best Recipe!)
Ingredients
- 2 lbs (1kg) boneless and skinless chicken thigh and leg meat
- Bamboo skewers (soaked in cold water for 2 hours)
- 1 cucumber (cut into small pieces)
- 1 small onion (quartered)
- oil (for basting)
Chicken Satay Marinade:
- 3 tablespoons 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 he Marinade ingredients in a food processor. Add a little water if needed.
- For the chicken satay dipping sauce, please click here: Recipe
- Combine the chicken and the Marinade together, 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, the fresh cucumber pieces and onions.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Awesome recipe. Used the recipe and served by friends. They all loved the chicken satay! Thank you for sharing.
Cant wait to try this! What type of chili powder is best for this?
Any you choose, the variance in taste is slight, unless you want it spicier.
I didn’t have the ingredients for the peanut sauce but did make the chicken and WOW! I had to use the zest of a lemon in place of lemongrass and about 1/4 of a white onion instead of shallot, but it was absolutely beautiful and delicious. My 4 year old daughter declared it the “Best most delicious chicken in the whole world” and ate 2 skewers! We can’t wait to make this again soon, thank you!
I am so happy you got to enjoy the chicken! Approval of your daughter made my day.
this recipe is perfect!
I rediscovered the unique taste and flavor of kebabs from Malaysia, in the suburbs of KL.
What a pleasure to find these flavors and fragrances. I was able to share this recipe with my French friends, too.
They were unanimous: skewers and sauce were incredibly tasty.
I will definitely do it again; keeping the same proportions, thank you for sharing this recipe.
Awesome!😊👍
Bee – a few questions. 1) Is this Malay satay? How recently has this recipe been modified from 7 years ago?
Yes this is Malaysian satay and the recipe was modified and tested during the pandemic.
If baking, how long and what degree setting?
You can bake at 375F for 15 minutes. However please check doneness. To char the surface a bit, you can broil the top.
Just got this in the fridge for tomorrow and can’t wait. I was a bit overpowered by the shallots in the marinade. What is a small shallot-I’m afraid that even with using each section as one that it is to much or that I did not add enough lemon grass but then again I have only made Thai or Greek skewers before.
Awesome!😊👍
Hi Bee,
I am a Canadian Malaysian who lives in Toronto.
Thanks, Bee for this satay recipe. I love this recipe. I m going to try it for sure.
Do you have recipe or tips on how to cook nasi kunyit ?
I made this recently. First time I cooked chicken ever and it was very easy to follow and very delicious. I used the oven on air fryer mode at 220deg c. Rave reviews all my guests!