Chicken Satay

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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.

Five skewers of chicken satay on a plate with cucumber slices and satay sauce.
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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

Perfectly grilled and charred chicken satay dish with satay peanut sauce.

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

A photo showing all ingredients for chicken satay recipe.

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

Chicken satay skewers coated with satay sauce.

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!

  1. Cut the chicken meat into small cubes. Set aside.

    Small pieces of chicken meat on a bowl.
  2. Blend all the marinade ingredients in a food processor. Add a little water if needed.

    Blending marinade ingredients in a food processor.
  3. Make the peanut sauce.
  4. 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.

    Threading marinated chicken satay on bamboo skewers.
  5. 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

Satay sauce in a small dipping bowl.

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

Is chicken satay healthy?

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.

Can I bake satay in the oven?

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.

Can I pan fry satay in a skillet?

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.

Can I freeze uncooked chicken satay?

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.

Perfectly grilled chicken satay with peanut sauce.

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 FacebookPinterest, and Instagram for new updates.

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4.56 from 359 votes

Chicken Satay (The Best Recipe!)

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.
Prep Time: 50 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Servings: 6 people
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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

Serving: 6people, Calories: 263kcal, Carbohydrates: 13g, Protein: 31g, Fat: 14g, Saturated Fat: 7g, Cholesterol: 144mg, Sodium: 727mg, Fiber: 2g, Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





226 Comments

  1. Ash Denver says:

    This will be our second use of the recipe. SOOOOO delicious! I almost wish I could figure out how to do the super thin but wide flat pieces of chicken like I get in restaurants but Iโ€™ve come around to the chunks – more marinade to meat ratio as well as: itโ€™s a lot easier to eat the chunks than tear off pieces of a single 6โ€ x 3โ€ piece of chicken. We also use the cucumber salad, with tomato in it. (We do cheat though – bottled peanut sauce. Sorry!)

    1. Rasa Malaysia says:

      Awesome Ash. Please try more recipes on my site!

  2. Vera says:

    5 stars
    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!

  3. Vera says:

    Tried this recipe and it was so easy to follow and very very delicious. Had leftovers the next day and still great. I baked the chicken in the oven.

    1. Kathy says:

      How long in the oven and what temp

  4. Mary-Rose says:

    Hi Bee,
    Could you marinate and thread the skewers and then freeze before cooking?
    Thanks!
    Mary-Rose

    1. Admin says:

      Yes you can. Just thaw before cooking.

  5. SARITHA SILVASAMY says:

    I can;t find lemongrass.Is there any substitute besides the ginger.

    1. Rasa Malaysia says:

      You can skip if you can’t find.

  6. Lucie says:

    Hi Bee, thanks for the recipe. I canโ€™t find shallots and coriander powder, what can I substitute these two ingredients with? Can I leave them out?

    1. Rasa Malaysia says:

      You can skip coriander powder and shallots. You can use onion instead.

      1. Lucie says:

        Ok, thanks, Bee. How much onion should I use? Should I mince it?

        1. Rasa Malaysia says:

          Same amount.

          1. Lucie says:

            Thank you for your reply!

  7. Sue says:

    I plan on making it this weekend. Question: I have both Chicken Leg Meat and Chicken Breasts in my freezer – no thighs. Would you recommend the leg meat over the breasts? I have 2 packages I need to use up but if breasts would be better I’ll use those.

    1. Rasa Malaysia says:

      Both are fine. You can mix them up.

  8. Melissa Lee says:

    5 stars

  9. Rach says:

    Do I still keep at 12 minutes if I just bake it at 375F without broiling?

    1. Rasa Malaysia says:

      I think that’s fine. You can broil for very quick to char the surface.

  10. Bee Yinn Low says:

    5 stars