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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.
Cook’s 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. 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.
Video
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Hi Bee
Tried your chicken satay and peanut sauce recipe today. Absolutely amazing, authentic and delicious.
I cooked it in the oven and still tasted great. I will try it on the BBQ next time.
Thank you for all your amazing receipes
Awesome thanks for trying my recipe!
Hi .. can I use pork instead of chicken? Thanks
Yes you can.
Have you ever tried this marinade with pork? I have all the ingredients for the chicken marinade so I would prefer to use this recipe.
You can use pork.
I tried your marinade recipe and we cooked the satay over charcoal (bbq) and oh my, it tasted so authentic!! Tasted better than any satay we have tried in Melbourne!! Will be trying your satay sauce next time. Thank you for your amazing recipe, Bee. I am making your Nonya chicken tomorrow- first time.
Hi Lea, thanks for trying my recipe. Yes my satay and peanut sauce recipe are very good and authentic. :)
Question: In the pictures the chicken seems like a continuous strip, not cubes, on some skewers. How do you do this?
It’s cubes. Just skew the chicken cubes very tight.
Hi Bee,
What chili powder are you referring to? Hot chili pepper powder, or the chili powder you get in yhe states to make chili (like on a coney dog) with?
Hot chili pepper powder will be fine too.
What will be the oven temperature if I wanted to cook it in the oven and for how long? Thank you
You can try 375F and bake for 10 minutes.
What kind of red chilis do you use? I have chilis de arbol. Will they work?
Yes.
My husband brought home Maylasian chicken satay + peanut sauce, rice, roti chapati with a light but spicey curry sauce , Chinese broccoli with oyster sauce while dining with his Malaysian high school friend from an international school. He again schools me on the importance of Malaysian food, the collaboration cooking cultures from India, China, the Middle East, Indonesia, and several European countries. His father was a diplomat so he has lived many places but stressed that Malaysian satay ayam is the best above all the rest. Its far superior to all other cuisines of satay. So tonight I go to find a recipe and your description literally are the words that fell out of his mouth tonight and I read it to him and he was proud. lol. So we decided this is the recipe to make. I will let you know how it turns out. and thank you. <3
Thanks for your support.
Hello Bee, i tried your recipe but maybe i substitute ingredients from whats available in my pantry, it really didnt come our the same taste as satay i normally buy. One thing to avoid is to substitute sugar with strongly flavoured honey. Tastes so different…
Do not substitute the recipe, if you do, I can’t guarantee the taste.
Yes indeed. I will have to give it another try. However, i must say the version I made taste nice also but reminds me of spiced chicken with peanut sambal.
How many skewers per person fo you recommend?
I dont have 6 hours to marinade. Going to try it after 4 and hopefully it’ll be ok. I used thigh meat so it should be just fine
When freezing uncooked chicken skewers, do you freeze them already marinated or before marinating? I’m really looking forward to trying this recipe!
You can freeze marinated skewers.
I find it easier to freeze the marinating chicken, and put it on skewers after thawing. Fits better in the freezer, and the skewers don’t poke through the freezer bags.
I made this tonight and it was delicious. I used a meat tenderizer to tenderize the meat before marinating. The meant turned out super tender and delicious. Thank you!
Thanks.
Thank you so much for your easy to follow recipe. My husband likes it but my mother in law commented that it tasted like western style meat, not Asian. Felt insulted but will definitely making again.