Chicken Satay (The Best Recipe!)

4.56 from 362 votes

Chicken Satay (The Best Recipe!)

This chicken satay recipe is one of my favorites—easy, authentic, and impossible to resist! The chicken skewers turn out juicy and tender thanks to a flavorful marinade that soaks right in. I cook them on the grill for that perfect char, then serve with a rich, spicy peanut satay sauce. Every bite is packed with delicious flavor—great for sharing at gatherings or enjoying at home.

Prep Time50

Cook Time10

Total Time1

Course: Chicken

Cuisine: Malaysian Recipes

Keyword: Chicken Satay

Servings: people

Author: Bee Yinn Low

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

use a mix of chicken breasts, thighs, and legs for satay. Cutting them into uniform pieces ensures they cook evenly—no undercooked or overdone bites!
To get the best flavor, I always marinate the chicken overnight. This really lets those deep, delicious flavors soak in, making a world of difference.
Before grilling, I soak bamboo skewers in water for at least two hours. It’s a simple step, but it prevents the skewers from burning on the grill.
I always use a charcoal grill when making satay—the smoky aroma it adds to the chicken is unbeatable.
When threading the skewers, I like to add a piece of chicken skin between the meat chunks. The fat bastes the meat while it grills, keeping it moist and juicy. Plus, once it 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 a more pronounced lemongrass flavor that’s absolutely delicious.
Once cooked, I use a pair of scissors to snip off any over-charred or burnt bits—just a little finishing touch that makes the satay look and taste just right!

Nutrition