Chicken Satay Recipe

I’m always looking for those special dishes that transport you with flavor, and this chicken satay recipe does exactly that. The aroma of grilling chicken, infused with aromatic spices, paired with a rich, creamy peanut sauce, is simply irresistible. This easy chicken satay recipe is a fantastic choice for families and busy home cooks craving an exotic yet approachable meal. It’s a high-protein, family-friendly dinner that truly delivers on taste without a lot of fuss. My kids absolutely adore these skewers, which makes weeknight dinners so much smoother.

Ingredients You’ll Need (with Smart Picks)

Crafting a truly memorable chicken satay recipe starts with fresh, quality ingredients. Here’s what you’ll need to gather:

For the Chicken Satay:

• 500 g (1.1 lb) boneless, skinless chicken thighs: Cut into 1.5 cm (0.6 inch) strips for quick cooking and tender bites. Chicken breast also works if you prefer, but thighs stay juicier.
• 24 bamboo skewers: Essential for grilling; soak them in water for at least 30 minutes to prevent burning.
• 2 tbsp (30 ml) neutral cooking oil: For grilling, ensuring a non-stick surface and golden char.
• Fresh cilantro & thinly sliced red chili: For garnish, adding vibrant color and a fresh finish to your finished chicken satay recipe.

For the Chicken Marinade:

• 2 stalks lemongrass: Bottom third thinly sliced, for bright, citrusy aroma. (Look for firm, fragrant stalks.)
• 2.5 cm (1 inch) piece fresh ginger: Peeled and roughly chopped, for a warm, spicy kick. (Or use pre-minced ginger in a pinch!)
• 3 cloves garlic: Peeled, adding a foundational savory depth.
• 1 tsp ground turmeric: Gives the chicken its signature golden hue and earthy flavor.
• 60 ml (1/4 cup) full-fat coconut milk: For tenderness and richness.
• 2 tbsp (25 g) packed brown sugar: To balance the savory notes and aid in caramelization.
• 1 tbsp (15 ml) alcohol-free soy sauce substitute: Adds umami; use tamari for a gluten-free option.
• 1/2 tsp fine sea salt & 1/4 tsp white pepper: Essential seasonings.

For the Peanut Sauce Base:

• 200 g (1.5 cups) unsalted roasted peanuts: The creamy backbone of your sauce; use natural, unsalted for best control over flavor.
• 250 ml (1 cup) full-fat coconut milk: For luxurious creaminess and body.
• 2 tbsp (30 ml) neutral cooking oil: For sautéing aromatics.
• 2 shallots & 2 cloves garlic: Roughly chopped, building a rich aromatic base.
• 1.5 cm (0.6 inch) fresh galangal: Peeled and chopped, unique, peppery ginger-like flavor. (Extra ginger is a fine substitute if galangal is hard to find.)
• 1 stalk lemongrass: Bottom third thinly sliced, infusing the sauce with brightness.
• 1-2 dried red chilies: Rehydrated and stemmed, adjust to your preferred spice level for this family-friendly meal.
• 2 tbsp (25 g) packed brown sugar: To round out the flavors.
• 1 tbsp (15 ml) tamarind paste concentrate: Provides essential tang and depth. (Available in Asian markets or online.)
• 1 tbsp (15 ml) alcohol-free soy sauce substitute: For umami balance; tamari works here too.
• 1/2 tsp fine sea salt: To enhance all the flavors.
• 1 lime, juiced (approx. 2 tbsp): Brightens the sauce and adds a fresh finish.

For the Spicy Mango Swirl Puree:

• 1 large ripe mango (350-400 g / 12-14 oz): Peeled, pitted, and chopped, for sweet, fruity notes.
• 1-2 small red bird’s eye chilies: Stemmed and chopped, provides a lovely spicy counterpoint. (Adjust to taste for a more family-friendly version.)
• 1 tbsp (15 ml) fresh lime juice: Enhances the mango’s brightness.
• 1 tsp (5 g) brown sugar: Balances the tartness and heat.

Step-by-Step Instructions

Making this incredible chicken satay recipe with its vibrant sauces is simpler than you might think! Follow these steps for perfect results:

1. Prepare the Chicken Marinade: In a small food processor, combine the sliced lemongrass, ginger, garlic, turmeric, coconut milk, brown sugar, alcohol-free soy sauce substitute, salt, and white pepper. Process until it forms a smooth, fragrant paste. In a medium bowl, add the 1.5 cm chicken strips and pour the marinade over them, ensuring all pieces are well coated. Cover and refrigerate for at least 1 hour, or preferably 4 hours, up to overnight, allowing the flavors to deeply infuse the chicken.
2. Start the Peanut Sauce Base: While the chicken marinates, heat 2 tbsp neutral cooking oil in a medium saucepan over medium heat. Add the chopped shallots, garlic, galangal, sliced lemongrass, and rehydrated red chilies. Sauté for 5-7 minutes until they are softened and wonderfully fragrant. Remove the aromatic mixture from the heat and transfer it to a blender.
3. Finish the Peanut Sauce: Add the roasted peanuts, coconut milk, brown sugar, tamarind paste concentrate, alcohol-free soy sauce substitute, and salt to the blender with the aromatics. Blend until it’s completely smooth and luxuriously creamy. Return the sauce to the saucepan and bring it to a gentle simmer over low heat, stirring occasionally, for 5-10 minutes until it slightly thickens and coats the back of a spoon. Stir in the lime juice. Keep warm over very low heat or set aside to reheat later. If the sauce seems too thick, a splash of hot water or extra coconut milk will bring it to your desired consistency.
4. Craft the Spicy Mango Swirl Puree: In a clean blender or small food processor, combine the chopped mango, red bird’s eye chilies (adjust to your taste for heat), lime juice, and brown sugar. Process until it is very smooth and a vibrant, glossy puree forms. Taste and adjust sweetness or chili level if desired; I usually add a tiny bit more lime to brighten it. This vibrant swirl elevates the presentation of your chicken satay recipe.
5. Thread and Grill the Chicken: Thread the marinated chicken strips onto the pre-soaked bamboo skewers. Aim for 3-4 strips per skewer, weaving them slightly to create a wavy appearance. Discard any remaining marinade. Preheat a grill or a sturdy grill pan (my 10-inch cast iron grill pan works perfectly) to medium-high heat. Lightly brush the grill grates or pan with neutral cooking oil. Grill the chicken skewers for 2-3 minutes per side, turning occasionally, until they are golden brown, slightly charred, and cooked through (internal temperature reaches 74°C / 165°F). Be careful not to overcrowd your grill for even cooking. I often make a double batch of the marinade and freeze half for a quick chicken satay recipe later in the month.
6. Assemble and Serve: To serve, pour the warm Peanut Sauce Base into a shallow serving bowl or directly onto individual plates. Drizzle generous spoonfuls of the Spicy Mango Swirl Puree over the peanut sauce. Using the back of a spoon or a skewer, gently swirl the mango puree into the peanut sauce to create vibrant streaks and patterns. Arrange the grilled chicken satay skewers artistically on a large platter or individual plates. Drizzle some of the swirled sauce directly over the skewers. Garnish generously with fresh cilantro leaves and a few thin slices of red chili for color and a hint of heat. Serve immediately with extra swirled sauce on the side for dipping. This makes for an impressive yet easy dinner idea.

Best Times to Make It & Serving Suggestions

Our easy chicken satay recipe is incredibly versatile for various occasions. It’s a lifesaver for quick weeknight dinners and an excellent choice for meal prep, helping you achieve healthy eating goals during busy days. This dish also shines at casual entertaining or backyard BBQs, making it a truly family-friendly option.

• Fluffy jasmine rice or brown rice
• A fresh cucumber salad
• Steamed broccoli
• Crispy spring rolls

For storage, keep cooked chicken skewers and the peanut sauce separate in airtight containers in the fridge. They’ll stay fresh for 3-4 days. Gently reheat the chicken in the microwave or a warm oven, and the sauce can be warmed on the stovetop.

Why Chicken Satay Recipe Fits Healthy Living

This chicken satay recipe offers a balanced meal with lean protein and healthy fats from natural peanuts, and it’s easy to customize with lots of fresh vegetables for a complete, quick healthy meal.

• This chicken satay recipe is high in lean protein, making it a satisfying protein dinner recipe that keeps you full.
• It’s easy to control portions, making it great for easy weight loss meals when served with plenty of veggies.
• A naturally balanced dish that contributes to quick healthy meals for your family.
• An ideal choice for best meal prep dishes, ensuring nutritious options throughout your busy week.

Everyday Advantages for Busy People

This fantastic chicken satay recipe is designed to save you time, money, and stress. It features fast prep and cooking times, relies on simple ingredients, and often proves more affordable than ordering takeout, making it a smart choice for quick meals.

• A flavorful weeknight dinner that feels special without the fuss.
• Budget-friendly ingredients are readily available at any grocery store.
• Highly versatile to accommodate different tastes and dietary needs within the family.

Extra Tips, Flavor Boosters & Adjustments

For the best char marks on your skewers, avoid overcrowding the grill or pan; this ensures even cooking and a beautiful finish. A final sprinkle of fresh chopped cilantro or crushed peanuts adds a lovely freshness and delightful texture to your chicken satay.

To adjust the flavor profile, add a pinch of red pepper flakes for more heat, or a drizzle of honey for extra sweetness in the sauce. If you prefer a thinner sauce, a splash more coconut milk will achieve that perfect consistency.

For nut allergies, sunflower seed butter or almond butter can be used as a great substitute in the sauce. When serving kids, I sometimes offer the chicken skewers plain with the peanut sauce on the side for dipping, letting them choose how much they want.

Reader FAQs About Chicken Satay Recipe

Is this chicken satay recipe good for a low-carb diet?

Yes, this chicken satay recipe easily adapts to low-carb eating. Serve it with cauliflower rice (1 cup instead of regular rice contains only about 5g net carbs) or extra steamed vegetables to reduce carb count significantly.

Can I meal prep this dish for the week?

Absolutely! This dish is excellent for meal prep. I always cook the chicken skewers and prepare the peanut sauce separately. Store them in airtight containers in the fridge for up to 4 days, then combine when ready for a convenient, healthy option.

Where can I buy high-quality ingredients online for a great chicken satay?

Look for reputable online grocers specializing in international foods or visit Asian markets online. These sources often offer quality soy sauce, fresh ginger, and natural peanut butter essential for your chicken satay.

Can I make this ‘chicken satay’ vegetarian?

While this recipe is for chicken, you can adapt the marinade and sauce for firm tofu, tempeh, or hearty mushrooms. This creates a delicious vegetarian version for plant-based preferences.

How long does it take to make this easy dish?

Active prep is about 20 minutes, plus a minimum of 30 minutes marinating for deeper flavor. Cooking time is just 10-15 minutes, making it a quick meal option for busy evenings.

What’s the best way to cook chicken satay skewers?

Grilling provides the most authentic smoky flavor and char marks to your chicken satay skewers. Baking or using an air fryer are fantastic indoor alternatives, ensuring perfectly cooked and tender chicken every time.

Conclusion

Whip up this chicken satay recipe for a meal that’s both exotic and comforting, proving healthy eating can be delicious and simple. Pin this recipe now and get ready to impress your family with a new favorite!

chicken satay recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Rachel Morgan
• Total Time: 70 minutes
• Yield: 6–8 servings (24 skewers) 1x
• Diet: General

Print Recipe

Pin Recipe

Description

This chicken satay recipe features tender, spice-infused grilled chicken skewers paired with a rich, creamy peanut sauce and a vibrant, spicy mango swirl puree. It’s an easy, high-protein, and family-friendly meal that delivers exotic flavors without fuss, perfect for weeknight dinners.

---

Ingredients

Scale 1x2x3x

• 500 g (1.1 lb) boneless, skinless chicken thighs, cut into 1.5 cm (0.6 inch) strips
• 24 bamboo skewers, soaked in water
• 2 tbsp (30 ml) neutral cooking oil, for grilling
• Fresh cilantro, for garnish
• Thinly sliced red chili, for garnish
• 2 stalks lemongrass, bottom third thinly sliced
• 2.5 cm (1 inch) piece fresh ginger, peeled and roughly chopped
• 3 cloves garlic, peeled
• 1 tsp ground turmeric
• 60 ml (0.25 cup) full-fat coconut milk
• 2 tbsp (25 g) packed brown sugar
• 1 tbsp (15 ml) alcohol-free soy sauce substitute (or tamari)
• 0.5 tsp fine sea salt
• 0.25 tsp white pepper
• 200 g (1.5 cups) unsalted roasted peanuts
• 250 ml (1 cup) full-fat coconut milk
• 2 tbsp (30 ml) neutral cooking oil, for sautéing aromatics
• 2 shallots, roughly chopped
• 2 cloves garlic, roughly chopped
• 1.5 cm (0.6 inch) fresh galangal, peeled and chopped (or extra ginger)
• 1 stalk lemongrass, bottom third thinly sliced
• 1–2 dried red chilies, rehydrated and stemmed
• 2 tbsp (25 g) packed brown sugar
• 1 tbsp (15 ml) tamarind paste concentrate
• 1 tbsp (15 ml) alcohol-free soy sauce substitute (or tamari)
• 0.5 tsp fine sea salt
• 1 lime, juiced (approx. 2 tbsp)
• 1 large ripe mango (350–400 g / 12–14 oz), peeled, pitted, and chopped
• 1–2 small red bird’s eye chilies, stemmed and chopped
• 1 tbsp (15 ml) fresh lime juice
• 1 tsp (5 g) brown sugar

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Chicken Marinade: In a small food processor, combine sliced lemongrass, ginger, garlic, turmeric, coconut milk, brown sugar, alcohol-free soy sauce substitute, salt, and white pepper. Process until smooth. In a medium bowl, add chicken strips and pour marinade over them, ensuring all pieces are well coated. Cover and refrigerate for at least 1 hour, or preferably 4 hours, up to overnight.
2. Start the Peanut Sauce Base: While chicken marinates, heat 2 tbsp neutral cooking oil in a medium saucepan over medium heat. Add chopped shallots, garlic, galangal, sliced lemongrass, and rehydrated red chilies. Sauté for 5-7 minutes until softened and fragrant. Remove mixture from heat and transfer to a blender.
3. Finish the Peanut Sauce: Add roasted peanuts, coconut milk, brown sugar, tamarind paste concentrate, alcohol-free soy sauce substitute, and salt to the blender with the aromatics. Blend until completely smooth and creamy. Return sauce to the saucepan and bring to a gentle simmer over low heat, stirring occasionally, for 5-10 minutes until it slightly thickens. Stir in the lime juice. Keep warm over very low heat or set aside to reheat later (add a splash of hot water or extra coconut milk if too thick).
4. Craft the Spicy Mango Swirl Puree: In a clean blender or small food processor, combine chopped mango, red bird’s eye chilies (adjust to taste), lime juice, and brown sugar. Process until very smooth and a vibrant puree forms. Taste and adjust sweetness or chili level if desired.
5. Thread and Grill the Chicken: Thread marinated chicken strips onto the pre-soaked bamboo skewers (3-4 strips per skewer, woven). Discard any remaining marinade. Preheat a grill or grill pan to medium-high heat. Lightly brush grill grates or pan with neutral cooking oil. Grill chicken skewers for 2-3 minutes per side, turning occasionally, until golden brown, slightly charred, and cooked through (internal temperature 74 degrees C / 165 degrees F). Do not overcrowd the grill.
6. Assemble and Serve: Pour warm Peanut Sauce Base into a shallow serving bowl or directly onto individual plates. Drizzle generous spoonfuls of Spicy Mango Swirl Puree over the peanut sauce. Gently swirl the mango puree into the peanut sauce to create vibrant streaks. Arrange grilled chicken satay skewers artistically. Drizzle some of the swirled sauce directly over the skewers. Garnish generously with fresh cilantro leaves and a few thin slices of red chili. Serve immediately with extra swirled sauce on the side for dipping.

Notes

Store leftover chicken satay and sauces separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently and warm sauces before serving. For a quick meal, double the marinade and freeze half for later. If galangal is unavailable, use extra fresh ginger.

• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Thai

Nutrition

• Serving Size: 3 skewers with sauce
• Calories: 380 calories
• Sugar: 25 g
• Sodium: 450 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 4 g
• Protein: 25 g
• Cholesterol: 65 mg