If you are ready to indulge in the exotic flavors of Southeast Asia, then this easy chicken satay recipe is for you. Marinated in a tantalizing blend of garlic, ginger, and soy sauce, each chicken skewer is seared to perfection and served alongside a tangy peanut sauce.
Additionally, this is a versatile recipe that can be used to create a special meal for two or feed a gathering of people. Either way, we've got you covered with this delicious chicken satay recipe.
Table of Contents
Recipe Video
Why This Recipe Works
This chicken satay recipe works exceptionally well due to its balance of flavors and textures. The chicken satay marinade ensures you get a tender and flavorful piece of chicken, while serving your chicken satay with peanut sauce complements the chicken beautifully, offering a creamy, nutty contrast with a hint of sweetness and tanginess.
Moreover, the recipe's versatility allows for substitutions to customize your homemade chicken satay to your personal taste and dietary preferences. From changing up the protein in your satay to experimenting with the ingredients in your chicken satay marinade and peanut sauce, you have complete freedom to make your satay your way every day.
Ingredients
Marinade:
The chicken satay marinade combines garlic and ginger for aromatic depth, soy sauce for umami richness, rice vinegar for tanginess, honey for sweetness, sesame oil for a nutty flavor, and lime juice for zesty brightness.
To experiment, you can add lemongrass for a citrusy note, fish sauce for extra umami, turmeric or curry powder for warmth, and chili paste for heat. A touch of coconut milk can lend creaminess, while brown sugar can enhance the sweetness. Fresh herbs like cilantro or Thai basil can provide a fresh, herbal twist, making the marinade versatile and customizable to your taste.
Peanut Sauce:
The peanut sauce for this homemade chicken satay combines creamy peanut butter with soy sauce, rice vinegar, honey, garlic, and ginger. To experiment, consider adding coconut milk for a richer texture and hint of sweetness, chili paste or sriracha for spiciness, lime juice for extra brightness, and sesame oil for a nutty undertone. A dash of fish sauce can add depth, while ground coriander or cumin can enhance the flavor profile.
Chicken:
For the best chicken satay, boneless, skinless chicken thighs or breasts are often preferred. Thighs due to their juicy texture and ability to hold flavor from the marinade well and chicken breast for a leaner option. For substitutions, you can use beef, pork, shrimp, or tofu to make satay.
Parsley:
Fresh parsley, with its bright, herbaceous flavor, is often used to top chicken satay skewers. This flavor complements the dish's savory and slightly sweet profile. Alternatively, cilantro can be used for a more citrusy and pungent flavor that pairs well with Asian-inspired dishes. Thai basil offers a sweet, anise-like flavor that complements the marinade and peanut sauce beautifully. Mint provides a refreshing, cool note, while chopped green onions add a mild oniony flavor and texture to the dish.
How to Make Chicken Satay
Step One:
Soak the wooden skewers in warm water for at least 30 minutes. This prevents the wood from splintering into your food. It also prevents the skewers from burning while cooking.
Step Two:
To create the marinade, add garlic, ginger, soy sauce, sesame oil, rice vinegar, honey, and lime juice to a bowl and stir to combine.
Step Three:
Cut the chicken into 2" thick strips and combine them with the marinade. Cover and let rest for at least 30 minutes in the fridge.
Step Four:
To make the satay sauce, add peanut butter, soy sauce, rice vinegar, honey, garlic, and ginger to a bowl and stir to combine.
Step Five:
Once the chicken has marinated, poke a skewer through each strip lengthwise and set aside.
Step Six:
Heat the olive oil in a pan or skillet over medium-high heat.
Step Seven:
Depending on the space you have, line the skillet with 3-4 skewers. Don't overcrowd the skillet to allow for even cooking.
Step Eight:
Cook the chicken skewers for 3-5 minutes on each side until fully cooked and slightly charred. Baste them with the leftover marinade as they cook.
Step Nine:
Top with fresh parsley, serve with your peanut satay sauce, and enjoy!
Tips
- You can grill the chicken Skewers instead.
- Serve chicken satay warm or at room temperature. This makes them an excellent appetizer at parties or gatherings as they can be prepared beforehand.
- If the sauce is too thick, you can thin it by adding a bit more coconut milk or water.
- You can prepare the peanut sauce ahead of time. It will keep well in the fridge for up to a week.
What to Serve With Chicken Satay
Chicken satay pairs beautifully with a variety of side dishes that complement its savory and slightly sweet flavor. Serve it with a fragrant jasmine rice or coconut rice to soak up the delicious peanut sauce. A fresh cucumber salad with a tangy lime dressing adds a refreshing contrast.
You can also go healthy with asparagus, bell peppers, and honey glazed carrots for a nutritious balance.
FAQs
Is chicken satay gluten-free?
While it is naturally gluten-free, you will want to ensure that your soy sauce is guaranteed gluten-free. You can also use tamari in the marinade and peanut sauce.
Can I cook these any other way than on the stovetop?
Absolutely! You bake them for 20-25 minutes at 400F, air fry them for 10-12 minutes at 375F, or grill them for 10-15 minutes on medium-high heat. For any method you choose, you will want to turn them halfway through and remember to baste.
What's the best way to store leftover chicken satay?
Any leftover chicken satay can be stored in an airtight container in the refrigerator for up to 3 days. For longer-term storage, place the skewers in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag where you can keep them for up to 3 months.
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Chicken Satay
Ingredients
- 1 ½ pounds chicken breast
- 10 wooden skewers
- 2-3 tablespoons olive oil
- 1-2 teaspoons fresh parsley chopped
Marinade Ingredients
- 2 tablespoons garlic minced
- 2 tablespoons ginger minced
- ¼ cup soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons honey
- 1 tablespoon lime juice
Peanut Sauce Ingredients
- 2 tablespoons peanut butter
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
Instructions
- Soak the wooden skewers in warm water for at least 30 minutes. This prevents the wood from splintering into your food. It also prevents the skewers from burning while cooking.
- To create the marinade, add garlic, ginger, soy sauce, sesame oil, rice vinegar, honey, and lime juice to a bowl and stir to combine.
- Cut the chicken into 2" thick strips and combine them with the marinade. Cover and let rest for at least 30 minutes in the fridge.
- To make the satay sauce, add peanut butter, soy sauce, rice vinegar, honey, garlic, and ginger to a bowl and stir to combine.
- Once the chicken has marinated, poke a skewer through each strip lengthwise and set aside.
- Heat the olive oil in a pan or skillet over medium-high heat.
- Depending on the space you have, line the skillet with 3-4 skewers. Don't overcrowd the skillet to allow for even cooking.
- Cook the chicken skewers for 3-5 minutes on each side until fully cooked and slightly charred. Baste them with the leftover marinade as they cook.
- Top with fresh parsley, serve with your peanut satay sauce, and enjoy!
Video
Nutrition
Notes
- You can grill the chicken Skewers instead.
- Always marinade your chicken for at least 30 minutes, overnight if possible. The longer the chicken sits in the marinade, the more flavor it will absorb.
- If the sauce is too thick, you can thin it by adding a bit more coconut milk or water.
- You can prepare the peanut sauce ahead of time. It will keep well in the fridge for up to a week.