Few dishes capture the essence of Southeast Asian street food like Chicken Satay with Peanut Sauce. Tender, marinated chicken skewers grilled to perfection and dipped into a rich, creamy, slightly spicy peanut sauce—it’s a combination that delights the senses and transports you straight to the bustling night markets of Indonesia, Malaysia, and Thailand.

Whether you’re planning a casual backyard barbecue, a festive dinner party, or simply want to spice up your weeknight meals, satay delivers maximum flavor with minimal fuss. My first experience of satay was at a hawker stall in Singapore, where the smoky aroma of grilling skewers wafted through the air. The moment I bit into the juicy chicken paired with the sweet-savory peanut sauce, I was hooked.

This recipe brings that authentic experience home, balancing ease with traditional flavor so you can enjoy satay anytime.

What Is Satay?

Satay is a Southeast Asian dish of skewered and grilled meat, served with a dipping sauce. While chicken satay is most popular worldwide, satay can also feature beef, lamb, or even tofu.

It’s thought to have originated in Indonesia, where it remains a national dish, but variations are found throughout the region:

• Malaysia: Satay is sweeter, often served with cucumber and compressed rice cakes (ketupat).

• Thailand: Often includes coconut milk in the marinade and pairs with a thicker, creamier peanut sauce.

• Singapore: Known for smoky, charred skewers served late into the night at hawker centers.

No matter the variation, satay is all about bold marinades, smoky grilling, and irresistible dipping sauces.

Why You’ll Love This Recipe

• Authentic flavors: Inspired by Indonesian and Thai satay traditions.

• Juicy and tender: Yogurt and spices in the marinade keep chicken moist.

• Crowd-pleasing: Fun to eat, customizable, and perfect for sharing.

• Pairs perfectly with sides: Noodles, rice, or fresh salads complete the meal.

Ingredients You’ll Need

For the Chicken Satay:

• 2 lbs boneless, skinless chicken thighs or breasts, cut into strips

• Wooden or metal skewers

Marinade:

• 3 cloves garlic, minced

• 1 small shallot, minced

• 1 tablespoon ginger, grated

• 2 tablespoons soy sauce

• 2 tablespoons fish sauce

• 2 tablespoons brown sugar or palm sugar

• 1 tablespoon curry powder

• 1 teaspoon ground coriander

• ½ teaspoon turmeric

• ½ teaspoon chili flakes (optional)

• ½ cup coconut milk

• Juice of 1 lime

For the Peanut Sauce:

• 1 cup unsweetened peanut butter (smooth or chunky)

• 1 tablespoon red curry paste (or sambal oelek for heat)

• 2 tablespoons soy sauce

• 1 tablespoon fish sauce

• 2 tablespoons brown sugar or palm sugar

• 1 tablespoon lime juice

• ½ cup coconut milk

• ½ cup water (adjust for consistency)

---

Step-by-Step Instructions

Step 1: Marinate the Chicken

1. In a bowl, combine all marinade ingredients until well mixed.

2. Add chicken strips and toss until evenly coated.

3. Cover and refrigerate for at least 2 hours, ideally overnight, to allow flavors to penetrate.

Tip: The coconut milk and lime juice tenderize the chicken beautifully.

Step 2: Prepare the Skewers

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

2. Thread marinated chicken strips onto skewers, leaving a little space between pieces for even cooking.

Step 3: Make the Peanut Sauce

1. In a saucepan, combine peanut butter, curry paste, soy sauce, fish sauce, sugar, lime juice, coconut milk, and water.

2. Stir over low heat until smooth and slightly thickened.

3. Taste and adjust—add more lime juice for tang, more sugar for sweetness, or chili paste for heat.

4. Keep warm until serving.

Step 4: Grill the Satay

1. Preheat a grill, grill pan, or broiler to medium-high heat.

2. Brush grates lightly with oil.

3. Cook skewers for 3–4 minutes per side, until chicken is cooked through and slightly charred.

Step 5: Serve

Arrange skewers on a platter, sprinkle with chopped peanuts and cilantro if desired, and serve with warm peanut sauce on the side.

---

Tips for Perfect Satay

1. Use Chicken Thighs

Thigh meat is more forgiving than breast and stays juicy even with high-heat grilling.

2. Don’t Skip the Marinade

Overnight marination yields maximum flavor. A quick 30-minute marinade works in a pinch but won’t be as bold.

3. Keep the Heat Medium-High

This ensures nice grill marks and smoky flavor without drying out the chicken.

4. Adjust the Sauce Consistency

Peanut sauce thickens as it cools. Add water or coconut milk before serving if needed.

---

Serving Suggestions

Chicken satay is versatile—it can be served as an appetizer, snack, or main course. Try pairing it with:

• Steamed jasmine rice or coconut rice

• Cucumber salad with vinegar dressing for freshness

• Rice noodles tossed with sesame oil and scallions

• Ketupat (compressed rice cakes), traditional in Indonesia and Malaysia

• Extra peanut sauce—because you’ll want more!

---

How to Store and Reheat

Storage:

• Keep leftover chicken and peanut sauce in separate airtight containers. Refrigerate for up to 3 days.

Freezing:

• Freeze marinated raw chicken for up to 2 months. Thaw overnight in the fridge before grilling.

• Peanut sauce can be frozen in small portions for up to 1 month.

Reheating:

• Reheat chicken in a 350°F oven for 10 minutes or gently in a skillet.

• Warm peanut sauce over low heat with a splash of water or coconut milk.

---

Frequently Asked Questions

Can I make satay in the oven?

Yes! Place skewers on a baking sheet and roast at 425°F (220°C) for 15–20 minutes, flipping halfway.

Is peanut sauce always served with satay?

In Indonesia, satay is often paired with peanut sauce, but some versions use soy-based sauces instead. This recipe follows the popular peanut version.

Can I make satay vegetarian?

Absolutely. Replace chicken with tofu, tempeh, or even mushrooms. Use the same marinade and grilling method.

Is chicken satay spicy?

The marinade is flavorful but not overly spicy. Adjust chili to your liking. The peanut sauce can also be customized for heat.

---

The Cultural Significance of Satay

Satay is more than a dish—it’s a cultural icon across Southeast Asia. In Indonesia, it’s sold by street vendors (satay sellers) who grill skewers over smoky charcoal flames. In Malaysia and Singapore, satay stalls are centerpieces of hawker centers, where groups gather to enjoy skewers late into the night.

It’s a dish of community and sharing—best enjoyed with friends and family, dipping skewers into sauce and passing plates around the table. Satay reflects the region’s rich culinary heritage: spices from trade routes, coconut milk from tropical palms, peanuts from Southeast Asian agriculture.

---

Why You’ll Love This Recipe

• Easy to prepare yet feels special

• Authentic taste with accessible ingredients

• Customizable for spice and sweetness

• Perfect for parties, barbecues, or quick dinners

Once you try making Chicken Satay with Peanut Sauce at home, it’ll become a regular feature on your menu. The combination of smoky, marinated chicken and rich, nutty sauce is simply irresistible.

---

Cook, Grill, and Enjoy

Ready to bring Southeast Asia’s most beloved street food into your home? This Chicken Satay with Peanut Sauce recipe is your ticket. With its balance of smoky, sweet, tangy, and spicy notes, it’s a dish that’s both comforting and exciting.

Print