Chicken Satay Recipe

Name: Chicken Satay
Prep time: 15 min
Cook time: 10 min
Total time: 145 min
Yield: 12
Ingredients: 2 tablespoons creamy peanut butter; 0.5 cup soy sauce; 0.5 cup lemon or lime juice; 1 tablespoon brown sugar; 2 tablespoons curry powder; 2 cloves garlic, chopped; 1 teaspoon hot pepper sauce; 6 skinless, boneless chicken breast halves - cubed; wooden skewers, soaked in cold water

Cook Time: 10 minutes

Ingredients

2 tablespoons creamy peanut butter
cup soy sauce
cup lime or lemon juice, or to taste
1 tablespoon brown sugar
2 tablespoons curry powder
2 cloves garlic, chopped
1 teaspoon hot pepper sauce
6 skinless, boneless chicken breast halves, cubed
12 wooden skewers, soaked in water for 15 minutes

Directions

Step 1: To prepare the marinade, combine the peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic, and hot pepper sauce in a mixing bowl.
Step 2: Add the cubed chicken breasts to the bowl, tossing them to ensure they are evenly coated with the marinade. Cover the bowl and refrigerate for 2 to 4 hours.
Step 3: Preheat your outdoor grill to high heat. Lightly oil the grill grate to prevent sticking.
Step 4: Remove the chicken from the marinade, shaking off any excess. Discard the remaining marinade.
Step 5: Thread the marinated chicken onto the soaked wooden skewers.
Step 6: Grill the chicken on the preheated grill for about 5 minutes per side, or until the chicken is fully cooked and no longer pink in the center.

Nutrition Facts (per serving)

Calories	162
Total Fat	3g
Saturated Fat	1g
Cholesterol	68mg
Sodium	694mg
Total Carbohydrate	4g
Dietary Fiber	1g
Total Sugars	2g
Protein	29g
Vitamin C	6mg
Calcium	24mg
Iron	1mg
Potassium	375mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Chicken Satay is a flavorful dish that originates from Southeast Asia, specifically Thailand and Indonesia. It consists of tender marinated chicken skewers, typically grilled or barbecued, and served with a creamy peanut sauce. The dish has gained worldwide popularity for its unique blend of savory, sweet, and spicy flavors. Below, we explore its fascinating history, regional variations, and interesting facts about this beloved dish.

Origin and History of Chicken Satay

Satay, including Chicken Satay, has its roots in Indonesia, where it is considered a national dish. The practice of grilling skewered meat over an open flame dates back centuries. Initially, satay was made with various types of meat, including lamb, beef, and chicken, all marinated in a mixture of spices, herbs, and coconut milk. The dish became particularly popular as street food across Indonesia, Malaysia, and Thailand. The addition of peanut sauce, which is a defining feature of modern satay, is believed to have been introduced in the 20th century, giving it the creamy, nutty flavor we enjoy today.

Regional Variations

Although Chicken Satay is widely enjoyed across Southeast Asia, its preparation and flavors vary from region to region. In Indonesia, the dish is commonly served with a sweet soy sauce-based dipping sauce, while Thai satay is usually paired with a rich peanut sauce that includes ingredients like curry powder, garlic, and lime. In Malaysia, satay is often made with pork or beef, and the meat is marinated with turmeric and lemongrass before grilling. The use of coconut milk in the marinade also varies by region, adding a creamy richness to the dish.

What Makes Chicken Satay Different?

Compared to similar grilled skewered meat dishes, Chicken Satay stands out due to its marinade and the peanut dipping sauce. While other meat skewers, such as kebabs or shashlik, are often seasoned with simple salt and pepper or a vinegar-based marinade, satay is known for its complex flavor profile, created by a combination of sweet, savory, and spicy elements. The addition of peanuts gives it a creamy and nutty richness that is not typically found in other skewered meat dishes.

Where is Chicken Satay Typically Served?

Chicken Satay is commonly served as street food or as an appetizer in restaurants, particularly in Thailand, Malaysia, and Indonesia. It is often featured in large gatherings or festive occasions. In many Southeast Asian countries, you can find food vendors grilling satay on the streets, offering it to passersby with the signature peanut sauce on the side. Outside of Asia, Chicken Satay is also popular in international food markets and restaurants offering Thai, Malaysian, or Indonesian cuisine. It's often paired with rice or a fresh cucumber salad to balance the richness of the dish.

Interesting Facts About Chicken Satay

Chicken Satay is often served with a spicy peanut sauce, but it can also be enjoyed with a cucumber relish to add a tangy contrast to the rich flavors.
The term "satay" comes from the Malay and Indonesian word for "meat on a skewer," and it can be made with various meats, including lamb, pork, and beef.
Satay has spread far beyond Southeast Asia and can be found in countries all over the world, including the United States, Australia, and the UK, where it has become a popular dish for barbecues and casual dining.
In Indonesia, satay is sometimes served with a side of lontong (compressed rice cakes) or ketupat, which are traditional rice dishes that pair well with the satay's flavorful marinade.
The dish is not only tasty but also versatilesatay can be grilled over an open flame, cooked on a stovetop, or even baked in the oven, making it a convenient dish to prepare at home.

FAQ about Chicken Satay Recipe

You can store the marinated chicken in the refrigerator for up to 4 hours. It's best to cook it within this time to maintain the freshness and flavor. If you're unable to cook it within that timeframe, it's recommended to discard the marinade and cook the chicken within the next 24 hours.

Yes, you can freeze the marinated chicken. Place the chicken and marinade in a sealed plastic bag or airtight container, and freeze for up to 3 months. Thaw it in the refrigerator overnight before cooking.

Yes, you can use boneless, skinless chicken thighs instead of breasts. Thighs will be more flavorful and slightly juicier than chicken breasts, but the cooking time might need to be adjusted, as they can take a bit longer to cook through.

You can substitute the chicken with tofu or tempeh. Be sure to press the tofu to remove excess moisture before marinating it. Alternatively, you could use grilled vegetables like bell peppers, zucchini, or mushrooms as a vegetarian option.

Yes, smooth peanut butter works best for this recipe, but you can also use natural peanut butter. Just keep in mind that some natural peanut butters may be more oily, so you might want to adjust the consistency of the marinade if needed.

Yes, you can prepare the chicken and marinate it up to 4 hours in advance. If you want to prepare it further ahead, you can marinate the chicken the night before, and then cook it when ready. If you want to store leftovers, keep the cooked satay in an airtight container in the fridge for up to 3 days.

Yes, you can bake the chicken satay in the oven. Preheat your oven to 375°F (190°C) and place the chicken skewers on a baking sheet lined with parchment paper. Bake for about 20-25 minutes or until the chicken is cooked through.

Store any leftover chicken satay in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave or on a stovetop, but be careful not to overcook it to retain the flavor and moisture.

To prevent the chicken from being too salty, you can reduce the amount of soy sauce in the marinade. Alternatively, use a low-sodium soy sauce or tamari. Some reviewers also recommend reducing the hot sauce if you're sensitive to saltiness.

Chicken satay pairs wonderfully with a variety of side dishes such as jasmine rice, coconut rice, or a fresh Asian slaw. You can also serve it with grilled vegetables or a peanut dipping sauce on the side.

Comments

MAGGIE MCGUIRE

10/06/2025 01:52:54 PM

With the addition of 2 more tablespoons of peanut butter or "PBoy" as my 3yr old niece says, this marinate was truly delicious I pounded boneless skinless chicken breasts to 3/8in, marinated them overnight in this mixture, then baked them at 350 degrees for 35 minutes. Served with rice pilaf and asian coleslaw.The family thoroughly enjoyed this one. Its definitely a keeper,Kiera. Thank you.

CSANDST1

10/19/2001 05:17:15 AM

I was surprised at how tasty this was. I altered it a bit and left out the garlic and hot sauce. Marinated the chicken about 5 hours then sauteed the chicken in the marinade. The marinade thickened and clung to the chicken. The only complaint I have using my version is the chicken was a tad salty even though I used low salt soy sauce. My husband declared it one of his favorites and I'll make this again!

Brittygreeneyes

10/27/2010 02:15:46 PM

This is amazing!! I would give it a 4 as written but here are the changes I have made to make it even better! (combination of suggestions of others and my own instinct): -Double the p.b. (4 tbsp) -Half the curry (1 tbsp) -Reduce the soy sauce to 1/3 cup (down from 1/2c.) -Add extra garlic (I usually do 4 cloves) YUM!!! I've done it grilled but I'm going to see if I can get to taste just as good baked.

DOUGBENME

03/21/2011 04:49:28 PM

Wonderful! loved by all family members. Took the advice of others and made slight modifications - 1/3 c soy sauce, 1/3 cup lemon juice (from concentrate here), and 1 tbsp curry, extra garlic. Used red curry paste instead of powder. Doubled the marinade and peanut butter. Peanut butter was the kind with honey (accidental purchase) but it gave an extra sweetness. Marinade was thick and rich so I left it on the chicken as I skewered it. Only marinated 30 min, broiled in oven 5min each side, still wonderful. Made extra marinade for veggie dip and kids couldn't eat enough raw carrots, celery, broccoli. Will definately make over and over.

tscarisbrick

01/04/2023 05:10:38 PM

I followed the recipe exactly as written. The flavor was great; however, I think the 1/2 cup of lime juice affected the texture of the chicken - we found it to be a bit mushy. Next time I may omit the lime juice in the marinade and just squeeze lime wedges (to taste) on the skewers once pulled off the grill.

Dionne Brown

09/27/2020 04:55:48 PM

Really good. Substituted 1/2 tsp red pepper flakes for the hot sauce and added 2 tbsp minced ginger to round out the flavor profile. Tasted restaurant-quality and will remain in my entertaining lineup.

CoolBran1649

07/25/2024 12:36:58 AM

I'd add more pb like people say, or instead you can make peanut dipping sauce (creamy peanut butter mixed with warm water and hoisin sauce). I also cut up some colored bell peppers and threaded those on the skewers along with the chicken. The photo is cut off the skewer on Calrose rice

ckelly89

08/26/2014 07:12:00 PM

Very tasty! I marinated the chicken overnight and cooked in the oven at 350 for 25 min since I don't have a grill. I used 4 tbsp peanut butter, and the curry was still a bit overpowering, so next time I would halve the amount of curry (like others have suggested in their reviews). I will probably also decrease the amount of soy sauce and lemon juice and skip the hot sauce. Overall I enjoyed it and will definitely make it again!

LatinaCook

04/10/2012 06:32:29 PM

This is one of the most amazing things I've ever tasted. I'm serious. This chicken is SO good. I doubled the peanut butter, cut the chicken in strips and broiled the skewers. It is perfect.

Heather Kelley

11/15/2017 12:17:34 PM

easy and tasty. some complain the peanut taste doesn't come through. I used natural peanut butter (no added salt or sugar) and the recipe came out great. after marinating, I threw the whole thing, chicken and sauce, into a pyrex dish and baked it at 350 until a thermometer declared it done. simple and fabulous. thanks for the recipe!

CT C

04/26/2021 12:48:57 AM

A big success with my family! Following the advice of others, I doubled the peanut butter and garlic, and reduced the soy sauce by a third. We really loved it and will definitely make again.

Jeff Redmon

06/09/2025 08:38:04 PM

Chicken Satay is Great! But why is the top Photo showing a Chicken Kabob with Veggies. That is NOT Chicken Satay!

KeenClove6217

03/24/2025 08:15:34 AM

I doubled the peanut butter, used the juice of one lime, and slightly less than a half cup of reduced sodium soy sauce based on recommendation. Turned out excellent.

pam-i-am

02/02/2025 02:43:16 AM

I cut up a whole chicken and marinated it in this. Only change I made was to use honey instead of br sugar and I added about 1/4 cup yogurt. Amazing flavor!!

SJA

08/15/2024 04:58:04 PM

Loved it as did my family. I used chicken. Tenders and threaded them on skewers to grill. Scrumptious.

Adam

07/19/2024 04:27:25 PM

Is was a nice change for my family. I was a little concerned about the curry but it wasn't over powering. I like spicy, so I may increase the Hot Pepper Sauce a but. I used a recommendation about using less Lime juice, but I think I will increase what I did use. But otherwise, it was really tasty. Nice flavors. I made this was Asparagus and Rice.

Patrick Lewis

06/14/2024 04:55:24 AM

I didn’t change a single thing and it came out perfect.

sherrington

02/13/2024 01:51:00 AM

Use an extra Tbls of peanut butter

SAMDANCE88

12/01/2022 09:48:13 PM

This is a great recipe!!!! Perfect for a gathering that requires finger food. The flavor is just right, you're in for a big treat when you make this dish! The only pain is putting the meat on the skewers. Make sure you allow PLENTY of time to marinate the chicken, and spend the couple of extra pennies on GOOD QUALITY spices...my friend tried to make this recipe after having it at my house, and used "cheaper" spices...she ended up tossing the whole thing

Kristine Harley

08/01/2021 02:12:52 AM

Because the chicken did not get cooked through on the coals I also sauteed it in the rest of the marinade. The marinade was so good I didn't want to waste it. Delicious!

Cook Time: 270 minutes