If you’re looking to elevate your grilling game and add a delicious Southeast Asian flair to your meals, chicken satay is an excellent choice. This dish features juicy, tender chicken pieces marinated in a rich, aromatic blend of spices and coconut milk, then grilled to perfection on skewers. Paired with a creamy peanut sauce and optional tangy cucumber relish, chicken satay offers an unforgettable flavor experience that is both satisfying and simple to make.
Why You’ll Love This Chicken Satay Recipe
Chicken satay has a long-standing reputation as a popular street food favorite across Southeast Asia, especially in countries like Indonesia, Malaysia, and Thailand. The magic of this dish lies in its marinade, which balances fragrant spices, salty fish sauce, sweet condensed milk, and creamy coconut milk, infusing the chicken with layers of complex flavor. Grilling the chicken on skewers imparts a smoky char that elevates every bite.
You’ll also appreciate how versatile chicken satay is—perfect as an appetizer, a main dish, or even as part of a vibrant meal spread. The peanut sauce adds a nutty, slightly spicy kick that pairs beautifully with the juicy meat, while the optional cucumber relish brings a fresh, tangy crunch to balance the richness. It’s a dish that’s sure to impress guests, family, or simply satisfy your own cravings.
Ingredients You’ll Need for Chicken Satay
Here’s a clear list of the ingredients you’ll gather before starting. Each plays an important role in creating the authentic flavors and textures you want.
For the chicken and marinade:
- 16 wooden skewers (4 to 6 inches), soaked in water for at least 30 minutes to prevent burning
- 1 tablespoon whole coriander seeds
- 1 teaspoon whole cumin seeds
- 1 teaspoon whole white peppercorns
- 1/4 cup finely chopped shallots (about 1 medium shallot)
- 1/4 cup finely chopped fresh cilantro stems
- 3 cloves garlic
- 1 tablespoon kosher salt
- 1 tablespoon granulated or palm sugar
- 1 teaspoon ground turmeric
- 1 cup full-fat evaporated milk
- 1/2 cup canned full-fat coconut milk
- 1/4 cup sweetened condensed milk
- 1/4 cup fish sauce
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- Vegetable oil for greasing the grill grates
For the peanut sauce:
- 1 (about 13-ounce) can full-fat coconut milk (do not shake)
- 3 tablespoons Thai red curry paste
- 1 tablespoon granulated or palm sugar
- 1 tablespoon tamarind concentrate or paste
- 1 tablespoon fish sauce
- 1/4 cup roasted peanuts, finely ground or chopped
For the ajaad cucumber relish (optional):
- 1 medium cucumber, peeled, quartered lengthwise, and cut crosswise into 1/4-inch pieces (about 1 cup)
- 1 medium shallot, thinly sliced (about 1/3 cup)
- 1 medium red Fresno or jalapeño pepper, halved lengthwise, seeds removed, then thinly sliced crosswise
- 3/4 cup rice vinegar or distilled white vinegar
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 tablespoon kosher salt
For the toast (optional):
- 2 tablespoons unsalted butter, at room temperature
- 4 slices milk bread, sweet Hawaiian bread, or white sandwich bread
How to Make Chicken Satay: Step-by-Step Directions
Prepare the spice blend: Begin by dry-roasting the coriander seeds, cumin seeds, and white peppercorns in a pan over medium heat. Stir frequently until fragrant, about 2 to 3 minutes. Remove from heat and grind them finely using a spice grinder or mortar and pestle.
Make the marinade: In a food processor or blender, combine the roasted ground spices, shallots, cilantro stems, garlic, kosher salt, sugar, and turmeric. Pulse to form a rough paste.
Add liquids: Pour in the evaporated milk, coconut milk, sweetened condensed milk, and fish sauce to the spice paste. Blend again until you get a smooth, creamy marinade.
Marinate the chicken: Place the chicken thigh pieces in a large bowl or zip-lock bag. Pour the marinade over the chicken, mixing well to coat every piece. Cover or seal and refrigerate for at least 3 hours, ideally overnight, to let the flavors fully penetrate.
Prepare the grill: Heat your grill or grill pan to medium-high. Lightly oil the grill grates to prevent sticking.
Thread the chicken: Remove the chicken from the marinade and thread pieces onto soaked skewers, packing them evenly but not too tightly.
Grill the chicken: Place skewers on the grill. Cook for about 5-7 minutes per side, turning carefully to get an even char and cook through, approximately 30 to 50 minutes depending on grill heat and thickness of pieces. The chicken should be juicy with a slight smoky crust.
Make the peanut sauce: While the chicken cooks, prepare the sauce. In a small saucepan over medium heat, combine the canned coconut milk (undisturbed), Thai red curry paste, sugar, tamarind paste, and fish sauce. Stir continuously until the mixture thickens slightly and becomes fragrant, about 5-8 minutes. Remove from heat and stir in the ground peanuts. Set aside.
Make the cucumber relish (optional): In a bowl, mix the vinegar, water, sugar, and salt until sugar dissolves. Add the cucumber, shallot, and sliced pepper. Toss gently and let it sit for at least 15 minutes before serving.
Toast the bread (optional): Butter the slices of bread and toast in a skillet or oven until golden brown.
Serve: Arrange the grilled chicken satay skewers on a platter with the peanut sauce on the side. Add cucumber relish and toasted bread if you’re using them.
How to Serve Chicken Satay
Serving chicken satay is an experience that brings the whole meal together. You can keep it simple by serving the skewers alongside the peanut sauce, which acts as a rich, flavorful dip. The creamy texture of the sauce complements the smoky, spiced chicken perfectly.
For a more complete meal, add the ajaad cucumber relish. Its tangy, slightly spicy notes add brightness and a refreshing crunch that balances the richness of the peanut sauce. If you enjoy carbs, toasted milk bread or Hawaiian sweet bread is excellent for mopping up extra sauce and soaking in flavors.
You can serve the chicken satay skewers as a main course with a side of steamed jasmine rice or coconut rice to make it a hearty meal. For a lighter option, offer it as an appetizer or party snack alongside fresh vegetable sticks or simple salads.
Presentation-wise, arranging the skewers neatly on a platter with small bowls for the peanut sauce and cucumber relish creates an inviting spread. Garnish with chopped peanuts or fresh cilantro to add color and texture.
Expert Tips for Perfect Chicken Satay
- Marinate well: The longer you marinate the chicken, the deeper the flavor. Overnight marinating is best, but if short on time, aim for at least 3 hours. The marinade tenderizes the chicken and infuses it with the complex spice blend.
- Use chicken thighs: Thighs stay juicy and tender when grilled, unlike chicken breasts that can dry out quickly. Their slightly higher fat content adds flavor and moistness.
- Soak skewers: Soaking wooden skewers prevents them from burning on the grill. Don’t skip this step if using wood.
- Grind spices fresh: Roasting and grinding whole spices just before making the marinade gives your dish a fresher, more vibrant taste than using pre-ground powders.
- Control the grill heat: Medium-high heat is ideal for grilling chicken satay. Too hot and the outside chars before the inside cooks; too low and the chicken may dry out. Turn skewers often to get an even char.
- Don’t shake coconut milk for the peanut sauce: Using coconut milk straight from the can without shaking keeps the thicker cream at the top, which helps thicken the sauce nicely.
- Customize heat: Adjust the amount of red curry paste in the peanut sauce to control spiciness to your liking.
How to Store Chicken Satay
If you have leftovers, chicken satay keeps well when stored properly. Let the grilled skewers cool completely before transferring them to an airtight container. Refrigerate for up to 3 days.
The peanut sauce can be stored separately in the fridge for up to a week. Before serving again, gently reheat the sauce on the stove, stirring often to prevent scorching.
To reheat chicken, you can warm skewers in a preheated oven at 350°F (175°C) for 10 minutes or until heated through. Alternatively, reheat quickly in a skillet over medium heat.
If you’ve made the cucumber relish, store it in a sealed jar or container in the fridge. It should keep fresh for up to 5 days and can also be used as a tangy condiment with other dishes.
Variations to Try with Chicken Satay
While this recipe sticks close to traditional flavors, you can experiment with variations to suit your tastes or dietary needs:
- Use other proteins: Swap chicken thighs for boneless pork, beef, or tofu for different takes on satay. Adjust marinade time as needed.
- Make it spicier: Add fresh chili flakes or increase red curry paste for extra heat in both marinade and sauce.
- Switch up nuts: Try cashews or almonds instead of peanuts in the sauce for a unique twist.
- Add herbs: Incorporate fresh basil or mint into the cucumber relish to brighten flavors.
- Gluten-free version: Ensure fish sauce and curry paste are gluten-free and use tamari or coconut aminos if needed.
- Vegan version: Use tofu or tempeh in place of chicken and substitute fish sauce with tamari or soy sauce.
- Grill method: If you don’t have a grill, use a grill pan or broiler to get similar char and flavor.
These variations let you keep the essence of chicken satay while making it your own.
Frequently Asked Questions About Chicken Satay
What is chicken satay?
Chicken satay is a popular Southeast Asian dish of marinated chicken pieces threaded on skewers and grilled. It’s traditionally served with a rich peanut sauce and often with a tangy cucumber relish.
How long should I marinate the chicken?
For best flavor, marinate the chicken for at least 3 hours, but overnight is ideal to fully infuse the spices and tenderize the meat.
Can I use chicken breasts instead of thighs?
Yes, but chicken thighs are recommended for juiciness. If using breasts, marinate less time and watch cooking closely to avoid drying out.
How do I prevent wooden skewers from burning?
Soak wooden skewers in water for at least 30 minutes before grilling. This helps prevent them from catching fire.
What can I use instead of fish sauce?
If you want to avoid fish sauce, substitute with soy sauce or tamari for a similar salty, umami flavor.
Is peanut sauce gluten-free?
Traditional peanut sauce is naturally gluten-free, but always check your ingredients, especially curry paste and tamarind paste, for any gluten-containing additives.
Can I make chicken satay ahead of time?
Yes, you can marinate the chicken overnight and grill just before serving. The peanut sauce can be prepared earlier and reheated gently.
How should I store leftovers?
Keep grilled chicken and peanut sauce in separate airtight containers in the fridge. Chicken lasts about 3 days, sauce up to a week.
What sides go well with chicken satay?
Steamed jasmine or coconut rice pairs perfectly. Fresh cucumber relish and toasted bread are also common accompaniments.
Chicken Satay
Equipment
- Grill or Grill Pan
- Food Processor or Blender
- Skewers
- Small Saucepan
Ingredients
- 16 each wooden skewers (4 to 6 inches), soaked in water for at least 30 minutes
- 1 Tbsp whole coriander seeds
- 1 tsp whole cumin seeds
- 1 tsp whole white peppercorns
- 0.25 cup finely chopped shallots (about 1 medium shallot)
- 0.25 cup finely chopped fresh cilantro stems
- 3 cloves garlic
- 1 Tbsp kosher salt
- 1 Tbsp granulated or palm sugar
- 1 tsp ground turmeric
- 1 cup full-fat evaporated milk
- 0.5 cup canned full-fat coconut milk
- 0.25 cup sweetened condensed milk
- 0.25 cup fish sauce
- 2 lb. boneless, skinless chicken thighs cut into 1-inch pieces
- vegetable oil for greasing the grill grates
- 1 can full-fat coconut milk (about 13 ounces, do not shake)
- 3 Tbsp Thai red curry paste
- 1 Tbsp granulated or palm sugar
- 1 Tbsp tamarind concentrate or paste
- 1 Tbsp fish sauce
- 0.25 cup roasted peanuts finely ground or chopped
- 1 each medium cucumber peeled, quartered lengthwise, and cut crosswise into 1/4-inch pieces
- 1 each medium shallot thinly sliced
- 1 each medium red Fresno or jalapeño pepper halved lengthwise, seeds removed, then thinly sliced crosswise
- 0.75 cup rice vinegar or distilled white vinegar
- 0.5 cup water
- 0.25 cup granulated sugar
- 1 Tbsp kosher salt
- 2 Tbsp unsalted butter at room temperature (optional)
- 4 slices milk bread or sweet Hawaiian bread, or white sandwich bread (optional)
Instructions
- Dry-roast the coriander seeds, cumin seeds, and white peppercorns in a pan over medium heat until fragrant, about 2-3 minutes. Grind them finely using a spice grinder or mortar and pestle.
- In a food processor or blender, combine the roasted ground spices, shallots, cilantro stems, garlic, kosher salt, sugar, and turmeric. Pulse to form a rough paste.
- Pour in the evaporated milk, coconut milk, sweetened condensed milk, and fish sauce. Blend again until you get a smooth, creamy marinade.
- Place the chicken thigh pieces in a large bowl or zip-lock bag. Pour the marinade over the chicken, mixing well to coat. Cover or seal and refrigerate for at least 3 hours, ideally overnight.
- Heat your grill or grill pan to medium-high. Lightly oil the grill grates to prevent sticking.
- Remove the chicken from the marinade and thread pieces onto soaked skewers, packing them evenly but not too tightly.
- Place skewers on the grill and cook for 5-7 minutes per side, turning carefully to get an even char until cooked through, about 30-50 minutes total.
- While the chicken cooks, prepare the peanut sauce by combining the coconut milk, Thai red curry paste, sugar, tamarind paste, and fish sauce in a small saucepan over medium heat. Stir until thickened and fragrant, about 5-8 minutes. Stir in the ground peanuts.
- For the cucumber relish, mix vinegar, water, sugar, and salt until the sugar dissolves. Add cucumber, shallot, and sliced pepper. Toss gently and let sit for at least 15 minutes.
- If using, butter the slices of bread and toast in a skillet or oven until golden brown.
- Serve the grilled chicken satay skewers on a platter with peanut sauce on the side, adding cucumber relish and toasted bread if using.
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