Easy Chicken Satay Recipe
This Easy Chicken Satay recipe features tender chicken breast strips marinated in a flavorful blend of soy sauce, garlic, and spices, then grilled to perfection and served with a rich, creamy peanut satay sauce. Garnished with fresh coriander, red chilli, peanuts, and sesame seeds, this dish offers a perfect balance of savory, spicy, and tangy flavors, making it ideal as an appetizer or main course.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 8 skewers (serves 4) 1x
- Category: Appetizer
- Method: Grilling
- Cuisine: Southeast Asian
- Diet: Halal
Ingredients
Scale
Chicken and Marinade
- 3 chicken breasts (cut into long, thin strips)
- 1 tbsp dark soy sauce (use tamari for gluten-free)
- 2 garlic cloves (peeled and crushed)
- 200 ml (7 oz) coconut milk (from a tin)
- ½ tsp cumin
- ½ tsp coriander
- ¼ tsp ground ginger
- 3 heaped tbsp smooth peanut butter
- 1 tbsp dark soy sauce (use tamari for gluten-free)
- ½ tsp chilli flakes (red pepper flakes)
- 1 tbsp fish sauce
Satay Sauce
- 200 ml (7 oz) coconut milk (from a tin)
- 1 tbsp light brown sugar
- ½ tsp ground coriander
- Juice of 1 lime
Toppings and Garnish
- 1 fresh red chilli (thinly sliced)
- 2 tbsp fresh coriander (cilantro) (chopped)
- ½ tsp chilli flakes (red pepper flakes)
- ¼ red onion (peeled and finely sliced)
- 1 tbsp roasted peanuts (roughly chopped)
- 1 tsp sesame seeds
Instructions
- Soak Skewers: Begin by soaking 8 wooden skewers in water for 30 minutes to prevent them from burning during cooking.
- Marinate Chicken: Place the sliced chicken breast in a large bowl with all the chicken skewer ingredients (dark soy sauce, garlic, coconut milk, cumin, coriander, ground ginger, peanut butter, soy sauce, chilli flakes, fish sauce). Mix thoroughly using your hands, massaging the sauce into the chicken for about a minute. Cover and refrigerate for at least 30 minutes or up to overnight for best flavor.
- Prepare Satay Sauce: While the chicken marinates, combine all satay sauce ingredients except the lime juice (coconut milk, light brown sugar, ground coriander, peanut butter from previous step if needed) in a small pan.
- Cook Satay Sauce: Heat the sauce over medium heat, stirring continuously with a wooden spoon. The sauce will initially be thin but will thicken as it nears boiling. Avoid boiling by reducing heat and stirring until thickened. Remove from heat and stir in the lime juice to finish the sauce.
- Thread Chicken on Skewers: Drain the soaked skewers and shake off excess water. Thread the marinated chicken strips onto the skewers evenly and set aside on a plate.
- Grill Chicken: Lightly brush oil on a hot griddle or BBQ and heat until smoking. Grill the skewers for 8-10 minutes, turning occasionally until the chicken is golden brown and cooked through (no pink inside).
- Serve: Place skewers on serving plates. Reheat the satay sauce if desired and serve in bowls alongside the skewers. Garnish with fresh coriander, sliced red chilli, red onion, chilli flakes, chopped peanuts, and sesame seeds as preferred.
Notes
- Soaking wooden skewers prevents them from burning on the grill.
- Marinate chicken at least 30 minutes; overnight marination enhances flavor.
- Do not let the satay sauce boil to prevent separation; cook gently until thickened.
- You can use a grill, BBQ, or griddle pan for cooking the skewers.
- Check chicken is fully cooked by ensuring no pink remains in the thickest piece.
- For gluten-free options use tamari instead of soy sauce.
Keywords: Chicken Satay, Peanut Sauce, Grilled Chicken Skewers, Southeast Asian Recipe, Easy Satay
Find it online: https://heutigemahlzeiten.com/easy-chicken-satay-recipe/
