Tender, golden skewers with a fragrant turmeric and lemongrass marinade, dipped into a rich, slightly sweet peanut sauce: this chicken satay recipe is a crowd-pleaser on any table. Inspired by the street-food stalls of Malaysia, Indonesia and Thailand, it is easy to make at home on a grill pan, barbecue or under the oven grill.
This version focuses on two things. First, a marinade with coconut milk keeps the chicken moist and helps it caramelise. Second, the peanut sauce is made from peanut butter in about ten minutes, but still tastes layered and complex thanks to garlic, chilli, tamarind or lime, and a touch of sugar.
Why You’ll Love These Skewers
- Big flavour, simple method: blend, marinate, thread and grill.
- Perfect party food: easy to eat by hand and great for sharing.
- Make-ahead friendly: marinate the chicken and make the sauce the day before.
- Versatile: serve as a starter, a main with rice, or packed into lunchboxes.
About the Ingredients
For the chicken:
- Boneless chicken thighs: they stay juicy over high heat. Breast works if you avoid overcooking it.
- Coconut milk: adds richness and tenderness.
- Lemongrass: the signature aroma. Use the tender lower part of the stalk, finely chopped, or a teaspoon of lemongrass paste. Lime zest is a reasonable substitute.
- Turmeric, ground coriander and cumin: give the golden colour and earthy warmth.
- Garlic and shallot or onion: the savoury base.
- Soy sauce and brown sugar: season and help caramelisation. Fish sauce is traditional in some versions; soy keeps it simple.
For the peanut sauce:
- Peanut butter: smooth or crunchy, unsweetened if possible.
- Coconut milk and water: to thin the sauce to a dipping consistency.
- Tamarind paste or lime juice: for tang.
- Red chilli or chilli paste: for gentle heat.
- Soy sauce and sugar: for balance.
Chicken Satay Recipe with Creamy Homemade Peanut Sauce
Southeast Asian · Main Course · Medium
Ingredients
- 700 g boneless chicken thighs, cut into thin strips or 2 to 3 cm cubes
- 2 stalks lemongrass, tender part finely chopped (or 2 tsp lemongrass paste)
- 3 cloves garlic
- 1 small shallot or 1/2 small onion
- 1 tsp turmeric
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 2 tbsp oil
- 80 ml (1/3 cup) coconut milk
- Peanut sauce: 1 tsp oil, 2 cloves garlic minced, 1 red chilli chopped, 125 g (1/2 cup) peanut butter, 160 ml (2/3 cup) coconut milk, 60 ml (1/4 cup) water, 1 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp tamarind paste or 2 tbsp lime juice
- 12 bamboo skewers, soaked
- Chopped roasted peanuts, coriander and lime wedges, to serve
Method
- Blend the lemongrass, garlic, shallot, turmeric, coriander, cumin, soy sauce, sugar, oil and coconut milk into a smooth paste.
- Coat the chicken in the marinade and refrigerate for at least 2 hours or overnight.
- Soak bamboo skewers for 30 minutes, then thread the chicken onto them.
- Heat a grill pan, barbecue or oven grill to high and oil the surface.
- Cook the skewers for 3 to 4 minutes per side until charred and cooked through to 74°C (165°F).
- For the sauce, fry the garlic and chilli in oil for 30 seconds, then whisk in the peanut butter, coconut milk, water, soy sauce, sugar and tamarind over low heat for 3 to 5 minutes until smooth.
- Adjust the sauce with water, lime or sugar to taste.
- Serve the skewers with peanut sauce, chopped peanuts, coriander and lime wedges.
How to Make Chicken Satay
Prepare the marinade and chicken
Blend the lemongrass, garlic, shallot, spices, soy sauce, sugar, oil and coconut milk to a smooth paste. Cut the chicken into thin strips or 2 to 3 cm cubes. Thin, even strips cook quickly and look classic when threaded in a ribbon pattern. Coat thoroughly and refrigerate for at least 2 hours or overnight.
Soak and thread
If using bamboo skewers, soak them in water for at least 30 minutes so they do not burn. Thread the chicken onto the skewers, pressing the pieces together but not too tightly, and leave a little bare skewer at the end to hold.
Grill until charred
Heat a griddle pan, barbecue or oven grill to high. Brush the grates or pan with oil. Cook the skewers for 3 to 4 minutes per side, brushing once or twice with a mix of oil and a little leftover coconut milk, until nicely charred and cooked through to 74°C (165°F). Discard any unused raw marinade; do not use it as a sauce.
Whisk the peanut sauce
While the chicken cooks, gently fry garlic and chilli in a little oil in a saucepan for 30 seconds. Add the peanut butter, coconut milk, water, soy sauce, sugar and tamarind or lime and whisk over low heat until smooth and glossy, about 3 to 5 minutes. It thickens as it cools, so loosen with warm water as needed. Taste and adjust: more lime for tang, sugar for sweetness or chilli for heat.
Tips for a Great Chicken Satay Recipe
- Cut evenly: uniform pieces cook at the same rate.
- Do not skip the marinating time: it is where most of the flavour comes from.
- Cook hot and fast: high heat creates charred edges while keeping the inside juicy.
- Toast the peanuts: scatter a handful of chopped roasted peanuts over the sauce for crunch.
- Allergy alert: peanuts are a common allergen. Let guests know, and keep serving utensils separate.
Variations to Try
- Oven-baked satay: arrange the skewers on a rack and bake at 220°C (425°F) for 12 to 15 minutes, then grill for 2 minutes to char.
- Air fryer satay: cook at 200°C for 10 to 12 minutes, turning halfway.
- Beef or prawn satay: use thin beef strips or large prawns, reducing the cooking time for prawns.
- Peanut-free sauce: use sunflower seed butter or cashew butter for a similar creamy dip.
- Satay rice bowls: slide the chicken off the skewers onto rice with cucumber, carrots and plenty of sauce.
Serving Suggestions
Traditionally, satay is served with compressed rice cakes, raw onion and cucumber. At home, steamed jasmine rice or coconut rice is a great match. Add a crunchy cucumber and red onion salad dressed with rice vinegar and a pinch of sugar to cut through the richness. For a party spread, serve the skewers on a platter with the peanut sauce in a central bowl, lime wedges and fresh coriander.
Storage and Reheating
Cooked satay keeps in the fridge for up to three days; store the sauce separately in a covered jar for up to five days. Reheat the chicken in a hot pan or oven until piping hot throughout, and warm the sauce gently with a splash of water, stirring until smooth. Raw marinated chicken can be frozen for up to two months; thaw in the fridge before threading and cooking.
Frequently Asked Questions
Can I make the peanut sauce ahead?
Yes. It keeps well in the fridge and actually tastes better the next day. Thin it with warm water before serving.
Is chicken satay spicy?
This chicken satay recipe has mild heat. Add more chilli to the sauce, or serve chilli flakes on the side, for those who like it hotter.
Can I use dried lemongrass?
Fresh or paste is better, but soaked dried lemongrass works. Lime zest also adds a similar citrus note.
What can I use instead of tamarind?
Lime juice or a small spoon of rice vinegar gives a similar sharpness.
How long can the skewers sit before serving?
Satay is best straight off the grill, but it holds well for 20 to 30 minutes loosely covered with foil. Keep the sauce warm in a small pan and serve it at the table.
Juicy, smoky and dipped in creamy peanut sauce, this chicken satay recipe makes any meal feel like a celebration. Make extra sauce; it always runs out first.
