What Is Chicken Satay?
Chicken satay consists of chicken skewers marinated in a coconut milk and spices, grilled to perfection, and served with peanut sauce for dipping. Although it has origins in Indonesia, you can find it served in street food markets throughout Thailand, Malaysia, and other parts of southeast Asia.
Ingredients & Substitutions
Here I explain the best ingredients for chicken satay, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Chicken Satay Marinade:
Coconut Aminos – This makes up the base of the marinade. Coconut aminos is my go-to natural soy sauce substitute, but low sodium soy sauce or tamari also works. Full-Fat Coconut Milk – Provides richness, creaminess, and a fuller flavor to the marinade while tenderizing the chicken satay. Fish Sauce – Adds an umami flavor. I love this brand, which is gluten-free and has no artificial ingredients or sugar. If you need a substitute, Worcestershire sauce will work, but the flavor won’t quite be the same. Lime – The acid helps to tenderize the chicken and also adds a subtle tangy flavor. You’ll need both lime juice and lime zest, so fresh limes work best rather than bottled. Lemon juice and zest will work as a substitute. You can also add a teaspoon of lemongrass if you like. Garlic – I use fresh minced garlic, but 2 teaspoons of jarred minced garlic or 1/2 teaspoon garlic powder would work. Grated Ginger – Adds a fresh, pungent, and slightly spicy flavor that complements the other marinade ingredients. You can use a pinch of ground ginger instead if you like. Curry Powder – I used yellow curry powder, but you can also experiment with red, green, or even Madras curry powder. Ground turmeric also makes a nice addition.
Chicken:
Chicken – I used boneless skinless chicken thighs. Chicken thigh meat will make the juiciest chicken satay, but boneless skinless chicken breast also works great. Since you’ll be threading it on skewers, bone-in cuts don’t work well here. Wooden Skewers – I used these and they were the perfect length. Olive Oil – For brushing right before grilling. This helps lock in moisture and prevents sticking. Avocado oil or any neutral cooking oil works.
Optional For Serving:
Peanut Sauce – Adds a rich, creamy, and nutty flavor, and it only takes 5 minutes to make it! You’ll need just 5 simple ingredients: peanut butter, coconut aminos, garlic, honey (or sugar-free honey), and vinegar. Fresh Cilantro – Adds a pop of color and flavor. Feel free to skip it if you’re not a fan. Lime Wedges – A squeeze of lime juice just before serving adds vibrant flavor. Peanuts – For texture and crunch. Chop finely.
How To Make Chicken Satay
This section shows how to make Thai chicken satay with peanut sauce, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
Sweetness – Many chicken satay recipes add brown sugar to the marinade, but when I want to sweeten mine, I use 1-2 tablespoons of honey (or sugar-free honey) instead. Heat – If you want some spice, add a sprinkle of crushed red pepper flakes (or simply black pepper) to the marinade.
Alternate Cooking Methods
Don’t have a grill? You can also cook Thai chicken satay using other methods:
Stovetop: Marinate the chicken, thread on skewers, then cook in a grill pan or regular cast iron skillet for 3-5 minutes per side. Oven: After marinating and skewering, arrange the chicken on a baking sheet in a single layer. Broil on High for 8-12 minutes, until cooked through.
Storage Instructions
Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days. Meal prep: Make the satay chicken recipe, then portion into meal prep containers with rice or cauliflower rice for easy lunches. Reheat: You can reheat chicken satay on the grill, in the oven at 350 degrees F, or in the microwave on medium power. Freeze: Transfer to an airtight zip lock bag or containers, and store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
What To Serve With Chicken Satay
Serve this chicken as an appetizer or as a main course! Chicken satay recipes pair well with other Asian dishes:
Slice chicken to even thickness. This ensures that they cook at the same rate. Marinate for the right amount of time. Ideally, the meat should marinate for at least an hour but no longer than 24 hours (or the chicken will get mushy). A good range to target is 2-4 hours, or overnight. Give the chicken space. Arrange the pieces on the grill so that they aren’t touching each other. This ensures that they cook evenly (and also faster). Use a meat thermometer. This is the best way to know your chicken is cooked perfectly. Get the right internal temperature. For best results, cook dark meat like chicken thighs to an internal temperature of 170 degrees F. (This is more juicy than the minimum safe temperature of 165 degrees F, and the opposite of what you’d do for white meat.) If you’re making chicken satay with chicken breasts, go for 165 degrees F instead.
Peanut Sauce – The perfect dipping sauce for chicken satay (shown above)! Rice – Coconut rice makes a great pairing, but you can serve it with regular white rice, fried rice, or for a lighter option, cauliflower rice or cauliflower fried rice. Noodles – Choose your fave! I like satay chicken with lighter options, like spaghetti squash pad Thai or simple zucchini noodles. (Bonus: The satay sauce is delicious over both of these!) Salad – Try a smashed cucumber salad or a simple Asian-inspired cabbage salad. You can also serve the skewers over a vibrant Thai salad. Vegetables – I like to make a vegetable stir fry as a classic Asian side, but bok choy is just as delicious.
More Grilled Skewer Recipes
If you like food on a stick as much as I do (why does it always seem to taste better?), try these other grilled skewers: Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition info includes only 1/3 of the marinade ingredients, because most of it is discarded. It also does not include optional serving ingredients.
