Authentic Chicken Satay with Irresistible Peanut Dipping Sauce: Your Guide to a Flavorful Feast

Chicken Satay is a beloved classic, renowned for its tender, marinated skewers and the incredibly rich, creamy peanut dipping sauce that accompanies it. While often served as a popular appetizer at gatherings and restaurants, this versatile dish easily transforms into a spectacular main course. Imagine succulent chicken skewers nestled atop fragrant coconut rice, with a vibrant, zesty slaw tossed in that very same irresistible peanut sauce. This guide will walk you through crafting the perfect chicken satay, whether you’re grilling outdoors or using an indoor grill pan, ensuring every bite is a burst of slightly sweet, savory, and subtly spicy perfection.

chicken satay on plate over coconut rice with peanut sauce

There’s something inherently delightful about food on a stick, and these **homemade chicken satay skewers** are no exception. They’re a guaranteed crowd-pleaser that will have everyone raving. My husband, who is quite the food critic, couldn’t stop praising these simple yet profoundly flavorful skewers – and honestly, they truly are rave-worthy!

The secret to truly exceptional chicken satay lies in a vibrant, aromatic marinade. Picture tender pieces of boneless, skinless chicken, whether breast or thigh, soaking up a medley of fresh shallots, fragrant cilantro, pungent garlic, zesty ginger, and a careful blend of Southeast Asian-inspired seasonings. This potent marinade works its magic in as little as 20 minutes, infusing the chicken with layers of flavor, though for an optimal, deeply absorbed taste, letting it marinate overnight is highly recommended. Once infused, the chicken is threaded onto skewers and cooked to perfection, either over an open flame on an outdoor grill or conveniently on a grill pan indoors, resulting in beautifully charred and incredibly juicy chicken satay.

Lately, I’ve discovered the joy of elevating this **easy chicken satay recipe** from a simple appetizer to a complete, satisfying meal. My favorite way to do this is by serving the freshly grilled skewers over a generous bed of my creamy coconut rice. But the transformation doesn’t stop there! The luscious **peanut dipping sauce** isn’t just for dipping; it’s a star ingredient in its own right. I love tossing it with finely shredded cabbage and fresh cilantro to create a refreshing, flavorful slaw. For an added punch of flavor and crunch, consider incorporating thinly sliced red onions. A final squeeze of fresh lime juice over this peanut sauce slaw brings all the vibrant flavors together, creating an unforgettable side dish that perfectly complements the rich chicken satay.

If cabbage slaw isn’t quite your style, don’t fret! These versatile **Thai chicken skewers** pair wonderfully with a variety of fresh sides. You could opt for a light and refreshing Thai cucumber salad, which offers a crisp, tangy counterpoint to the rich satay. Or, for a truly tropical experience, my Thai mango salad would be an absolutely divine pairing. The sweet and sour notes of the mango salad create a fantastic balance with the savory chicken and nutty peanut sauce. The beauty of **homemade chicken satay** is its adaptability to your personal taste and meal preferences, making it a truly rewarding dish to prepare.

satay sauce in bowl with chicken skewers

Essential Ingredients for Perfect Thai Chicken Satay

Creating an authentic and delicious chicken satay starts with high-quality ingredients and a thoughtful marinade. Here’s a breakdown of what you’ll need for these flavorful **Thai chicken skewers** and their accompanying **peanut dipping sauce**:

Chicken: The foundation of our dish! You have the flexibility to choose between boneless, skinless chicken thighs or breasts. Thighs tend to be more forgiving and stay juicier, while breasts offer a leaner option. Regardless of your choice, it’s crucial to cut the chicken into uniform rectangular pieces, roughly 1 inch wide and 2-3 inches long. This shape ensures even cooking and makes threading them onto skewers easier, allowing them to accordion fold and remain secure.
Aromatics: These are the soul of the marinade, building a complex flavor base. You’ll need shallots, garlic, and ginger. A single shallot is ideal for its mild oniony flavor; however, a quarter of a red onion can be a suitable substitute if that’s what you have on hand, with minimal impact on the final taste. For garlic, a generous handful of cloves adds robust flavor. A small knob of fresh ginger, peeled and roughly chopped, contributes a warm, spicy zing. Many grocery stores now offer ginger paste in a tube, which is a convenient alternative. The unsung hero here is lemongrass, providing a distinctive citrusy, herbaceous note that is quintessential to Thai cuisine. Fresh lemongrass stalks can be finely minced (use only the tender, pale inner part), or for ease, a tube of lemongrass paste works beautifully and is readily available in most Asian grocery stores.
Cilantro: This vibrant herb is a must-have, adding a fresh, slightly peppery flavor to the chicken satay marinade. Don’t forget to reserve some extra fresh cilantro for garnishing your finished dish, providing a beautiful pop of color and freshness.
Spices: A trio of ground spices—cumin powder, turmeric, and coriander—forms the aromatic core of the marinade. These spices are carefully chosen to impart a warm, earthy, and slightly exotic flavor profile that is reminiscent of classic curry powder, without needing the actual curry leaf. If you prefer, you can substitute these three individual spices with about a teaspoon of a good quality curry powder for a slightly different, but still delicious, flavor.
Sauces: To bind and deepen the flavors, you’ll need a few essential liquid ingredients. A neutral oil (like vegetable or canola) helps carry the fat-soluble flavors and tenderize the chicken. Fish sauce provides a crucial umami depth and savory complexity that is characteristic of Southeast Asian cooking. Low-sodium soy sauce (or gluten-free tamari for a gluten-free option) contributes salinity and another layer of umami. The best part about this marinade is that all these ingredients simply get tossed into a blender or food processor for a quick and easy whirl!
Brown Sugar: A touch of brown sugar is essential in the marinade to balance the savory, salty, and acidic elements. It introduces a subtle sweetness that caramelizes beautifully on the grill, enhancing the chicken’s flavor and tenderness.

Crafting Your Delicious Chicken Satay: Step-by-Step

Making **homemade chicken satay** is a rewarding culinary adventure. Follow these steps for tender, flavorful skewers and an unbeatable **peanut dipping sauce**.

Prepare the Flavorful Marinade: Begin by combining all your marinade ingredients—shallots, cilantro, garlic, ginger, lemongrass, fish sauce, oil, brown sugar, soy sauce, cumin, turmeric, and coriander—into a blender or food processor. Pulse and blend until all the aromatics (shallots, garlic, and ginger) are completely broken down, forming a smooth, sauce-like consistency. This ensures the flavors are evenly distributed and deeply penetrate the chicken. Transfer your prepared chicken pieces into a bowl or a gallon-sized zip-top bag. Pour the vibrant marinade over the chicken, ensuring every piece is thoroughly coated. For optimal flavor absorption, allow the chicken to marinate in the refrigerator for at least 20 minutes. While 3 hours is my preferred minimum for a good flavor infusion, you can let it go for up to 8 hours (or even overnight) for truly exceptional results.
Whip Up the Creamy Peanut Dipping Sauce: While the chicken is marinating, prepare the star of the show: the rich **peanut dipping sauce**. In a medium-sized bowl, combine creamy peanut butter, finely minced garlic, ginger paste, soy sauce (or tamari), brown sugar, fresh lime juice, toasted sesame oil, and a squeeze of sambal oelek or sriracha for a touch of heat. Whisk all these ingredients together until they are thoroughly combined and smooth. The sauce’s consistency is key; if it appears too thick for dipping, gradually add hot water, 1 tablespoon at a time, whisking well after each addition, until it reaches your desired silky, dippable consistency. Taste and adjust the seasonings – you might want a little more soy for saltiness, brown sugar for sweetness, or lime juice for tang, depending on your preference.
Prepare and Grill the Skewers: When you’re ready to cook, preheat your indoor grill pan or outdoor grill over medium-high heat. Allow it to heat thoroughly for 5-10 minutes. Crucially, clean the grill grates and then brush them generously with oil to prevent the chicken from sticking. While the grill heats, remove the marinated chicken from the refrigerator. Carefully thread the chicken pieces onto your wooden or metal skewers. For best results and to ensure even cooking, I recommend threading the chicken in an “accordion” or “zigzag” fashion, making sure the pieces are snug and secure on the skewer. Once the grill is hot, place the threaded chicken satay skewers directly on the grates. Cook for approximately 4-7 minutes total, flipping them halfway through to ensure even cooking and beautiful char marks on all sides. The chicken is fully cooked when it feels slightly firm to the touch and an instant-read food thermometer inserted into the thickest part registers 165ºF (74ºC). Remove the **grilled chicken satay** from the heat immediately and serve them warm with your freshly prepared **peanut dipping sauce**.

PRO TIP: If you’re using wooden skewers for grilling, especially on an outdoor grill, it’s vital to soak them in water for at least one hour prior to cooking. I usually let them soak for the same amount of time the chicken is marinating. This simple step prevents the skewers from burning and charring too quickly on the hot grill, ensuring your delicious **chicken satay** stays securely on the stick!

Frequently Asked Questions About This Chicken Satay Recipe

Are chicken satay skewers gluten-free?

My **homemade chicken satay recipe** can absolutely be made gluten-free with a single, simple substitution. The key is to use gluten-free tamari in place of regular soy sauce in both the chicken marinade and the **peanut dipping sauce**. All other ingredients are naturally gluten-free, ensuring a delicious and safe meal for those with gluten sensitivities or celiac disease.

Where did chicken satay skewers originate?

Chicken Satay, or simply “Satay,” holds a proud place as the national dish of Indonesia, where it originated. While widely enjoyed across many countries in Southeast Asia, including Thailand and Malaysia, its roots are primarily Indonesian or Balinese. Over time, as Asian restaurants globally put their unique spin on this incredible dish, it has become a celebrated part of various Southeast Asian culinary traditions, cherished for its distinctive flavor and serving style.

What do you serve with chicken satay?

The versatility of **chicken satay** means it can be served in many ways. When I prepare these as an appetizer, they are typically served simply with the rich and creamy **peanut butter satay sauce** for dipping, perhaps garnished with some fresh cilantro or chopped peanuts. For a more substantial dinner, I love to serve the skewers over a bed of fragrant jasmine rice cooked with coconut milk, which adds another layer of subtle sweetness and creaminess. Alongside, a fresh salad, like a crisp cucumber salad, a zesty mango salad, or even a simple slaw made with shredded cabbage and our delicious peanut sauce, makes for a perfectly balanced and complete meal.

If you like this recipe, you might also enjoy these flavorful dishes:

Garlic Lovers Thai Basil Chicken
Better than Take Out Cashew Chicken
20-Minute Panang Chicken Curry
Weeknight Sesame Peanut Noodles with Chicken
Spicy Peanut Tofu Stir Fry

chicken satay over rice with peanut lime slaw

Original recipe shared May 2016, updated with new images and post May 2023.

Yield: 12-14 skewers

Chicken Satay with Peanut Dipping Sauce

This **Chicken Satay recipe** delivers tender, flavor-packed chicken skewers, perfectly complemented by a rich and creamy **peanut dipping sauce**. It’s an incredibly versatile dish—ideal as an easy appetizer for entertaining, or transform it into a satisfying main course by pairing it with fragrant **coconut rice** and a fresh peanut slaw. Grill these chicken skewers to perfection for an unforgettable taste of Southeast Asia.

Ingredients

For the Chicken Satay:

1 ½ – 2 lbs. boneless, skinless chicken breast or thighs, cut into long, uniform rectangles (approx. 1 inch wide)
⅓ cup loosely packed fresh cilantro
½ shallot (or ¼ small red onion)
8 cloves garlic, peeled
1-inch knob fresh ginger, peeled
2 tablespoons EACH: lemongrass paste AND fish sauce
3 tablespoons neutral oil (vegetable or canola)
¼ cup EACH brown sugar AND low-sodium soy sauce (use GF tamari for gluten-free)
½ teaspoon EACH: ground cumin powder AND turmeric
1 teaspoon ground coriander

For the Peanut Dipping Sauce:

½ cup creamy peanut butter
2 teaspoons minced garlic
1 teaspoon ginger paste
2 tablespoons EACH: low-sodium soy sauce (or GF tamari) AND brown sugar
2-3 tablespoons fresh lime juice (adjust to taste)
1 teaspoon toasted sesame oil
1 tablespoon sriracha or sambal oelek (adjust for desired heat)
Hot water, as needed to thin the sauce
Coconut rice, for serving (optional)

Instructions

PREPARE CHICKEN MARINADE: In a blender or food processor, combine all ingredients for the chicken satay marinade (cilantro, shallot, garlic, ginger, lemongrass paste, fish sauce, oil, brown sugar, soy sauce, cumin, turmeric, and coriander). Pulse and blend until the shallots, cilantro, garlic, and ginger are finely broken down into a smooth, sauce-like consistency. Place the cut chicken pieces into a gallon-sized zip-top bag or a shallow dish. Pour the prepared marinade over the chicken, seal the bag (or cover the dish), and gently massage to ensure all chicken pieces are evenly coated. Refrigerate for at least 20 minutes, ideally 3-8 hours, or even overnight for the best flavor infusion.
MAKE PEANUT DIPPING SAUCE: While the chicken marinates, combine all the ingredients for the peanut dipping sauce (creamy peanut butter, minced garlic, ginger paste, soy sauce, brown sugar, lime juice, toasted sesame oil, and sriracha/sambal oelek) in a medium bowl. Whisk thoroughly until smooth and well combined. If the sauce is too thick for dipping, add hot water one tablespoon at a time, whisking well after each addition, until it reaches your desired consistency. Taste and adjust for sweetness, saltiness, or tang by adding more brown sugar, soy sauce, or lime juice as needed.
SKEWER THE CHICKEN & PREHEAT GRILL: If using wooden skewers, remember to soak them in water for at least 30-60 minutes (or as long as the chicken marinates) to prevent burning. Preheat your outdoor grill or indoor grill pan to medium-high heat for 5-10 minutes. Once hot, scrub the grates clean and brush them generously with oil to prevent sticking. Remove the marinated chicken from the refrigerator. Thread the chicken pieces onto the skewers in an “accordion” or “zigzag” style, ensuring each piece is securely held and that the skewers are not overloaded.
COOK THE SATAY: Place the chicken skewers on the hot, oiled grill grates. Close the grill lid (if applicable) and cook for approximately 4-7 minutes total, flipping the skewers halfway through to achieve even cooking and charring on both sides. The chicken is cooked through when it appears slightly firm to the touch and registers an internal temperature of 165ºF (74ºC) with a food thermometer. Remove the **grilled chicken satay** from the grill and serve immediately with the prepared creamy **peanut dipping sauce**. Enjoy these delicious skewers as an appetizer or serve them over fragrant **coconut rice** for a complete and satisfying meal.

Notes

Chicken Preparation: For optimal results, slice your chicken breasts or thighs lengthwise into thin, rectangular pieces, approximately 1 inch in width. This ensures they cook evenly and can be threaded attractively onto skewers.
Indoor Cooking Option: No outdoor grill? No problem! This chicken satay can be successfully cooked indoors using a grill pan, an electric grill, or even a heavy-bottomed cast iron skillet. Be sure to generously oil your cooking surface before adding the chicken. Indoor cooking times may vary slightly, so pay attention to doneness. The chicken is cooked when it feels firm to the touch and reaches an internal temperature of 165ºF (74ºC).
Wooden Skewer Care: When using wooden skewers, particularly for outdoor grilling, it is crucial to soak them in water. Allow them to soak for anywhere from 1 to 8 hours in advance (you can soak them while the chicken marinates). This step prevents the wooden skewers from burning and disintegrating too quickly over high heat, keeping your delicious chicken securely in place.

Have you made this recipe?

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