Chicken Satay with Peanut Sauce

Chicken satay is a famous grilled meat dish originating from Indonesia. The marinade is made with ginger, garlic and turmeric. You can find chicken satay in many Asian restaurants, usually served as an appetizer.

But let’s be honest, this recipe is all about the peanut sauce. Grilled chicken satay is served with a tangy, creamy peanut sauce that’s so fantastic that you can now see it incorporated into noteworthy dishes like Peanut Noodles.

This recipe will make you look like a culinary rockstar even if you think you struggle in the kitchen. I promise this recipe is super easy!

Don’t forget it pin this post to save it for later!

Peanut sauce for chicken satay

THE peanut sauce recipe this might be one of my most requested recipes. Every time I serve this chicken satay, I get a million requests for the Thai peanut sauce recipe.

I must warn you that this sauce is addictively addictive.

Chicken satay recipe variations

Chicken satay starts by first marinating the chicken breast and thighs in a delicious satay marinade. There are a few options when it comes to cooking chicken satay.

• Skewered. Traditionally, chicken satay is marinated and skewered, then cooked on the grill. This is my favorite way to make chicken satay.
• Baked. Cook the marinated chicken at 450℉ for 12 minutes.
• Hob. Cook this chicken right on your stovetop. Quickly browning chicken in a pan is perfect for busy evenings when you don’t have time to preheat the oven.

Grilled chicken satay

PRO TIP: Soak the bamboo skewers in water for about an hour before using them on the grill. This helps prevent them from burning or using reusable metal skewers.

How to grill chicken satay

1. Prepare the chicken by cutting the meat into chicken pieces and marinating for a few hours, up to overnight.
2. Thread a chicken tender onto the end of a skewer. If you prefer, you can skewer five to seven morsels per skewer.
3. Optional: Grill the marinated chicken tenders without skewers.
4. Heat a gas grill to full power. Use indirect heat if using a charcoal grill.
5. Once the grill is hot, place the chicken skewers on the grill and brown them.
6. Once the skewers are seared, lower the heat to medium or move the skewers to the side, cover and cook for about 6 minutes on each side.
7. The internal temperature of the chicken should be 145℉.
8. Remove the chicken satay skewers from the grill, place them on a plate and cover tightly with aluminum foil. Let rest for 10 minutes before serving.

Baked chicken satay

PRO TIP: Line the baking sheets with baking paper to make cleanup a breeze.

How to Cook Chicken Satay

1. Preheat oven to 450℉. (425℉ by convection)
2. Line your baking trays with baking paper.
3. Place the marinated chicken satay on the baking paper, leaving enough room for the chicken pieces so they can brown well.
4. Cook for 12-20 minutes. Oven temperatures vary, so watch carefully.
5. Use a thermometer to check doneness. The internal temperature should be 145℉.
6. Remove the chicken from the oven, cover tightly with cling film and leave to rest for 10 minutes before serving.

Chicken satay on the stove

PRO TIP: Using a well-seasoned cast iron skillet or wok will get the best flavor and browning.

1. Heat the skillet or wok over medium-high heat.
2. Add the marinated chicken satay in batches, making sure not to overcrowd the pan.
3. Cook over medium-high heat until chicken is browned and firm to the touch.
4. The internal temperature should be 145℉.
5. Remove each batch as the chicken is done and set aside on a plate.
6. Cover with cling film for about 10 minutes before serving. (Since much of the chicken has already rested as it browns each batch, this last resting step is optional.

Chicken satay marinade

Decide whether to marinate the chicken in a large freezer bag or in a shallow bowl or plate.

1. Prepare the chicken: Use chicken breasts or thighs. Cut the chicken into overly long chicken fingers or cut it into small pieces.
2. Add the chicken in your bag, bowl or plate. Add the marinade ingredients to the chicken. Mix thoroughly.
3. Marinate the chicken for two hours at room temperature. The chicken can be marinated overnight in the refrigerator.

Be sure to bring the chicken to room temperature for at least an hour before cooking. If the chicken is cold in the center, it may not be fully cooked.

Peanut sauce recipe

Did I mention this is the best peanut sauce you’ll ever make? Seriously, you can eat this satay sauce straight from the bowl.

What’s inside peanut sauce

• Peanut Butter: Stabilized peanut butter is best in this recipe.
• garlic
• ginger
• Sriracha
• rice vinegar
• I’m willow
• sesame oil

What to serve with chicken satay

Serve chicken satay with peanut sauce as a starter or light main course.

I’ve made this chicken satay menu for countless parties because it’s so easy! This is a party food menu that I know everyone will love and is kid approved.

My Asian Cucumber Salad is the perfect side dish for chicken satay. It’s crunchy, sweet and just a little spicy.

Coconut rice with fresh mangoes

If you just want to eat spoonfuls of peanut sauce…

Meal Prep: Chicken Satay Bowl Recipe

Meal prepping can be healthy and delicious! Make a double batch of grilled chicken satay. Since chicken satay is just as good cold, I recommend using it as one of your main proteins for weekly meal prep.

Get more meal prep recipes HERE!