I have to admit, I fell in love with this Chicken Satay recipe the first time I made it. The aroma of the spices sizzling in the pan drew me in, and the peanut sauce? Absolute magic.
I love how simple ingredients can transform into something so flavorful and satisfying. Making it felt like a mini culinary adventure right in my kitchen. Today, I’m excited to share exactly how I make it step by step, so you can enjoy it too.
Ingredients
- 500g boneless skinless chicken thighs – the fat keeps the chicken juicy and tender
- 2 tablespoons soy sauce – use light soy sauce for a balanced saltiness
- 1 tablespoon white vinegar – adds a tangy kick, can substitute with apple cider vinegar
- 3 garlic cloves, minced – fresh garlic is key for aroma and flavor
- 1 small onion, finely chopped – adds sweetness and depth to the marinade
- 1 teaspoon black peppercorns, crushed – gives subtle heat without overpowering
- 1 tablespoon brown sugar – balances the tangy and savory notes
- 2 bay leaves – optional, enhances the aroma
- 2 tablespoons vegetable oil – for cooking
- Peanut sauce: 1/2 cup creamy peanut butter, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 teaspoon honey, water to thin
Note: Serves 4
Variations
- Dairy-free: The recipe is naturally dairy-free.
- Sugar-free: Replace brown sugar with a sugar substitute or omit entirely.
- Extra flavor: Add a pinch of chili flakes or a dash of fish sauce to intensify the taste.
- Protein swap: Try using pork or tofu for a different texture while keeping the sauce the same.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Equipment You Need
- Mixing bowl – for marinating the chicken
- Skillet or frying pan – to sear and cook chicken
- Wooden skewers – to thread the chicken for grilling
- Knife and cutting board – for chopping onion and garlic
- Small saucepan – to prepare the peanut sauce
How to Make Chicken Satay Recipe?
Prepare the Marinade
Mix soy sauce, vinegar, garlic, onion, black pepper, and brown sugar in a bowl. I find letting the flavors meld for at least 15 minutes gives the chicken a more intense taste.
Marinate the Chicken
Cut chicken into bite-sized pieces and coat them evenly with the marinade. I usually refrigerate it for 30 minutes, but even a quick 15-minute soak works.
Thread the Chicken
Thread the chicken pieces onto skewers. I make sure pieces aren’t too crowded so they cook evenly.
Cook the Chicken
Heat oil in a skillet over medium heat. Sear the skewers on all sides, then simmer with remaining marinade until fully cooked, about 15 minutes.
Make the Peanut Sauce
In a small saucepan, combine peanut butter, soy sauce, lime juice, honey, and water. Stir until smooth and slightly thickened. I like mine creamy but pourable.
Serve
Place the skewers on a plate and drizzle with peanut sauce. Garnish with crushed peanuts or fresh cilantro if desired.
Additional Tips for Making This Recipe Better
- I always use chicken thighs instead of breast for juicier meat.
- I crush peppercorns fresh for a more vibrant flavor.
- To get a perfect glaze, I reduce the marinade slowly after cooking the chicken.
- Thread skewers loosely to avoid uneven cooking.
How to Serve Chicken Satay Recipe?
Serve these skewers on a platter with peanut sauce on the side. I love pairing them with jasmine rice, cucumber salad, or a simple slaw. Garnishing with chopped peanuts and lime wedges makes it visually appealing and adds texture.
After enjoying this savory dish, you can also explore dessert ideas like pumpkin-pie-with-graham-cracker-crust-recipe or mango-mousse-with-whipped-cream-recipe for a complete meal experience.
Nutritional Information
Here’s what I calculated for each serving:
- Calories: 350 kcal – filling but not heavy
- Protein: 28g – great source of lean protein
- Carbohydrates: 12g – mostly from the peanut sauce
- Fat: 22g – healthy fats from chicken and peanut butter
Make Ahead and Storage
Refrigeration
You can store cooked skewers in an airtight container for up to 3 days. I reheat them gently in a skillet to retain juiciness.
Freezing
Chicken satay freezes well. I recommend storing cooked skewers in freezer bags for up to 2 months and thawing overnight before reheating.
Reheating
I prefer reheating in a pan over low heat to avoid drying out the chicken. Microwaving works too but may make the meat slightly less tender.
Why You’ll Love This Recipe?
Here’s why I keep making it:
- Easy to prepare: Minimal ingredients, straightforward steps.
- Versatile: Works with different proteins and side dishes.
- Flavorful: Perfect balance of savory, sweet, and tangy.
- Crowd-pleaser: Great for parties or weeknight dinners.
- Customizable: Spice it up or tone it down to your preference.
Chicken Satay Recipe
Ingredients
Method
- Mix soy sauce, vinegar, garlic, onion, black pepper, and brown sugar in a bowl. I find letting the flavors meld for at least 15 minutes gives the chicken a more intense taste.
- Cut chicken into bite-sized pieces and coat them evenly with the marinade. I usually refrigerate it for 30 minutes, but even a quick 15-minute soak works.
- Thread the chicken pieces onto skewers. I make sure pieces aren’t too crowded so they cook evenly.
- Heat oil in a skillet over medium heat. Sear the skewers on all sides, then simmer with remaining marinade until fully cooked, about 15 minutes.
- In a small saucepan, combine peanut butter, soy sauce, lime juice, honey, and water. Stir until smooth and slightly thickened. I like mine creamy but pourable.
- Place the skewers on a plate and drizzle with peanut sauce. Garnish with crushed peanuts or fresh cilantro if desired.
Notes
- I always use chicken thighs instead of breast for juicier meat.
- I crush peppercorns fresh for a more vibrant flavor.
- To get a perfect glaze, I reduce the marinade slowly after cooking the chicken.
- Thread skewers loosely to avoid uneven cooking.