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Chicken Satay Recipe
Ben Carraoli

Chicken Satay Recipe

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 500 g 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

Method
 

  1. 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.
  2. 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.
  3. Thread the chicken pieces onto skewers. I make sure pieces aren’t too crowded so they cook evenly.
  4. 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.
  5. 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.
  6. 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.