Chicken Satay with Peanut Sauce Recipe

Introduction

Chicken satay is a flavorful Southeast Asian dish featuring tender chicken marinated in a fragrant spice blend and grilled to perfection. Served with rich peanut sauce, it’s a crowd-pleaser perfect for any occasion.

Ingredients

• 400g chicken breast, cut into bite-sized chunks (about 3cm cubes)
• Vegetable oil, for brushing
• Peanut sauce, to serve (see below)
• 125g shallots, peeled and roughly chopped
• 6 garlic cloves, roughly chopped
• 2 fresh long red chillies
• 3cm piece of galangal, peeled
• 50g gula melaka palm sugar, shaved (or 3½ tbsp dark brown soft sugar)
• 2 tbsp ground coriander
• 1 tbsp ground cumin
• 4 tbsp light soy sauce
• 6 tbsp kecap manis (sweet soy sauce)
• 1½ tsp salt
• 10-12 wooden skewers, soaked in water for at least 1 hour

Instructions

1. Step 1: Make the spice paste by blending shallots, garlic, red chillies, galangal, palm sugar, ground coriander, ground cumin, and salt in a food processor until smooth.
2. Step 2: In a bowl, mix light soy sauce and kecap manis to create the marinade. Stir the prepared spice paste into the marinade until well combined.
3. Step 3: Add the chicken pieces to the marinade, stirring to coat thoroughly. Cover and refrigerate for at least 3 hours, preferably overnight.
4. Step 4: Pre-soak wooden skewers in water for at least 1 hour to prevent burning during cooking.
5. Step 5: Thread the marinated chicken chunks evenly onto the soaked skewers.
6. Step 6: Grill the skewers on a hot barbecue or in a cast-iron pan over high heat. Cook for about 2 minutes on each side, until the chicken is well-seared and cooked through.
7. Step 7: Serve immediately with peanut sauce on the side.

Tips & Variations

• For extra flavor, marinate the chicken overnight to allow the spices to deeply infuse the meat.
• Substitute galangal with fresh ginger if unavailable, though galangal provides a more authentic taste.
• Use firm tofu or vegetables like bell peppers for a vegetarian version of satay.
• Brush the chicken lightly with vegetable oil before grilling to enhance browning and prevent sticking.

Storage

Store leftover cooked chicken satay in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in a microwave until warmed through. Peanut sauce can be stored separately for up to a week in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs are a great alternative as they tend to stay juicier during grilling. Adjust cooking time slightly to ensure they are fully cooked.

How do I avoid burning the wooden skewers?

Soaking the wooden skewers in water for at least an hour before grilling helps prevent them from burning. You can also wrap the exposed ends with foil for extra protection.

Chicken Satay with Peanut Sauce Recipe

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★★★★★

5 from 125 reviews

• Author: Hailey
• Total Time: 3 hours 25 minutes
• Yield: Serves 4

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Description

This Chicken Satay recipe features tender chicken breast marinated in a flavorful blend of spices, galangal, garlic, and soy sauces, then grilled to perfection. Served with a rich peanut sauce, it’s a delicious Southeast Asian-inspired dish that’s perfect for barbecues or stovetop cooking.

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Ingredients

Scale 1x2x3x

For the Chicken and Marinade

• 400g chicken breast, cut into bite-sized chunks (about 3cm cubes)
• vegetable oil, for brushing
• 10–12 wooden skewers, soaked in water for at least 1 hour

For the Marinade Paste

• 125g shallots, peeled and roughly chopped
• 6 garlic cloves, roughly chopped
• 2 fresh long red chillies
• 3cm piece of galangal, peeled
• 50g gula melaka palm sugar, shaved (or 3½ tbsp dark brown soft sugar)
• 2 tbsp ground coriander
• 1 tbsp ground cumin
• 4 tbsp light soy sauce
• 6 tbsp kecap manis (sweet soy sauce)
• 1½ tsp salt

To Serve

• Peanut sauce (prepared separately)

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Instructions

1. Make the marinade paste: Put the shallots, garlic, red chillies, galangal, gula melaka palm sugar, ground coriander, ground cumin, light soy sauce, kecap manis, and salt into a food processor or blender. Blitz until the mixture is smooth and well combined into a thick paste.
2. Prepare the marinade: Combine the marinade paste thoroughly with the other marinade ingredients in a bowl. Stir well to mix fully.
3. Marinate the chicken: Add the chicken pieces to the marinade and stir to coat them evenly. Cover the bowl and refrigerate for at least 3 hours, ideally overnight, to allow the flavors to penetrate the meat.
4. Soak the skewers: Place 10 to 12 wooden skewers in a tray of water and leave them to soak for at least 1 hour or overnight. This prevents the skewers from burning during cooking.
5. Thread the chicken: Remove the marinated chicken from the fridge, then thread the pieces onto the soaked wooden skewers, distributing the pieces equally across the skewers.
6. Cook the satay: Heat a barbecue grill or a cast-iron pan over high heat. Cook the skewers for about 2 minutes on each side, or until they are well-seared and cooked through. Brush lightly with vegetable oil if desired to prevent sticking.
7. Serve: Serve the hot chicken satay immediately with peanut sauce on the side for dipping.

Notes

• Soaking the wooden skewers prevents them from burning on the grill or pan.
• For best flavor, marinate the chicken overnight.
• If you don’t have gula melaka, dark brown sugar is a suitable substitute.
• You can cook the satay using either a barbecue or a hot cast-iron pan, depending on your preference and availability.
• Serve with fresh cucumber slices and rice for a full meal.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Southeast Asian

Keywords: Chicken Satay, Satay Skewers, Grilled Chicken, Southeast Asian Chicken, Peanut Sauce, Barbecue Recipe