Print

irresistible Chicken Satay recipes to satisfy your cravings

irresistible Chicken Satay recipes to satisfy your cravings - Featured Image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make delicious Chicken Satay. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into thin strips
  • 1/4 cup soy sauce (or tamari for gluten-free option)
  • 2 tablespoons coconut milk (for a tropical touch) — optional, but highly recommended
  • 2 tablespoons brown sugar or honey
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric (adds a beautiful color and subtle flavor)
  • Juice of 1 lime
  • Salt and freshly ground black pepper to taste
  • Wooden skewers, soaked in water for at least 30 minutes to prevent burning

For the peanut sauce:

  • 1/2 cup creamy peanut butter (natural or store-bought)
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon sriracha or chili garlic sauce (adjust to taste)
  • 1/4 cup warm water (to thin the sauce)
  • 1 teaspoon sesame oil (optional for added flavor)

If you’re looking for substitutions, feel free to swap soy sauce with coconut aminos for a soy-free version, or use almond butter instead of peanut butter for a different nutty flavor. I’ve experimented with these variations, and they turn out just as delicious!

Instructions

  1. In a large mixing bowl, combine soy sauce, coconut milk, brown sugar, minced garlic, grated ginger, coriander, cumin, turmeric, lime juice, salt, and pepper. Whisk until well blended. This will be your marinade, so taste it and adjust seasoning if needed—I like a balance of sweet and savory.
  2. Add the chicken strips to the marinade, making sure each piece is well coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours for more flavor. I often prepare this the night before, so the flavors really sink in—my grandma always told me marinating is key to tender, flavorful meat.
  3. While the chicken marinates, prepare the peanut sauce. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sriracha, warm water, and sesame oil until smooth. Adjust the consistency by adding more water if needed. I love letting the sauce sit for 10-15 minutes so the flavors meld—sometimes I add a splash of lime or a pinch more chili for an extra kick.
  4. Preheat your grill or grill pan over medium-high heat. If using charcoal, wait until the coals are glowing red and covered with gray ash for even heat. Soak your skewers in water to prevent burning—this is a trick I learned from my grandma’s grill days.
  5. Thread the chicken strips onto the skewers, spacing them slightly apart for even cooking. Place the skewers on the grill and cook for about 4-6 minutes per side, until the chicken is golden brown and slightly charred. I love watching for those beautiful grill marks—that’s when I know it’s just right.
  6. Remove from the grill and let rest for a few minutes. Serve the skewers with the peanut sauce on the side, or drizzle it over the top. Trust me, the first time I made these, I couldn’t wait to dig in—so I recommend letting the chicken rest just a bit to lock in the juices.

Find it online: https://artofeasycooking.com/chicken-satay/