Chicken Satay: Grilled Skewers with Peanut Sauce
You make this chicken satay by marinating strips of breast meat in a blend of coconut milk and turmeric before grilling. Soak your bamboo skewers in water for 30 minutes to prevent the wood from scorching. Cut the chicken against the grain to ensure the meat remains tender. Use an instant-read thermometer to reach 74°C (165°F) so the chicken stays juicy. Brush the meat with sauce during the final minute to caramelise the exterior for a deeper flavour.
Chicken Satay: Grilled Skewers with Peanut Sauce
Recipe cardIngredients
Instructions
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Prepare the skewers
Soak your bamboo skewers in a bowl of cold water. Leave them for at least 30 minutes. This prevents the wood from catching fire or scorching during grilling.
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Marinate the chicken
Whisk the coconut milk, soy sauce, palm sugar, 1 tbsp brown sugar, turmeric, coriander, cumin, ginger, lime juice, and salt in a bowl. Coat the chicken strips evenly. Refrigerate for 20 minutes to let the flavours penetrate the meat.
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Cook the sauce
Combine peanut butter, coconut milk, 1 tbsp brown sugar, tamarind paste, chili, and ground peanuts in a saucepan over medium heat. Stir constantly for 4–5 minutes until the mixture is smooth and thickened. Add water or coconut milk if you need a thinner consistency.
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Heat the grill
Preheat your grill to 220°C (425°F). Lightly oil the grates or use a non-stick spray. This ensures the marinated meat does not stick to the metal.
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Grill the satay
Thread marinated chicken onto soaked skewers and shake off excess sauce. Grill for 3–4 minutes per side. Turn each skewer once to develop an even char and reach an internal temperature of 74°C (165°F).
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Caramelise and finish
Brush a thin coat of peanut sauce onto the chicken during the final minute of grilling. Transfer the skewers to a platter and garnish with roasted peanuts, cilantro, cucumber, and lime. Let them rest for 2 minutes so the juices redistribute.
Use an instant-read thermometer to monitor the meat. If the chicken exceeds 74°C (165°F), it will become dry and tough. Checking the temperature ensures the meat remains juicy while remaining safe to eat.
What to serve with it
Place the skewers on a bed of jasmine rice with a fresh cucumber salad and lime wedges. You may also wrap each skewer in crisp lettuce leaves and garnish with cilantro for a low-carb option. For parties, arrange them on a wooden board with a citrusy vegetable slaw.
Storing and reheating
Keep leftovers in a covered container at room temperature for no more than 2 hours. Store the cooked satay in freezer-safe bags in the fridge for 2 days or in the freezer for 2 weeks. Heat gently to ensure the peanut sauce does not separate or break.
Getting the texture right
Use an instant-read thermometer to ensure the chicken reaches 74°C (165°F). This prevents the meat from drying out. Brush the peanut sauce on during the last minute of grilling to caramelise the sugars. Let the skewers rest for 2 minutes to redistribute the internal juices.
Choosing the cut
Cut the chicken breasts into 1.5 cm strips against the grain to ensure the marinade penetrates quickly. You may swap breasts for boneless dark-meat thigh pieces. Thighs contain more fat, which adds a deeper flavour and keeps the chicken moist during the high heat of grilling.
Nutrition per serving
- Calories
- 380
- Protein
- 28.5 g
- Carbs
- 14.2 g
- Fat
- 22.8 g
- Fiber
- 3.1 g
- Sugar
- 8.4 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What is chicken satay made of?
It consists of marinated strips of chicken grilled on bamboo skewers. The flavour comes from a blend of turmeric, coriander, and cumin, served with a rich sauce made from peanut butter, coconut milk, and tamarind paste for a balance of sweet and tangy notes.
What is a simple marinade for chicken satay?
Combine coconut milk, soy sauce, sugars, ginger, lime juice and spices like turmeric and cumin. This mixture tenderises the meat while adding an earthy, aromatic profile that caramelises when the chicken hits the grill at 220°C (425°F).
Can I freeze the cooked skewers?
Yes. Wrap the cooked satay securely in freezer-safe bags. Store them for up to 2 weeks. This method preserves the moisture of the meat, provided you wrap them tightly to prevent freezer burn from affecting the texture.
