If you’re looking for a simple yet delicious grilled chicken recipe, chicken satay is a fantastic choice. This dish offers a balance of bold flavors with its tangy marinade and creamy peanut sauce, making it perfect for a light meal or even as a crowd-pleasing appetizer at your next gathering. Whether you’re new to grilling or a seasoned cook, chicken satay is straightforward to prepare and impressive to serve.
Why We Love This Chicken Satay Recipe
Chicken satay stands out because of its vibrant combination of savory, spicy, sweet, and tangy tastes. The marinade, made with soy sauce, lime juice, garlic, and a touch of Sriracha, tenderizes the chicken and infuses it with fresh, lively notes. Paired with a rich, creamy peanut sauce that has just the right amount of spice and sweetness, it creates a delightful contrast that keeps every bite exciting. Plus, this recipe is gluten-free friendly when you use tamari, making it suitable for many dietary preferences. It’s quick to prepare and cooks in minutes, so it fits well into busy weeknights or casual weekend meals.
Ingredients for Chicken Satay
Here’s what you’ll need to create this delicious chicken satay at home:
For the Chicken:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch strips
- 2 tablespoons low-sodium soy sauce or tamari (for gluten-free)
- ½ tablespoon fish sauce or an extra ½ tablespoon soy sauce
- 2 tablespoons freshly squeezed lime juice (from about 2 small limes)
- 1 tablespoon honey
- 1 tablespoon Sriracha sauce
- 2 teaspoons ground ginger
- 2 cloves garlic, minced
For the Peanut Sauce:
- 1 cup low-sodium chicken broth
- 5 tablespoons creamy peanut butter
- 1 tablespoon honey
- 1 tablespoon low-sodium soy sauce or tamari
- 2 teaspoons fish sauce or an extra 2 teaspoons soy sauce
- 2 teaspoons Sriracha sauce
- 1 teaspoon ground ginger
- 2 cloves garlic, minced
- 1 tablespoon freshly squeezed lime juice (from about 1 small lime)
To Serve:
- Chopped fresh cilantro
- Chopped unsalted roasted peanuts
- Lime wedges
How to Make Chicken Satay
Start by preparing the marinade for the chicken. In a large mixing bowl, whisk together the soy sauce, fish sauce, lime juice, honey, Sriracha, ground ginger, and minced garlic. This blend not only adds layers of flavor but also tenderizes the chicken. Once combined, add your chicken strips to the marinade and toss them well to ensure each piece is fully coated. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least two hours, or overnight if you have the time. Before grilling, allow the chicken to sit at room temperature for about 30 minutes to cook evenly.
If you plan to use wooden skewers, soak them in water for 30 minutes beforehand to prevent burning during grilling.
While the chicken marinates, you can prepare the peanut sauce. In a medium saucepan, combine the chicken broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, ground ginger, and minced garlic. Place the pan over medium heat and bring the mixture to a gentle simmer. Stir frequently as the sauce cooks to keep it smooth and prevent sticking. Continue cooking for about six minutes until the sauce thickens nicely. Finally, stir in the freshly squeezed lime juice to brighten the flavors, then set the sauce aside.
Next, preheat your grill or grill pan to medium-high heat. Thread the marinated chicken strips onto the skewers, spreading them out a bit for even cooking. Grill the chicken for about 2 to 3 minutes on each side, or until fully cooked through and lightly charred on the edges. Once done, let the chicken rest for a couple of minutes to keep it juicy.
To serve, sprinkle the grilled chicken satay with chopped peanuts and fresh cilantro for extra texture and freshness. Add lime wedges on the side for squeezing over just before eating. Warm up your peanut sauce and serve it alongside the skewers as a dip.
How to Serve Chicken Satay
Chicken satay is a versatile dish that works beautifully as either a main course or an appetizer. When serving, you can lay the grilled chicken skewers on a platter garnished with fresh cilantro and peanuts for a colorful presentation. The zesty lime wedges add a bright finishing touch that guests will love.
For a complete meal, pair the satay with steamed jasmine rice or fragrant coconut rice. You might also enjoy it alongside a simple cucumber salad dressed with rice vinegar and a hint of sugar to balance the bold flavors of the chicken and peanut sauce. The creamy, spicy peanut sauce is key—it can also be drizzled over rice or used as a dip for fresh vegetable sticks to add variety to your meal.
If serving at a party, arrange the chicken skewers upright in a glass or on a decorative board for easy picking. Provide small bowls of peanut sauce for dipping and lime wedges on the side. This makes it convenient and fun for guests to enjoy the dish while mingling.
Expert Tips for Perfect Chicken Satay
To get the best results with your chicken satay, start with fresh, high-quality chicken breasts, trimming any excess fat to ensure the meat cooks evenly. Cutting the chicken into uniform strips helps each piece cook at the same rate, avoiding undercooked or dry spots.
Don’t rush the marinating process—allowing the chicken to sit in the marinade for at least two hours, or ideally overnight, lets the flavors deeply penetrate the meat for a richer taste.
When grilling, keep a close eye on the heat. Medium-high is perfect for achieving those signature grill marks without drying out the chicken. If using wooden skewers, soaking them ahead of time is crucial to prevent them from catching fire on the grill.
The peanut sauce can be made ahead and stored in the fridge. If it thickens too much after chilling, simply whisk in a little warm water or chicken broth to loosen it before serving.
For a milder sauce, adjust the Sriracha to your taste, or add more if you like it spicy. Fresh lime juice added at the end gives the sauce a refreshing lift that balances the richness of the peanut butter.
How to Store Chicken Satay
If you have leftovers, store the grilled chicken skewers and peanut sauce separately in airtight containers. The chicken will keep well in the refrigerator for up to three days. When reheating, warm the chicken gently on the stove or in the microwave to avoid drying it out.
The peanut sauce can also be refrigerated for up to a week. Stir it well before serving, and if it has thickened, add a splash of warm water or broth to reach your preferred consistency.
You can freeze the chicken skewers for up to one month by wrapping them tightly in plastic wrap and placing them in a freezer-safe container or bag. Thaw them overnight in the fridge before reheating.
Variations of Chicken Satay
While this recipe focuses on classic chicken satay, you can easily customize it to suit your preferences. For a different protein option, try using thinly sliced beef, pork loin, or even tofu for a vegetarian twist. Just adjust the grilling time accordingly.
If you want to change up the flavors, experiment with different nut butters in the sauce—almond or cashew butter can add a unique taste. You can also add a splash of coconut milk to the peanut sauce for extra creaminess and a subtle tropical flavor.
Swap the Sriracha for another chili sauce or fresh chopped chilies if you prefer to control the heat more precisely. Adding fresh herbs like mint or basil to the marinade can give the satay a fresh herbal note.
For a completely different serving style, use the grilled chicken pieces in a salad bowl with greens, shredded carrots, and cucumber, drizzled with the peanut sauce as a dressing.
Frequently Asked Questions About Chicken Satay
What cut of chicken is best for chicken satay?
Boneless, skinless chicken breasts work best because they cook quickly and absorb marinades well. You can also use chicken thighs if you prefer a juicier texture.
Can I make chicken satay gluten-free?
Yes, just use tamari or a gluten-free soy sauce substitute to keep the recipe gluten-free.
How long should I marinate the chicken?
For the best flavor, marinate the chicken for at least 2 hours. If possible, overnight marinating will deepen the taste.
Can I make the peanut sauce ahead of time?
Absolutely. The peanut sauce can be made a day or two in advance and stored in the refrigerator. Just warm it slightly before serving.
What if I don’t have a grill?
You can use a grill pan on the stove or broil the skewers in the oven, turning them to cook evenly.
Is chicken satay healthy?
Yes, it’s a lean protein dish with fresh ingredients and moderate fat from the peanut butter. It’s flavorful without being heavy, making it a healthy choice.
Chicken Satay
Equipment
- Grill or Grill Pan
- Saucepan
- Wooden Skewers
- Mixing Bowl
Ingredients
- 1 pound boneless, skinless chicken breasts cut into 1-inch strips
- 2 tablespoons low-sodium soy sauce or tamari for gluten-free
- 1/2 tablespoon fish sauce or an extra 1/2 tablespoon soy sauce
- 2 tablespoons freshly squeezed lime juice from about 2 small limes
- 1 tablespoon honey
- 1 tablespoon Sriracha sauce
- 2 teaspoons ground ginger
- 2 cloves garlic minced
- 1 cup low-sodium chicken broth
- 5 tablespoons creamy peanut butter
- 1 tablespoon honey
- 1 tablespoon low-sodium soy sauce or tamari
- 2 teaspoons fish sauce or extra soy sauce
- 2 teaspoons Sriracha sauce
- 1 teaspoon ground ginger
- 2 cloves garlic minced
- 1 tablespoon freshly squeezed lime juice from about 1 small lime
- Chopped fresh cilantro for garnish
- Chopped unsalted roasted peanuts for garnish
- Lime wedges for serving
Instructions
- In a large mixing bowl, whisk together soy sauce, fish sauce, lime juice, honey, Sriracha, ground ginger, and minced garlic. Add the chicken strips and toss to coat. Cover and marinate in the fridge for at least 2 hours, or overnight.
- Soak wooden skewers in water for 30 minutes to prevent burning.
- In a medium saucepan, combine chicken broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, ground ginger, and minced garlic. Heat over medium heat, stirring frequently, until simmering. Cook for about 6 minutes until thickened, then stir in lime juice.
- Preheat the grill or grill pan to medium-high heat. Thread the marinated chicken onto skewers, spacing them out for even cooking. Grill for 2-3 minutes per side, or until cooked through and lightly charred.
- Let the chicken rest for a couple of minutes before serving. Garnish with chopped peanuts and cilantro, with lime wedges on the side. Serve warm with peanut sauce.
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