Grilled Chicken Satay with Peanut Sauce

Chicken Satay skewers are a delicious, marinated skewered chicken dish that is perfect for any occasion. The chicken is infused with flavor and the creamy peanut dipping sauce takes it to the next level. This dish is usually served in restaurants before the main meal. Now you can make it at home and eat it whenever you want.

What Is Satay?

Satay is a popular dish from Indonesia. It is also eaten in countries like Thailand and Malaysia. If you haven't tried it before, give it a try!

Satay is a dish consisting of skewered meats that are marinated in a salty, sweet, and spicy sauce, and then grilled. Marinades are made with fish sauce, sugar, ginger, lime juice or rice vinegar, and hot chili sauce. This adds flavor to the food.

There are many different kinds of satay. A typical Indonesian chicken satay recipe and Thai chicken skewers usually feature a sauce made out of peanut butter.

You can marinate the meat for an hour or two, or let it marinate overnight if you're planning a party. Once the meat is grilled, it can be dipped into satay sauce. The most commonly used satay sauce is made with peanuts, lime juice, sriracha, and hoisin sauce. I've provided a recipe for this sauce below.

To save time, you can prepare the dipping sauce ahead of time. It can be stored in the fridge for 3 to 4 days. If you have extra sauce, there are many things you can do with it. Mix it with rice, use it in sandwiches, add it to salad dressing, or put it over Asian noodles.

INGREDIENTS OF CHICKEN SATAY
INGREDIENTS FOR THE CHICKEN

  • 1 stalk lemongrass ends and outer layer removed, smashed, and chopped into 1" pieces
  • 1/3 c. coconut milk   
  • 1 1/2 lb. boneless skinless chicken thighs, sliced into 1" pieces
  • 1 tsp. ground turmeric
  • 2 tbsp. fish sauce
  • 2 tbsp. packed brown sugar
  • 2 tbsp. lime juice
  • 2 cloves garlic, chopped
  • 1 shallot, chopped
  • 1 tbsp. fresh ginger, chopped
  • 1 1/2 tbsp. chili paste


INGREDIENTS FOR THE PEANUT SAUCE

  • 1/2 c. smooth peanut butter
  • 1/4 c. reserved marinade
  • 1 tbsp. low-sodium soy sauce
  • 1 tbsp. lime juice 
  • 1 tsp. lime zest 
  • 1 clove garlic, grated
  • 1 tbsp. freshly grated ginger
  • 1/4 c. boiling water
  • Chopped peanuts, for garnish
  • Freshly chopped cilantro, for garnish

INSTRUCTIONS FOR CHICKEN SATAY

  1. Soak bamboo skewers in cold water for at least 15 minutes. Take a small saucepan for the marinade and add lemongrass and coconut milk.
  2. Turn up the heat to medium. Wait until it boils. Then take it off the heat and let it cool for 10 minutes. Strain out the liquid while reserving the lemongrass pieces.
  3. If you have a food processor, put these ingredients in: coconut milk, fish sauce, sugar, lime juice, garlic cloves, shallots, ginger, and chili paste. Mix them together until everything is blended.
  4. Turn it on and let the machine mix them together. Make sure it's smooth by scraping down the sides if necessary. Afterwards set aside 1/4 cup marinade for peanut sauce later.
  5. Add the leftover marinade and lemongrass into the chicken bowl and mix everything together so the chicken is coated. Let it sit out for 30 minutes or refrigerate it for 2 hours.
  6. While the chicken is marinating, make the peanut sauce: In a medium bowl, whisk all ingredients for the sauce until smooth and combined.
  7. Before cooking, set the grill to medium-high heat. Take the chicken out of its marinade and put three pieces onto each skewer. Grill for a few minutes on each side (flipping once) until it's cooked all the way through you'll know it's ready when it looks slightly charred.
  8. For the perfect taste, top your satay with chopped peanuts and cilantro before you enjoy it with delicious peanut sauce.


Which type of meat is best for making satay?
Different types of meat, such as pork, steak, chicken, mussels, and shrimp are all suitable for use in the recipe. Chicken is a popular choice because it is easily accessible. You can choose chicken breast (white meat) or thigh (dark meat) based on your preference. Simply slice the beef into strips and marinate it.
Satay Skewers on the Grill
In Asia, roadside stands often use hot coals from wood fires for grilling. However, you can achieve the same results using gas or charcoal grills. Keep in mind that the grilling process is quick, so make sure your coals or gas grill are at a very high temperature. There's nothing more to it than that!
If I do not have a grill, what are my alternatives?
If you don't have an outdoor grill, a broiler is a great alternative. It's an underused kitchen tool. Place skewers on a broiler pan or baking sheet lined with nonstick foil. Set the oven rack close to the broiler element and turn the meat when it's browned on one side (usually after 3 to 4 minutes).

The cooking time may depend on the heat of your broiler and the space between the meat and the heating element. Alternatively, you can use a stovetop cast iron grill pan. Set it over high heat, oil the grates, and cook until browned and cooked through.

What are my Alternative sauces for chicken satay?

  • Coconut-Lime Sauce: A tangy, creamy sauce with coconut milk, lime juice, soy sauce, ginger, and garlic, providing a slightly spicy and zesty flavor.
  • Sweet Chili Sauce: A sweet and mildly spicy sauce combining sweet chili sauce, rice vinegar, soy sauce, ginger, and garlic, adding a touch of heat to the chicken satay.
  • Cucumber Yogurt Sauce (Tzatziki-style): A refreshing, cool sauce made with Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, and fresh dill or mint, giving a Mediterranean flair to the dish.
  • Mango Salsa: A fruity, vibrant salsa featuring diced mango, red onion, red bell pepper, jalapeño, cilantro, and lime juice, offering a sweet and tangy complement to the savory chicken satay.

How to store leftover Chicken Satay
To handle leftovers of chicken satay, follow these steps to store and reheat them properly:
Storing Leftover Chicken Satay:

  • Allow the leftover chicken satay to cool down to room temperature. Do not leave it out for more than 2 hours to prevent bacterial growth.
  • Separate the chicken from the sauce, as storing them together may cause the chicken to become soggy.
  • Place the chicken skewers in an airtight container or wrap them tightly with plastic wrap or aluminum foil.
  • Store the sauce separately in an airtight container.
  • Refrigerate the leftovers promptly. They will last for 3-4 days in the refrigerator.

Reheating Leftover Chicken Satay:

  • Remove the chicken satay and sauce from the refrigerator and let them sit at room temperature for about 15 minutes before reheating.
  • Preheat your oven to 350°F (175°C).
  • Place the chicken skewers on a baking sheet lined with parchment paper or aluminum foil.
  • Reheat the chicken satay in the preheated oven for 10-15 minutes, turning the skewers halfway through, until the chicken is heated through and slightly crispy on the outside.
  • Alternatively, you can reheat the chicken satay in a grill pan or on a stovetop grill over medium heat for 3-4 minutes per side, until heated through.
  • Heat the sauce separately in a small saucepan over low heat, stirring occasionally, or microwave it in a microwave-safe container in short intervals, stirring between each interval.
  • Serve the reheated chicken satay with the warmed sauce.

Remember that leftovers should only be reheated once. If you don't plan to consume all the leftovers in one sitting, only reheat the portion you plan to eat.
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