10 Delicious Chicken Satay Recipes: A Culinary Journey

Embark on a culinary journey through the world of chicken satay with these 10 delicious and diverse recipes. From classic Indonesian peanut sauce to spicy Thai marinades and everything in between, this collection explores the tantalizing flavors and textures that make chicken satay a beloved street food sensation. Whether you’re a seasoned grill master or a kitchen novice, these easy-to-follow recipes will guide you to create delicious chicken satay that will impress your taste buds and leave you craving more.

Easy & Flavorful Chicken Satay

This recipe provides a simple and delicious way to make chicken satay. With just a few key ingredients and easy-to-follow steps, you’ll have a tasty dish ready in no time.

Ingredients

• 2 chicken breasts
• Soy sauce
• Curry powder
• 1 tablespoon peanut butter
• Coconut milk
• White pepper

Instructions

1. Prepare the Chicken and Marinade: Cut the chicken breasts into bite-sized cubes. In a bowl, combine the cubed chicken with a splash of soy sauce, a splash of coconut milk, white pepper, peanut butter, and curry powder.
2. Marinate: Mix everything thoroughly, ensuring the chicken is well coated. Let the chicken marinate for at least 10 minutes to allow the flavors to meld.
3. Thread the Skewers: Thread the marinated chicken pieces onto skewers.
4. Cook the Chicken: Heat a pan over high heat. Place the skewers in the hot pan and cook on all sides until the chicken is cooked through.
5. Make the Sauce: Add another splash of coconut milk to the remaining marinade in the bowl. Pour this mixture into the same pan used to cook the chicken. Heat briefly to create a flavorful sauce.
6. Serve: Remove the cooked chicken skewers from the pan. Pour the sauce generously over the skewers and serve immediately.

Easy Chicken Satay with Peanut Sauce

This recipe provides a simple and delicious way to make chicken satay with a flavorful peanut sauce. It’s perfect for a quick weeknight meal or a casual get-together. The chicken is marinated in a vibrant soy-lemon mixture, then grilled and coated in a rich, fragrant peanut sauce. Served with seasoned basmati rice and a simple egg omelet, this dish is sure to satisfy.

Ingredients

For the Chicken Satay:

• Chicken breasts, thinly sliced
• Soy sauce
• Lemon (1)
• Skewers

For the Peanut Sauce:

• Roasted peanuts, shelled
• Curry powder
• Ground cumin
• Sweet paprika
• Saffron
• Honey
• Coconut milk

For the Side:

• Basmati rice, cooked
• Egg (1)

Instructions

1. Marinate the Chicken: In a bowl, combine a few tablespoons of soy sauce with the juice of one lemon. Add the thinly sliced chicken breasts and allow to marinate for at least 15 minutes. This will tenderize the chicken and infuse it with flavor.

2. Make the Peanut Sauce: In a food processor, combine a handful of roasted peanuts, a teaspoon each of curry powder, ground cumin, and sweet paprika, and a few strands of saffron. Process until well blended. Transfer the mixture to a saucepan over medium heat.

3. Cook the Peanut Sauce: Lightly toast the spice and peanut mixture in the saucepan. Then, add a generous splash of soy sauce, a drizzle of honey, and a splash of coconut milk. Reduce the heat and simmer until the sauce thickens to your desired consistency.

4. Grill the Chicken: Thread the marinated chicken onto skewers. Cook in a pan or grill until browned on all sides. Once cooked, turn off the heat and spoon a few tablespoons of the peanut sauce over the chicken, allowing it to caramelize slightly for added flavor.

5. Prepare the Rice and Egg: Serve the chicken satay with cooked basmati rice seasoned with a pinch of salt and a drizzle of oil. Prepare a simple omelet with one egg and cut it into very small pieces to serve alongside the rice. The peanut sauce can also be served in a separate bowl for dipping.

Keto Chicken Satay with Creamy Almond Sauce and Tangy Relish

This recipe guides you through creating delicious and healthy Keto Chicken Satay. It features tender chicken skewers marinated in a fragrant coconut curry mixture, a rich and creamy almond-based sauce, and a refreshing cucumber and shallot relish.

Ingredients

For the Chicken Satay:

• 2 large boneless, skinless chicken breasts
• ½ cup coconut milk
• ½ tablespoon curry powder
• ½ teaspoon turmeric powder
• ½ tablespoon pink salt
• ½ tablespoon keto-friendly soy sauce
• Trio of spices (to taste)
• 3 packets stevia

For the Almond Sauce:

• 40 grams massaman curry paste
• ⅔ cup coconut milk
• 2 tablespoons tamarind paste
• ½ teaspoon salt
• 4 packets stevia
• 30 grams ground almonds

For the Cucumber Relish:

• 2 cucumbers
• 3 shallots or red onions
• 6 bird’s eye chilies
• ¼ cup vinegar
• 4 packets stevia

Instructions

Prepare the Chicken: Cut the chicken breasts into bite-sized pieces. In a bowl, combine the coconut milk, curry powder, turmeric powder, pink salt, keto-friendly soy sauce, trio of spices, and stevia. Add the chicken pieces and marinate in the refrigerator for at least 3 hours, or preferably longer, for maximum flavor.

Grill the Satay: Thread the marinated chicken onto skewers. Grill over medium charcoal heat, turning occasionally, until cooked through and slightly charred.

Make the Almond Sauce: In a pan, stir-fry the massaman curry paste with coconut milk until the oil separates. Stir in the tamarind paste, salt, and stevia. Remove from heat and stir in the ground almonds. The sauce will thicken slightly as it cools.

Prepare the Relish: Thinly slice the cucumbers, shallots, and chilies. Combine them in a bowl. In a small pot, combine the water, vinegar, and stevia. Bring to a simmer and cook until slightly reduced. Pour the warm vinegar mixture over the sliced vegetables.

Serve: Arrange the grilled chicken satay on a platter, serve with the creamy almond sauce and tangy cucumber relish. Enjoy!

Easy Chicken Satay with Homemade Peanut Sauce

This recipe guides you through creating delicious and tender chicken satay with a rich and flavorful peanut sauce. It’s simple to make and perfect for a quick weeknight dinner or a weekend barbecue.

Ingredients

For the Chicken Marinade:

• 2 chicken breasts, cut into cubes
• 1 tablespoon salt
• 1/2 tablespoon black pepper
• 1/2 tablespoon brown sugar
• 1 tablespoon sunflower oil

For the Peanut Sauce:

• 5 tablespoons peanut butter
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• Juice of 1/2 lemon
• 1 cup water
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar

Instructions

Marinate the Chicken: Combine all marinade ingredients with the cubed chicken in a freezer bag. Seal tightly and refrigerate for at least 1 hour to allow the flavors to meld.

Prepare the Peanut Sauce: In a saucepan over medium heat, combine all the peanut sauce ingredients. Cook, stirring frequently, until the sauce thickens and darkens slightly to a rich, smooth consistency.

Assemble and Cook the Satay: Remove the chicken from the marinade and toss with two tablespoons of the peanut sauce. Thread the chicken onto skewers. Grill or pan-fry over medium-high heat for about 10 minutes, turning occasionally, until cooked through and slightly charred.

Serve: Arrange the cooked satay on a platter and drizzle generously with the remaining peanut sauce. Serve immediately and enjoy!

Authentic Thai Chicken Satay with Peanut Sauce and Cucumber Relish

This recipe guides you through creating delicious and authentic Thai Chicken Satay. We’ll cover marinating the chicken in a flavorful blend of spices and yogurt, making a rich and creamy peanut sauce, and preparing a refreshing cucumber relish known as Ayad. Follow these steps to impress your friends and family with a true taste of Thailand!

Ingredients

For the Chicken Marinade:

• 14 oz chicken breast
• 1 plain yogurt (4.4 oz)
• 1/3 cup coconut milk
• 1 tsp curry powder
• 1/2 tsp turmeric powder
• 1 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1/2 tbsp light soy sauce
• 1/2 tsp salt
• 1 tsp sugar

For the Peanut Satay Sauce:

• 1 cup coconut milk
• 1/2 cup roasted and crushed peanuts
• 1/3 cup tamarind sauce
• 1 tbsp red curry paste
• 2 tbsp fish sauce (“Nam Pla”)
• 2 pieces palm sugar (3.5 oz)
• Vegetable oil

For the Cucumber Relish (Ayad):

• 1/3 cucumber
• 1 cayenne pepper
• 1/4 red onion or shallot
• 3/4 cup water
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1/4 tsp salt

Instructions

Prepare the Chicken:

Begin by toasting the coriander and cumin seeds in a pan until fragrant, being careful not to burn them. Grind the toasted seeds into a powder using a mortar and pestle. Slice the chicken breast into thin strips. In a bowl, combine the yogurt, turmeric powder, curry powder, 1 teaspoon of the ground coriander and cumin, salt, soy sauce, and coconut milk. Mix thoroughly and add the chicken strips. Using gloves (to prevent staining), ensure the chicken is well coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.

Make the Peanut Sauce:

Heat a splash of vegetable oil in a pan and sauté the red curry paste until fragrant. Add the coconut milk, palm sugar, and tamarind sauce. Stir continuously until the palm sugar dissolves. Continue simmering the sauce until it thickens slightly. Remove from heat and stir in the fish sauce and crushed peanuts. Allow the sauce to cool slightly before transferring to a serving bowl.

Prepare the Cucumber Relish (Ayad):

Combine the water, sugar, salt, and rice vinegar in a pan. Heat and stir until the mixture boils and everything dissolves. Remove from heat and let cool completely. Thinly slice the cucumber, finely julienne the red onion (or shallot), and thinly slice the cayenne pepper. Place the prepared vegetables in a bowl. Once the vinegar mixture has cooled, pour it over the vegetables and let them marinate for approximately 15 minutes.

Grill the Chicken and Assemble the Dish:

Remove the marinated chicken from the refrigerator and thread onto skewers. Heat a grill pan or skillet with a splash of vegetable oil. When hot, grill the chicken skewers on both sides, brushing with coconut milk to keep them moist and prevent drying. Serve the grilled satay with the peanut sauce and cucumber relish. Toasted bread is a great accompaniment to this dish.

Delicious Chicken Satay with Homemade Peanut Sauce

This recipe guides you through creating flavorful Chicken Satay with a rich, homemade peanut sauce. The chicken is marinated in a blend of aromatic spices and coconut milk, then cooked to perfection. Paired with the creamy, savory peanut sauce, this dish is sure to be a crowd-pleaser.

Ingredients

For the Marinated Chicken:

• 6 free-range chicken breasts (cubed)
• 1/2 cup coconut milk
• 1 large piece of ginger (sliced)
• 2 tablespoons sugar
• 3 teaspoons ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground cilantro
• 2 tablespoons hot chili pepper
• 2 tablespoons soy sauce
• Extra virgin olive oil
• Salt
• Parsley (for garnish)

For the Satay Sauce:

• 3/4 cup coconut milk
• 1 tablespoon sugar
• 3 tablespoons peanut butter
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground cilantro
• 1 habanero chili (chopped)
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• 3/4 cup tomato sauce

Instructions

Step 1: Marinate the Chicken

Cube the chicken breasts. In a large bowl, combine all the marinade ingredients with the chicken. Mix thoroughly and refrigerate for at least 2 hours. This allows the chicken to absorb the flavors of the marinade.

Step 2: Prepare the Peanut Sauce

While the chicken marinates, begin making the peanut sauce. (The recipe for homemade peanut butter was omitted as it was not provided in the original text, but you can use store-bought if preferred.) Set aside.

Step 3: Cook the Chicken

After marinating, cook the chicken in a wok or large skillet over medium-high heat until cooked through and slightly browned.

Step 4: Make the Satay Sauce

In a separate wok or saucepan, dissolve the cornstarch in the cold coconut milk. Add the remaining sauce ingredients (except the tomato sauce). Bring to a boil over high heat, stirring constantly. Once boiling, reduce the heat and add the tomato sauce.

Step 5: Simmer the Sauce

Let the satay sauce simmer for a few minutes, allowing it to thicken slightly, while the chicken finishes cooking.

Step 6: Serve and Enjoy!

Serve the cooked chicken with the warm peanut satay sauce. Garnish with fresh parsley, if desired.

Authentic Chicken Satay with Peanut Sauce

This recipe guides you through creating delicious and authentic chicken satay, complete with a flavorful peanut sauce. From marinating the chicken to grilling it to perfection, you’ll learn how to make this popular Southeast Asian dish.

Ingredients

For the Chicken Satay:

• 2.2 lbs chicken breast
• 1/2 tablespoon coriander seeds
• 1/2 tablespoon cumin seeds
• 1 tablespoon curry powder
• 1 tablespoon turmeric powder
• 1 teaspoon salt
• 1 pinch ground black pepper
• 2 tablespoons grated ginger
• Zest of one lemon
• 2 tablespoons fish sauce
• 1/2 cup coconut milk (about 100 ml)
• Skewers

Instructions

Prepare the Marinade:

1. Toast the coriander and cumin seeds in a pan until fragrant. Grind them into a fine powder using a mortar and pestle.
2. Cut the chicken breast into 1-inch cubes.
3. In a bowl, combine the ground coriander and cumin, curry powder, turmeric powder, salt, pepper, grated ginger, lemon zest, fish sauce, and coconut milk.
4. Add the chicken cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or preferably overnight, for maximum flavor.

Grill the Satay:

5. Thread the marinated chicken onto skewers.
6. Grill or pan-fry the skewers over medium heat, turning occasionally, until cooked through and slightly charred.

Serve: Serve the chicken satay hot with peanut sauce (recipe not included but readily available online). Enjoy!

Easy and Delicious Chicken Satay

This recipe provides a simple and flavorful way to make chicken satay at home. With a focus on readily available ingredients and clear instructions, you’ll be enjoying these savory skewers in no time.

Ingredients

For the Chicken Marinade:

• 1 chicken breast
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin seeds
• 1 tablespoon soy sauce
• 1 tablespoon sugar

For the Peanut Sauce:

• 3 1/2 ounces peanuts (raw or roasted)
• 1 can (13 1/2 oz) coconut milk
• 3 tablespoons curry powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon coriander seeds
• 4 tablespoons sugar
• 1 lime (zest and juice)
• 1 lemon (juice)
• Oil

Instructions

1. Marinate the Chicken: Cut the chicken breast into bite-sized pieces. In a bowl, combine the chicken with all the marinade ingredients (turmeric, cumin seeds, soy sauce, and sugar). Stir well, cover, and refrigerate for at least 30 minutes. This allows the chicken to absorb the flavors of the marinade.

2. Prepare the Peanut Sauce: While the chicken marinates, finely grind the peanuts. In a saucepan, combine the ground peanuts with the coconut milk, curry powder, cinnamon, ginger, coriander seeds, and sugar.

3. Add Citrus and Simmer: Zest and juice the lime and lemon. Add both the zest and juice to the peanut sauce mixture. Bring the sauce to a boil over medium heat, stirring occasionally.

4. Assemble the Skewers: Thread the marinated chicken pieces onto skewers. Aim for about five pieces per skewer.

5. Blend and Strain the Sauce (Optional): Once the sauce is hot and well combined, you can blend it for a smoother consistency. Straining the sauce is also optional, but it will remove any larger pieces of spices or peanuts.

6. Grill the Chicken: Heat a small amount of oil in a grill pan over medium-high heat. Grill the chicken skewers, turning occasionally, until cooked through and slightly charred.

7. Serve: Serve the grilled chicken satay with the peanut sauce for dipping.

8. Alternative Cooking Method: For extra flavor, you can dip the chicken skewers in the peanut sauce before grilling them.

Thai Chicken Satay with Peanut Sauce

This recipe guides you through creating delicious Thai-style chicken satay skewers, complete with a flavorful marinade and a creamy peanut sauce. It’s perfect for a weeknight dinner or a weekend gathering.

Ingredients:

For the Chicken:

• 2 Chicken Breasts (about 1 lb)
• Sesame Seeds (for garnish)

For the Marinade:

• 5 tbsp Tomato Paste
• 3 tbsp Soy Sauce
• 2 tbsp Sesame Oil
• 1 tbsp Honey
• 1 Lime (juice and zest)
• 1 tsp Garlic Powder
• 1 tsp Ground Cumin
• 1 piece Ginger (about 3/4 inch)
• 1/2 tsp Black Pepper
• 1 tsp Curry Powder
• Salt (to taste)

For the Peanut Sauce:

• 2 tbsp Sesame Oil
• 2 Chili Peppers
• 2 cloves Garlic
• 3/4 cup Peanuts (about 3 oz)
• 1 tbsp Sugar
• 1/4 cup Greek Yogurt
• 2 tbsp Water

Instructions:

Marinate the Chicken:

1. In a bowl, combine tomato paste, soy sauce, honey, sesame oil, lime juice, and lime zest. Grate the ginger into the mixture.
2. Add salt, black pepper, garlic powder, ground cumin, and curry powder. Whisk thoroughly.
3. Cut the chicken breasts into long strips. Add the chicken to the marinade, ensuring it’s fully coated. Cover and refrigerate for at least one hour.

Prepare for Grilling/Baking:

4. Soak bamboo skewers in water to prevent burning.
5. Thread the marinated chicken onto the skewers. Place them on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for 20-25 minutes, or until cooked through and browned.

Make the Sauces:

6. Reduced Marinade Sauce: Pour the leftover chicken marinade into a pot. Bring to a boil, then reduce heat and simmer until slightly thickened.
7. Peanut Sauce: In a pan, sauté chili peppers, garlic, and peanuts in sesame oil. Transfer to a blender with sugar, yogurt, and water. Blend until smooth, adding more water if needed for consistency.

Serve: Serve the chicken satay with the peanut sauce and the reduced marinade sauce. Rice makes an excellent accompaniment. Garnish with sesame seeds.

Simple & Flavorful Chicken Satay

This recipe provides a quick and easy way to enjoy delicious chicken satay without skewers. The marinade is key to the flavor, infusing the chicken with a blend of lemon, garlic, soy sauce, honey, cilantro, and peanut butter. Marinating the chicken for at least an hour, or even longer, ensures a tender and flavorful result.

Ingredients

• 1 chicken breast, sliced into fillets or strips
• Juice of 1 lemon
• 3 cloves garlic, minced
• 1 splash soy sauce
• 1 tablespoon honey
• 1 teaspoon ground cilantro
• 1 tablespoon peanut butter

Instructions

1. Marinate the Chicken: In a bowl, combine the lemon juice, minced garlic, soy sauce, honey, ground cilantro, and peanut butter. Mix well. Add the chicken fillets to the bowl, ensuring they are fully coated in the marinade. Cover the bowl and refrigerate for at least 1 hour, preferably longer.
2. Cook the Chicken: Heat a griddle or skillet over medium-high heat with a small amount of oil to prevent sticking.
3. Sear and Keep Warm: Place the marinated chicken fillets on the hot griddle or skillet. Cook thoroughly on both sides until fully cooked. Transfer the cooked chicken to a plate and keep warm in the oven while you cook the remaining fillets.
4. Reduce the Marinade: Once all the chicken is cooked, pour the remaining marinade from the bowl into the skillet. Increase the heat to high, then reduce the marinade until it thickens slightly.
5. Serve: Pour the reduced marinade over the cooked chicken fillets. Serve hot with long-grain rice, such as basmati.

History of Sate Ayam

While pinpointing the exact origin of sate ayam (chicken satay) is challenging, it’s widely believed to have originated in Java, Indonesia, sometime in the 19th century. Javanese cuisine, known for its rich blend of flavors, likely provided the foundation for this now-iconic dish.

The arrival of Indian and Middle Eastern influences, particularly through trade routes, is thought to have played a significant role. The technique of grilling skewered meat is reminiscent of kebabs, suggesting a possible connection. However, sate ayam developed its own distinct character through the use of indigenous spices and marinades, creating a unique flavor profile.

From Java, sate ayam spread rapidly across the Indonesian archipelago and beyond, becoming a beloved street food and a staple in many restaurants. Each region developed its own variations, showcasing the diversity of Indonesian cuisine. The peanut sauce, a crucial element of the dish, also evolved, incorporating regional ingredients and preferences.

Today, sate ayam remains a powerful symbol of Indonesian culinary heritage, enjoyed both locally and internationally. Its enduring popularity speaks to the delicious simplicity and versatility of this grilled delicacy.

Nutritional Content and Benefits of Chicken

Chicken is a nutritional powerhouse, providing a range of essential vitamins and minerals. It’s an excellent source of lean protein, crucial for building and repairing tissues, supporting immune function, and maintaining healthy bones. A serving of chicken is packed with B vitamins, including niacin, B6, and B12, which play key roles in energy production and nerve function.

Beyond protein and B vitamins, chicken provides essential minerals like iron and zinc. Iron is vital for red blood cell production and oxygen transport, while zinc supports immune health and wound healing. Chicken is also a good source of selenium, an antioxidant that protects cells from damage.

The health benefits of incorporating chicken into your diet are numerous. Its high protein content promotes satiety, which can aid in weight management. The versatility of chicken allows for a wide range of cooking methods, making it easy to include in a balanced diet. Choosing lean cuts and preparing them in healthy ways, like grilling or baking, maximizes the nutritional benefits.

Tips for Choosing Quality Chicken

Selecting the right chicken is crucial for delicious satay. Look for chicken that is fresh and firm to the touch. The color should be a healthy pink, and avoid any chicken that appears pale or grayish.

Smell is another important indicator. Fresh chicken shouldn’t have a strong or unpleasant odor. A slightly sweet or neutral scent is ideal. If you are purchasing pre-packaged chicken, always check the “sell by” or “use by” date.

Consider the cut of chicken you prefer for your satay. Boneless, skinless thighs are popular for their tenderness and flavor, while breast meat offers a leaner option. You can also use a combination of both for variety.

Finally, purchasing chicken from a reputable butcher or grocery store is always recommended. They can often provide information about the sourcing and freshness of their chicken, ensuring you’re getting a quality product for your culinary journey.