What is Satay?

Satay is a Southeast Asian (SEA) meat skewer, typically grilled or barbecued over charcoals and served with a sauce to dip in. The sauce is one of THE best parts of this dish, and I’m totally guilty of just slathering it all over the skewers. It’s peanut-y, savory, and slightly sweet -what’s not to love?

Finding its humble beginnings from street vendors, you can now find these skewers being served in a majority of SEA restaurants and fine dining establishments.

You can find variations of satay skewers all across SEA. From its origins in Indonesia, spreading towards Malaysia, Thailand, and even the Philippines, there’s no doubt that these skewers, and its variants, are all incredibly tasty.

Chicken Satay Instructions

In a bowl, combine together all the ingredients for the marinade until smooth.

Add in the chicken pieces and mix gently to evenly coat. Cover, and let marinate for at least one hour to overnight for best flavor.

Meanwhile, prepare the peanut dipping sauce. In a sauce pot, reduce the 1/4 cup of coconut milk over medium-high heat until it begins to curdle and separate into its oils. At this point, add in the red curry paste. Stir and continue to cook the paste for 2-3 minutes or until fragrant.

Add in the rest of the coconut milk (1 cup), peanut butter, crushed peanuts, palm sugar, tamarind paste, and fish sauce into your sauce pot. Continue to stir and cook for an additional 3-5 minutes, or until the sauce begins to thicken. Season to taste with more palm sugar or fish sauce, if desired. Set aside for later.

Once the chicken has marinated, thread the chicken pieces onto the bamboo skewers. Grill the chicken satay skewers for 3-5 minutes on each side until fully cooked and lightly charred on the outside. Serve with peanut sauce, cilantro, and lime wedges; enjoy!

FAQs

Can I bake or air-fry?

You can definitely bake or air-fry these chicken satay skewers.

To bake: Place the skewers on a rack or baking sheet, and bake in a preheated oven at 350 F for about 15-20 minutes, or until fully cooked. Turn the skewers halfway through to allow for even browning. If you wanted a healthier option without the use of extra oils, this is the way to go. You could also briefly broil the skewers in the last few minutes of cooking to achieve a slight char, similar to if you were grilling these.

To air-fry: Place the skewers in your air fryer basket and fry at 350 C for about 10 minutes, or until fully cooked. Turn the skewers halfway to allow for even browning.

Can I make these vegetarian?

I’ve personally never tried satay vegetarian, but I’m sure they’d taste great either way. I’d imagine mushrooms or tofu would work perfectly here. You could also try experimenting with other veggies or protein substitutes.

Can I freeze these?

100%. You can store them in freezer-safe ziplock bags (being sure to squeeze all the air out) for up to 3 months. When preparing to cook, let them thaw in cold water a couple hours before you plan to grill them until softened.

Looking for more chicken recipes? Here’s a couple you might love: