Satay is a Southeast Asian skewer grilled or barbecued over charcoals and served with a delicious peanut sauce.

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When developing this recipe, I was cross referencing much of all the skewers I’ve eaten in my time visiting night markets here in the West, as well as my visits to all the Thai and Southeast Asian restaurants.

I craved skewers every time I visited a night market. The smell of the charcoals and charred bits of the grill just wafts through the air and makes you want to follow it directly into their food stall!

I always thought it would be difficult to recreate those street market and restaurant foods, but I’m confident this homemade version really comes close (though, I’m sure the chefs have their own secret recipes and techniques)!

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!

Ingredients

Chicken: I used thinly sliced chicken thighs for this recipe (I love dark meat for its tenderness and juiciness!). Feel free to use chicken breasts as well, just be sure to cook them appropriately to avoid the meat from drying out and becoming overcooked.

Curry powder: I like to use a bit of curry powder into my marinade to make the chicken very aromatic. You can use most curry powders of any brand.

Red curry paste: On top of the curry powder, adding Thai Red Curry paste into the mix is a must for these skewers. It further gives the chicken and peanut sauce with a complex taste, since the paste itself contains other aromatics such as shallots, galangal, garlic, lemongrass, and so much more.

Palm sugar: This is a slightly mellower, lighter version of brown sugar, with hints of caramel. This is one of the go-to sugars I like to use whenever cooking anything Thai or Southeast-Asian. You can find this in most Asian groceries.

Tamarind paste: You can purchase tamarind paste or concentrate in most Asian supermarkets. This provides the sauce and marinade with a bit of acidity and tang.

Fish sauce: A staple in many Asian recipes. Fish sauce gives the needed saltiness and umami flavors to the dish. If you’d like, you may also substitute this with soy sauce or omit the fish sauce entirely and compensate with salt to taste (it might not taste exactly the same, but I’m sure it would taste great!)

Coconut milk: You can’t go wrong with coconut milk in a sauce. It’s creamy, slightly sweet, and so rich.

Peanut butter: To intensify our sauce with a peanut taste, we’ll be using peanut butter. Feel free to use whichever brand you prefer, just be sure it’s not the sweetened kind and it actually uses real peanuts as the main ingredient! This makes a whole difference in how your sauce will turn out.

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!

Tips

You don’t need skewers: For ease, you can simply ditch the bamboo skewers and follow the recipe as instructed. Throw the chicken pieces into a pan or grill and cook as you normally would!

Use for meal prep: You can prep the chicken and peanut sauces in advance for the whole week! The cooked satay chicken should last for up to 3-4 days in the fridge for the best taste, and the peanut sauce can last for up to 1 week.

To freeze for later cooking, store the chicken 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 for a few hours until softened before you plan to grill them.

Don’t throw away the peanut sauce: This stuff is liquid gold. You can use the peanut sauce as:

Dips for roasted or steamed veggies
Spreads for breads and crackers
Dressings for noodles and salads

FAQs (Frequently Asked Questions)

Can I bake or air-fry these?

Yes! Here’s the two alternate versions you can try:

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 it vegetarian?

I’d imagine mushrooms or extra-firm tofu would work perfectly in this recipe. You could also try experimenting with other veggies or protein substitutes.

Can I use different meats?

Yes, you can use this same exact recipe/method to make pork satay or beef satay skewers.

How do I store leftovers?

Cooked, leftover chicken can be refrigerated in an airtight container for up 3-4 days.

Uncooked, marinated chicken can be prepared and kept in the fridge for up 24-48 hours (anything longer, and the chicken’s texture tends to change too much).

The peanut sauce can also last for about a week in the fridge.

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