Watch: How to make Satay Chicken
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I crave this Chicken Satay Recipe ALL THE TIME
People often ask me what my favorite recipe is. That is virtually an impossible question as it changes depending on my mood, and even then there are too many ties for “favorites.” But you know what I crave absolutely ALL the time? even if I have already made it twice in one week to perfect the recipe – This Thai Chicken Satay with Peanut Sauce! It is juicy, tangy chicken with a creamy dipping sauce exploding with multi-dimensional peanut flavor. There are many variations of chicken satay recipes, which in essence, means chicken marinated in spices, skewered and grilled, but to me, it is all about the Peanut Sauce, this peanut sauce. I can even back up my opinion: in 2017 CNN did a survey and satay came in 14th on the worlds best foods -of ALL the foods out there 14th! That’s pretty amazing in my book – and accurate. I am absolutely obsessed with peanut sauce from my wraps to tacos to skillet chicken. And even though I have shared many other recipes with peanut sauce, I find this straightforward easy recipe with just marinated chicken + peanut sauce every bit as delicious. So get ready for the tastiest, EASIEST Chicken Satay with Peanut Sauce of your life!
What is Satay? Where does it come from?
Short answer – Heaven. Now for the long answer, Chicken Satay comes from Java Indonesia. The peanut sauce is also linked to Indo roots. I chuckled when I found out that even McDonald’s has done right by the Indonesian culture. They serve their ‘Burger sate’ with a peanut sauce, beef patty in a bun. Javanese street vendors developed Satay as a variation of Indian kebabs. The introduction of satay based on meats such as goat and lamb, coincided with an increase of Indian and Arab traders and immigrants starting in the 18th century. From Java, satay spread throughout the Malay Archipelago and, as a yummy result, numerous variations of the dish have been developed. By the late-19th century, satay had crossed the Strait of Malacca into neighboring Malaysia, Singapore, and Thailand. Each Country and region has its own variation and added dipping sauces and marinades.
What does satay taste like?
Asking what Chicken Satay taste like is technically asking what marinated chicken taste like – which means, it tastes like all the amazing goodness it is marinated in! This fabulous chicken satay marinade starts with a base of soy sauce and is infused with fish sauce, brown sugar, lime juice, chili paste and hand-picked seasoning of basil, coriander, ginger, garlic and turmeric. It creates a salty, savory, tangy chicken with a kiss of sweet. It is far tangier than teriyaki chicken and boasts a far more complex flavor profile than any Chinese chickens – that is why I love it so much! The Chicken Satay emerges unbelievably juicy and boasts a smoky undertone if cooked on the grill but is still delightful if baked instead.
What Does Peanut Satay Sauce Taste Like?
Technically, Chicken Satay is just the chicken, but I live for the marriage of chicken AND peanut sauce in every bite. So what does the Peanut Satay Sauce taste like? Do not assume it tastes like your PB and J from grade school. Instead, this Peanut Sauce is everything perfect about peanut butter and all its nutty, luscious glory but infused with ginger, garlic and lime to name a few wonderful notes. It is creamy, tangy, salty, savory and as spicy as you like it. It is LIFE.
Chicken Satay Recipe ingredients
The ingredient list for this Chicken Satay and Peanut Sauce might seem long, but you are whisking everything together once (and add peanut butter later) and that’s ALL your prep for this ridiculously delicious satay recipe! Here is what you need:
chicken: you can use either chicken breasts or chicken thighs for this Chicken Satay recipe. I tend to use chicken breasts because they are leaner and emerge wonderfully juicy with this marinade but thighs are inherently more juicy so they also fabulous. Keep in mind that light meat will cook faster than dark meat so it isn’t a good idea to combine on one skewer. soy sauce: grounds the sauce and adds the salty, savory undertone. Please use low sodium soy sauce so your sauce isn’t too salty. fish sauce: fish sauce is a staple in Asian cooking and imparts a fabulous umami flavor. that cannot be achieved in any other way. I promise, it will not make your Satay taste fishy! Just don’t be tempted to smell it :). lime: you may use fresh or bottled lime juice. Fresh is always best. I will freeze lime juice in cubes so I always have some on hand. brown sugar: adds sweetness to balance the soy, fish sauce and lime juice. ginger: adds a warm spicy, almost pepper taste. I used ground ginger because you only need ½ teaspoon and because I want the peanut sauce to be silky smooth without bits of ginger or garlic. garlic: I also used garlic powder for the same reasons as the ginger. I don’t recommend raw garlic because we are doubling the marinade and making it part of our Peanut Satay Sauce. dried basil: basil is quintessential to Thai cuisine. It adds a layer of savory, peppery and slightly minty flavor. ground coriander: adds a toasty, lemony citrus flavor that I use to mimic lemongrass. turmeric: adds gingery, punchy, earthy undertones. Asian chili paste: adds a little heat and rounds out the flavors but will NOT make your Chicken Satay taste spicy at all. You can customize the spice level of your Peanut Satay Sauce by adding additional chili sauce to taste.
How to Make Chicken Satay
This Thai Chicken Satay with Peanut Sauce comes together super quickly because the chicken marinade and the peanut satay are made with the SAME ingredients you whisk together once! As in, all your prep is literally done in minutes! Creamy peanut butter adds a nutty earthiness and creaminess that marries all the ingredients together. Natural peanut butter is 100% peanuts and has a stronger peanut flavor. Commercial peanut butter has sugar and other additives but both will work for the Peanut Satay Sauce. Just be aware that commercial peanut butter is thinner, so you will need less water to thin and natural is thicker, so you will need to add more water to reach silky consistency. You can substitute the peanut butter with 1 cup raw unsalted peanuts blitzed until smooth with ½ cup or so coconut milk. You can can make the Peanut Sauce spicier, sweeter, more savory, tangier, less tangy, etc. Here’s how:
For sweeter: Add more brown sugar For saltier: Add more fish sauce or soy sauce For tangier: Add more lime juice For spicier: Add chili sauce For thinner: Add coconut milk or water For thicker: Add a cornstarch slurry
Once you stir together your mouthwatering concoction of soy sauce, brown sugar, lime juice, fish sauce, chili paste, ginger, garlic, basil, coriander and tumeric (drool!) your prep is almost done! Part of the sauce becomes your marinade and the rest becomes the base of your Peanut Sauce. Now, all you do is simmer the reserved Sauce for a minute while your chicken is either baking or grilling then whisk in some peanut butter – done!
Thai Chicken with Peanut Sauce tips
Soak the wooden skewers before grilling them or else they will catch on fire. I start soaking before doing anything else, then they can be soaking while the chicken is marinating – and you don’t have to worry about it last minute. When ready to use, just thread the chicken on, no need to dry them first. I find it easiest to cut each chicken breast in half horizontally to create chicken fillets, then slice into strips. The difference between great and FABULOUS results with this Chicken Satay recipe is the marinating time. I would not marinate the chicken less than 6 hours. Try and plan for the full 24 hours if possible because the longer you marinate the chicken, the more flavorful and juicy it will become. Remove the chicken from refrigerator at least 30 minutes before cooking to bring to room temperature. This helps the chicken to cook more evenly. The Peanut Satay Satay has a peanut butter range of 1/3-½ cup. I find this is necessary due to readers’ personal preference and which peanut butter is used. I personally like the full ½ cup peanut butter and thin with additional coconut milk, but it is up to you! You can use water or coconut milk in the Peanut Satay Sauce if you don’t want to crack open a can for ¼ cup, but the subtle coconut flavor is sensational. As mentioned, you need to adjust the consistency of the Peanut Sauce with either additional peanut butter or coconut milk/water. It should be thick but pourable. If you have extra peanut sauce, you can thin it out and toss it with noodles, or serve it over rice or with vegetables. You can also use it as a salad dressing! Looking for a fun presentation? Dress up the platter with chopped cilantro, basil leaves, crushed peanuts and a swirl of Sriracha in the dipping bowl.
Storing Satay Chicken with Peanut Sauce
To store: Remove the chicken from the skewers to an airtight container. Store the chicken and sauce separately in the refrigerator for 3-4 days. I know stove top or baking satay might seem sacrilegious to some, but the chicken satay emerges incredibly juicy and ensures everyone, even those without an indoor grill, can taste the marinated spiced chicken and delectable, creamy, multi-dimensional peanut sauce at any time. To reheat: To warm in on the stove, heat one tablespoon of olive oil in a skillet and heat over medium low heat. Add chicken and sauté to warm through. To heat in the microwave, reheat at 30-second intervals, taking care not to overcook. To reheat in the oven, cover chicken skewers with foil and reheat in the oven for 5-8 minutes at 350 degrees F or just until warmed through.
Chicken with Peanut Sauce storage
How to serve Chicken Satay with Peanut Sauce
Chicken Satay is fabulously flavorful served as skewers, or have some fun with the leftovers!
Marinade: whisk the marinade ingredients and store in an airtight container up to 5 days in advance. This chicken loves to marinate so you can have it bathe in the refrigerator for 24 hours before you cook it. Peanut Satay Sauce: The peanut sauce will keep in the fridge for up to 1 week stored in an airtight container. It can be reheated in the microwave or over low heat on the stove top. If the sauce gets too thick, whisk in water or coconut milk until the desired consistency is achieved.
Satay Marinade: Whisk together, add to a freezer bag, label and freeze for up to 3 months. Chicken Satay: After you have cooked the Chicken Satay, you can remove the skewers or not, I prefer to remove them so I can get more Satay to a container. Let the chicken cool completely before storing in airtight freezer container. Can be frozen for 2 to 3 months. Peanut satay sauce: The peanut sauce freezes well, so I usually make a double or triple batch and freeze leftover sauce in 1-cup portions for use in making a fast meal in the future. The sauce can be defrosted by moving it from the freezer to the fridge the day before you need it.
Chicken Satay Rice Bowls: top jasmine rice, coconut rice, or cauliflower rice with Chicken Satay, stir fried vegetables, peanuts, chopped pineapple and a simple creamy sriracha sauce pineapple sriracha crema I used in these teriyaki bowls. Chicken Satay Tacos: I have a whole post dedicated to this idea! Use my Thai Chicken Tacos as a guide and add the Chicken Satay to tortillas and top with pineapple broccoli slaw, or pineapple salsa. Chicken Satay Quesadillas: Add to quesadillas along with Monterrey Jack cheese and pineapple. Chicken Satay Pizza: like the Thai pizza at CPK! Use this Thai Chicken Pizza recipe as a guide and top store-bought pizza dough, homemade pizza dough, flatbread or sliced French bread with peanut sauce, mozzarella cheese, red onions, matchstick carrots, sprouts, etc.
What is served with Thai Satay?
Chicken Satay is usually served with peanut sauce, but if peanuts are not your thing or you have an allergy – try these other Thai and Asian sauces:
hoisin sauce blackberry hoisin sauce Asian sweet chili sauce pineapple sweet and sour sauce mango honey dip sriracha mango honey dip
Chicken Satay with Peanut Sauce is typically served as an appetizer at restaurants but we usually make it a meal jasmine rice, pineapple, stir fried veggies and/or an Asian Salad. If you want to create full Asian feast, you can serve Chicken Satay with Wontons, Pot stickers or Sweet and Sour Chicken Egg Rolls followed by any of the following:
Red Curry Chicken Chicken Pad Thai Panang Curry Yellow Curry Thai Chicken Noodle Soup Tom Kha Gai Coconut Curry Chicken Peanut Pineapple Thai Chicken Satay Thai Coconut Chicken Rice Soup
Now, I hope you ring in the New Year with this baked or grilled Thai Chicken Satay with its deep and rich creamy, savory, Peanut Sauce and continue to love it year round. Merry Christmas and Happy New Year!
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