Satay Recipe
Make Satay Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Satay
Peanut Sauce
To Serve
Method
Chicken Satay
Prep skewers
Soak wooden skewers in warm water for at least 30 minutes to prevent burning.
Cut and pound chicken
Trim fat from chicken thighs and slice into 1/2-inch wide strips about 3-4 inches long. If pieces are thick, lightly pound to 1/4–1/2-inch thickness for even cooking.
Make marinade
In a bowl combine 3 tbsp soy sauce, 3 tbsp coconut milk, 1 tbsp brown sugar, 1 tsp ground turmeric, 1 tsp ground coriander, 3 minced garlic cloves, 1 tbsp finely chopped lemongrass (or paste), 1 tsp fish sauce and 1 tbsp vegetable oil. Whisk until sugar dissolves and mixture is uniform.
Marinate chicken
Add chicken strips to the marinade, toss to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours (longer for deeper flavor, but not more than 8 hours because of the salt/acid).
Skewer chicken
Thread 2–3 strips per skewer, laying them flat and slightly folded so they cook evenly. Leave a small gap between bundles so heat circulates.
Cook satay
Preheat a grill or grill pan to medium-high (about 400°F/200°C). Oil the grates or pan lightly. Grill skewers 2–3 minutes per side, turning once or twice, until charred at edges and internal temperature reaches 165°F (74°C). Total cook time ~6–8 minutes depending on thickness. If using an oven broiler, place skewers on a foil-lined tray 4 inches from heat and broil 3–4 minutes per side.
Rest
Remove skewers and let rest 3–4 minutes so juices redistribute.
Peanut Sauce
In a small saucepan, combine 1 cup smooth peanut butter and 1 cup coconut milk over low-medium heat. Whisk until smooth and warm.
Add 1 tsp red curry paste, 1 tbsp soy sauce, 1 tbsp brown sugar and 2 tsp lime juice. Continue whisking and cook gently for 2–3 minutes until sauce is glossy and well combined. If too thick, stir in 1–2 tbsp water to reach desired dipping consistency.
Taste and adjust: add more lime for brightness, more sugar for sweetness, or chili flakes/sriracha (about 1 tsp) for heat. Keep warm or transfer to a serving bowl. Garnish with 2 tbsp crushed peanuts and a pinch of chili if desired.