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How to Make Chicken Satay

By Bree Hester
Created January 10, 2017
Try making chicken satay for your next party!

One of my husband’s favorite things to eat is chicken satay. He asks to me make it for him at least every other week, which is surprising, because he is not a very adventurous eater, which should also tell you just how delicious these truly are. 

What exactly is satay? It is a Southeast Asian dish of marinated meat on a skewer served with a dipping sauce. You will find it on menus in Thai or Indonesian restaurants, but is very easy to make at home. You can serve these as an appetizer, or make a meal out of it by including rice and a vegetable. You can also use beef, pork, or even fish to make this recipe. One thing to note: Do not let the length of the ingredient list turn you off to this recipe. Many are used in the marinade and the sauce. 

Start by soaking the skewers in water. It will prevent them from burning. Next, in a bowl, stir together coconut milk, garlic, ginger, curry powder, brown sugar, salt and pepper. Add chicken strips, and marinade for at least one hour in the fridge. Thread onto skewers and grill over medium heat, about 4 to 5 minutes on each side, until cooked through. In the winter, I do this in a grill pan; in the summer, I do it outside on the grill.

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Begin the sauce by cooking the garlic and ginger in vegetable oil. Cook until they begin to soften, being careful to not burn the garlic.

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Add the remaining ingredients, except for the cilantro. Simmer for a few minutes until it is smooth and warmed through.

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Add the chopped cilantro.

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Serve the chicken satay with lime wedges and the peanut dipping sauce.

ChickenSatay_header

Ingredients

  • Satay
    • 1/2cup canned coconut milk (not cream of coconut)
    • 1clove garlic, finely chopped
    • 1tablespoon packed brown sugar
    • 1teaspoon grated gingerroot
    • 1teaspoon curry powder
    • 1/2teaspoon salt
    • 1/2teaspoon pepper
    • 2lb boneless skinless chicken breasts, cut into 1-inch strips
    • Bamboo skewers
    • Lime wedges, if desired
  • Dipping Sauce
    • 1tablespoon vegetable oil
    • 1small onion, finely chopped
    • 2cloves garlic, finely chopped
    • 2teaspoons grated gingerroot
    • 1/2cup creamy peanut butter
    • 1tablespoon sesame oil
    • 1/2cup canned coconut milk (not cream of coconut)
    • 3tablespoons fresh lime juice
    • 1/4cup packed brown sugar
    • 1/4cup soy sauce
    • 2tablespoons sherry
    • 1/4teaspoon crushed red pepper flakes
    • 1/2cup chopped fresh cilantro leaves

Directions

  • 1In large bowl, stir together 1/2 cup coconut milk, 1 clove garlic, 1 tablespoon brown sugar, 1 teaspoon gingerroot, the curry powder, salt and pepper. Add chicken; stir to coat. Cover; refrigerate at least 1 hour to marinate, stirring occasionally. Meanwhile, soak skewers in water at least 30 minutes before using to prevent burning.
  • 2In 2-quart saucepan, heat vegetable oil over medium heat. Cook onion in oil about 5 minutes, stirring frequently, until soft. Add 2 cloves garlic and 2 teaspoons gingerroot. Cook 1 minute longer, stirring constantly. Add remaining sauce ingredients except cilantro. Stir until sauce is smooth and thoroughly heated, about 3 minutes. Remove from heat; stir in cilantro. Pour into small bowl for dipping; set aside.
  • 3Heat gas or charcoal grill. Remove chicken from marinade; discard any remaining marinade in bowl. Thread chicken strips on skewers. Place skewers on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until chicken is no longer pink in center.
  • 4Serve chicken with lime wedges and dipping sauce.

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