Easy Chicken Satay
Transform your dinner table with this flavorful and crowd-pleasing recipe for Easy Chicken Satay! Tender strips of chicken breast are marinated in a fragrant blend of coconut milk, soy sauce, and aromatic spices like turmeric and cumin, then grilled to juicy perfection on skewers for an irresistible smoky char. Paired with a creamy, savory peanut dipping sauce that’s elevated with a splash of lime juice and a hint of heat from sriracha, this dish delivers bold, restaurant-quality flavors in just 30 minutes of active prep time. Perfect for weeknight meals, backyard barbecues, or as an appetizer for your next gathering, this quick and easy chicken satay recipe is a guaranteed hit. Serve it hot, and don’t forget the optional fresh cilantro garnish for a pop of color and freshness!
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Recipe Information
Ingredients
- 500 g Chicken breast
- 120 ml Coconut milk
- 2 tbsp Soy sauce
- 1 tbsp Brown sugar
- 1 tsp Ground turmeric
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 2 cloves Garlic cloves
- 125 g Peanut butter (smooth)
- 2 tbsp Lime juice
- 1 tsp Sriracha or chili sauce
- 60 ml Water
- 1 tbsp Vegetable oil
- 10 pieces Wooden skewers
- 0.5 tsp Salt
- 0.25 tsp Pepper
- 2 tbsp Fresh cilantro (optional, for garnish)
Instructions
Soak the wooden skewers in water for at least 20 minutes to prevent them from burning during cooking.
Cut the chicken breasts into thin, long strips, about 2 cm wide.
In a mixing bowl, combine coconut milk, soy sauce, brown sugar, ground turmeric, ground coriander, ground cumin, minced garlic, salt, and pepper. Mix well.
Add the chicken strips to the marinade and ensure they are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Meanwhile, prepare the peanut sauce. In a small saucepan over medium-low heat, whisk together peanut butter, lime juice, sriracha or chili sauce, water, and a pinch of salt. Cook for 2-3 minutes, stirring frequently, until smooth and creamy. Remove from heat and set aside.
Preheat a grill pan or outdoor grill over medium-high heat. Lightly brush the pan or grates with vegetable oil to prevent sticking.
Thread the marinated chicken strips onto the soaked skewers, ensuring they are secure.
Grill the chicken skewers for 4-5 minutes on each side, or until fully cooked and slightly charred. The internal temperature of the chicken should reach 75°C (165°F).
Transfer the cooked chicken satay to a serving platter and garnish with fresh cilantro if desired.
Serve hot with the peanut dipping sauce on the side. Enjoy!
Nutrition Facts
Calories |
1723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4650 mg | 202% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 31.2 g | ||
| Protein | 175.8 g | 352% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2662 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
