Chicken satay brings together the bold flavours and relaxed cooking style that sit at the heart of Southeast Asian cuisine. From the very first bite, it delivers savoury depth, gentle sweetness, and a warm hint of spice. Although the dish began in Indonesia, it quickly travelled across borders. Today, cooks prepare it throughout the region and far beyond. As a result, chicken satay feels both traditional and familiar, no matter where it appears.
At its core, chicken satay relies on simple ingredients and careful handling. However, simplicity never means blandness. I usually choose chicken thighs for their juiciness, though breast works well when cooked with care. Before grilling, the chicken rests in a rich marinade. This step matters more than any other. Lemongrass adds brightness, while garlic and ginger bring warmth. Meanwhile, soy sauce provides savoury depth, and coconut milk softens the stronger flavours. Molasses or peanut butter thickens the mixture and helps it coat the meat evenly.
Once marinated, the chicken threads neatly onto bamboo skewers. Therefore, soaking the skewers beforehand prevents burning and keeps grilling stress free. The skewers also make serving easy, especially when friends gather around the table. When the chicken meets the heat, it cooks fast. The outside takes on a light char, while the inside stays moist and tender. As a result, every skewer offers a satisfying contrast of texture and flavour.
Of course, chicken satay would feel incomplete without its sauce. Peanut sauce remains the classic partner, and for good reason. It tastes rich but never heavy. Roasted peanuts bring nuttiness, while coconut milk adds smoothness. At the same time, chilli paste introduces gentle heat, and lime juice sharpens the finish. I always serve extra sauce on the side. Otherwise, someone inevitably asks for more.
Chicken satay also benefits from thoughtful accompaniments. Fresh sides balance the richness of the meat and sauce. For example, crisp cucumber refreshes the palate between bites. Steamed rice absorbs extra sauce and makes the dish more filling. Moreover, pickled vegetables or herbs add brightness and contrast.
This dish holds a firm place in my regular cooking. Over the years, I have used the satay mixture as a marinade, a dip, and even a finishing sauce. Each time, it delivers dependable flavour. Molasses gives a deep sweetness, while peanut butter adds body and richness. Therefore, I choose based on mood and cupboard supplies. Chicken satay always proves popular. In fact, I now cook double as standard. Finally, the empty platter tells the story better than words ever could.
Possible ingredients to serve with Chicken Satay:
- Sliced cucumber or cucumber salad
- Steamed jasmine or basmati rice
- Coconut rice
- Pickled vegetables
- Fresh coriander leaves
- Lime wedges
- Shredded lettuce
- Thinly sliced red onion
- Chilli sambal or chilli oil
- Flatbreads or rice cakes
Chicken Satay
Ingredients
- 1 tsp garlic chopped
- 1 tsp Salt
- 1/4 tsp ground white pepper
- 2 tbsp soy sauce
- 1 tbsp dark molasses treacle
- 2 tsp lime juice
- 2 lbs chicken breasts thighs
- 2 tbsp vegetable oil
Instructions
- Combine the garlic, salt and pepper in the bottom of a deep bowl and with the back of a spoon mash them to a paste.1 tsp garlic, 1 tsp Salt, 1/4 tsp ground white pepper
- Mix in the soy sauce, molasses and lime juice.2 tbsp soy sauce, 1 tbsp dark molasses, 2 tsp lime juice
- Add the chicken cubes and toss with a spoon until they are evenly coated.2 lbs chicken breasts
- Marinate in the refrigerator for 2 hours, stirring occasionally.
- Remove the chicken from the marinade and thread it tightly, 4 or 5 pieces at a time, on small skewers (preferably bamboo skewers).
- Brush the oil evenly over the chicken.2 tbsp vegetable oil
- Cook directly over hot coals for 5 to 10 minutes, turning occasionally, until the chicken is crisp and brown.
- Serve at once, with the meat still on the skewers, accompanied by katjang sauce (see seperate recipe for (Katjang)