The perfect balance of smoky, savoury and nutty flavours means one thing – Succulent Chicken Satay. Originating from Southeast Asia especially Thailand, this dish has won hearts worldwide with its perfectly marinated chicken skewers and indulgent dipping sauce. Whether you cook them over a barbecue or under a grill, the result is a mouth-watering experience that’s hard to resist.
The Secret to Moist and Flavourful Skewers
The key to a perfect Chicken Satay lies in the marinade. The chicken—usually boneless thigh or breast pieces—is infused with a fragrant mix of spices, herbs, and aromatics, ensuring each bite is juicy and full of depth. A well-marinated skewer not only enhances the taste but also keeps the meat moist during cooking, preventing it from drying out.
For best results, allow the chicken to soak in the marinade for at least a few hours or, ideally, overnight. This gives the flavours time to penetrate deeply into the meat, elevating the final dish to something truly special.
Barbecue or Grill? The Choice is Yours
Cooking Succulent Chicken Satay can be a fun and interactive experience, whether you choose to barbecue it or use an indoor grill.
Barbecue Method: Cooking over an open flame is the traditional way to enjoy satay. The high heat sears the chicken quickly, creating a beautifully charred exterior while keeping the inside succulent. The smoky aroma from the barbecue adds an extra layer of flavour that’s difficult to replicate. Be sure to turn the skewers frequently for an even char, and don’t forget to brush them with a little oil to prevent sticking.
Grill Method: If a barbecue isn’t an option, an indoor grill or oven grill can produce equally delicious results. Preheat the grill to a medium-high temperature and place the skewers on a wire rack. Cooking them this way still allows for slight charring while maintaining the tenderness of the chicken. Turning the skewers midway ensures even cooking and a golden-brown finish.
The Perfect Dipping Companion
No Succulent Chicken Satay experience is complete without a rich and velvety sauce. Typically, this is a peanut-based dip, enhanced with a balance of sweetness, saltiness, and a hint of spice. The creamy sauce pairs perfectly with the grilled chicken, adding another layer of indulgence to every bite.
So, whether you’re firing up the barbecue on a summer evening or grilling indoors for a cosy dinner, Succulent Chicken Satay is a dish that never disappoints. Moist, flavourful, and irresistibly moreish, it’s a must-try for any food lover. Check out the recipe below.
Succulent Chicken Satay
Equipment
- Wooden Skewers soaked in water for 30 minutes
Ingredients
- 500 g chicken breasts boneless/ thighs, cut into bitesize pieces
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tbsp coconut milk
- 1 tbsp honey brown sugar
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 2 cloves garlic minced
- 1 tsp ginger grated
- 1 tbsp vegetable oil
Peanut Sauce:
- 3 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp honey
- 1 tsp chilli flakes optional
- 1/4 cup coconut milk
- 1 tbsp warm water
Instructions
- In a bowl, mix soy sauce, fish sauce, coconut milk, honey, turmeric, coriander, garlic, ginger and oil.2 tbsp soy sauce, 1 tbsp fish sauce, 2 tbsp coconut milk, 1 tbsp honey, 1 tsp turmeric powder, 1 tsp ground coriander, 2 cloves garlic, 1 tsp ginger, 1 tbsp vegetable oil
- Add chicken pieces to the marinade and mix well. Cover and refrigerate for at least 2 hours or overnight.500 g chicken breasts
- Thread the marinated chicken onto soaked wooden skewers.
For Barbecue:
- Preheat and lightly oil the grill. Cook skewers for 10-15 minutes, turning frequently until golden and charred.
For Grill:
- Preheat to medium-high and cook on a wire rack for 12-15 minutes, turning halfway.
- For the peanut sauce, whisk all ingredients together until smooth.3 tbsp peanut butter, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp honey, 1 tsp chilli flakes, 1/4 cup coconut milk, 1 tbsp warm water
- Serve hot skewers with peanut sauce on the side.
8 comments
This is so easy to make but so gorgeous. Shane I had to share it lol.
The combination of the tender veal, the smooth mashed potatoes, and the rich jus was perfect.
I wasn’t sure how well the baby sweetcorn would work with veal, but it turned out fantastic
The only thing I’d do differently is add a touch more seasoning to the vegetables, but otherwise, it was excellent
The veal was so tender, and the sauce was restaurant-quality. The whole dish came together beautifully.
The jus was the highlight for me—it really brought the dish to life. A must-try for anyone who enjoys fine dining at home.
The asparagus added a nice freshness to balance the richness. Will be making this again soon
The veal was cooked to perfection—tender and juicy. The mashed potato was buttery and smooth, and the jus added a rich depth of flavour. The asparagus and baby sweetcorn provided a nice contrast in texture.