Chicken Satay Recipe:
Spicy Peanut Chicken Skewers

For party appetizers that are simple to make, impressive, and ultra-flavorful, a chicken satay recipe is going to tick those boxes every time. Flavorful marinade? Check. Wonderful rich sauce? Check. Easy to make and fun to eat? Check and check.

Of all the chicken skewers recipes you can make, satay chicken has always been my favorite. I have never met anybody who doesn't like the rich combo of peanut and ginger with the tang of lime and the richness of black-around-the-edges BBQ chicken. It's heaven on a stick.

Add into that the fact that you can make it all ahead and simply grill it up on the spot? Every hostess should make room for this one on her appetizer menu-- especially for a summer party.

Below, you'll find three different versions of a chicken satay recipe, varying in ease of preparation and in flavor. All of them tested and approved by me AND by many of my guests over the years.

Satay Chicken Skewers Recipe with a Peanut Dipping Sauce

Chicken Satay Skewers Appetizer with Peanut Sauce
Served together on a tray with a vat of this peanut dipping sauce in the middle, and this chicken satay can be the recipe for a stampede. Seriously.

There's a reason why this recipe is the first on my list here: it's my favorite, and the one I'll usually opt for when I want a tasty and impressive chicken satay. With both a marinade AND a dipping sauce, it packs as much flavor into a simple appetizer as possible.

While a little more work than some of the other recipes on this page, it's still simple-- and totally worth it.

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  • Ingredients:
  • 1 lb. of Chicken thighs, boneless and skinless, 1/2" strips
  • 2 tsp. fresh ginger root, minced or grated
  • 2 tbsp. Thai fish sauce
  • 1 clove of minced garlic

  • Peanut Sauce:
  • 4 minced shallots
  • 2 tsp. peanut oil
  • 2 cloves garlic, minced
  • 2 tsp. fresh ginger, minced or grated
  • 1 1/2 tbsp. lime juice
  • 2 tsp. brown sugar
  • 2 tsp. soy sauce
  • 1 1/2 tbsp. Thai fish sauce
  • 1 3/4 C. coconut milk
  • 1/2 C. peanut butter, crunchy style
  • 2 small Thai chilies, seeded and finely chopped

Directions: 1. Take the chicken and toss it with ginger, garlic, and fish sauce in a bowl until meat is coated. Cover for one hour in the refrigerator to marinate.

2. Next, prepare the sauce. Over medium heat, heat the peanut oil in a skillet. Stir in garlic, shallots, chilies, and ginger. Cook for about 7 minutes and keep stirring until the shallots start turning golden brown.

3. Turn heat down to low and stir in coconut milk, peanut butter, brown sugar, soy sauce, lime juice, and fish sauce until thoroughly blended. Simmer for about 10 minutes then remove from heat and keep it warm.

4. Take an outdoor grill and preheat on medium heat and lightly grease the grate.

5. Take chicken out of refrigerator and thread the chicken onto 12 bamboo skewers (it's a good idea to soak them first if using a flame grill).

6. Grill the chicken until it is no longer pink in the center for, about 3 minutes on one side. Then, turn on the other side and cook for another 3 minutes.

7. To finish off this chicken satay recipe, take the warm peanut sauce and either dip or pour over each skewer

Ultra-Easy Marinated Chicken Satay Kabobs

These are a wonderful Thai style chicken kabob, with similar flavors to the chicken satay recipe above. The difference? The flavor is simpler and milder, and is infused into the chicken via an overnight marinade rather than with a dipping sauce. They are also the easiest of the three recipes here to put together.

Short on time? If you need to, you can marinate these 2-3 hours. But this chicken satay recipe is really at its most flavorful when marinated overnight.

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  • Ingredients:
  • 1 1/2 lb boneless chicken breasts, cut into 1" cubes
  • 1/4 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp brown sugar
  • 1 Tbsp fresh ginger, minced
  • 1 clove garlic, crushed and minced
  • 1 tsp crushed red pepper flakes

Directions: 1. In a medium bowl, whisk peanut butter, soy sauce, vinegar, brown sugar, ginger, garlic and red pepper flakes until well mixed. Add chicken and toss until well coated. Pour into a resealable bag and marinate overnight.

2. Soak skewers in water to prevent burning. Arrange chicken on skewers, leaving a little space between each piece, and grill on all sides until done.

3. You can also bake this chicken satay recipe in a 450 degree oven for 15-18 minutes.

Indonesian Peanut Pork Satay Recipe

Pork Peanut Satay Skewers Recipe

Looking for something a little different than your usual chicken satay recipe? This one takes pork instead of chicken, and uses homemade peanut puree instead of a pre-mixed peanut butter.

The touch of coriander and butter gives this a wonderful depth and richness that's wonderful with the crisp flavor of the scallions and the perfume-y ginger. Really nice, and a fun change from the traditional chicken.

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  • Ingredients:
  • 1 1/2 lbs pork, 1" cubed
  • 1 cup Spanish peanuts
  • 6 scallions, chopped
  • 1 Tbsp fresh ginger, grated
  • 2 tablespoons lemon juice
  • 3 cloves garlic, crushed
  • 2 tablespoons brown sugar
  • 1/2 cup soy sauce
  • 1 teaspoons crushed coriander seed
  • 1 teaspoon crushed red pepper flakes
  • 1/2 cup chicken broth
  • 1 stick butter, melted

Directions: 1. In a food processor, puree peanuts, scallions, ginger, lemon juice, garlic, brown sugar, soy sauce, coriander, and red pepper flakes until almost smooth. Add broth and butter, and mix until smooth.

2. Place pork in a large resealable plastic bag, add peanut puree and seal. Gently toss to coat pork and marinate in the refrigerator for at least 6 hours, or overnight.

3. Preheat grill to medium. Soak skewers in water to prevent burning. Arrange pork on skewers, leaving a little space between each cube.

4. In a small saucepan, heat marinade to boiling and simmer for 5 minutes. Use some of the marinade for basting during grilling, and save the rest to serve as dipping sauce.

5. Grill skewers for 10 to 12 minutes on lightly oiled grill, or until well browned, basting and turning often.

6. Serve with dipping sauce.


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