If you’ve ever craved a dish that’s bursting with flavor, easy to prepare, and perfect for any occasion, look no further than this chicken satay recipe. Created by Chef John from Food Wishes, this recipe combines convenience with incredible taste, making it a standout among easy recipes for cooking at home. Featuring a rich marinade and a luscious peanut sauce, this chicken satay is both aromatic and addictive, guaranteed to become a favorite in your recipe collection.
Step 1: Prepare the Flavorful Marinade
The secret to this incredible chicken satay starts with a marinade that’s both simple and packed with authentic flavors. Instead of spending hours toasting and grinding spices, this recipe uses two key shortcut ingredients to save time without sacrificing taste:
- Jarred red curry paste – ready to use and full of vibrant flavor
- Curry powder – adds warmth and complexity
To these, add a pinch of salt, a mix of white and brown sugar for balance, a splash of Asian fish sauce for that umami punch, and the star ingredient: real, full-fat coconut milk. Whisk everything together thoroughly, and your marinade is ready in just minutes.
Step 2: Cut and Marinate the Chicken
For the best results, use boneless, skinless chicken thighs. They have a smaller, flatter side and a bigger, fatter side. Cut between these two parts at the thinnest point, then slice the smaller piece in half and the bigger piece into quarters. This will yield six chunks of relatively uniform size, perfect for even cooking.
While chicken breast can be used, it tends to dry out quickly, so thighs are preferred for their moisture and flavor. Don’t trim off the little pieces of white surface fat — they help keep the meat juicy and tasty.
Once cut, toss the chicken chunks into the marinade and mix well to coat evenly. Wrap the bowl and refrigerate for about two hours. Chef John recommends this shorter marination time over overnight because it maintains a better texture while delivering the same delicious flavor.
Step 3: Soak Skewers and Make the Peanut Sauce
While the chicken marinates, soak bamboo skewers in water to prevent them from catching fire on the grill. Although they may still char, this step helps them stay intact during cooking.
Next, prepare the peanut sauce, which perfectly complements the satay. Start with smooth, all-natural peanut butter, then add coconut milk, crushed garlic, and a bit of brown sugar—just enough to keep it on the savory side. Add soy sauce and Asian fish sauce for depth, and squeeze in the juice of a whole lime to brighten the flavors.
For a special touch, drizzle in some sesame oil to add a nutty note that enhances the peanut butter. Finish with your choice of hot sauce (Chef John uses Sriracha) to add a little heat. Adjust the sauce’s thickness with a splash or two of water until it’s just right—thick but pourable.
Step 4: Skewer the Chicken
After marinating, thread the chicken chunks onto the soaked skewers. Aim for about four pieces per skewer, making sure the meat pieces are touching but not tightly packed. This allows heat to circulate and cook the chicken evenly.
Note: Some skewers might be dull, making it tricky to pierce the meat. If this happens, a little patience or a sharper skewer can help.
Step 5: Grill to Perfection
Charcoal grilling is the top choice for cooking chicken satay. Once your charcoal fire is ashy white and hot, lightly oil the grill grates and place the skewers down. Grill for about 4 to 5 minutes per side, depending on the chunk size and whether you’re using thighs or breast (breast cooks faster).
If charcoal grilling isn’t an option, pan-searing, cast iron grill pans, or broiling in the oven work well too. However, the smoky, bittersweet char marks from charcoal really elevate the dish, echoing the authentic satay grilling traditions from the island of Java.
Check for doneness by pressing the meat—it should firm up and spring back. A thermometer reading of 155°F to 160°F for chicken thighs is ideal.
Step 6: Serve with Style and Enjoy
Once grilled, transfer the chicken satay to a serving plate. Serve with plenty of the peanut sauce and fresh lime wedges on the side for squeezing. For a final touch of texture and color, scatter sliced hot red chilies, chopped roasted peanuts, and freshly chopped cilantro over the top.
This combination of juicy, aromatic chicken and the slightly sweet, salty, and savory peanut sauce is truly irresistible. It’s a dish that’s hard to stop eating once you start!
If you’re new to chicken satay or looking for a fast and easy recipe that doesn’t compromise on flavor, this is the perfect recipe to try next. It’s a beautiful grilled chicken dish that stands out in any meal and is packed with vibrant, authentic flavors.
For the full printable recipe with ingredient amounts and more details, visit the original recipe page linked below. Happy cooking, and enjoy this delicious chicken satay that’s as fun to make as it is to eat!
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