Grilled Chicken Satay Recipe
If you’re on the quest for perfectly tender, boldly seasoned street food that you can easily make at home, look no further than Grilled Chicken Satay. This Southeast Asian classic is infused with aromatic coconut, citrusy notes of lemongrass, and a burst of spice from chili — it’s skewered magic destined for your grill. Whether you’re hosting a weekend cookout or just spicing up dinner, Grilled Chicken Satay promises flavor in every bite, a symphony of textures, and that charred edge everyone loves.
Ingredients You’ll Need
The best part about putting together Grilled Chicken Satay? The ingredient list is incredibly simple but oh-so-vibrant. Every component works in harmony to create that signature balance of sweet, salty, spicy, and bright flavors. Here’s what you’ll need and why they matter:
- Chicken: Boneless, skinless chicken breasts or thighs are best for juicy, flavorful satay skewers.
- Ground coriander: Lends a warm, citrusy base that’s key to the satay profile.
- Ground cumin: Adds earthiness and a gentle smoky aroma.
- Ground turmeric: Just a touch gives gorgeous golden color and a hint of bitter spice.
- Lemongrass: Brings vibrant zing; substitute lemon zest if you can’t find fresh stalks.
- Shallot: Minced for a subtle, delicate onion note without overpowering the marinade.
- Garlic: Because everything is better with garlic’s sharp bite and aroma.
- Galangal (or ginger): Lends a peppery, almost piney depth that really sets it apart from typical chicken dishes.
- Lime: Both zest and juice add tangy freshness and balance.
- Bird’s eye chili (or sriracha): Gives the satay its signature heat; adjust for your spice comfort zone.
- Fish sauce (or soy sauce): Deep umami notes and salty complexity ground everything together.
- Palm sugar (or brown sugar): A touch of sweetness rounds out the marinade’s flavors.
- Oil: Keeps the chicken moist and helps the marinade cling to every piece.
How to Make Grilled Chicken Satay
Step 1: Prep the Marinade
Start by grabbing a large bowl or, for super-easy cleanup, use a zip-top bag. Combine ground coriander, cumin, turmeric, minced lemongrass (or lemon zest), shallot, garlic, galangal (or ginger), lime zest and juice, minced chili (or sriracha), fish sauce (or soy sauce), palm sugar (or brown sugar), and oil. Give everything a good stir or blitz it in a small food processor to form a chunky, fragrant marinade. This step is where the magic happens, building a foundation of bold flavor for your Grilled Chicken Satay.
Step 2: Marinate the Chicken
Toss those bite-sized chicken pieces into your marinade, making sure every piece gets a generous coat. Cover tightly (or seal the bag) and pop it in the fridge. Let everything mingle for at least 30 minutes, but if you have more time, overnight marinating will ensure the chicken soaks up every nuance of those beautiful spices and aromatics.
Step 3: Skewer Up!
Thread marinated chicken onto soaked wooden or metal skewers, leaving just a tiny bit of space in between each chunk. This helps the heat circulate so you get those irresistible smoky edges. If you’re using bamboo skewers, a little water soak beforehand keeps them from burning on the grill.
Step 4: Time to Grill
Preheat your grill or grill pan to medium-high. Lay the chicken skewers directly over the heat and let them cook for about 2 to 4 minutes per side, turning once or twice for even charring. The pieces will take on a glorious golden color and begin to develop tantalizing grill marks — that’s how you know your Grilled Chicken Satay is nearly ready for its starring role on the table.
Step 5: Rest and Serve
Allow the grilled skewers to rest for a few minutes before serving. This quick pause ensures juicy, tender meat in every single bite. And if you’re feeling extra, a side of creamy peanut sauce is always a win!
How to Serve Grilled Chicken Satay
Garnishes
For a pop of freshness and color, sprinkle your Grilled Chicken Satay skewers with chopped cilantro, thinly sliced green onions, or a scattering of toasted sesame seeds. Lime wedges on the side invite everyone to add an extra burst of zest with each bite.
Side Dishes
Classic accompaniments shine here! Pair your satay with a crunchy cucumber salad, fragrant jasmine rice or coconut rice, and a small dish of peanut dipping sauce. All these sides elevate the experience and make it a full meal, each one playing off the bright, savory flavors of the Grilled Chicken Satay.
Creative Ways to Present
If you’re serving a crowd, try arranging the skewers upright in a mason jar or glass for a rustic look, or plate them in a fan shape over a banana leaf for instant tropical vibes. You can even tuck them into lettuce wraps with cucumber and herbs for a fun, hand-held party bite!
Make Ahead and Storage
Storing Leftovers
Store any leftover Grilled Chicken Satay in an airtight container in the refrigerator for up to three days. The flavors continue to meld, which means these skewers are delicious the next day — perfect for lunches or quick dinners.
Freezing
You can freeze marinated raw chicken pieces (without the skewers) for up to two months. Just thaw overnight in the fridge before skewering and grilling. Cooked satay also freezes well; just wrap tightly and store for up to two months in the freezer.
Reheating
For the juiciest results, gently reheat leftover Grilled Chicken Satay covered in a 300 degree Fahrenheit oven until warmed through. A few quick minutes in a skillet works too! Avoid the microwave if possible, which can dry out the tender chicken.
FAQs
Can I use chicken thighs instead of breasts for Grilled Chicken Satay?
Absolutely! Chicken thighs are juicier and slightly richer, making them perfect for Grilled Chicken Satay. They hold up beautifully on the grill and soak up all that wonderful marinade.
Is there a vegetarian version of this recipe?
You can easily swap the chicken for cubes of tofu or seitan — just adjust the marinating time, as tofu absorbs flavor quickly. Grilled tofu satay is just as delicious, especially when paired with a tangy peanut sauce.
What if I can’t find lemongrass or galangal?
No worries! Lemon zest makes an excellent substitute for lemongrass, while fresh ginger can easily take the place of galangal. The resulting Grilled Chicken Satay will still be full of that signature bright, zippy flavor.
How spicy is this satay?
The heat level is completely adjustable. Bird’s eye chilies are pretty fiery, so you can reduce the amount or use milder chili (or just sriracha) for a gentler kick. Make it your own!
Do I need to soak wooden skewers before grilling?
Yes, if you’re using bamboo skewers, soaking them in water for 20–30 minutes helps prevent them from burning on the grill. It’s a simple trick that makes grilling Grilled Chicken Satay easier and safer.
Final Thoughts
There’s something truly special about making Grilled Chicken Satay at home — it’s fast, fun, and packed with vibrant flavors that everyone will remember. I can’t wait for you to try this at your next meal or gathering. Fire up the grill and let this satay be the star of your table!
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Grilled Chicken Satay Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Tender and flavorful Grilled Chicken Satay with a delicious marinade infused with aromatic spices and herbs, perfect for a tasty appetizer or main course.
Ingredients
Chicken Satay:
- 1 pound boneless and skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 2 stalks lemongrass, minced (or 1 teaspoon lemon zest)
- 1 shallot, minced
- 2 cloves garlic, minced/grated
- 1 tablespoon galangal (or ginger), minced/grated
- 1 lime, zest juice
- 1 bird’s eye chili, minced (or 1 tablespoon sriracha)
- 2 tablespoons fish sauce (or soy sauce)
- 2 tablespoons palm sugar (or brown sugar)
- 1 tablespoon oil
Instructions
- Marinate the Chicken: Mix all the ingredients, marinate the chicken in the mixture, and refrigerate for 30 minutes to overnight.
- Skewer and Grill: Skewer the marinated chicken and grill over medium-high heat for about 2-4 minutes per side.
- Options: For extra flavor, toast and grind coriander and cumin seeds. You can also use a food processor to blend the marinade. Serve with peanut dipping sauce if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Main Course
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Grilled Chicken Satay, Chicken Skewers, Asian Appetizer, Grilling Recipe
