Easy Homemade Chicken Satay

Want restaurant-quality easy homemade chicken satay without the fuss? You’re in the right place. This recipe is for busy home cooks who crave those smoky, tender skewers with creamy peanut sauce but don’t have hours to spend in the kitchen.

My first attempt at homemade satay was a disaster—dry chicken, jarred peanut butter sauce, and two smoke alarm incidents. Months and some batches later, this is now my go-to recipe for everything from weeknight dinners to hosting guests.

At a Glance

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 55 minutes (including 30-minute marination)
Servings: 4-6 people
Difficulty: Easy
Key Ingredients: Chicken breasts, coconut milk, peanut butter, turmeric, fish sauce
Best For: Weeknight dinners, party appetizers, meal prep

Why This Easy Homemade Chicken Satay Recipe Wins

This isn’t your average chicken satay with peanut sauce. Here’s what makes it special:

• 30-minute active time – Marinate while you prep everything else
• Authentic flavor – Uses real Indonesian chicken satay recipe techniques
• Versatile cooking methods – Grill, broiler, or stovetop all work great
• Kid-approved – Sweet enough for picky eaters, complex enough for adults
• Make-ahead friendly – Prep everything a day before

Ingredients You’ll Need for Simple Chicken Satay Skewers

For the Quick Chicken Satay Marinade

• 2 lbs chicken breasts, boneless and skinless – Cut into even strips for consistent cooking
• 3 tablespoons soy sauce – Adds that savory umami depth
• 2 tablespoons coconut milk – Tenderizes and adds subtle sweetness
• 1 tablespoon brown sugar – Helps with caramelization
• 1 tablespoon fish sauce – The secret weapon for authentic taste
• 3 cloves garlic, minced – Fresh is non-negotiable here
• 1 teaspoon turmeric – Gives that gorgeous golden color
• 1 teaspoon coriander – Warm, citrusy notes
• 1/2 teaspoon cumin – Earthy backbone

For the Best Homemade Satay Sauce

• 1/2 cup creamy peanut butter – Natural works best
• 1/4 cup coconut milk – Thins the sauce perfectly
• 2 tablespoons soy sauce – Balances the sweetness
• 1 tablespoon lime juice – Brightness is key
• 1 tablespoon honey – Smooths everything together
• 1 teaspoon sriracha – Adjust to your heat preference
• 1 clove garlic, minced – More garlic never hurts

How I Make Easy Homemade Chicken Satay

Step 1: Prep the Chicken

Slice your chicken breasts into long strips about 1 inch wide. You want them thin enough to thread onto skewers but thick enough they don’t dry out. I usually get about 20-24 strips from 2 pounds.

Step 2: Make the Marinade

Grab a large bowl. Whisk together the coconut milk, soy sauce, curry powder, brown sugar, minced garlic, fish sauce if you’re using it, and turmeric. It should look kind of orange and smell amazing. Toss the chicken strips in there and make sure every piece gets coated. Cover the bowl with plastic wrap.

Step 3: Marinate

Stick it in the fridge for at least 2 hours. I usually do this in the morning before work, then cook it for dinner. You can go up to 24 hours but not longer or the texture gets weird.

Step 4: Skewer the Chicken

Thread each marinated strip onto a soaked bamboo skewer. Don’t bunch them up too tight—you want some space so they cook evenly. This part’s kind of meditative, actually. Put on a podcast and just zone out for a bit.

Step 5: Cook Your Best Grilled Chicken Satay Skewers

For grilling: Get your grill to medium-high heat. Oil the grates so nothing sticks. Cook the skewers for 3-4 minutes per side. You want nice char marks and the chicken should hit 165°F inside.

For simple oven baked chicken satay: Heat your oven to 425°F. Line a baking sheet with foil and spray it with cooking spray. Lay the skewers flat and bake for 10-12 minutes, flipping halfway through.

For quick stove top chicken satay: Heat a large skillet or grill pan over medium-high. Add a little oil and cook the skewers in batches, about 3 minutes per side.

Step 6: Make That Peanut Sauce

While the chicken cooks, throw all the sauce ingredients into a bowl and whisk. Start without the water, then add it bit by bit until you get a pourable consistency. Taste it—you might want more lime, more heat, more sweet. Adjust until it’s right for you.

Equipment You’ll Need

• Wooden or metal skewers – Soak wooden ones for 30 minutes to prevent burning
• Grill, grill pan, or broiler – Any high-heat method works
• Mixing bowls – One for marinade, one for sauce
• Whisk or fork – For smooth peanut sauce
• Basting brush – Optional but helpful

Tips That Make a Difference

• Cut chicken breasts evenly – Uniform strips ensure everything cooks at the same rate and prevents dry spots
• Don’t skip the fish sauce – I know it smells intense, but it disappears into savory magic
• Marinate longer when possible – Even 2 hours makes a noticeable difference
• Preheat your cooking surface properly – High heat creates that signature char
• Baste with leftover marinade early – Adds extra flavor layers (but stop basting in the last few minutes for food safety)

Easy Variations on Chicken Satay with Peanut Sauce

• Spicy version – Add 1 teaspoon chili flakes to the marinade
• Coconut-forward – Replace half the peanut butter with coconut cream in the sauce
• Nut-free – Swap peanut butter for sunflower seed butter
• Low-sugar – Use monk fruit sweetener instead of brown sugar and honey
• Beef or shrimp – The marinade works beautifully with other proteins

Storage and Reheating Your Homemade Chicken Satay

Refrigerator: Store cooked skewers in an airtight container for up to 4 days. Keep the sauce separate to prevent sogginess.

Freezer: Freeze cooked chicken (off the skewers) for up to 3 months. Thaw overnight in the fridge.

Reheating: Best results come from a quick stint under the broiler or in a hot skillet. Microwave works in a pinch—cover with a damp paper towel to prevent drying out. Warm the sauce gently over low heat, adding a splash of coconut milk if it’s thickened.

Homemade Chicken Satay FAQ

Can I use chicken thighs instead of breasts?

Yes, thighs work well and stay juicier due to higher fat content. Use the same 2 lbs amount and cooking times remain the same. Just ensure they reach 165°F internal temperature.

What if I don’t have fish sauce?

Leave it out. It adds depth but it’s not make-or-break. You could add an extra tablespoon of soy sauce or a teaspoon of Worcestershire sauce instead.

Is this recipe authentic?

It’s inspired by authentic Thai and Malaysian satay but adapted for easier home cooking. Traditional recipes sometimes call for lemongrass, galangal, and shallots in the marinade. This version uses easier-to-find ingredients while keeping the flavor profile pretty close.

Can I make the sauce nut-free?

Not really while keeping it tasting like chicken satay. The peanut sauce is kind of the whole point. You could try sunflower seed butter but I haven’t tested that myself, so the flavor would be different.

How do I know when the chicken is done?

Use a meat thermometer and check that it reads 165°F. The chicken should also look opaque all the way through with no pink. If you cut into a piece and see clear juices, you’re good.

Final Note

This easy homemade chicken satay has become my go-to for everything from Tuesday dinners to backyard parties. It looks impressive, tastes incredible, and honestly isn’t that hard once you’ve made it a couple times. The real magic happens when you see someone dip that first skewer into the peanut sauce and their eyes light up. That’s the moment that makes all the prep worth it.

Give it a try this week. Start with a small batch if you’re nervous. I promise—once you nail this recipe, you’ll never order satay at a restaurant again. Your version will be better.

 

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