The Best Chicken Satays Ever!


Sweet, salty, spicy, sour and creamy.

In the Thai cuisine, a recipe is called balanced that contains at least 3 of these 5 elements. And then, here is this chicken satay recipe that covers all five of them. One of the most-loved items from my Thai cookery classes, this is the perfect quick and flavorful meal that takes about no time to prepare, and I can almost guarantee that everyone will devour them at your house, too!

The chicken strips are quickly marinated in Asian flavours, grilled (indoors!), then served with a quick and easy creamy peanut sauce that you would find yourself slurping by the spoonful. You can serve these as appetizers or add some Jasmine rice on the side for an easy, WINNER WINNER CHICKEN DINNER!


How To Cut the Chicken?

That’s an important step! I generally cut each chicken breast  into 4 pieces first. Then slice each piece into long strips diagonally. Watch the procedure in my Insta Highlights!
Each marinated chicken strip is placed long way on the skewer and if it’s too small you can continue threading the second strip and eventually cut with kitchen scissors. It might sound complicated but actually takes no more than 5 min. 

Can You Make Ahead?

Of course! You can marinate the meat up to 12 hours in advance, and the sauce can be made up to 3 days in advance—just be sure to store both in the fridge. 
You can even cook the satays, make the sauce and refrigerate to reheat for a quick week night dinner.

Grilling Indoors or Outdoors?

Whatever is convenient! 

If you want to grill outdoors, both gas and charcoal grills will give you the same results.
If you want to grill indoors (like I do),  a stove-top cast iron grill pan is the best choice. 

Just remember: the grilling is brief, so the coals or the temperature of the grill pan should be very hot. There’s not more to it than that!

Also, a broiler, which I believe is the most underused piece of equipment in most kitchens, is a fine option if you don’t have a gas, charcoal or electric grill.
Make sure to soak the wooden skewers in water for 30 min before threading the meat to avoid wood from burning.

You Don’t Have Any of The Above Grilling Options?

Even that shouldn’t stop you from trying this recipe! 

If you don’t have any of the above options, use a non-stick frying pan! That works equally good. See, I want to make your life easier!


Are You Making This Satay Recipe?

I hope you love this recipe as much as I do and I would love to get some feedback if you make it. Please take a moment to come back and leave me a comment below. It would be even more amazing if you rate it!

More Lucky Chicken Recipes from Chef on Rhine:

Best Chicken Satay & Peanut Sauce Recipe Ever!

Fatima Sadal - Chef on Rhine
Strips of chicken breast marinated in Asian flavors, skewered, and then quickly grilled on the stove top. The BEST dipping peanut sauce makes the meat over-the-top delicious.
5 from 1 vote
Servings 4


Chicken Satay

  • 700 g chicken filet
  • 1 Tbsp crushed garlic
  • 1/2 cup fresh coriander
  • 1/4 cup lemon grass
  • 1 Tbsp coriander powder
  • 2 tsp mild curry powder e.g. Madras curry powder
  • 1/2 tsp turmeric
  • 1 tsp cumin powder
  • 1/2 tsp black pepper
  • 4 Tbsp evaporated milk
  • 1/2 cup coconut milk
  • 1/4 cup sugar
  • salt

Peanut Sauce

  • 2 tsp oil
  • 3 Tbsp Massaman curry paste
  • 2 cups coconut milk
  • 4 Tbsp palm sugar
  • 1 Tbsp fish sauce or more
  • 1 Tbsp tamarind pulp
  • 8 Tbsp peanut butter
  • 3/4 cup water
  • 4 Tbsp crushed roasted peanuts


Chicken Satay

  • Cut the chicken in long, slightly wide but thin strips.
  • Take garlic, fresh coriander and lemon grass in a small food processor and blend to a fine paste.
  • Mix with rest of the ingredients in a bowl and marinate the chicken strips for at least 40 min (overnight is best).
  • Thread the chicken meat onto the bamboo skewers. The skewers should not be visible through meat!
  • Heat a grill pan until piping hot. Grill chicken for 2-3 minutes on each side until nicely charred. NO OIL required!

Peanut Sauce

  • Heat oil in a small sauce pan and fry the curry paste in it until aromatic.
  • Add in the coconut milk and rest of the ingredients and stir thoroughly.
  • Cook on medium heat while stirring continuously until the peanut sauce turns smooth. Adjust seasoning by adding more fish sauce or brown sugar for sweetness.
  • As soon the oil separates, remove from heat and serve.


  • The cutting of chicken filet makes a huge difference. Make sure to watch my video (in the Instagram highlights) before starting off!
  • If you don't have a grill pan, use a non stick frying pan. Do not use any oil, the coconut milk in the marinade will release fats on its own. 
  • The marinade can be frozen, so can be the peanut sauce.
  • The peanut sauce thickens if refrigerated, always add a little boiling water before serving.

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3 years ago

5 stars
Excellent recipe..turned out amazing..must try guys…something that will hit your tastebuds in a totally different way