You don't need to cook the chicken through in the oven as it will be finished on the grill. This process helps the chicken to stay succulent and flavorful.
Nutritional values are based on one of four skewers without dipping sauce.
The dipping sauce can be kept covered in the fridge for up to 3 days.
This delicious Thai inspired recipe is perfect for appetizers and main courses. The chicken satay skewers are marinated in coconut milk before being baked and grilled til perfectly crispy. Serve them up with my homemade peanut sauce for a real treat!
This recipe was first published in February 2018 and has been updated with an improved recipe.
One of my go to Thai dishes is chicken satay with peanut sauce, and mainly because I am addicted to that dip! It's something I've wanted to make for ages and I can confirm this recipe is just as good at home!
Ginger, garlic, lime and coconut milk are used to marinate the chicken before being baked, then it's finished off in a grill pan (or on the grill) for a crispy and flavorful bite.
Serve up with my sweet and salty peanut dipping sauce for a crowd pleasing appetizer!
Easy: There's not much to this recipe and the cook and prep times are fairly quick. You just have to plan ahead a little for the marinade.
Versatile: These skewers can be eaten hot or cold, on it's own as a snack, or as part of a main meal.
So delicious: Because the chicken is cooked in the oven before being grilled, it stays really juicy and succulent. The coconut milk marinade adds a wonderful flavor.
Dietary info: These crispy chicken satay skewers are gluten-free and dairy and low carb.
Ingredients
Coconut milk: Use a full fat coconut milk for this recipe. Lite coconut milk has water added to it, so it has less flavor.
Red chilli, ginger and garlic: All finely chopped into the marinade. Use fresh for the best flavor.
Lime juice: This balances out the sweet coconut milk and also helps to tenedrize the chicken.
Oil: To help the chicken absorb the flavors. Use a neutral flavored oil like canola, vegetable or sunflower.
Fish sauce: A key ingredient in Thai cooking. You can swap this for soy sauce in a pinch.
Lemongrass: Optional, but a good addition!
Chicken: This recipe can be made with chicken breast or thighs. Both are equally delicious!
How to make satay chicken skewers
Be sure to scroll down for the full recipe
Marinade the chicken (photo 1).
Place the chicken on skewers (photo 2).
Bake (photo 3).
Grill til browned and crispy (photo 4).
Serving Suggestions
These crispy chicken satay skewers work wonderfully as an appetizer served with peanut sauce for dipping. You can easily turn them into a main meal by serving them with rice or noodles and some veggies.
The chicken satay and peanut sauce can both be eaten cold which makes it an ideal picnic snack that can be made the night before!
Recipe Variations
Although there is a chili in the marinade, this is more for flavor than spice and the chicken skewers are totally mild. If you prefer a spicy bite, add in some cayenne pepper to the marinade.
Make Ahead, Storage and Reheating
You can marinate the chicken in the coconut milk for up to 2 days. When you are ready, just pop it on the skewers and cook it up quickly.
Once cooked, the chicken will keep well in the fridge for 3 days. It can be eaten cold, or reheat it in the oven at 360F / 180c for 10 minutes, or on the grill to serve.
Frequently Asked Questions
How long do you have to marinade the chicken?
It's best to marinate the chicken for at least 4 hours in the coconut milk, and you can safely let it sit for up to 48 hours. Plan ahead and the flavors will be wonderful!
Can you make satay with other proteins?
This recipe is perfect with chicken, but you can also use the marinade for pork, beef and shrimp too. The cooking times will need to be altered.
Can you reuse the chicken marinade?
No. The marinade will need to be discarded after use as it has had raw chicken in it and it has not be cooked so can contain bacteria.
These crispy chicken satay skewers are so quick and easy to cook! Just plan ahead and give it some good time to marinade and you are in for a treat. Serve it up with the delicious peanut dipping sauce and you are good to go!
Recipe Notes and Tips
This recipe can be made with chicken thighs or chicken breast. If using chicken thighs, increase the time in the oven by 5 minutes to ensure that they are cooked through.
Cut the chicken into bitesized pieces. They shouldn't be too small as they may break off of the skewer.
If using wooden skewers, soak them in water for 30 minutes before threading the chicken.
You don't need to cook the chicken through in the oven as it will be finished on the grill. This process helps the chicken to stay succulent and flavorful.
This delicious Thai inspired recipe is perfect for appetizers and main courses. The chicken satay skewers are marinated in coconut milk before being baked and grilled til perfectly crispy. Serve them up with my homemade peanut sauce for a real treat!
Put in all of the chicken satay ingredients into a large dish, excluding the lemongrass and chicken. Mix the ingredients together until you have a smooth marinade.
1 tin of coconut milk, 1 red chilli, 1 cm fresh ginger, 3 garlic cloves, Juice of ½ lime, ¼ cup olive oil, 2 tbsp fish sauce
Place the cut lemongrass, if using, into the marinade.
1 lemongrass stalk
Cut the chicken into bite size pieces, and add to the marinade. Stir well ensuring that the chicken pieces are covered. Cover with cling film and put in the fridge for at least 4 hours or up to 48 hours.
1½ pounds boneless skinless chicken breast
When ready to cook the chicken, pre heat the oven to 360ºf / 180c.
Take the chicken out of the fridge and thread the pieces of chicken onto skewers. Discard the marinade.
Place the skewers onto a baking tray lined with foil and put in the oven for 10 minutes, turning halfway through.
Once the chicken is cooked, take out of the oven and heat a little oil in a grill pan over a medium high heat. Once the pan is hot, add in the skewers and Cook for around 5 minutes on each side until golden brown and crispy.
Serve the chicken satay along side the peanut dipping sauce, garnish with some chopped cilantro and fresh red chilli, if you like.
To make the peanut sauce
To make the dipping sauce, pop a couple of tablespoons of oil into a saucepan over a medium heat and add in the chilli, ginger and garlic. Cook for 3 minutes.
1 red chilli, 1 cm fresh ginger, 2 garlic cloves
Add in the coconut milk, brown sugar, fish sauce and peanut butter. Slowly heat the mixture while stirring together the ingredients until you have a smooth sauce - this shouldn't take any longer than 5 minutes. When smooth, transfer to a bowl and allow to cool. Stir before serving.
1 can of coconut milk, 2 tbsp coconut sugar, 1 tbsp fish sauce, 10 oz crunchy peanut butter
Notes
This recipe can be made with chicken thighs or chicken breast. If using chicken thighs, increase the time in the oven by 5 minutes to ensure that they are cooked through.
Cut the chicken into bitesized pieces. They shouldn't be too small as they may break off of the skewer.
If using wooden skewers, soak them in water for 30 minutes before threading the chicken.
You don't need to cook the chicken through in the oven as it will be finished on the grill. This process helps the chicken to stay succulent and flavorful.
Nutritional values are based on one of four skewers without dipping sauce.
The dipping sauce can be kept covered in the fridge for up to 3 days.
Never used lemon grass before. How do you add half a stalk, yet whisk all satay ingredients together to make a smooth marinade? Is it diced or just placed in the marinade after whisking? Thanks.
Nancy says
Never used lemon grass before. How do you add half a stalk, yet whisk all satay ingredients together to make a smooth marinade? Is it diced or just placed in the marinade after whisking? Thanks.
Slow The Cook Down says
Hi Nancy, You can add the lemongrass stalk in after you've whisked the other ingredients together - sorry that that wasn't clear 🙂
Marlee says
I love all of the flavors that go into this dish!!! And i freakin love peanut sauce! Well done!
Sasha says
How much is half a jar of peanut butter meant to be? It comes in all sorts of sizes ?
SlowThe CookDown says
around 225g
bryant says
Could it use bba kamado grill to cook ?
[email protected] says
Absolutely! It will give the chicken a real crispiness to the outside. Hope you enjoy!