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This chicken satay recipe is easy and delicious! These easy satay chicken kabobs are marinated and brushed with the most delicious peanut sauce and are sure to become a family favorite!
This easy Chicken Satay recipe is one of our favorite recipes to make when we light up the grill! The chicken is marinated in the most delicious peanut sauce, then skewered with vegetables, and brushed with even more peanut sauce on the grill.
These satay chicken kabobs are a healthy main dish recipe that our whole family enjoys! Serve over rice or with a salad and you will have a simple but nutritious main course!
How is satay chicken made?
As I said earlier, this chicken satay recipe is very easy to make, but I thought we should go through some of the steps to ensure its success!
How is satay peanut sauce made?
This marinade / chicken satay sauce is really easy to make. Just mix all the ingredients and you're done! There are only two pieces of information to keep in mind about peanut sauce…
- Gently heat ingredients to facilitate mixing. If the peanut butter you use is solid at room temperature, I recommend gently heating the ingredients in the microwave or on the stove until they are easy to mix.
- Just use 3/4 for the marinade and save the rest. This is very important, because that extra brush of peanut sauce at the end of cooking really takes this satay chicken recipe to the next level.
Marinate the chicken
I recommend marinating the chicken in the satay peanut sauce for at least 30 minutes, or up to 6 hours in the refrigerator. You want to make sure the flavor fully infuses the chicken before grilling!
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Soak the skewers
If you plan to make this easy satay chicken recipe as an appetizer, or share it with a group of friends over a barbecue, I recommend using individual bamboo skewers to serve! I always soak bamboo skewers for at least 30-60 minutes before roasting them in hot water. This helps prevent skewers from actually burning.
Or use fire wire
I love using this flexible fire wire when grilling skewers. We received this as a gift from a friend, and at first I thought it was totally gruesome, but it IS NOT! I love that they are reusable, dishwasher safe and fit a ton of meat / vegetables in each.
I prefer to use this only when I cook alone for my family. Because to serve I just use tongs and slide the chicken satay into a large bowl and serve it with a spoon!
Precook the peppers
It seems to me that vegetables take longer to roast than chicken. So this chicken satay recipe calls for pre-cooking the peppers for 4-5 minutes in the microwave. This ensures that the vegetables will cook and not only char, but will also cook poorly!
How long do you roast chicken satay?
It really depends on the thickness of the chicken pieces. However, I recommend roasting this chicken satay for 4 minutes per side, be sure to flip it in half (with tongs to avoid burning your hands)!
Brush with peanut sauce
Use a silicone roasting brush to grill the remaining peanut sauce over the satay chicken kabobs after they've finished cooking on the first side. This will add an extra flavor boost that is truly essential to this dish!
Our must-have favorites for grilling!
Ok, I thought you would share some of our favorite grilling gadgets, which come in handy when making this chicken satay recipe.
- Fire wire. I already mentioned (above) how much we love this flexible fire cord when grilling skewers. I have had it for 7 years and use it all. the. hour.
- Silicone brush. Again, I mentioned this earlier, but the use of a silicone pastry / grill brush is far superior to that of a regular "bristle" brush. You don't have to worry about brushing the hairs on your food (gross) and silicone can withstand the highest temperatures! I love sauce when it comes to barbecue, so I use it almost every time we turn our grill on!
- Gloves on the grill. Ok, this is a must have for my husband, I think they are fun … but he LOVES it. He likes to use these grill gloves because he can skewer with his hands instead of tongs, and I enjoy watching him roast with gloves. 😉
Chicken satay recipe: ingredients and substitutions
Here are some notes on the ingredients and possible substitutions for this chicken satay recipe!
- Peppers. Feel free to skip the peppers if you want to make this recipe only with satay chicken (and not chicken + vegetables)! Other vegetables can also be substitutes if you're not a fan of bell peppers! Some suggestions: zucchini, potatoes, onions, mushrooms, etc.
- Peanut oil. Olive oil or avocado oil can be used in place of peanut oil. However, the flavor that peanut oil imparts is not recommended.
- Sesame oil. The same goes for sesame oil. However, I think its flavor is even more essential than peanut oil, so I highly recommend that you leave it out. 😉
- Soy sauce. Coconut amino acids can be used in place of soy sauce in case there is a soy allergy in your family!
- Brown sugar. You can use coconut or honey sugar instead of brown sugar!
- Powdered spices (ginger, garlic and onion powder). Powders can be replaced with real products every time … minced garlic, minced ginger, minced onion, etc.
Easy Thai Chicken Satay
This chicken satay recipe is easy and delicious! These easy satay chicken kabobs are marinated and brushed with the most delicious peanut sauce and are sure to become a family favorite! Preparation time: 10 minutes Cook time: 10 minutes Marinating time 30 minutes Total time: 20 minutes Servings: 8 calories of skewers 255.2kcal
- 2 pounds boneless, skinless chicken
- 4 bell peppers, chopped into 1 "pieces
- 1 tablespoon of peanut oil
- Garlic salt and pepper to taste
Peanut sauce marinade
- 2 tablespoons peanut butter (creamy or crisp)
- 2 tablespoons soy sauce
- 2 tablespoons of peanut oil
- 1 tablespoon of sesame oil
- 2 tablespoons of brown sugar
- 1 tablespoon of rice vinegar
- ½ teaspoon of ginger powder
- 1 teaspoonful of garlic powder
- ¼ teaspoon onion powder
bamboo skewers, soaked in water
- At least one hour before cooking (preferably longer): Soak 12 bamboo skewers in warm water for 1-4 hours.
- Cut the chicken breasts into strips about 2 "long and ½" thick.
- Place the chicken pieces on a glass plate with a lid.
Make the peanut sauce:
- In a small bowl, combine all of the sauce ingredients and mix until smooth. If you use thick, solid microwave ingredients of peanut butter for 30 seconds before mixing.
- Pour ¾ of the peanut sauce over the chicken in the bowl and stir until evenly distributed, reserving the rest of the sauce to brush the chicken while roasting.
- Secure the lid and let marinate for 30 minutes at room temperature, or longer in the refrigerator.
- Chop the peppers into 1 "square pieces.
- Place the chopped peppers on a microwave-safe plate and microwave on high for 4 minutes, or until they are soft to the touch but not fully cooked.
- Drizzle the peanut oil over the peppers and stir to combine.
- Sprinkle with salt and pepper.
Making the skewers:
- Preheat your grill over medium-high heat.
- Alternate chicken and bell peppers on skewers until all ingredients are used. Make sure to keep the chicken as flat as possible so that it cooks evenly.
- Place the skewers on the grill and cook for 4-5 minutes on each side, turning them halfway through cooking.
- Use a meat thermometer to verify that it is ready (the chicken should reach a temperature of 150 – 160 degrees Fahrenheit).
- Remove from grill and serve immediately over rice or salad!
Serving Size: 1 skewer (4 oz. Chicken) | Calories :: 255.2kcal | Carbohydrates: 92g | Protein: 27.1g | Fat: 13g | Saturated Fat: 2.9g | Polyunsaturated fats: 3.6 g | Monounsaturated fat: 6.1g | Cholesterol: 65mg | Sodium: 268 mg | Potassium: 143.5mg | Fiber: 1.6g | Sugar: 5.1g | Vitamin A: 2220 IU | Vitamin C: 132mg | Calcium: 10mg | Iron: 0.5mg
The photos in this post were taken by Jamie from Dishing Out Health.
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