Best Chicken Satay (Authentic Sate Ayam Recipe)

Delicious Chicken Satay Skewers served in a white plate along with a garnish of cilantro.

5 from 5 votes

Best Chicken Satay (Authentic Sate Ayam Recipe)

Chicken Satay is a spicy, lightly sweet, and tangy mouth-watering appetizer where the chicken is marinated overnight, and the chicken skewers are then grilled to perfection. A great mix of sweetness and spiciness! Grilled chicken sate is one of the best and easiest summer recipes I have tried. Grilled Chicken Satay can be prepared in 30 mins and is under 350 calories per serving.

Prep Time5

Cook Time10

Marination time15

Total Time30

Course: Appetizer, Starter

Cuisine: Asian, Indonesia, Malaysian, Thai

Servings: to 18 small skewers (4 people)

Calories: 72kcal

Author: Kushi

Equipment

18 Bamboo skewers 6 inch length
1 Outdoor grill gas or charcoal

Ingredients

500 g Chicken thighs Cut into bite-size pieces
2 tablespoon Cilantro finely chopped
2 tablespoon Sriracha adjust to taste (recipe here is spicy)
3 tablespoon Soy sauce
2 tablespoon Lemon juice
2 tablespoon Brown sugar
1 tablespoon Curry powder or Tandoori masala
3 cloves Garlic finely chopped
1 inch Ginger finely chopped
¼ cup Coconut milk
1 teaspoon Salt adjust to taste
2 tablespoon Vegetable oil for basting
1 piece Green chili optional, skip if you do not want spicy chicken.
1 tablespoon Red chili powder optional, skip if you do not want spicy chicken.

Instructions

Step 1 - Marinate the chicken

Add all the ingredients mentioned in the ingredient list into a large bowl and mix.
500 g Chicken thighs, 2 tablespoon Cilantro, 2 tablespoon Sriracha, 3 tablespoon Soy sauce, 2 tablespoon Lemon juice, 2 tablespoon Brown sugar, 1 tablespoon Curry powder, 3 cloves Garlic, 1 inch Ginger, ¼ cup Coconut milk, 1 teaspoon Salt, 1 piece Green chili, 1 tablespoon Red chili powder
Stir to coat the chicken. Cover the bowl with plastic wrap and marinate it for atleast 15 mins, preferably overnight in the refrigerator.

Step 2 - Grill the chicken

If you use a charcoal grill, ensure the coal is white hot. On a gas grill, you can use the medium-high to high setting. Also, make sure the grates are clean and apply a coat of vegetable oil so that the chicken does not stick while placed on them.
Skewer the chicken pieces onto the bamboo skewers.
Grill chicken on direct heat for about 4 to 5 minutes on each side or until the chicken is cooked through. Brush some oil onto the chicken mid-way through the cooking process.
2 tablespoon Vegetable oil
Chicken Satay is now ready. Serve with pickled vegetables (see notes), bread or rice, and lemon wedges, and enjoy.

Notes

Expert Chef Tips

Soak the bamboo skewers in water for at least 15 to 30 minutes before using them.
This recipe is a spicy version. Vary the spices as per your taste.

Make ahead and Storage Instructions:

Marinate the chicken anywhere between 15 minutes to 48 hours ahead of time, skewer it, and store it in the refrigerator. This marinated (and skewered) chicken can also be frozen in the freezer for 2 to 3 months.
Grilled chicken satay stores well in the refrigerator for 2 to 3 days in the refrigerator. Reheat in the microwave, grill pan on the stovetop, or in a preheated (350 degrees F) oven before serving.

How to make Pickled Vegetables?

Add about one tablespoon of sugar to a medium size bowl.
Into this, add about half a cup of vinegar.
Add the veggies of your choice. I have added chopped onions, cucumber, tomatoes, cilantro, and green chilies.
Let the veggies pickle for atleast 10 minutes before serving.
Prepare the pickle just before heading to the grill. This should give ample time for the veggies to soak in the acid from the vinegar and to get to know each other.

Nutrition