Char-Grilled Chicken Satay with Rich Peanut Sauce Tips, FAQ & printable recipe

Tips for success

For the best char, make sure your grill is clean and well-oiled before adding the skewers. A hot, clean grate prevents sticking and gives you those beautiful grill marks. If you’re using a charcoal grill, wait until the coals are covered with a light gray ash—this indicates they’re at the right temperature. For gas grills, preheat on high for 10 minutes with the lid closed.

To keep the satay moist, don’t overcook it. Chicken thighs are forgiving, but they can still dry out if left on the grill too long. Use a thermometer and pull them off at 165°F (74°C).

Letting the skewers rest for 3 minutes before serving allows the juices to redistribute, so every bite is tender and flavorful. If you’re making a big batch, keep finished skewers in a warm oven (200°F) while you grill the rest.

Variations

• Spicy Peanut Sauce: Add 1 to 2 teaspoons of sambal oelek or chili garlic sauce to the peanut sauce for extra heat. This gives the satay a fiery kick that pairs well with the sweet marinade.
• Beef Satay: Substitute beef sirloin or flank steak, sliced thin, for the chicken. Grill to 145°F (63°C) for medium-rare and let rest for 3 minutes. Adjust cooking time to about 2 minutes per side.
• Tofu Satay: For a vegetarian version, use extra-firm tofu, cut into thick strips and pressed to remove excess water. Marinate and grill as directed, but reduce cooking time to 2 minutes per side. The peanut sauce is already vegan-friendly if you use a vegan kecap manis.
• Grilled Pineapple Satay: Thread cubes of fresh pineapple between the chicken strips on the skewers. The pineapple caramelizes on the grill and adds a sweet-tart contrast to the savory chicken and peanut sauce.

Storage and make-ahead

Fridge

Store leftover satay in an airtight container in the refrigerator for up to 3 days. Keep the peanut sauce separate and refrigerate it in its own container.

Freezer

Cooked satay can be frozen for up to 1 month. Wrap the skewers tightly in plastic wrap and place in a freezer bag.

Reheat

To reheat, place the skewers on a baking sheet and warm in a 350°F oven for 5 to 7 minutes, or until heated through.

Leftover satay can be stored in an airtight container in the refrigerator for up to 3 days. Keep the peanut sauce separate to prevent the chicken from becoming soggy. To reheat, place the skewers on a baking sheet and warm in a 350°F oven for 5 to 7 minutes, or until heated through. You can also microwave them on a plate for 1 to 2 minutes, though the texture will be softer.

The chicken can be marinated up to 2 hours ahead, and the bamboo skewers can be soaked the night before. The peanut sauce can be made up to 3 days in advance and stored in the refrigerator; reheat gently on the stove, adding a splash of water if needed.

The fried shallots can be made ahead and kept in an airtight container for up to a week. This makes the recipe perfect for entertaining—just grill the skewers when you’re ready to serve.

Serving ideas

Serve the satay hot off the grill, with the extra peanut sauce on the side for dipping. A squeeze of fresh lime juice over the top just before serving brightens the rich flavors.

Traditional accompaniments include steamed jasmine rice, a simple cucumber and onion salad with vinegar, or lontong (compressed rice cakes). The skewers are also great as an appetizer for a party—just cut the recipe in half and serve on a platter with toothpicks.

For a complete meal, pair the satay with a cool, crunchy vegetable salad to balance the smoky richness. A side of ketupat (rice cakes) or warm flatbread works well, too.

If you’re serving a crowd, keep the skewers warm on a platter covered with foil while you finish grilling the rest. The satay is best enjoyed immediately, but leftovers can be repurposed into a rice bowl or salad the next day.

Frequently asked questions

Recipe card

Char-Grilled Chicken Satay with Rich Peanut Sauce

Prep 25 minCook 10 minRest 30 minTotal 1 h 5 minServes 4

Ingredients

• 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch strips
• 1 tsp ground turmeric
• 2 stalks lemongrass, tender inner part only, minced
• 1 tbsp ground coriander
• 3 tbsp sweet soy sauce (kecap manis)
• 8 bamboo skewers, soaked in water for 30 minutes
• 2 tbsp coconut oil, melted
• 1 1/2 cups rich spiced peanut sauce, warmed
• 1 lime, cut into wedges
• 1/4 cup fried shallots

Instructions

1. In a large bowl, combine the chicken thigh strips with turmeric, minced lemongrass, ground coriander, and sweet soy sauce. Use your hands or a spoon to coat every piece thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor. While the chicken marinates, soak the bamboo skewers in water so they won't burn on the grill.
2. Remove the marinated chicken from the refrigerator. Thread 3 to 4 strips onto each soaked bamboo skewer, weaving the skewer through the center of each strip so the chicken lies flat. Leave a small space between pieces for even cooking. Press the chicken gently to keep it snug but not tight. Set the skewers on a plate and let them sit at room temperature for no more than 30 minutes before grilling.
3. Light a chimney starter full of charcoal and wait until the coals are glowing red with a light gray ash. Spread the coals in an even layer on one side of the grill. Set the grate in place and brush it clean. Aim for a medium-high heat of about 450°F (232°C). Have the melted coconut oil and a pastry brush ready for basting.
4. Place the skewers on the grill over the hot coals. Cook for 3 minutes, then brush the tops with coconut oil and flip. Continue grilling for another 3 minutes, basting the cooked side with more coconut oil. The chicken should develop charred edges and a caramelized glaze. If the chicken is browning too quickly, move the skewers to a cooler part of the grill.
5. Insert an instant-read thermometer into the thickest part of a chicken strip, avoiding the skewer. The temperature should read at least 165°F (74°C). If not, continue grilling for 1 to 2 minutes more and check again. Once done, transfer the skewers to a clean platter and let them rest for 3 minutes before serving.
6. Warm the peanut sauce in a small saucepan over low heat, stirring occasionally, until it is pourable and fragrant. Place the grilled skewers on a serving platter and drizzle generously with the warm peanut sauce, turning to coat each skewer. Reserve extra sauce for dipping.
7. Squeeze fresh lime juice over the satay and sprinkle with fried shallots. Serve immediately with extra peanut sauce on the side, along with rice or a fresh cucumber salad if desired. The satay is best enjoyed hot off the grill.

Contains: gluten, peanuts, soy, sulfites

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

18 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.