Grilled Chicken Satay
This grilled chicken satay features tender, smoky chicken pieces paired with a rich homemade peanut sauce. It's the best chicken satay recipe, perfect for easy chicken skewers and flavorful homemade satay sauce.
Ingredients
- 1/4 cup peanut sauce plus more for drizzling and serving
- 1/2 cup kecap manis plus more as needed and for serving
- 1 tablespoon vegetable oil
- 2 tablespoons lime juice from 2 Key limes or 1 Persian lime
- 1/2 teaspoon kosher salt
- 2 none makrut lime leaves
- 2 pounds boneless, skinless chicken thighs cut into 3/4-inch cubes
- 25 to 30 none bamboo skewers soaked in water for at least 30 minutes
- 2 small shallots chopped into 1-inch pieces
- 1 medium English cucumber cut into 1-inch pieces
- none none fried shallots for serving
Instructions
- In a large bowl, whisk together 1/4 cup peanut sauce, kecap manis, oil, lime juice, salt, and lime leaves until fully combined. Adjust seasoning if needed.
- Add the chicken cubes to the marinade, ensuring all pieces are evenly coated. Cover and refrigerate for at least 1 hour (or up to 24 for maximum flavor).
- Thread marinated chicken onto skewers, packing the pieces tightly toward one end. Reserve the marinade for basting.
- Preheat the grill. For charcoal grills, set up a two-zone fire by banking coals to one side. For gas grills, preheat to medium-high heat.
- Place skewers over the hot zone and grill, turning frequently and basting with the reserved marinade, for 5-8 minutes or until lightly charred and fully cooked.
- Transfer finished skewers to a serving plate, cover with foil, and continue grilling the remaining batches.
- Serve grilled chicken satay with cucumber slices, fried shallots, and a small bowl of peanut sauce for dipping.