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Easy to Make Chicken Satay Recipe: The Perfect Appetizer
Published: 04/13/2025
When it comes to appetizers that feel a little more exciting than the usual cheese board or bruschetta, chicken satay is a standout. This Thai-inspired favorite is packed with bold, balanced flavor—smoky, savory, and just a little bit sweet—thanks to its aromatic marinade and rich, velvety peanut sauce. It’s the kind of dish that looks impressive on the table but is surprisingly simple to prepare, making it perfect for casual gatherings, date nights, or backyard dinner parties.
To elevate it even further, pair those golden, grill-marked skewers with a coastal Pinot Noir. The wine’s bright cherry notes and gentle spice complement the complexity of the satay without overpowering it, while its silky texture provides the perfect contrast to the smokiness of the grilled chicken. Whether served as part of a larger spread or simply passed around as a pre-dinner bite, this pairing brings a deliciously unexpected twist to any occasion.
Tips for Grilling the Perfect Satay
Grilling satay is simple, but a few small details can make a big difference in flavor and texture. Keep these tips in mind for perfectly cooked skewers every time:
- Soak your skewers – Bamboo skewers can burn quickly, so soak them in water for at least 30 minutes before grilling.
- Preheat and oil the grill – A medium-high heat and lightly oiled grates help prevent sticking and create those beautiful sear marks.
- Don’t overcrowd – Give each skewer some space so the chicken can char nicely instead of steaming.
- Watch the clock – Chicken breast cooks fast. Grill just about one minute per side to keep it juicy and tender.
- Rest before serving – Let the skewers rest for a few minutes after grilling to lock in moisture and finish cooking through.
How to Make Chicken Satay
Ingredients:
- 1 pound boned skinless chicken breast, cut into x inch pieces
- 4 garlic cloves, finely minced
- 2 teaspoons each, coriander and cumin seeds, toasted and ground
- 2 tablespoons palm sugar or brown sugar
- 2 tablespoons fish sauce
- 6 tablespoons tamarind water (1 teaspoon extract dissolved in 6 tablespoons hot water)
- 2 tablespoons peanut oil
Sauce:
- ½ cup peanut oil x cup raw peanuts
- 2 jalapenos
- 1 1-inch cubed peeled ginger
- 4 garlic cloves
- 1/3 cup unsweetened coconut milk, canned or fresh
- 2 teaspoons dark soy sauce
- 4 teaspoons fish sauce
- 1 ½ teaspoons sugar
- 1 tablespoon lime juice
- ¼ cup finely chopped coriander leaves
Directions:
- Skewer four cubes of chicken on soaked bamboo skewers.
- Mix minced garlic, toasted spices, sugar, fish sauce, tamarind water and oil.
- Pour marinade over chicken in shallow dish.
- Let marinate about 30 minutes.
- Start barbecue grill.
- Heat peanut oil to almost smoking.
- Add peanuts and turn off heat.
- Peanuts will cook in about 3 to 5 minutes.
- Remove with slotted spoon and add them to food processor with one tablespoon of peanut oil and blend to coarse paste.
- Blend in peppers, ginger and garlic.
- Add liquid ingredients and blend until smooth.
- Gently blend in chopped coriander.
- Grill skewers about one minute, being careful not to overcook.
- Serve with peanut sauce.
- Allow about four skewers per person as part of larger meal.
Make-Ahead Magic: Prep Like a Pro
Chicken satay is a dream for entertaining because nearly everything can be done ahead of time. The marinade takes just a few minutes to pull together and infuses the chicken with flavor in as little as 30 minutes. That said, letting it sit overnight in the fridge really gives the spices time to work their magic. The chicken stays tender, juicy, and full of the rich, slightly sweet-savory flavors that make satay such a crowd-pleaser.
The peanut sauce is another easy component to prep in advance. Once blended, it keeps beautifully in the fridge for a day or two, and you can serve it cold or gently warmed—whatever fits your vibe. With both elements ready to go, you’ll only need a few minutes on the grill to finish the dish. It’s the kind of recipe that makes hosting feel effortless, letting you spend more time pouring wine and enjoying company than fussing in the kitchen.
What to Serve Alongside Chicken Satay
Chicken satay is packed with bold, savory flavors, so keeping the sides light and refreshing is key. A simple cucumber salad with rice vinegar, a splash of sesame oil, and a pinch of salt balances the richness of the peanut sauce with something cool and crisp. Jasmine rice is another classic pairing, acting as a subtle backdrop that soaks up all those extra drizzles of sauce without competing with the satay itself.
If you’re aiming for something a bit more vibrant, a Thai-style slaw is a great addition to the table. Shredded cabbage, carrots, fresh herbs, lime juice, and chopped peanuts bring a bright, crunchy contrast. Here are a few side options to round out the meal:
- Cucumber salad – Light, crunchy, and refreshing with rice vinegar and sesame oil
- Jasmine rice – Fluffy and neutral, perfect for soaking up peanut sauce
- Thai-style slaw – A tangy mix of cabbage, carrots, herbs, and lime
- Grilled vegetables – Think baby bok choy, bell peppers, or scallions with a drizzle of sesame oil
- Chilled Pinot Noir – The ultimate pairing to tie everything together
The Perfect Wine Pairing with Murphy-Goode Pinot
There’s a reason Pinot Noir is a go-to pairing for chicken satay—it’s all about balance. Murphy-Goode’s coastal Pinot Noir brings bright cherry and raspberry notes with a touch of earthiness and spice, which play beautifully against the sweet-savory flavors of the satay. The wine’s natural acidity cuts through the richness of the peanut sauce, while its soft tannins keep the pairing smooth and easy-drinking from the first bite to the last skewer.
What really makes this match shine is contrast. The grilled chicken and umami-rich sauce bring depth and warmth, while the Pinot lifts the dish with freshness and red fruit character. It’s the kind of pairing that feels both unexpected and totally right. For a dish that’s already layered with bold flavor, Murphy-Goode Pinot Noir is the final touch that ties it all together—elevating a simple appetizer into something that feels like a full experience.
