Steps to make Chicken Satay


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Satay & Peanut Sauce Recipe หมูสะเต๊ะ Hot Thai Kitchen!

Video taken from the channel: Pailin’s Kitchen

Directions. Step 1. Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Step 2. Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken. Preheat grill to medium-high heat. Remove chicken from marinade and spear 3 pieces onto each skewer.

Grill, flipping once, until chicken is cooked through and slightly charred, 3 to 4 minutes each. In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken. Paint the tray with oil and cook the chicken. Heat the grill to high and get your child to brush a baking tray with oil.

They can then line up the skewers on the tray. Grill the skewers for about 10 mins, turning occasionally, until lightly charred. Make cucumber ribbons with a peeler. Blend all the he Marinade ingredients in a food processor. Add a little water if needed.

For the chicken satay dipping sauce, please click here: satay peanut sauce recipe. Combine the chicken and the Marinade together. If using wooden skewers, make sure to soak them before you thread the chicken on them and barbecue. Soaking will ensure that the skewers don’t catch fire and burn. To soak the skewers, place them in a container large enough to hold them.

Cover with water and let soak for at least 20 minutes, and up to 4 hours. Toast the peanuts in a dry pan until golden, then crush and add to the plate. When you’re ready to cook, oil and lightly season the chicken on. Thread the chicken pieces onto the skewers. (To keep the wooden skewers from burning I soak them in water for 30 minutes to an hour before using them.) Place on the grill and cook for 4-5 minutes on each side.

Serve with peanut dipping sauce, lime wedges and extra cilantro for garnish if desired. Perfectly grilled chicken satay skewers in the most flavorful marinade. Served with THE BEST creamy peanut sauce ever!!!

I’m going to be completely honest with you guys. These chicken satay skewers could taste like shoe leather. And if they did, that would be okay. Because this peanut-lime sauce will make. Cooking the Chicken Skewers.

Chicken satay is a summertime favourite to cook on the BBQ. But I usually cook it on the stove for convenience. For a really authentic Thai experience, cook the Chicken Satay over charcoal like it’s done in Thailand!

Thai Chicken Satay.

List of related literature:

Make the Satay: Whisk together the coconut milk, vegetable oil, lime juice, brown sugar, soy sauce, fish sauce, ginger, curry powder, and garlic in a medium bowl.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
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Dice the chicken (or tofu) and place it into a sealable plastic bag, along with the garlic powder, salt and chickpea flour, then seal the bag and shake it until the chicken is coated (alternatively, use a bowl to combine the ingredients and push chicken pieces into the mixture on all sides).

“The Eczema Detox: The Low-Chemical Diet for Eliminating Skin Inflammation” by Karen Fischer
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Stir together the ground chicken, panko, onion, celery, egg, salt, garlic powder, and half of the hot sauce mixture until combined.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
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Place the chicken chunks, salt, pepper, turmeric, cumin, coconut oil, vinegar, and sesame oil in a large bowl.

“Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out” by Cristina Curp
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Make the sauce: In a medium-sized bowl, stir together the almond butter, tamari, ginger, vinegar, hot sauce, sesame oil, and five-spice powder until well combined.

“Keto Restaurant Favorites” by Maria Emmerich
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Stir the garlic, onion, hoisin sauce, soy sauce, vinegar, ginger, and Sriracha into the chicken; cook over medium-high heat until the onions have become translucent, 1 to 2 minutes.

“Damn Delicious: 100 Super Easy, Super Fast Recipes” by Rhee, Chungah
from Damn Delicious: 100 Super Easy, Super Fast Recipes
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MARINATE THE CHICKEN: Whisk together coconut milk, soy sauce, curry powder, and coriander in a small bowl until well combined.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
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Add 5 minced garlic cloves, 2 tablespoons sesame oil, and 1 tablespoon grated fresh ginger to skillet; cook over medium­low heat until fragrant, 1 to 2 minutes.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
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Mix the chicken with the garlic, onions, shado beni, cumin, and 2 teaspoons of the curry powder.

“Sweet Hands: Island Cooking from Trinidad & Tobago” by Ramin Ganeshram, Jean-Paul Vellotti
from Sweet Hands: Island Cooking from Trinidad & Tobago
by Ramin Ganeshram, Jean-Paul Vellotti
Hippocrene Books, 2006

Place the chicken pieces in a marinade (optional) 5 min Arrange them in a single layer on a stainless steel tray, season them, add the spices (or a little ready-to-use curry powder), lemon juice and oil.

“The french chef handbook: French chef” by Michel Maincent Morel, Editions BPI
from The french chef handbook: French chef
by Michel Maincent Morel, Editions BPI
Editions BPI,

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  • I am excited to make my favorite tofu into this delicious classic snack! I have only been to one Thai restaurant that makes a tofu satay. Thank you for your recipes!

  • Clothing
    Gently dab or scoop off spill. Do not rub out stain with water! It will just spread the stain more.
    Pour on baking soda to absorb additional stain. Let sit for 15 minutes, then shake off.
    Soak area in vinegar solution—1 tablespoon vinegar to 1 cup water—then dab dry.
    Wash immediately. If bleach-safe, use bleach.
    Hang to dry in sun to break down more of the pigment.
    Baking soda: Make a paste with baking soda and a few drops of water, apply generously around stained area. Let sit 15 minutes before scrubbing, then rinse thoroughly.
    Distilled vinegar or bleach solution: Combine 1/2 tablespoon bleach or distilled vinegar with 1 cup water. Soak container in solution 30 minutes, then rinse thoroughly.
    Mix a few tablespoons of granulated sugar with a few drops of olive oil to make a scrub. Scrub away stain, then rinse.

  • Okay, okay…….. you’ve got me! I had to put this video on Thumbs Up and Subscribe. It’s not only a Great recipe but you spoke clearly and explained everything well. Plus you look amazing and very pretty. Now…… I have to go check out more of your videos. Thanks so much!

  • use jimmy satay paste to make it even easier some soy water marinade. Same again but with coco water and peanut smooth for sauce some ginger and and chilli spice.

  • Love all your recipes!!!! Great explanation and presentation on your dishes.. Nam myo horen ge kyo. Nam myo horen ge kyo. Nam myo horen ge kyo.

  • Hello.
    I tried your recipe. It was delicious. Thank you.
    I’m a YouTuber myself and have tried this recipe on my channel-Perfecto
    Do take a look

  • definitely going to have to give this one a go. I’m a big fan of things on sticks and marinades that turn into sauces so this is right up my alley

  • We love watching your cooking videos!love the way you presented filipino adobo and sinigang!new friends here from the Philippines��

  • wow! you finally made satay which is a hometown favourite of mine.Love your recipes.You are a true foodie! although never tried marinating it with peanut butter but its a katie pix twist��. Love ya!

  • Salam aleikum sister great cooking!! your husband will be or is a lucky man coz I don’t know Welter your married or not! Mashallah. Ramadan Mubarak from England! ��

  • Hi chef inamdar.pls tel me which lemon grass have you used d thai one or d normal lemon grass dat we get in in d market which we also use in making tea. Thank you

  • hi PaiLin
    I have just attempted your this recipe and wow!
    I did it only for about 120 g of slightly fatty pork, so I had to adjust the marinating sauce accordingly.
    As for your peanut gravy sauce, I didn’t have the curry paste so I used meat curry powder instead. It was simply heaven.
    I thank you very much for this wonderful and delicious recipe. Singapore also has many satay stalls selling this food but I never fancied them as they do not do it well.
    I have only 1 question: how to make the peanut gravy sauce less heavy or not so thick?
    Many greetings from Singapore.

  • The only method I know of to deal with turmeric stains is natural sun light. Laundry items liek tea towels in full sun does a lot to lessen and eventually get rid of the stain. Maybe the UV is that much hotter here in NZ, but it seems to work for me…

  • As a malaysian and a malay u shld mix dried coconut paste, galangal and lemon grass into d peanut gravy paste. These ings give d exact taste and flavour to yr satay gravy. For an indian citizen yr peanut gravy is good too.

  • oh, i miss satay so much!! i can’t have peanuts:( hmmm…i know it certainly wouldn’t be traditional, but do you think i could possibly use almond butter instead?

  • I’m recovering from jaw surgery so not allowed to chew for another 5 weeks but this will be on my list to attempt as soon as I am allowed. Looks amazing!

  • Expose turmeric stained material to sunlight, until it disappears ( 34 hours should be enough). It is best NOT to try anything else. Rinsing in cold water before putting it out in the sun works best.

  • Looks good! But if this is Malaysian, wouldn’t the recipe call for belecan (or fermented shrimp paste) rather than fish sauce? Then again, belecan can sometimes be hard to find depending on where you live. So fish sauce is probably the next best alternative.

  • Looks delicious! But I want to feed this to my 6 year old son and I was wondering if there is something I can substitute the Thai curry paste with?

  • In my experience the red curry paste is rather on spicy side, at least the one I buy at local Asian store. The peanut sauce on the other hand is never spicy at the restaurants I ordered the satey before. Is there a red paste that is not spicy?

  • lovely recipe. Chicken Satay is amazing and easy too. love the use of the crunchy peanut butter. thanks for sharing not only the recipe but the cute story of a little ballerina ready for some chicken. adorable.

  • Thank you for all of your recipe videos.. I am a very big fan..i do have tips on how to get rid of turmeric stains..i mix equal parts of baking soda, vinegar, dawn soap( and hot water)..that always does the tricks for me.

  • To remove turmeric from clothes making a thick paste with baking soda and water. Scrub it into the stain from both sides before washing the clothing in hot water in the washing machine. If there is still a slight stain use a mixture of vinegar warm water and dish soap to try to dull the stain. Repeat as necessary to remove the stain.

  • These look amazing and amazingly easy. How many servings, of how many skewers does this recipe yield. I am planning to make for a crowd. Thanks.

  • these breasts are huge����. I did want to type “are you talking of you’re own��” but not even 10 sec later she sad don’t leaf it in the comment and I thought sh*t she is first�� we don’t get even a change��

  • I realize this is not the topic of this video, but can a mixture of PB and any other veggie oil be used as a peanut oil substitute? Thanks.

  • Hai mam, I love your recipes and the way you explain each and every step in detail with a beautiful Smile..
    I am opening a small Restaurant in India in a couple of months..thought of including few of your recipes in my menu..Can you please suggest some skewer recipes (only) of your’s which will hit in my outlet?? Should be chicken, lamb, fish, prawns, egg, duck, rabbit and country chicken..
    Hope I get a positive response from you soon..Thank you..

  • Making this today (currently marinading for the next 4 hours) but didn’t have everything so had to substitute (substituted items in ( ) below)for some of the marinade ingredients (still the marinade tastes fantastic):
    For the Marinade:
    ¼ cup minced lemongrass, fresh or frozen (1 medium lemon squeezed)

    2 shallots, sliced (1/3 sweet onion)

    4 cloves of garlic (2 tsp canned minced garlic and 1/2 tsp garlic paste)

    1 tsp. Red Chilli powder (red pepper flakes probably close to 1 tsp)

    1 inch piece Galangal/ginger (maybe 1 tsp ginger powder)

    1 tsp. Turmeric powder

    2 tbsp. Coriander powder

    ½ tsp. Cumin powder

    2 tbsp. Light soy sauce (regular soy cauce)

    3 tbsp. Fish sauce (3 tbsp oyster sauce)

    2 tbsp. Brown sugar (3 tbsp brown sugar)

    2 tbsp. Vegetable oil

    Salt as required

    Roughly 2 lbs chicken breast tenders. Next time I’ll butcher them down a bit smaller, although tenders are fairly small, they’re still just a bit too large for a quick grilling, will take more time on the BBQ tonight but when in a hurry to get them marinading you do what you gotta do.

    few fresh mint leaves 2 sprigs with not very many leaves, leaves only no stems (may leave out next time, I’ll have to see after the chicken is grilled tonight to see if it tones down the mint herb flavor)
    aprox 1/3 cup bottled water

    Will be serving tonight with chilled cucumber slices and rice.

  • As a Malaysian Indian who loves Sate, I approve this. Still better served with fresh chilled slices of cucumber, onions and cubes of steam cooked sticky rice (Nasi Impit)

  • Satay kena (perap) kunyit,dan serbuk jintan
    .. gula garam secukup rasa.. baru sate.. alamak ape benda salut kicap��

    bakar atas arang.. ketuk serai celup kt minyk sapu kt satey masa bakar atas arang..

  • Cute braid! Do you think it could work with tofu instead of the chicken, or do you have any other suggestions for vegetarian alternatives?

  • I’ve found the only thing that helps removing turmeric stains from bench top, stainless surfaces after my wife has been using it is bleach. No good for clothing unfortunately.great vlog

  • I really love all your videos! I always look forward to watching them! Can’t wait for more! Question for you can we put a spring roll filling like chicken with cabbage and carrots in a puff pastry instead of a spring roll? I was thinking to try that! Let me know!

  • it is obvious you don’t know what you’re doing when you didn’t soak your skewers and you didn’t apply any heat to the coconut oil to melt it. This is just chicken thighs in soy sauce and not satay.

  • Your grill is nice and clean �� the first I’ve seen on a YouTube cooking channel in a longtime.
    Well done & by the way the food looks devine

  • Ok so my peanut sauce came out swimming in oil, from the curry paste. So I strained that oil and basted the skewed meat with it! Delish

  • assalamualaikum………….your recipes are wonderful….specially your sauces……..I commented on your video but you didnt replied me

  • Taking off turmeric stains is a breeze…just leave the stained item in the sun and it’s all gone. From Tupperware to chopping boards to clothes

  • Hi Varun
    Happy Diwali to you and the team.
    Loved the satay recipe.Its one of my favourite food.
    A suggestion……adding galangal to the marinate will make the satay even more fragrant. ☺

  • Every time i try to post a comment about a stick with meat on it it just sounds so crude:’)
    Another Katie Pix dose to make my day xxx

  • Here is some thing that will surprise you, i got your marinade and put it in a sealed pyrex roasting Dish, so the pork and marinade went into a roasting dish and i roasted it, totally absorbed all the flavor and the fats came out and it was full of flavor, to make it healthier i made a pork broth and through that into the roasting marinade, THEN I put them on skewers, WAAAAY more flavor try it, any thing you marinade, roast it in the marinade!..AS long as the roasting dish is sealed it will work.. I did that with roast lamb, it had much more flavor. I also put real fermented pickles on the skews with the pork, it worked really well, so much more flavor.

  • uuuh looks great Katie:O you did ballet? gracious Katie… I love you but that is something I can’t really imagine, because the moment I try goofball Katie pops up in my head xD and thanks for clearing up that you also think naughty when you explained the thing with the breasts, so we others do not have to feel bad when we had to giggle at that xD

  • Love your channel. Can you show us how make CRISPY PORK and sticky rice like they sell from street carts? One of my all time favourite thai street foods

  • I don’t like peanut butter, but in love with peanut sauce (in Indonesia we have plenty of foods with peanut sauce as a dressing) and imagining using one for peanut sauce not from actual peanut that you pound yourself seems weird. lol. I guess I’ll try it when I’m too lazy to use peanuts

  • Great video, finally we are following you on youtube. The recipe is mouth-watering and we left a big �� We Can’t wait to see your future videos ❤

  • I love satay sauce to marinate with meat, chicken and beef. Do you have Tom Yum Soup Recipe? Do you mind to share here please, thank you.

  • As a Malaysian those look rather promising! Well done! You guys should try grilling them instead cos it really does make a difference. That’s how we do it here.

    Also there’s no such thing as “Serves 4”. Babies are gone instantly.

  • Hi Pailin! You are so gorgeous! i”m one of your subscriber, can i use ground cumin and coriander? no need to toast? thank you and God bless!

  • Thank you for this wonderful recipe. I have tried it multiple times at various restaurant and they were not that good and the taste was not on point according to my husb. However, the past weekend I had made a bunch of these for my husb graduation and everyone loved it. We had no leftovers and I thought I could eat some the next day but the bowl was totally emptied. It was so yummy, I made another batch the next day. Love it!

  • How to remove turmeric stains? Its simple you already have that ingredient in your kitchen? Its Vinegar and if vinegar does not work by itself to remove the stain try adding Baking Soda. mostly works! On some material such as plastic it may not come off completely but if you do it regularly it will eventually come off. Tip Keep the item soaking in Vinegar for at least an hour. overnight does help even better and try rubbing it off with a soft bristle brush.

  • I tried it and it came out pretty nasty, like red curry with peanut butter.  I thoughtlessly put in 2 tbsp peanut butter as the recipe prescribes, and at least for me, that’s waaaay too much.  For anyone trying it, start with 1/4 tbsp and keep adding until you like it.