30-Minute Marinated Chicken Beef Satay
Southeast Asian-inspired grilled meat skewers marinated in aromatic spices and served with a rich peanut coconut sauce. The marinade combines garlic, ginger, soy sauce, and warm spices for deep flavor penetration, while the creamy sauce balances sweet coconut milk with savory fish sauce and tangy citrus. Perfect for summer barbecues, appetizer parties, or casual dinners when you want restaurant-quality flavors at home. The accordion-style threading keeps meat tender and ensures even cooking.
Ingredients
- 4 boneless skinless chicken breasts
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 1 inch gingerroot, peeled and grated
- 2 tablespoons soy sauce
- 2 teaspoons chili powder
- 1 teaspoon ground coriander
- 2 teaspoons dark brown sugar
- 1 tablespoon lemon juice or lime juice
- 1 tablespoon vegetable oil
- 1 ¼ cups coconut milk
- ⅓ cup crunchy peanut butter
- 1 tablespoon fish saucesoy sauce1:1veganpescatarianfish-freeadds glutenadds soy
Reduces umami depth but still flavorful
Full guide → - 1 teaspoon lemon juice or lime juice
- salt
- pepper
Instructions
- 1
Trim fat from chicken and cut into 3 inch strips
- 2
Combine onion, garlic, ginger, soy sauce, chili powder, coriander, brown sugar, lemon juice and vegetable oil in zip top bag
- 3
Add chicken strips to marinade and coat well
- 4
Refrigerate for 2 hours up to overnight
- 5
Remove meat from marinade and thread accordion style onto pre-soaked wooden skewers
- 6
Broil skewers for 8-10 minutes, turning and brushing with marinade until cooked through
- 7
Mix coconut milk with peanut butter, fish sauce and lemon juice in saucepan
- 8
Bring sauce to boil and cook for 3 minutes
- 9
Season sauce with salt and pepper to taste
- 10
Transfer sauce to serving bowl and serve with cooked satays
Tips
Soak wooden skewers in water for at least 30 minutes before threading to prevent burning during cooking
Cut chicken strips against the grain for more tender results and easier threading onto skewers
Make extra sauce as it keeps well refrigerated and works great with other grilled meats or vegetables
Good to Know
Refrigerate cooked satay up to 3 days. Sauce keeps 1 week refrigerated.
Marinate chicken up to 24 hours ahead. Sauce can be made 2 days in advance.
Serve hot with sauce on the side. Garnish with chopped peanuts or cilantro if desired.
Common Mistakes
Soak skewers to avoid burning
Don't skip marinating time for proper flavor development
Brush with marinade while cooking to prevent drying out
Substitutions
Dairy-Free Swaps
Vegan Options
Reduces umami depth but still flavorful
Full guide →Gluten-Free Swaps
Nut-Free Alternatives
FAQ
Can I use beef instead of chicken?
Yes, use beef sirloin or tenderloin cut into strips. Marinating time and cooking method remain the same.
What if I don't have fish sauce?
Substitute with equal amount soy sauce, though the sauce will have less complex umami flavor.
How long will the peanut sauce keep?
The sauce keeps up to 1 week refrigerated in an airtight container. Reheat gently before serving.