Mini Chicken Satay Skewers

Of all the recipes that have become permanent fixtures in my kitchen, these Mini Chicken Satay Skewers hold a special place. I first made them for a casual summer barbecue, hoping for a simple appetizer that would keep guests happy while the main course was grilling. I dramatically underestimated their appeal. The moment the fragrant aroma of lemongrass, coconut, and charring chicken hit the air, a small crowd formed around the grill. They were gone in minutes. My kids, who can be notoriously picky, devoured them, asking for “more of those chicken lollipops.” Since that day, they’ve become my go-to for everything from sophisticated cocktail parties to easy weeknight dinners. They are deceptively simple to prepare, yet they deliver a complex, authentic flavor that tastes like you’ve spent hours in the kitchen. The magic lies in the marinade, a perfect symphony of creamy coconut milk, savory soy sauce, and aromatic spices that tenderizes the chicken into succulent, bite-sized morsels. Paired with a rich, addictive peanut dipping sauce, these skewers are more than just food; they are an experience, a conversation starter, and a guaranteed crowd-pleaser that will have everyone asking for the recipe.

Ingredients

This recipe is divided into two key components: the chicken marinade that infuses every bite with flavor, and the creamy peanut sauce for dipping. Using high-quality, fresh ingredients will make a world of difference in the final taste.

For the Mini Chicken Satay Skewers (makes approx. 30-35 mini skewers):

• 1.5 lbs (about 700g) boneless, skinless chicken thighs: Thighs are highly recommended over breasts as their higher fat content keeps them incredibly juicy and tender during grilling, preventing them from drying out.
• 40-50 6-inch bamboo skewers: These are the perfect size for mini appetizers. It’s always good to have a few extra on hand.

For the Chicken Marinade:

• 1 cup (240ml) full-fat canned coconut milk: This is the base of the marinade, providing creaminess, a hint of sweetness, and essential fat to keep the chicken moist. Do not use light coconut milk.
• 3 tablespoons soy sauce (or tamari for gluten-free): Provides the salty, umami backbone of the marinade.
• 2 tablespoons fish sauce: This is a key ingredient in Southeast Asian cooking. It adds a deep, savory complexity that you can’t get from soy sauce alone.
• 2 tablespoons honey (or brown sugar): Adds a touch of sweetness to balance the salt and helps the chicken caramelize beautifully on the grill.
• 2 tablespoons lime juice, freshly squeezed: The acid helps to tenderize the chicken and adds a bright, fresh note to cut through the richness.
• 1 tablespoon curry powder: A good quality, mild yellow curry powder works best, providing a warm, aromatic spice blend.
• 1 tablespoon turmeric powder: This gives the satay its iconic, vibrant yellow color and adds a subtle, earthy flavor.
• 4 cloves garlic, minced: Freshly minced garlic provides a pungent, aromatic depth of flavor.
• 1 tablespoon fresh ginger, grated: Use a microplane or fine grater for a smooth paste that will incorporate easily into the marinade.
• 1 stalk lemongrass, trimmed and finely minced: Use only the tender, pale bottom third of the stalk. This ingredient is crucial for that authentic, citrusy satay aroma.

For the Creamy Peanut Dipping Sauce:

• 1 cup (250g) creamy peanut butter: Use a good quality, natural peanut butter where the only ingredients are peanuts and salt for the best flavor and texture.
• ⅔ cup (160ml) full-fat canned coconut milk: This thins the sauce to the perfect consistency and adds a luxurious, creamy texture.
• 3 tablespoons soy sauce (or tamari): For that essential savory, salty flavor.
• 2 tablespoons honey (or maple syrup): To balance the saltiness of the soy sauce and peanut butter.
• 1 tablespoon lime juice, freshly squeezed: Brightens up the sauce and cuts through the richness of the peanuts.
• 1 tablespoon chili garlic sauce (like Sambal Oelek): Add more or less depending on your preferred spice level. It provides a gentle heat and garlicky kick.
• 1 teaspoon fresh ginger, grated: Adds a warm, zesty note to the sauce.
• Hot water, as needed: To thin the sauce to your desired consistency.

Instructions

Follow these detailed steps carefully to ensure your chicken is tender, flavorful, and cooked to perfection, and your peanut sauce is creamy and balanced.

Step 1: Prepare the Bamboo Skewers

Begin by placing your bamboo skewers in a shallow dish, like a baking pan, and cover them completely with water. Let them soak for at least 30 minutes, but an hour is even better. This crucial step prevents the skewers from burning to a crisp on the grill or under the broiler, ensuring your presentation is beautiful and the skewers remain intact.

Step 2: Prepare the Chicken

While the skewers are soaking, prepare your chicken. Pat the boneless, skinless chicken thighs dry with a paper towel. Trimming any excess large pieces of fat is a good idea, but leave some fat on as it will render down and add flavor and moisture. Slice the chicken thighs against the grain into long, thin strips, about ½-inch thick and 3-4 inches long. Slicing against the grain shortens the muscle fibers, resulting in a more tender bite. Place all the chicken strips into a large bowl.

Step 3: Make the Chicken Marinade

In a separate medium-sized bowl, combine all the marinade ingredients: the full-fat coconut milk, soy sauce, fish sauce, honey, fresh lime juice, curry powder, turmeric powder, minced garlic, grated ginger, and finely minced lemongrass. Whisk everything together vigorously until the honey has dissolved and the mixture is smooth and homogenous. The color should be a vibrant, sunny yellow from the turmeric.

Step 4: Marinate the Chicken

Pour the prepared marinade over the chicken strips in the large bowl. Use tongs or your hands (you can wear gloves if you prefer) to toss the chicken thoroughly, ensuring every single strip is generously coated. Cover the bowl with plastic wrap or a lid and place it in the refrigerator to marinate. For the best flavor, allow the chicken to marinate for at least 4 hours. For truly spectacular, deeply infused flavor, marinate it overnight (up to 24 hours). Do not marinate for less than 2 hours, as the flavors won’t have enough time to penetrate the meat.

Step 5: Make the Peanut Dipping Sauce

While the chicken is marinating, you can prepare the peanut sauce. This can be made ahead of time and stored in the fridge. In a small saucepan over low-medium heat, combine the creamy peanut butter, coconut milk, soy sauce, honey, lime juice, chili garlic sauce, and grated ginger. Whisk continuously as the mixture heats up. Do not let it boil. The goal is to gently melt the peanut butter and combine the ingredients into a smooth, creamy sauce. As it heats, it will thicken. If the sauce becomes too thick for your liking, whisk in a tablespoon of hot water at a time until you reach your desired dipping consistency. Once smooth, remove from the heat. The sauce can be served warm or at room temperature.

Step 6: Assemble the Mini Skewers

After the chicken has finished marinating, it’s time to assemble. Take your soaked bamboo skewers and shake off any excess water. Thread one strip of chicken onto each skewer in an accordion or “S” shape. This method prevents the chicken from clumping together, exposes more surface area for even cooking and charring, and makes for a beautiful presentation. Pierce the chicken strip about half an inch from the end, weave the skewer through the middle, and pierce it again near the other end. Leave a little space at the bottom of the skewer to act as a handle. Continue until all the chicken is skewered. Discard any leftover marinade.

Step 7: Cook the Chicken Satay

You have several options for cooking the skewers, each yielding a delicious result.

• Outdoor Grill (Recommended): Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Clean the grates well and lightly oil them to prevent sticking. Place the skewers directly on the grates, ensuring they are not touching. Grill for about 3-4 minutes per side. The chicken should have beautiful char marks and be cooked through. The high heat will create a fantastic caramelization from the honey in the marinade.
• Oven Broiler: Position an oven rack about 6 inches from the broiler element and preheat the broiler on high. Line a baking sheet with foil for easy cleanup and place a wire rack on top. Arrange the skewers on the wire rack in a single layer. Broil for 4-6 minutes per side, watching them very carefully as they can burn quickly under the broiler. The chicken is done when it’s lightly charred and cooked through.
• Stovetop Grill Pan: Heat a cast-iron grill pan over medium-high heat. Lightly oil the pan. Place the skewers in the pan in a single batch, being careful not to overcrowd it (work in batches if necessary). Cook for 3-5 minutes per side, until cooked through with defined grill marks.

The internal temperature of the chicken should reach 165°F (74°C) on an instant-read thermometer. Let the skewers rest for a few minutes before serving.

Nutrition Facts

This nutritional information is an estimate and can vary based on specific ingredients used.

• Servings: Approximately 8 servings (about 4-5 mini skewers per serving)
• Calories per serving: Approximately 380 kcal (including 2 tablespoons of peanut sauce)
• Protein (28g): The chicken provides a high-quality source of protein, essential for muscle repair and satiety.
• Healthy Fats (25g): Primarily from the coconut milk and peanut butter, these fats contribute to the rich flavor and provide lasting energy.
• Carbohydrates (12g): A relatively low-carb dish, with most carbohydrates coming from the honey and peanut sauce, making it suitable for many dietary approaches.
• Sodium (550mg): The saltiness comes from the soy sauce and fish sauce. For a lower-sodium version, use low-sodium soy sauce.
• Fiber (3g): The peanut butter in the sauce contributes dietary fiber, which is beneficial for digestive health.

Preparation time

Planning your time is key to a stress-free cooking experience with this recipe.

• Active Preparation Time: 30 minutes. This includes slicing the chicken, whisking the marinade and sauce, and threading the skewers.
• Marinating Time: 4 hours to 24 hours. This is crucial downtime where the flavor develops. The longer, the better.
• Cooking Time: 8-12 minutes. The skewers cook very quickly due to their small size.
• Total Time (excluding marination): Approximately 45 minutes.

How to Serve

Presentation elevates these simple skewers into a show-stopping dish. Here are some fantastic ways to serve them:

• The Classic Appetizer Platter:
  • Arrange the hot, freshly cooked skewers on a large platter or wooden board.
  • Pour the peanut sauce into a decorative dipping bowl and place it in the center.
  • Garnish the platter generously with fresh cilantro, crushed roasted peanuts, and thin slices of red chili.
  • Add wedges of fresh lime on the side for guests to squeeze over their skewers for an extra burst of freshness.
• As a Main Course:
  • Serve a larger portion of 5-6 skewers per person.
  • Accompany with a side of fluffy jasmine or coconut rice to soak up the extra peanut sauce.
  • A refreshing Thai cucumber salad (sliced cucumbers, red onion, and a sweet vinegar dressing) provides a cool, crisp contrast to the rich satay.
  • Steamed or stir-fried vegetables like bok choy or broccoli complete the meal.
• For a Party or Buffet:
  • Stand the skewers up in a glass or jar for a fun, easy-to-grab presentation.
  • Make a double or triple batch of the peanut sauce and serve it in a small slow cooker set to “warm” so it stays at the perfect temperature throughout the event.
  • Label the dish as “Mini Chicken Satay Skewers” and note if it contains nuts for allergy awareness.
• In a Salad or Bowl:
  • Remove the chicken from the skewers after cooking.
  • Toss the chicken pieces with mixed greens, shredded carrots, bell peppers, and edamame.
  • Use the peanut sauce as a delicious and creamy salad dressing.

Additional tips

Master these eight tips to take your chicken satay from great to absolutely unforgettable.

1. Don’t Skip Soaking the Skewers: This seems like a small step, but it’s vital. A 30-60 minute soak in water prevents the exposed ends of the bamboo from turning into charcoal on the grill, keeping your presentation clean and professional.
2. Choose Chicken Thighs Over Breasts: While chicken breast can work, chicken thighs are far superior for this recipe. The higher fat content in thighs ensures the meat stays succulent and flavorful, even if you accidentally overcook it by a minute or two. Breast meat can dry out very quickly.
3. The Marinating Time is Non-Negotiable: The magic of this recipe happens in the refrigerator. A long marinade (at least 4 hours, ideally overnight) allows the acidic lime juice to tenderize the meat and the spices to penetrate deeply, creating an incredibly flavorful result that can’t be rushed.
4. Achieve the Perfect Char: Don’t be afraid of high heat. Whether on a grill or under a broiler, a hot surface is key to getting those beautiful, slightly blackened char marks. This char, created by the caramelizing honey and fats, adds a smoky complexity that is the hallmark of great satay.
5. Master the Peanut Sauce Consistency: Peanut sauce can thicken as it cools. Don’t hesitate to adjust it. Before serving, give it a good whisk. If it’s too thick, stir in a tablespoon of hot water or coconut milk at a time until it’s a smooth, pourable, yet clingy consistency.
6. Embrace Make-Ahead Strategies: This is a fantastic recipe for entertaining because so much can be done in advance. The peanut sauce can be made up to 3 days ahead and stored in an airtight container in the fridge. The chicken can be marinated and even threaded onto the skewers up to 24 hours in advance, ready to be cooked just before serving.
7. Don’t Overcrowd the Cooking Surface: Whether you’re using a grill, a pan, or a baking sheet, give the skewers space. Placing them too close together will cause them to steam rather than grill, preventing them from developing that desirable char and browning. Cook in batches if you have to.
8. Double the Sauce Recipe: Trust me on this one. The peanut sauce is incredibly addictive. People will use more than you think. They’ll dip their skewers, drizzle it over rice, and maybe even dip vegetables in it. It’s always better to have too much than to run out. Leftover sauce is amazing on noodles or as a salad dressing.

FAQ section

Here are answers to some common questions about making Mini Chicken Satay Skewers.

Q: Can I make this recipe gluten-free?
A: Absolutely! The recipe is easily adapted to be gluten-free. The only ingredient containing gluten is the soy sauce. Simply substitute it with an equal amount of Tamari, which is a Japanese soy sauce brewed without wheat, or use certified gluten-free soy sauce. All other ingredients are naturally gluten-free.

Q: I have a nut allergy. Is there a substitute for the peanut sauce?
A: Yes, you can create a delicious nut-free version. The best substitute for peanut butter is sunflower seed butter (SunButter). It has a similar creamy texture and savory, roasted flavor. Simply replace the peanut butter one-for-one and proceed with the sauce recipe as written. You could also experiment with tahini for a more Middle-Eastern-inspired sesame-based sauce.

Q: How do I store and reheat leftovers?
A: Store leftover cooked skewers and peanut sauce separately in airtight containers in the refrigerator for up to 3-4 days. To reheat the skewers, the best method is in a 350°F (175°C) oven or an air fryer for a few minutes until warmed through, which prevents them from becoming rubbery. You can also briefly microwave them, but the texture won’t be as good. The peanut sauce can be gently reheated in a small saucepan over low heat or in the microwave.

Q: Can I freeze chicken satay?
A: Yes, this recipe freezes very well. For best results, freeze the uncooked, marinated chicken after it has been threaded onto the skewers. Lay them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Cook them directly from frozen, adding a few extra minutes to the cooking time. You can also freeze the cooked skewers, though they may be slightly less moist upon reheating.

Q: My peanut sauce is too thick (or too thin). How can I fix it?
A: This is a very common and easy-to-fix issue. If your sauce is too thick, simply whisk in a little hot water, coconut milk, or lime juice, one tablespoon at a time, until it reaches your desired consistency. If your sauce is too thin, you can simmer it gently on the stove for a few minutes to allow some of the liquid to evaporate and thicken it up, or you can whisk in a little more peanut butter.

Q: What is the best cut of chicken for satay and why is my chicken dry?
A: The absolute best cut is boneless, skinless chicken thigh. The higher fat content makes it much more forgiving and results in juicy, tender skewers. If your chicken is dry, it’s likely due to one of two reasons: you used chicken breast, which is very lean and dries out quickly, or you overcooked it. Use an instant-read thermometer and pull the chicken off the heat as soon as it reaches an internal temperature of 165°F (74°C).

Q: I can’t find fresh lemongrass. What can I use instead?
A: Fresh lemongrass provides the most authentic flavor, but if you can’t find it, you have a couple of options. Many grocery stores sell lemongrass paste in a tube in the produce section, which is an excellent substitute (use about 1 tablespoon of paste). In a pinch, you can use the zest of one lime to mimic the citrusy notes, though you will miss the unique herbal aroma of the lemongrass.

Q: Are these mini chicken satay skewers considered healthy?
A: They can certainly be part of a healthy diet! The chicken itself is a great source of lean protein. The “healthiness” depends on the ingredients and portion sizes. The dish contains healthy fats from coconut milk and peanuts. To keep it on the healthier side, use honey sparingly, opt for low-sodium soy sauce, and be mindful of your portion of the rich peanut sauce. Serving it with a large portion of fresh vegetables or a salad is a great way to create a balanced meal.

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