Chicken Satay (Chicken Skewers)
Chicken satay takes me back to my childhood on the island of Curaçao, where it was something I would usually have after a day at the beach, or a simple lunch. Juicy, marinated chicken thighs threaded onto skewers, grilled to perfection, and typically served with crispy French fries and a rich, savory peanut sauce—it’s comfort food with a tropical twist. Whether you’re looking for a hearty lunch, a satisfying dinner, or something special to fire up at your next BBQ, chicken satay is always a crowd-pleaser.
In the picture above, I’ve plated the chicken skewers alongside a classic dish called arroz moro and a simple cucumber-tomato salad—perfect for a delicious lunch.
Chicken Satay (Chicken Skewers)
Cuisine: Chicken, Lunch, DinnerDifficulty: Easy5
servings15
minutes20
minutes389
kcal200G
Chicken satay takes me back to my childhood on the island of Curaçao, where it was something I would usually have after a day at the beach, or a simple lunch. Juicy, marinated chicken thighs threaded onto skewers, grilled to perfection, and typically served with crispy French fries and a rich, savory peanut sauce—it’s comfort food with a tropical twist. Whether you’re looking for a hearty lunch, a satisfying dinner, or something special to fire up at your next BBQ, chicken satay is always a crowd-pleaser.
Ingredients
1 KL (1000g) chicken thigh,cut in 3 pieces.
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons lime juice
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
- Skewers** (soaked in water if using wooden skewers)
Directions
- Marinate the Chicken:
- In a mixing bowl, combine the olive oil, soy sauce, lime juice, minced garlic, cumin, ginger, paprika, salt, and black pepper.
- Add the chicken cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
- Assemble and Cook the Skewers:
- Preheat your grill or grill pan over medium-high heat.
- Thread the marinated chicken cubes onto the soaked skewers.
- Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
- Serve:
- Serve the chicken skewers hot with a generous drizzle of the pinda sauce on top or on the side for dipping.
- Garnish with chopped peanuts and cilantro if desired.
Notes
- Switch for Chicken breast for a leaner option.
