You know those dishes that smell like happiness before you even take a bite? That’s Chicken Satay.
It’s smoky from the grill, sweet from the marinade, just a little spicy, and always—always—served with that thick, peanutty sauce that makes you shamelessly double-dip.
Satay is a Southeast Asian street-food staple—popular in Indonesia, Malaysia, and Thailand—but it’s one of those rare things that everyone loves instantly. I mean, grilled meat on sticks, dipped in peanut sauce? It’s almost unfair how good it is.
The vegan version is just as magical—crispy tofu or tempeh skewers brushed with the same marinade and grilled until golden. It’s smoky, nutty, and creamy all at once… basically the kind of food you crave when you don’t know what you want.
🍢 What Makes Satay Special
At its heart, it’s simple: marinated meat (or tofu) grilled over high heat and paired with a peanut sauce that’s rich but balanced with lime and spice.
It’s not just about flavor—it’s about texture. Charred edges, juicy centers, creamy dip. It’s food that makes you forget about utensils and just dig in.
🍗 Ingredients
(Makes about 10–12 skewers)
For the Chicken (or Vegan Option):
- 1 lb boneless chicken thighs or breasts, cut into bite-sized strips
or 1 block extra-firm tofu or 1 cup tempeh, sliced into thick pieces - 2 tbsp soy sauce
- 1 tbsp brown sugar or honey (maple syrup for vegan)
- 1 tbsp lime juice
- 2 cloves garlic, minced
- 1 tsp turmeric
- 1 tsp ground coriander
- ½ tsp chili flakes (optional, for a little heat)
- 2 tbsp coconut milk or olive oil
For the Peanut Sauce:
- ½ cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 clove garlic, minced
- ½ tsp chili flakes or a small fresh chili, finely chopped
- ⅓ cup coconut milk or water (adjust for consistency)
🔥 How to Make It
1. Marinate the chicken (or tofu/tempeh)
In a bowl, whisk soy sauce, lime juice, sugar, garlic, turmeric, coriander, chili flakes, and coconut milk. Add chicken or tofu and coat well.
Cover and refrigerate for at least 1 hour (overnight if you can—totally worth it).
2. Thread onto skewers
If you’re using wooden skewers, soak them in water for 20 minutes first so they don’t burn.
Thread your marinated pieces onto skewers, leaving a little space between each so they cook evenly.
3. Grill or pan-sear
- Grill: Cook over medium-high heat, turning every 2–3 minutes, until slightly charred and cooked through (about 8–10 minutes total).
- Stovetop: Use a cast-iron pan or grill pan. Sear each side until golden brown and cooked through.
For tofu or tempeh, go for a crisp edge — it gives that same satay vibe.
4. Make the peanut sauce
In a small pan over low heat, mix peanut butter, soy sauce, sugar, lime juice, garlic, chili, and coconut milk. Stir gently until smooth and creamy.
If it gets too thick, add a splash of water. Taste — it should hit all the right notes: salty, sweet, tangy, nutty.
5. Serve
Pile the skewers on a platter, drizzle some sauce over the top, and keep the rest on the side for dipping. Add some cucumber slices or a small side salad for freshness.
🌿 The Vegan Twist That Works
Tofu and tempeh both shine here. Tempeh gives you that chewy, meaty texture, while tofu soaks up the marinade like a sponge.
Pro tip: bake or air-fry tofu for a few minutes before grilling — it helps it hold its shape and pick up that perfect golden crust.
You can even go for vegan “chicken” strips if you’ve got them — the flavors transfer perfectly.
💡 Tips You’ll Thank Yourself For
- Don’t rush the marinade. That time in the fridge makes all the difference.
- Use thighs, not breasts. They stay juicy and won’t dry out as easily.
- If grilling indoors, crack a window — the smell will be amazing but also strong.
- Thin out the sauce with warm water if you’re using it as a drizzle, keep it thicker for dipping.
- Add a squeeze of lime at the end. It wakes everything up.
🍴 Why Satay Never Gets Old
It’s the perfect mix of indulgent and balanced. The smoky skewers, the creamy sauce, the hit of lime and chili—it’s comfort food you can still feel kind of proud about eating.
Serve it with jasmine rice or cucumber salad, or just eat it straight off the stick like you’re standing at a night market somewhere in Bali.
It’s simple, bold, and just messy enough to feel right.
