Chicken satay

Delicious grilled chicken satay, marinated in a paste made of turmeric, garlic, chili and lemon grass. Easy to create, but you'll need some patience while the flavors will enhance.

20 minutes 4 people Main course
Chicken satay


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  • 2 chicken breasts
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1/2 lemongrass stalk (or use 1 teaspoon ground lemongrass)
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 chili pepper
  • 2 shallots
  • 2 garlic cloves
Chicken satay ingredients
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Kitchen equipment

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  • mortar and pestle or use a small blender
  • medium-sized pan
  • cutting board & chef's knife
  • wooden skewers
  • grill pan or barbecue


20 minutes 4 people Main course

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Preparation -- 10 minutes + marinating time

PEEL and coarsely chop the shallots and garlic cloves. Remove the seeds of the chili peppers if you like a milder version and also coarsely chop the peppers. CREATE a puree of the shallots, garlic cloves and chili peppers.

You can use a mortar or small blender. ADD turmeric, coriander, ginger, lemongrass, soy sauce and brown sugar and blend until you've reached a smooth paste.

REMOVE any excess fat or muscles from the chicken breasts and chop into bite-size pieces. COMBINE the spice paste with the chicken and let it marinate for at least an hour. 

Chicken satay
Chicken satay

Finishing the chicken satay -- 10 minutes

PIERCE the pieces of chicken onto the wooden skewers and HEAT the grill pan on medium-high heat. GRILL the chicken satay a few minutes on each side.

CHECK if the chicken is done and serve with some satay sauce if you like. Enjoy!

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