It wasn’t a special occasion. Just a Tuesday when I didn’t want to turn on the oven. I pulled out chicken breasts, flipped through a few notes, and remembered this satay—quick, bold, and deeply satisfying.
The first time I made it, I skipped the marinade rest time. The flavor was there, but not in the chicken. When I gave it a full hour the next go-round, it was a totally different dish: juicy, fragrant, and full of depth.
Here’s how to get it just right.
Why This Works So Well
The marinade isn’t just for coating—it infuses. The soy adds salt, the lime juice brightens, the peanut butter makes it cling, and the ginger gives it warmth. It’s complex, but not fussy. Plus, it all happens in one bowl, and you can grill it in minutes.
What I Used (And Why)
- Chicken breasts, cubed – They cook fast and hold the marinade well. I’ve used thighs too—juicier, but slightly messier to skewer.
- Low-sodium soy sauce – Lets you control the salt. Full-sodium made it borderline too salty once.
- Peanut butter – Smooth, not chunky. It helps emulsify the marinade and adds richness.
- Rice vinegar + lime juice – You need both: vinegar for sharpness, lime for freshness.
- Sesame oil – Just a little goes a long way. Skip it and the dish feels flat.
- Honey – Balances the acid and heat.
- Fresh ginger + garlic – Nothing bottled. The real stuff cuts through the richness.
- Crushed red pepper – I like a ¼ tsp for a mild kick. Go to ½ if you want it spicier.
What I Changed (Safely)
- Used thighs instead of breasts – Richer flavor, but you’ll need to grill 1–2 minutes longer.
- Added a splash of coconut milk – Softens the marinade slightly and keeps the chicken moist on a very hot grill.
- Air fryer test – 400°F for 10 minutes, flipped halfway. Not quite smoky, but very convenient.
Lessons From My Grill
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Chicken stuck to the grill | No oil or grill wasn’t hot enough | Spray grates with oil and wait for proper heat |
| Dried-out skewers | Forgot to soak wooden skewers | Soak at least 30 minutes before grilling |
| Uneven cooking | Skewers were overcrowded | Leave space between pieces so they cook evenly |
How to Make Ina Garten’s Chicken Satay
- Make the marinade: Whisk together soy sauce, peanut butter, vinegar, lime juice, sesame oil, honey, ginger, garlic, red pepper, salt, and pepper. Reserve 2 tablespoons for brushing later.
- Marinate: Toss chicken cubes with the remaining marinade in a bowl or zip-top bag. Refrigerate for at least 30 minutes, ideally up to 8 hours.
- Prep skewers: If using wooden skewers, soak them in warm water for 30–60 minutes.
- Skewer: Thread 4–5 pieces of marinated chicken onto each skewer.
- Grill: Preheat grill or grill pan to medium-high. Lightly oil the grates. Grill chicken 5–6 minutes per side, brushing with the reserved marinade.
- Serve: Garnish with chopped cilantro and green onion. Drizzle with peanut dipping sauce, or serve it on the side.
Tips I Always Use
- I warm the reserved marinade slightly before brushing it on—cold marinade on hot chicken can seize and look dull.
- Use a microplane for the ginger—it melts into the marinade without any stringy bits.
- Always make extra skewers. These disappear fast.
Leftover Notes
- Fridge: Keeps 3 days. Store with or without sauce.
- Freezer: Freeze cooked skewers in a zip-top bag up to 3 months. Reheat in oven or grill to restore texture.
- Reheat tip: If using the microwave, wrap skewers in damp paper towel to keep the chicken from drying out.
Reader Qs Answered
Q: Can I skip the peanut butter?
A: You can, but it won’t cling as well. Try almond butter or sunflower seed butter instead.
Q: Can I bake these?
A: Yes—400°F for about 15 minutes, flipping once. Broil at the end for color.
Q: Is it spicy?
A: Mildly. You can adjust the crushed red pepper to taste.
Q: Can I prep this the night before?
A: Absolutely. Marinate the chicken and refrigerate overnight. Skewer and grill the next day.
Try More Recipes:
Ina Garten Chicken Satay
Description
Tender grilled chicken with a peanut-ginger marinade and charred edges—ready fast, full of flavor.
Ingredients
To Serve:
Instructions
- Mix marinade ingredients. Reserve 2 tbsp for basting.
- Toss chicken in marinade. Refrigerate 30 min or overnight.
- Soak wooden skewers if using.
- Skewer chicken (4–5 pieces each).
- Grill over medium-high heat 5–6 minutes per side, brushing with reserved marinade.
- Garnish + serve with dipping sauce.