8 Chicken Satay Appetizers

I’ve been having so much fun in the kitchen, creating delightful chicken satay appetizers that are perfect for any gathering.

From classic grilled skewers paired with a warm, rich peanut sauce to spicy satay lettuce wraps bursting with flavor, there’s something for everyone.

How about deconstructed satay tacos with the zing of pickled cucumbers?

Or sliders and mini pizzas that put a fun twist on a beloved dish?

These appetizers are versatile and oh-so-delicious, making them a must-try for your next get-together!

Classic Chicken Satay Skewers

Chicken Satay is a popular dish in Southeast Asia, particularly in Indonesia and Malaysia. It features skewers of marinated chicken, grilled to perfection and served with a sweet-and-spicy peanut sauce. The chicken is usually marinated for at least a couple of hours, sometimes even overnight, to allow the flavors to fully penetrate the meat.

Grilling the chicken on skewers not only makes it easy to turn and cook evenly, but also adds a smoky flavor that complements the sweet and spicy marinade.

The peanut sauce is equally important in this dish. It’s usually made from ground peanuts, sweet soy sauce, tamarind, and spices. The sauce is typically thick and chunky, with a balance of sweet, spicy, and sour flavors that perfectly complements the grilled chicken. The chicken and sauce are often served with a side of cucumber and onion slices, and sometimes with ketupat (rice cakes) or lontong (rice cake wrapped in banana leaf).

Ingredients:

• 1 kg boneless chicken breast
• 1 cup soy sauce
• 2 tablespoons honey
• 4 cloves garlic, minced
• 1 tablespoon ground turmeric
• 1 tablespoon ground coriander
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 20 wooden skewers, soaked in water for 30 minutes
• 1 cup ground peanuts
• 1/2 cup sweet soy sauce
• 2 tablespoons tamarind paste
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 cucumber, sliced
• 1 onion, sliced

Cooking Instructions:

1. Begin by cutting the chicken into thin strips, about 1 inch wide and 4 inches long.
2. In a bowl, combine the soy sauce, honey, minced garlic, ground turmeric, coriander, chili powder, cumin, salt, and vegetable oil. Stir until well combined.
3. Add the chicken strips to the marinade and toss until they’re well coated. Cover the bowl and refrigerate for at least 2 hours, or overnight if possible.
4. Preheat your grill to medium-high heat.
5. Thread the chicken strips onto the soaked skewers.
6. Place the skewers on the grill and cook for about 3-4 minutes on each side, until the chicken is cooked through and slightly charred.
7. While the chicken is grilling, make the peanut sauce. Combine the ground peanuts, sweet soy sauce, tamarind paste, sugar, and salt in a saucepan. Cook over medium heat, stirring constantly, until the sauce thickens.
8. Serve the chicken skewers with the peanut sauce, cucumber slices, and onion slices on the side.

Extra Cooking Tips:

Remember that the key to a flavorful Chicken Satay is in the marinade. The longer you marinate the chicken, the more flavorful it will be. So if you have time, marinate the chicken overnight.

Also, when grilling the chicken, keep an eye on it to prevent it from burning. The sugar in the marinade can cause the chicken to char quickly. Finally, don’t forget to soak the wooden skewers in water before threading the chicken. This will prevent them from burning on the grill.

Peanut Sauce Chicken Satay

Chicken Satay, a popular Indonesian dish, is a perfect appetizer for any meal. The succulent, marinated chicken skewers are grilled to perfection and served with a delicious peanut sauce. This dish isn’t only flavorful but also easy to prepare, making it an ideal choice for dinner parties or family meals.

Once you’ve mastered the art of Chicken Satay, you’ll find it’s a dish that always impresses and rarely disappoints.

This recipe for Peanut Sauce Chicken Satay serves 4-6 people. The chicken is marinated in a mixture of spices and coconut milk for several hours, before being threaded onto skewers and grilled. The peanut sauce is a delightful blend of peanuts, lemongrass, ginger, and other flavors that pairs wonderfully with the chicken.

This is a dish that’s sure to awaken your taste buds and bring a touch of Southeast Asian cuisine to your dining table.

Ingredients:

• 1 kg boneless chicken breasts
• 12 wooden skewers
• 1 cup coconut milk
• 2 lemongrass stalks, crushed
• 2 cloves garlic, minced
• 1 tablespoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 tablespoon vegetable oil

For the Peanut Sauce:

• 1 cup roasted peanuts
• 1 stalk lemongrass, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon chili powder
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 1 cup coconut milk

Instructions:

1. Cut the chicken into thin strips and set aside. Soak the wooden skewers in water to prevent them from burning during grilling.
2. In a bowl, combine the coconut milk, crushed lemongrass, minced garlic, ground coriander, turmeric, and salt to make the marinade.
3. Add the chicken strips to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
4. To make the peanut sauce, blend the peanuts, chopped lemongrass, minced garlic, grated ginger, chili powder, brown sugar, and soy sauce in a food processor until smooth. Gradually add the coconut milk while blending until the sauce reaches your preferred consistency.
5. Preheat your grill on medium heat and lightly oil the grates.
6. Thread the marinated chicken onto the skewers and grill for about 3-5 minutes on each side, or until the chicken is cooked through and lightly charred.
7. Serve the chicken skewers with the peanut sauce on the side for dipping.

When making Chicken Satay, marinating the chicken for a longer period will result in more flavorful skewers. If you prefer a spicier dish, you can add more chili powder to the peanut sauce.

You can also replace the chicken with tofu or prawns for a different variation. Remember to keep an eye on the skewers while grilling to prevent them from burning. Enjoy the taste of Southeast Asia in your home with this delicious Peanut Sauce Chicken Satay.

Spicy Thai Chicken Satay

Spicy Thai Chicken Satay is a popular appetizer dish that originated from Southeast Asia but has gained popularity all around the world due to its rich flavors and unique taste. This dish has a combination of beautifully marinated chicken skewers, grilled to perfection, and served with a delicious peanut sauce. It’s a great option for a dinner party starter or a summer barbecue.

The secret to achieving the perfect Spicy Thai Chicken Satay lies in the marinade and the sauce, which infuses the chicken with a depth of flavors and a spicy kick. Preparing this dish is fairly straightforward, but it does require some time to marinate the chicken for the best results.

The chicken skewers are then grilled on a barbecue or broiled in the oven, providing a smoky flavor that complements the spiciness of the marinade. The peanut sauce is a mixture of rich and creamy peanut butter, coconut milk, and spices, resulting in a delicious dipping sauce that enhances the flavor of the chicken.

Here’s how to prepare Spicy Thai Chicken Satay for 4-6 people.

Ingredients:

• 1.5 lbs of chicken breast, cut into strips
• 1 cup of coconut milk
• 1 tablespoon of curry powder
• 2 tablespoons of brown sugar
• 2 tablespoons of fish sauce
• 1 tablespoon of soy sauce
• 1 tablespoon of lime juice
• 2 cloves of garlic, minced
• 1 tablespoon of grated fresh ginger
• Wooden skewers, soaked in water for at least 30 minutes
• 1 cup of creamy peanut butter
• 1/2 cup of coconut milk (for the peanut sauce)
• 2 tablespoons of soy sauce (for the peanut sauce)
• 1 tablespoon of lime juice (for the peanut sauce)
• 1 teaspoon of brown sugar (for the peanut sauce)
• 1/2 teaspoon of red chili flakes (for the peanut sauce)

Cooking Instructions:

1. Start by preparing the marinade. Combine the coconut milk, curry powder, brown sugar, fish sauce, soy sauce, lime juice, garlic, and ginger in a large bowl. Add the chicken strips and toss until they’re fully coated in the marinade. Cover the bowl and refrigerate for at least 2 hours, or overnight if possible.
2. Preheat your grill or broiler. Thread the marinated chicken strips onto the soaked skewers.
3. Grill the chicken skewers for 3-4 minutes on each side, or until the chicken is fully cooked and has a nice char.
4. While the chicken is grilling, prepare the peanut sauce. Combine the peanut butter, coconut milk, soy sauce, lime juice, brown sugar, and red chili flakes in a saucepan over medium heat. Stir until the sauce is smooth and heated through.
5. Serve the grilled chicken skewers with the warm peanut sauce on the side for dipping.

Extra Cooking Tips:

When preparing the Spicy Thai Chicken Satay, remember that the longer the chicken marinates, the more flavorful it will be.

Also, soaking the wooden skewers in water prevents them from burning while grilling. If you prefer a spicier dish, feel free to add more red chili flakes to the peanut sauce.

Finally, the peanut sauce can also be used as a marinade for other meats or as a dipping sauce for vegetables. Enjoy your homemade Spicy Thai Chicken Satay!

Grilled Satay Chicken Lettuce Wraps

Grilled Satay Chicken Lettuce Wraps are the perfect appetizer for any occasion. They bring together the tantalizing flavors of marinated, grilled chicken and the freshness of crisp lettuce wraps, all topped off with a savory peanut sauce. This fusion of Thai and Vietnamese cuisine isn’t only delicious but also healthy and easy to prepare, making it an ideal choice for those who are health-conscious or simply looking to try something new.

The beauty of this recipe lies in the simplicity of its ingredients and the variety of flavors they bring to the dish. The grilled chicken’s smokey flavor, the lettuce’s crunchiness, and the peanut sauce’s creamy texture all combine to create a delightful gastronomic experience. The recipe is designed to serve 4 to 6 people, making it perfect for a small gathering or family dinner.

Ingredients:

• 2 large chicken breasts
• 1 cup of coconut milk
• 2 tablespoons of curry powder
• 1 tablespoon of brown sugar
• 1 tablespoon of fish sauce
• 2 cloves of garlic, minced
• 2 tablespoons of soy sauce
• 1 head of iceberg lettuce
• 1 cup of chopped cilantro
• 1 cup of chopped peanuts
• 1 lime, cut into wedges
• 1 cup of peanut sauce

Cooking Instructions:

1. Begin by cutting the chicken breasts into thin strips and setting them aside.
2. In a large bowl, prepare the marinade by combining the coconut milk, curry powder, brown sugar, fish sauce, minced garlic, and soy sauce. Mix well.
3. Add the chicken strips to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 2 hours.
4. Once the chicken is marinated, preheat your grill or grilling pan over medium-high heat.
5. Grill the chicken strips for 2 to 3 minutes on each side or until they’re fully cooked. Remove from the grill and set aside.
6. Wash and dry the lettuce leaves and arrange them on a serving platter.
7. Place a grilled chicken strip on each lettuce leaf, then top with chopped cilantro and peanuts. Drizzle each wrap with peanut sauce.
8. Serve the Grilled Satay Chicken Lettuce Wraps immediately with lime wedges on the side.

Extra Tips:

As with any recipe, feel free to modify the Grilled Satay Chicken Lettuce Wraps to suit your personal preferences. For instance, if you prefer a spicier dish, consider adding some chopped chili peppers to the marinade or using a spicy peanut sauce.

Remember that the key to a successful dish lies in the quality of your ingredients, so be sure to use fresh produce and high-quality chicken. Finally, don’t rush the marinating process, as it allows the flavors to fully penetrate the chicken, resulting in a more flavorful dish.

Chicken Satay Noodle Salad

Chicken Satay is a popular dish hailing from Southeast Asia, known for its rich flavors and succulent texture. This dish, typically served as an appetizer, features grilled chicken skewers marinated in a savory and slightly spicy peanut sauce. However, our version of Chicken Satay is served not just as an appetizer, but as a hearty and delightful noodle salad that can be enjoyed as a main course.

The key to a successful Chicken Satay Noodle Salad lies in its flavorful marinade and vibrant, zesty salad components. The chicken is marinated in a mixture of soy sauce, brown sugar, garlic, and spices, then grilled to perfection. The noodle salad, made with fresh vegetables and tender noodles, adds a revitalizing contrast to the savory chicken. Topped off with a creamy peanut sauce, this dish is sure to impress at your next family gathering or dinner party.

Ingredients:

• 600g chicken breast, cut into strips
• 200g rice noodles
• 1 cucumber, thinly sliced
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 2 spring onions, sliced
• Fresh coriander, for garnish
• 4 wooden skewers, soaked in water

Marinade:

• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 3 cloves garlic, minced
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon cayenne pepper

Peanut Sauce:

• 3 tablespoons peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 teaspoon chili flakes

Cooking Instructions:

1. Start by preparing the marinade. In a bowl, combine soy sauce, brown sugar, minced garlic, turmeric, ground coriander, and cayenne pepper. Stir until well combined.
2. Add the chicken strips to the marinade, ensuring each piece is well covered. Let the chicken marinate for at least 30 minutes, or up to overnight for a more intense flavor.
3. While the chicken is marinating, prepare the peanut sauce. In a separate bowl, combine peanut butter, soy sauce, lime juice, honey, and chili flakes. Stir until smooth and set aside.
4. Preheat your grill or griddle pan over medium heat. Thread the marinated chicken onto the soaked wooden skewers.
5. Grill the chicken skewers for about 5-7 minutes on each side, or until the chicken is fully cooked and has a nice char on the outside.
6. While the chicken is grilling, cook the rice noodles according to the package instructions. Drain and rinse under cold water.
7. Assemble the noodle salad by mixing the cooked noodles, cucumber, carrot, bell pepper, and spring onions in a large bowl. Pour half of the peanut sauce over the salad and toss to combine.
8. Once the chicken is done, serve it on top of the noodle salad. Drizzle the remaining peanut sauce over the chicken, garnish with fresh coriander, and serve.

Extra Tips:

If you want to make this dish ahead, you can marinate the chicken and prepare the peanut sauce and noodle salad in advance. Store them separately in the refrigerator and assemble just before serving.

Remember to soak the wooden skewers in water before grilling to prevent them from burning. For a vegetarian version of this dish, replace the chicken with tofu or tempeh.

Deconstructed Chicken Satay Tacos

Chicken Satay is a popular dish that originated in Indonesia but has quickly gained popularity all over the world. This particular recipe combines the classic flavors of chicken satay with the fun and convenience of tacos for a great appetizer or party dish. Deconstructed Chicken Satay Tacos meld together the succulent, flavorful chicken, the tang of pickled cucumbers, and the smoky, nutty flavor of the peanut sauce, all wrapped in a soft, warm tortilla.

It’s a delightful fusion of Asian and Mexican cuisines, which will surely impress your guests. This dish is both hearty and flavorful, making it an excellent choice for a main course or a tasty appetizer for parties or get-togethers. The recipe is designed to serve 4-6 people, but it can easily be doubled or halved depending on your needs.

So grab your apron and get ready to create a culinary masterpiece that’s sure to be a hit at your next gathering.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 cloves garlic, minced
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 2 tablespoons vegetable oil
• 1 cup peanut butter
• 1/2 cup coconut milk
• 1 tablespoon lime juice
• 2 cucumbers, thinly sliced
• 1 cup white wine vinegar
• 1/2 cup sugar
• 12 small flour tortillas

Cooking Instructions:

1. Begin by marinating the chicken. Mix together the soy sauce, honey, minced garlic, turmeric, and cayenne pepper in a bowl. Add the chicken thighs, ensuring each piece is coated in the marinade. Cover and refrigerate for at least 1 hour.
2. While the chicken is marinating, prepare the peanut sauce. In a small saucepan, combine the peanut butter, coconut milk, and lime juice. Cook over medium heat, stirring constantly, until the sauce is smooth and heated through. Set aside.
3. Next, pickle the cucumbers. In a separate saucepan, combine the vinegar and sugar. Heat until the sugar is dissolved, then add the sliced cucumbers. Remove from heat and let it sit for at least 30 minutes.
4. After the chicken has marinated, heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until it’s thoroughly cooked and has a nice, golden brown sear on each side. This should take about 5-7 minutes per side.
5. Warm the tortillas in a dry skillet over medium heat until they’re soft and pliable.
6. Assemble the tacos. Place a piece of chicken on each tortilla, top with a spoonful of peanut sauce, and finish with a few slices of pickled cucumber.

When making this Deconstructed Chicken Satay Tacos, remember that the longer the chicken marinates, the more flavorful it will be. If you have the time, try to let it sit in the marinade overnight.

Also, feel free to adjust the heat level to your liking. The cayenne pepper in the marinade and the tangy pickled cucumbers help balance out the richness of the peanut sauce, but you can add more or less depending on your preference.

Baked Chicken Satay With Cucumber Salad

The Baked Chicken Satay with Cucumber Salad is a delightful appetizer that combines the rich and savory flavors of marinated chicken with the light and invigorating taste of cucumber salad. The satay, a popular dish in many Southeast Asian countries, is traditionally grilled, but this recipe opts for a simpler and less time-consuming approach by baking the chicken.

Paired with a salad made of crisp cucumbers and tossed in a tangy dressing, this appetizer is sure to be a crowd-pleaser at any gathering. The secret behind the flavor-packed chicken lies in the marinade, which is a mix of spices, herbs, and condiments commonly used in Southeast Asian cooking.

The cucumber salad acts as the perfect counterbalance, with its cool and invigorating taste providing a contrast to the savory chicken. This dish has a beautiful balance of flavors that tantalizes your taste buds, making it an excellent starter for any meal.

Ingredients:

• 500g chicken breast, cut into strips
• 2 tablespoons of soy sauce
• 2 cloves of garlic, minced
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1 teaspoon of turmeric
• 3 tablespoons of brown sugar
• 1 tablespoon of vegetable oil
• 2 cucumbers, thinly sliced
• 1 small red onion, thinly sliced
• 1/4 cup of rice vinegar
• 2 tablespoons of sugar
• Salt and pepper to taste
• Wooden skewers

Cooking Instructions:

1. In a large bowl, mix the soy sauce, minced garlic, cumin, coriander, turmeric, brown sugar, and vegetable oil. This forms the marinade for the chicken.
2. Add the chicken strips to the marinade. Stir well to confirm all pieces are coated evenly. Cover the bowl and let it marinate for at least 2 hours in the refrigerator.
3. Preheat your oven to 200°C (400°F). While waiting for the oven to heat up, thread the marinated chicken onto wooden skewers.
4. Arrange the skewers on a baking tray and bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked.
5. While the chicken is baking, prepare the cucumber salad. In a bowl, combine the sliced cucumbers, red onion, rice vinegar, sugar, salt, and pepper. Stir until the cucumbers and onions are well-coated with the dressing.
6. Once the chicken is done, let it cool for a few minutes. Serve the chicken satay with the cucumber salad on the side.

Extra Cooking Tips:

Soak the wooden skewers in water for 20-30 minutes before threading the chicken. This prevents them from burning in the oven. The chicken can be marinated overnight for a deeper flavor. If you’re short on time, a minimum of 2 hours will still yield delicious results.

For the cucumber salad, you can add other ingredients like thinly sliced carrots or bell peppers for extra crunch and color. Always taste the salad after mixing in the dressing and adjust the seasoning if necessary.

Mini Chicken Satay Pizzas

The Mini Chicken Satay Pizzas are a perfect fusion of Eastern flavors with a Western twist. This appetizer dish is sure to be a crowd-pleaser at any gathering, combining the rich, savory flavors of chicken satay with the cheesy goodness of mini pizzas. The tangy satay sauce, tender chicken, and melted cheese on a crispy pizza base form an irresistible combination that your taste buds will thank you for.

This recipe is incredibly easy to make and doesn’t require any sophisticated kitchen equipment or rare ingredients. It serves 4-6 people, making it perfect for a small gathering, a casual dinner, or even as a snack for a movie night at home. The taste is so divine that your guests will be left wanting for more.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1/2 cup satay sauce
• 2 cups shredded mozzarella cheese
• 2 cups pizza sauce
• 1 cup diced red bell peppers
• 1 cup diced green bell peppers
• 1/2 cup diced onions
• 1/4 cup chopped fresh cilantro
• 2 ready-made pizza crusts
• Salt and pepper to taste

Cooking Instructions:

1. Start by preheating your oven to 400 degrees Fahrenheit.
2. While the oven heats up, cut the chicken into small bite-sized pieces.
3. Season the chicken with salt and pepper according to your preference.
4. In a pan over medium heat, cook the chicken pieces until they’re no longer pink in the middle. This should take about 5-7 minutes.
5. Once done, remove the pan from the heat and stir in the satay sauce until all the chicken pieces are evenly coated.
6. Cut the pizza crusts into mini rounds using a large cookie cutter or a drinking glass.
7. Spread a generous amount of pizza sauce over each mini pizza crust.
8. Top the sauce with the satay chicken pieces, followed by the diced red and green bell peppers, diced onions, and shredded mozzarella cheese.
9. Place the mini pizzas on a baking sheet and bake in the preheated oven for about 10 to 15 minutes, or until the cheese is bubbly and golden.
10. Once done, remove the mini pizzas from the oven and let them cool for a few minutes before serving. Sprinkle some chopped fresh cilantro on top of each mini pizza for extra flavor.

Extra Tips:

When cooking the chicken, make sure not to overcook it as it will continue to cook in the oven. For the pizza crust, you can use ready-made mini pizza crusts or even pitas if you prefer.

Also, feel free to play around with the toppings – you could add mushrooms, olives, or even pineapple if you’re feeling adventurous. Finally, serve these mini pizzas hot for the best taste. If you have leftovers, they also reheat well in the oven or toaster oven.