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How to make stove-top/grill pan chicken satay.

How to make chicken satay over stovetop using a grilling pan.

Juicy, tender chicken grilled to lock in the flavors.

They make delicious appetizers for picnics and parties.

How to make chicken satay at home.

There are so many chicken satay recipes out there, varying from ingredients, to countries from South Eastasia to the middle east.

It’s worth exploring because each of these chicken skewers is different yet can have the same components, like using bamboo skewers, charcoal to grill and certain spices. 

Chicken satay is an ideal and popular street food in most south-east Asian countries.

You might have seen long rows of satay under a long grill with hot charcoals over which chicken satay is mass-produced in minutes to keep up with the demand.

Well, now you can recreate the same chicken satay kebobs you’ve tried at restaurants or at street food fairs.

They are easy to make and you can definitely make a big batch of these chicken satays at home to satisfy everyone’s craving because grilling a handful of these is just not going to be enough.

How to make chicken satay over stove top using a grilling pan. juicy, tender chicken grilled to lock in the flavours. They make delicious appetizers for picnics and parties.

baking the chicken skewers instead of grilling them.

You can certainly use an oven grill to make these satays but there is a reason I’m using the stovetop method and that is,

1/ I can control the temperature, reducing and increasing the heat as I need, this helps me not to overcook them.

2/ The other reason I’m using the stovetop-grill pan method is that the chicken satay needs to be turned frequently so all sides get an equal amount of time to cook.

So making them over the stove, on a grill pan lets me do that instead of constantly opening the oven doors to check on the chicken.

Third, it’s easier than using the oven to grill since you actually see the meat grilling, you have control over how long each piece will need to cook and take out the ones that are already done. 

Utensils needed to make these grilled chicken satay.

You can use any type of stovetop grilling pan out there, I’m using an Ikea grilling pan, the advantage of using the latter is because I can do 6-8 chicken satays at the same time.

If you decide to use an IKEA grilling pan like mine, there’s one thing you should be aware of and that is,

Since the pan is rectangular in shape the heat from the stove is centered in the middle and the chicken skewers placed in the middle grill faster than the ones on the sides.

The easiest way to deal with this is to move the grilled skewers in the middle once they are halfway done and replace them with the ones that were on the sides.

Do this a couple of times and you should be fine.

A guide on how to make chicken satay at home over a stovetop grill pan .

How many pieces of chicken cubes in a bamboo stick?

3-4 is the amount.

If the chicken cubes are smaller you can thread in 4 but the ideal amount would be 3, keep in mind, that you should leave enough of the bamboo to hold as well.

What size should I cut the chicken cubes for the satay?

Try to cut them in the exact size and cut them into 1-inch-1 and 1/2 inch pieces.

Preparing the bamboo sticks to make

the chicken satay.

This is crucial, you need to soak the bamboo at least 20-30 minutes.

juicy tender chicken cubes in skewers/chicken satay on a grill pan.

 

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How to make stove top/grill pan chicken satay- juicy, tender chicken grilled to lock in the flavors, since the satay can be prepped early they are ideal as appetizers and parties. #easy #food #recipe #grilled #stovetop #skewers #healthy #lowcarb #glutenfree.

Tips on how to grill the BEST chicken satays.

1/before you start grilling the chicken, they need to be at room temperature.

 2/ having the correct grilling temperature is key– you know you have the correct grilling temperature when you hear that sizzle once the chicken skewers hit the surface of the pan.

Once you place the grill over the pan, let the pan heat over medium heat for 2 minutes, hold your palm facing down just above the pan. if you feel the heat on your palm then the grill pan is ready. it now needs to be brushed with a light coating of oil to avoid the meat sticking to the pan.

3/ oiling the grill pan– lightly coat the pan with oil, you need to be careful here, even the slightest drop of oil tends to splatter due to the sizzling heat.

4/a minute into placing the chicken satays on the grill, turn it over to avoid the chicken sticking to the pan.

5/control the temperature as you grill the chicken, by this I mean, you might have to increase or reduce heat as you grill the chicken skewers.

6/long handled tongs become your best cooking buddy, use them to shape the chicken while turning them.

How to marinate the chicken cubes for satay.

5-6 hours would be ideal but you can get away with marinating them for 2 hours.

before adding the chicken cubes to the marinade make sure the taste of tamarind and salt are coming through.

Can I make the chicken satays a bit early and serve them 2-3 hours later?

If you are planning on making the chicken satays early then make the chicken satays and then wrap them in foil.

30 minutes into serving time, open the foil, lightly brush the satays with any leftover marinade or oil, wrap them up again and warm them in the oven for a few minutes.

How to make thick tamarind juice for the chicken satay.

Into 1/4 cup of water add 1 tablespoon of tamarind and let it soak for 5 minutes.

strain the juice to a cup and you’ll have thick tamarind juice for the marinade.

RECIPE DIFFICULTY -EASY

How to make stove-top/grill pan chicken satay.

700g boneless chicken

Bamboo skewers(keep them submerged in water until use)

1/4 cup thick tamarind pulp(see notes how to make)

4 cloves garlic

5 shallots 

1 teaspoon coriander seeds or powder

1/2 teaspoon cumin seed or powder

1 teaspoon of honey

Salt to season

1/2 cup oil

Method

Place the bamboo skewers in a bowl of water to soak and set aside(see notes above).

Clean, wash and cut the boneless chicken into cubes and set aside(see notes above).

satay marinade for the chicken.

Place garlic, shallots, coriander, cumin, tamarind juice, salt to season in a grinder and make a smooth liquid paste. 

Once you make the marinade paste, transfer it to a large bowl that can later hold the chicken cubes as well.

Mix in the oil to the marinade and add the chicken cubes to the bowl, coat the chicken with the marinade, make sure there is enough salt to the marinade.

Cover with cling film, refrigerate and let the chicken marinate for 4 hours(longer the better, please see notes above if you are planning to marinate the chicken for less time).

Once the chicken is marinated for a few hours, remove the bowl from the refrigerator and let it reach room temperature.

Thread the chicken cubes into the bamboo skewers and set aside.

Grilling the chicken satays on a stovetop grill pan.

Place the grilling pan(see notes on what type of pan I’m using and why above)over medium heat and let it heat for a minute or until the grilling pan surface is hot.

Gradually place the chicken skewers in the pan, if the temperature is right, you’ll hear the unmistakable sound of sizzling which is what you want when the chicken is placed on the grill.

Make sure you turn them so the chicken satay grill evenly on all sides. each side will probably take about 12-15 minutes.

5 minutes into grilling, baste the chicken satay with the leftover marinade once or twice while turning them to grill evenly.

Serve while they are still warm. see notes if you want to keep them made 2-3 hours early.

Made this recipe?

Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.

Yield: 5

How to make stove-top/grill pan chicken satay.

How to make stove top/grill pan chicken satay- juicy, tender chicken grilled to lock in the flavors, since the satay can be prepped early they are ideal as appetizers and parties-islandsmile.org

HOW TO MAKE CHICKEN SATAY OVER STOVE TOP USING A GRILLING PAN.

JUICY, TENDER CHICKEN GRILLED TO LOCK IN THE FLAVOURS.

THEY MAKE DELICIOUS APPETIZERS FOR PICNICS AND PARTIES.

Prep Time 30 minutes
Cook Time 45 minutes
Additional Time 4 hours
Total Time 5 hours 15 minutes

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • 700g boneless chicken
  • Bamboo skewers(keep them submerged in water until use)
  • 1/4 cup thick tamarind pulp(see notes how to make)
  • 4 cloves garlic
  • 5 shallots
  • 1 teaspoon coriander seeds or powder
  • 1/2 teaspoon cumin seed or powder
  • 1 teaspoon of honey
  • Salt to season
  • 1/2 cup oil

Instructions

  1. Place the bamboo skewers in a bowl of water to soak and set aside(see notes above).
  2. Clean, wash and cut the boneless chicken into cubes and set aside(see notes above).

 satay marinade for the chicken.

  1. Place garlic, shallots, coriander, cumin, tamarind juice, salt to season in a grinder and make a smooth liquid paste. 
  2. Once you make the marinade paste, transfer it to a large bowl that can later hold the chicken cubes as well.
  3.  Mix in the oil to the marinade and add the chicken cubes to the bowl, coat the chicken with the marinade, make sure there is enough salt to the marinade.
  4. cover with cling film, refrigerate and let the chicken marinate for 4 hours(longer the better, please see notes above if you are planning to marinate the chicken for less time).
  5. Once the chicken is marinated for a few hours, remove the bowl from the refrigerator and let it reach room temperature.
  6. Thread the chicken cubes into the bamboo skewers and set aside.
  1. Grilling the chicken satays on a stovetop grill pan.
  2. Place the grilling pan(see notes on what type of pan I’m using and why above)over medium heat and let it heat for a minute or until the grilling pan surface is hot.
  3. Gradually place the chicken skewers in the pan, if the temperature is right, you’ll hear the unmistakable sound of sizzling which is what you want when the chicken is placed on the grill.
  4. Make sure you turn them so the chicken satay grill evenly on all sides. each side will probably take about 12-15 minutes.
  5. 5 minutes into grilling, baste the chicken satay with the leftover marinade once or twice while turning them to grill evenly.
  6. Serve while they are still warm. see notes if you want to keep them made 2-3 hours early.

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.

It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

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Zaina

Wednesday 10th of February 2021

Hi Jehan,

I have a beautiful sri lankan family neighbor and I want to surpise them. What sauce would be nice to go along with this?

jehan

Thursday 11th of February 2021

Hi Zaina, Peanut sauce would be the usual recommendation but make sure no one has any peanut allergies. We Sri Lankans love are spicy food so a hot sauce would definitely be a hit. hop this helps, let me know if you need more assistance with the recipe. regards J

Jessica

Tuesday 18th of September 2018

Hi Jehan, My boys never say no to chicken and they love this pan chicken satay. Thanks for sharing this recipe :) Cheers, Jessica

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