Bold, aromatic and so easy — the ultimate grilled satay chicken!
If you’re chasing big satay flavour with minimal fuss, this Grilled Satay Chicken with Sate Sauce delivers every time. The chicken is marinated in a fragrant blend of lemongrass, spices, garlic and onion, then grilled until smoky, juicy and packed with flavour. It’s then served with a quick and easy to die for sate sauce using Jimmy’s sate paste. It’s easy enough for weeknights but impressive enough for entertaining!
This dish was born from a last-minute “what can I make with a whole chicken?” moment, and it’s become one of our most-requested meals. Butterflying the chicken makes it cook evenly and faster, all while giving you maximum smoky edges and tender meat. Paired with rice and something fresh and crunchy on the side, it’s the kind of dinner everyone leans over the table for.
Why you’ll love this grilled satay chicken
- Full of bold, aromatic satay flavour from a simple marinade.
- Butterflied chicken cooks evenly and stays incredibly juicy.
- Grill, oven or air fry friendly and perfect for feeding a crowd.
- Ideal for meal prep — marinate the day before.
- Has the most amazing sate sauce served with it for a full satay experience.
- Works with a range of sides: rice, salads, veggies or pickles.
The satay marinade
This marinade is the heart of the recipe — a punchy blend of lemongrass, garlic, onion, turmeric, coriander, cumin and a touch of sweetness. Everything goes into a blender and transforms into the most aromatic paste. Massaging it all over the chicken (front and back, and under the skin where possible) ensures flavour in every bite.
The longer you marinate, the better. One hour works, but overnight is incredible.
How to butterfly the chicken
Butterflying (or spatchcocking) helps the chicken cook more evenly on the grill and cuts the cooking time dramatically. It also allows the marinade to cling to more surface area.
You simply remove the backbone, flatten the chicken and tuck the wing tips. It sounds fancy, but it’s incredibly easy and gives you the best grilling results. (A step-by-step guide is included in the recipe notes.)
Cooking variations
Barbecue or grill
After an initial high heat to get colour, turn the heat down and cook over medium-high heat for 35–45 minutes, turning occasionally, until the skin is deeply caramelised and the chicken is cooked through. This method gives you the ultimate smoky satay flavour.
Oven roasted
No grill? No worries. Bake the butterflied chicken at 200°C (180°C fan) for 45–50 minutes, brushing with extra marinade halfway. For a deeper golden finish, switch to grill mode for the last 5–8 minutes. Rest before slicing.
Air fryer
If your air fryer basket is large enough to fit a butterflied chicken, cook at 180°C for 35–40 minutes, flipping once. Keep an eye on the colour — satay marinades brown fast.
To serve
Carve the chicken into 8 portions — wings, drumsticks, thighs and breast pieces — and pile onto a platter.
The sate sauce
This grilled satay chicken has fantastic flavour on its own, but when you add a bowl of quick sate sauce, it becomes a restaurant-quality satay dish. The sauce is rich, glossy and packed with peanut, curry and Jimmy’s Sate Paste flavour. Make it ahead and warm before serving.
It’s the perfect pairing and non-negotiable — grilled chicken meets with a creamy, nutty and aromatic sauce.
What else can I serve with grilled satay chicken?
Satay chicken shines when served with simple sides that balance the rich flavours. Steamed jasmine rice is always a classic and soaks up the sauce beautifully. My Quick Pickled Asian Cucumber Salad adds a fresh crunch and a tangy contrast. You can also include fresh coriander, sliced chilli, red onion, tomato wedges or even hard-boiled eggs for a more traditional satay-style spread.
If you’re feeding a crowd, lay everything out on the table and let everyone build their own plates.
Tips for success
- Marinate the chicken for as long as possible — overnight is ideal.
- Start with high heat on the grill for that char, then lower the temperature to finish cooking.
- If baking in the oven, make sure to switch to grill at the end to pump up the colour.
- Let the chicken rest before carving to keep it juicy.
- Make the sate sauce ahead of time to make things even easier
Storage
Leftover chicken stores well in an airtight container in the fridge for up to three days. Reheat gently in the oven or a covered pan so it stays moist. You can also enjoy it cold in salads, wraps or rice bowls. The 10 Minute Satay Sauce can be made up to three days ahead and reheated before serving.
Recipes you may also really enjoy:
- Satay Chicken Stir-fry (Chinese Style, Using Jimmy’s Sate Sauce)
- Satay Chicken Curry with Jimmy’s Sate Sauce
- Quick Pickled Asian Cucumbers
- Grilled Thai Chicken Skewers (Gai Yang)
Love cooking with Jimmy’s? Find more easy recipes and tips in my Jimmy’s Saté Sauce Guide.
Grilled Satay Chicken with Sate Sauce
Ingredients
SATAY MARINATED CHICKEN
- 2kg whole chicken, butterflied (See Note 2)
- ¼ cup neutral oil
- 2 stalks lemongrass, white part only, roughly chopped (or use 1 tablespoon lemongrass paste)
- 2 cloves garlic
- 1 brown onion, roughly chopped
- 2 tablespoons brown sugar or honey
- 2 teaspoons ground turmeric
- 1 teaspoon each ground coriander, cumin and chilli powder (omit chilli if not a fan)
- 1 ½ teaspoons salt
SATE SAUCE (USING JIMMY'S)
- 1 tablespoon neutral oil
- 2 cloves garlic, finely diced or grated
- 1 small brown onion, finely diced
- 1 teaspoon mild curry powder
- 1-2 tablespoons Jimmy's sate paste
- 1 ¼ cups water
- ¼ cup brown sugar
- ½ cup smooth peanut butter
- 2 tablepsoons raw unsalted peanuts, finely chopped
TO SERVE
- Quick Pickled Asian Cucumber Salad (see notes below)
- Steamed rice
- Coriander sprigs and sliced red chilli (plus extra to garnish)
Instructions
MARINATE THE CHICKEN
- Place the butterflied chicken into a large non-metallic dish. Make a few shallow slits in the thighs and loosen the skin over the breast.
- Add the oil, lemongrass, garlic, onion, brown sugar, turmeric, coriander, cumin, chilli (if using) and salt to a blender or food processor. Blend until mostly smooth.
- Pour the marinade over the chicken and massage well, making sure to coat all sides and push some marinade under the skin. Cover and marinate for at least 1 hour or up to 24 hours.
GRILL THE CHICKEN
- Preheat a covered barbecue grill on high for 10 minutes.
- Sear the chicken for 5 minutes on each side to develop colour. Turn breast-side up, close the lid, lower the heat to medium-low and cook for 1 hour to 1 hour 30 minutes, depending on size.
- To test doneness, insert a skewer into the thickest part of the thigh — juices should run clear (internal temperature of chicken should be at least 75℃). Transfer the chicken to a tray, cover loosely with foil and rest for 10–15 minutes.
- Carve into 8–10 serving pieces.
TO OVEN BAKE
- Preheat your oven to 200°C (180°C fan-forced).
- Place the butterflied chicken on a large baking tray or roasting pan lined with baking paper.
- Brush or spoon extra marinade over the top to help it caramelise.
- Roast for 45–50 minutes, depending on the size of your chicken, or until cooked through (internal temp at the thickest part should be 75C)
- For a deeper golden colour, switch to grill mode for the final 5–8 minutes.
- Rest the chicken for 10 minutes before slicing so the juices settle. Carve into 8-10 portions then serve.
MAKE SATE SAUCE
- Heat the oil in a medium saucepan over medium heat. Add the garlic, onion and 1 teaspoon salt. Cook , stirring often, for 5 minutes or until softened.
- Add the curry powder and Jimmy's Sate Paste and cook, stirring for 30 seconds. Pour in the water and add the brown sugar and peanut butter. Stir constantly for 1-2 minutes or until melted and smooth. Simmer gently until thickened to your liking.
- Remove from heat and stir through the chopped peanuts. Serve warm, garnished with extra chopped peanuts.
- Cool completely before storing. Keep in the fridge for up to 3 days.
SERVE
- Serve hot with steamed jasmine rice and a generous side of my Sate Sauce. Fresh coriander, sliced chilli, Quick Pickled Asian Cucumber Salad or tomatoes all work beautifully alongside.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - HOW TO BUTTERFLY A WHOLE CHICKEN
I used a 2kg whole chicken for this recipe but you can use any size you have (just adjust the cooking time making sure the internal temperature of the chicken, at the thickest part, reaches at least 75C). Butterflying a whole chicken is a great way to ensure even cooking and faster cooking times. Here’s a quick guide:- Prepare the Chicken: Place the whole chicken breast-side down on a cutting board.
- Remove Backbone: Using kitchen shears or a sharp knife, cut along both sides of the backbone from tail to neck. Remove the backbone completely (freeze and keep for making stock at a later date if desired).
- Open Up: Open the chicken like a book, laying it flat with the skin side up.
- Flatten: Press down firmly on the breastbone to flatten the chicken. You may hear a crack, which is normal.
- Tuck Wings: Tuck the wing tips behind the back or under the breasts to prevent them from burning.
- Season: Season the chicken as desired, ensuring to season both sides evenly.
- QUICK PICKLED ASIAN CUCUMBER SALAD
My Quick pickled Asian Cucumber Salad pairs beautifully with this grilled satay chicken.
Omg this was incredible. And so super easy. I’ll definitely whip this one up when I have friends over next time. This has taken my satay sauce to a whole new level of goodness! Thanks Kate
Oh Wow!! Thank you so much for the feedback Emily and so happy you enjoyed the satay! It’s definitely a keeper