Bright, juicy, and full of wonderful contrasting flavors, this Lemon Chicken with Satay Sauce has been a family favorite for years. The chicken marinates in fresh lemon juice, olive oil, and thyme before being grilled and served with a rich, creamy peanut sauce flavored with ginger, sesame, soy sauce, and lime.
I particularly love making a little extra for lunch the next day. If you enjoy fresh ginger and citrus flavors with chicken, my Orange Ginger Chicken is another delicious dinner to try. For an easy vegetable to serve alongside, Bok Choy Stir Fry is ready in just 10 minutes and pairs beautifully with the satay sauce.
Recipe Overview: Lemon Chicken with Satay Sauce
- Prep Time: 6 hours, mostly unattended marinating time
- Cook Time: 15 minutes
- Total Time: 6 hours and 15 minutes
- Servings: 6 people
- Cook Method: Grilled
- Flavor & Texture: Tender, lemony chicken paired with a creamy, savory-sweet peanut sauce with ginger, lime, sesame, and a gentle touch of heat.
- Difficulty: Easy. The marinade and sauce require very little hands-on preparation.
- Why this Recipe? A flavorful make-ahead chicken dinner where the marinade does most of the work and the creamy satay sauce turns simple grilled chicken into something special.
In this Article
- Recipe Overview: Lemon Chicken with Satay Sauce
- A Note From Giangi
- Key Ingredients
- Substitution and Variations
- How to Make Lemon Chicken with Satay Sauce
- Giangi’s Pro Tips
- What to Serve with Lemon Chicken with Satay Sauce
- Storing and Reheating
- Lemon Chicken with Satay Sauce FAQs
- More Sauce Recipes You Will Love
- Lemon Chicken with Satay Sauce
A Note From Giangi
Key Ingredients
The ingredient list may look long, but most of the ingredients are pantry staples. Please refer to the recipe card for the exact measurements.
For the Lemon Chicken
Chicken breasts: Boneless and skinless chicken breasts work beautifully with the fresh lemon marinade. Try to select breasts that are similar in thickness so they cook evenly.
Fresh lemon juice: The foundation of the marinade, adding a bright, fresh citrus flavor to the chicken.
Olive oil: Balances the lemon’s acidity while helping to keep the chicken moist.
Fresh thyme: One of my favorite herbs with chicken. Its earthy flavor works beautifully with lemon.
Salt and black pepper: Keep the seasoning simple so the lemon, thyme, and satay sauce remain the stars of the dish.
For the Satay Sauce
Olive oil and sesame oil: Used to gently cook the aromatics. Sesame oil also adds that wonderful toasted, nutty flavor.
Red onion: Adds sweetness and depth as it slowly softens.
Garlic: A small amount adds savory flavor without overpowering the sauce.
Fresh ginger: Use fresh ginger whenever possible. It adds warmth and freshness that dried ginger cannot quite duplicate.
Red pepper flakes: Just enough to give the sauce a gentle kick. Add more if you enjoy a spicier sauce.
Red wine vinegar: The acidity balances the richness of the peanut butter.
Brown sugar: Adds sweetness and helps balance the salty, acidic, and spicy ingredients.
Soy sauce: Adds savory depth and seasoning to the peanut sauce.
Smooth peanut butter: Creates the creamy base of the satay sauce. Smooth peanut butter blends into the sauce much more easily than crunchy.
Ketchup: Adds a touch of sweetness, acidity, and body.
Dry sherry adds another subtle layer of flavor to the sauce.
Fresh lime juice: Added at the end for brightness and freshness.
Substitution and Variations
Chicken thighs: Boneless, skinless chicken thighs can replace the chicken breasts. Adjust the cooking time as needed.
More heat: Increase the red pepper flakes or add a little more at the table.
Less heat: Reduce or omit the pepper flakes for a very mild sauce.
Soy sauce: Low-sodium soy sauce is a good option if you prefer to control the sauce’s saltiness.
Peanut sauce consistency: Add a little warm water if you prefer a thinner sauce for drizzling.
How to Make Lemon Chicken with Satay Sauce
As with all my recipes, I recommend measuring and having all your ingredients ready before you start cooking.
Step 1: Whisk together the fresh lemon juice, olive oil, salt, black pepper, and fresh thyme.
Step 2: Place the chicken breasts in a shallow dish or bowl and pour the marinade over them, making sure each piece is well coated. Cover and refrigerate for approximately 6 hours.
Step 3: Add the olive oil, sesame oil, diced red onion, garlic, fresh ginger, and red pepper flakes to a small heavy-bottomed saucepan. Cook over medium to medium-low heat until the onions are soft and translucent. Do not allow the garlic to brown.
Step 4: In a separate bowl, whisk together the red wine vinegar, brown sugar, soy sauce, peanut butter, ketchup, dry sherry, and fresh lime juice until well combined.
Step 5: Pour the peanut butter mixture into the softened onion mixture. Stir well and cook for approximately one minute, just long enough for all the flavors to come together. Remove from the heat and allow the sauce to cool slightly.
Step 6: Preheat your grill and remove the chicken from the marinade. Discard the remaining marinade.
Step 7: Grill the chicken, turning once, until cooked through and the thickest part reaches an internal temperature of 165°F. Cooking time will depend on the thickness of your chicken breasts.
Step 8: Remove the chicken from the grill and allow it to rest for a few minutes before slicing.
Step 9: Serve the warm lemon chicken with the satay sauce alongside or spooned over the chicken. Keep extra sauce at the table for everyone to enjoy.
Giangi’s Pro Tips
Use freshly squeezed lemon juice. Bottled lemon juice will not give you the same fresh flavor.
Give the chicken time to marinate. This is where much of the flavor develops, so plan ahead.
Use evenly sized chicken breasts. They will cook more consistently and finish at approximately the same time.
Do not let the garlic brown. Cook the onions, ginger, and garlic gently so the sauce remains sweet and aromatic rather than bitter.
Use smooth peanut butter. It creates a much silkier sauce.
Watch the satay sauce carefully. Peanut butter thickens quickly once heated.
If your sauce becomes too thick, whisk in a small splash of warm water until you reach your preferred consistency.
Always let the chicken rest for a few minutes before cutting into it so it remains juicy.
What to Serve with Lemon Chicken with Satay Sauce
love keeping the sides simple since the satay sauce already brings so much flavor.
A bowl of steamed jasmine rice is probably my first choice. The rice absorbs every bit of that wonderful peanut sauce.
My Bok Choy Stir Fry is another excellent match. The garlic, ginger, soy sauce, and sesame flavors naturally complement the satay sauce.
For additional vegetables, Stir Fry Vegetables are light, colorful, and quick to prepare.
And if you want to finish the meal with something refreshing, Mangoes with Rum and Vanilla Ice Cream are wonderful after all those lemon, lime, ginger, and peanut flavors.
Storing and Reheating
Store: Allow the chicken and satay sauce to cool completely before refrigerating. I recommend storing them separately in airtight containers for up to three days.
Reheat: Bring the chicken closer to room temperature before reheating.
Warm it gently in a covered skillet over low heat with a tablespoon or two of water or chicken stock to prevent it from drying out.
Warm the satay sauce separately over low heat. If it has thickened in the refrigerator, whisk in a small amount of warm water until smooth again.
Lemon Chicken with Satay Sauce FAQs
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs are an excellent substitute and remain wonderfully juicy when grilled. Adjust the cooking time based on their size, and cook until they reach 165°F internally.
Can I make the satay sauce ahead of time?
Yes. In fact, this is a wonderful recipe to prepare ahead. Make the sauce, refrigerate it in an airtight container, and gently warm it before serving.
Is satay sauce spicy?
This version has only a gentle amount of heat from the red pepper flakes. You can easily increase or decrease them to suit your family.
Why did my peanut sauce become too thick?
Peanut butter naturally thickens as the sauce cooks and cools. Simply whisk in a little warm water until the sauce reaches your preferred consistency.
Can I broil the chicken instead of grilling it?
Absolutely. Broiling is a great alternative when you cannot use an outdoor grill. Turn the chicken during cooking and use an instant-read thermometer to ensure the center reaches 165°F.
More Sauce Recipes You Will Love
If you tried this Lemon Chicken With Satay Sauce or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Lemon Chicken with Satay Sauce
Ingredients
- ¾ cup lemon juice
- 0.75¾ cup olive oil
- 2 teaspoons salt
- 1 tbsp fresh thyme, minced
- 2 pounds chicken breast, boneless and skinless
- 1 tablespoon olive oil
- 1 tbsp sesame oil, 1 tablespoon dark sesame oil
- ⅔ cup red onion, diced
- 1½ teaspoon garlic, minced
- 1½ teaspoon ginger, minced
- 2 tablespoons wine vinegar
- ¼ teaspoon pepper flakes
- ¼ cup brown sugar, packed
- 2 tablespoons soy sauce
- ½ cup peanut butter, smooth
- ¼ cup ketchup
- 2 tablespoons dry sherry
- 1½ teaspoon lime, freshly squeezed
Instructions
GRILLED CHICKEN
- Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a large bowl. Cover and marinate in the refrigerator for 6 hours or overnight. (The longer the chicken marinate, the better it will taste).
- Heat the grill and cook the chicken breasts for 10 minutes on each side, until just cooked through.
- Remove from the grill, cover and let stand for a couple of minutes before serving.
SATAY SAUCE
- Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes.
- In a bowl whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry and lime juice.
- Add to the onion mixture and cook for 1 minute.
- Cool and use alongside the chicken.
Notes
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Sauces, Dinners, Poultry, Sunday Night Dinner
- Cuisine: International
Did you make this?
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Giangi Townsend
I have been in love with this recipe for decades now, and to me, it is pure comfort food. Perfect for all weekend gatherings.