This calamansi lemongrass chicken satay is bright, citrusy, and packed with fresh tropical flavor. Marinated in fresh calamansi juice, fragrant lemongrass, garlic, ginger, and creamy coconut milk, these grilled chicken skewers turn golden and lightly charred with irresistible smoky edges.
If you’re looking for an easy grilled skewers recipe that feels vibrant and restaurant-worthy, this calamansi lemongrass chicken satay delivers bold flavor with simple ingredients. It’s perfect for summer grilling, party platters, or a colorful Southeast Asian-inspired dinner at home.
Serve it with coconut rice, fresh herbs, or a creamy peanut dipping sauce for a meal that’s fresh, balanced, and full of citrus depth.
Calamansi Lemongrass Chicken Satay
Equipment
- Cutting board
- Sharp chef’s knife
- Mixing bowl
- Measuring cups and spoons
- Microplane or zester (for calamansi zest & ginger)
- garlic press (optional)
- Skewers (bamboo or metal)
- Grill or grill pan
- Tongs
- Instant-read thermometer
Ingredients
For the Marinade:
- 1 ½ lbs boneless skinless chicken thighs sliced into strips
- ¼ cup fresh calamansi juice or calamansi concentrate
- 1 tbsp calamansi zest optional but amazing
- 2 stalks fresh lemongrass tender inner portion finely minced
- 3 cloves garlic minced
- 1 tbsp fresh grated ginger
- 2 tbsp brown sugar
- 1 tbsp fish sauce
- ½ tsp salt
- ½ tsp white pepper
- ¼ cup full-fat coconut milk
- 1 tbsp neutral oil
For Skewers:
- 12–14 bamboo skewers soaked in water 30 minutes
Instructions
Prep the Lemongrass
- Trim tough outer layers and use only the tender inner core. Mince very finely.
Make the Marinade
- In a large bowl, whisk together calamansi juice, zest, lemongrass, garlic, ginger, brown sugar, fish sauce, salt, pepper, coconut milk, and oil.
Marinate the Chicken
- Add chicken strips and toss until fully coated. Cover and refrigerate at least 2 hours (overnight = deeper flavor).
Skewer
- Thread chicken onto soaked skewers in loose folds (don’t pack tightly).
Grill
- Preheat grill to medium-high.
- Grill 4–5 minutes per side until slightly charred and internal temp reaches 165°F.
Rest & Serve
- Let rest 5 minutes. Serve with dipping sauce and fresh herbs.
Notes
📝 Recipe Notes
• Use chicken thighs, not breast, if possible. Thighs stay juicier and hold up better to the acidity of calamansi. • Don’t skip finely mincing the lemongrass. Large pieces stay fibrous and chewy. Mince it almost into a paste for best texture. • Balance the acid. If your calamansi is extra tart, add ½–1 tsp more brown sugar to round it out. • Marinating too long? Be careful. Because of the citrus, avoid marinating longer than 24 hours — the texture can become mushy. • Soak bamboo skewers. At least 30 minutes in water prevents burning. • Don’t overcrowd the skewers. Thread loosely so heat circulates and you get caramelized edges. • Let it rest after grilling. 5 minutes allows juices to redistribute. • Internal temp matters. Cook to 165°F for food safety. • Char = flavor. Slight blackened edges are good — that smoky contrast makes the citrus pop. • Make ahead tip: You can marinate and freeze raw chicken in the marinade for up to 2 months. Thaw overnight before skewering and grilling.🥜 Optional Coconut Calamansi Peanut Sauce
- ½ cup creamy peanut butter
- 2 tbsp calamansi juice
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 2 tbsp coconut milk
- 1 tsp chili garlic sauce
Okay yes — we’ll make this one strategic. Not repeating technique tips, but answering search-intent questions Google actually likes to see 👀✨
❓ FAQ
What is calamansi?
Calamansi is a small Southeast Asian citrus fruit that tastes like a cross between lime and mandarin orange. It’s tangy, slightly sweet, and highly aromatic, which makes it perfect for marinades and grilled dishes.
Can I make calamansi lemongrass chicken satay ahead of time?
Yes. You can marinate the chicken up to 24 hours in advance. You can also fully grill the skewers and refrigerate them for up to 3 days. Reheat gently to avoid drying out.
Is this recipe spicy?
No, it’s naturally bright and citrus-forward. If you prefer heat, add chili flakes, Thai chilies, or serve with a spicy peanut sauce.
Can I use bottled calamansi juice?
Yes. Bottled calamansi juice works well, especially if fresh fruit is hard to find. Just check that it doesn’t contain added sugar unless you adjust the sweetness.
What can I serve with chicken satay?
This pairs beautifully with coconut rice, cucumber salad, grilled pineapple, pickled vegetables, or flatbread.
Can I cook this in an air fryer?
Yes. Air fry at 380°F for 10–12 minutes, flipping halfway through, until the internal temperature reaches 165°F.
Can I make this dairy-free or gluten-free?
This recipe is naturally dairy-free. To keep it gluten-free, ensure your fish sauce and any dipping sauces are certified gluten-free.
🌴 More Calamansi & Filipino-Inspired Favorites
If you love the bright citrus flavor of calamansi in this Calamansi Lemongrass Chicken Satay, you’ll definitely want to try some of our other tropical and Filipino-twist recipes:
- 🍫 Calamansi Caramel Chocolates – Sweet, tangy caramel bliss with a citrus punch.
👉 https://sugarcloudbaking.com/2026/02/02/calamansi-caramel-chocolates/ - 🐚 Seared Scallops with Calamansi Brown Butter – Elegant and buttery scallops kissed with zesty calamansi.
👉 https://sugarcloudbaking.com/2026/01/07/seared-scallops-with-calamansi-brown-butter/ - 🍔 Filipino Burger with Banana Ketchup – A savory, juicy burger with uniquely tangy banana ketchup flair.
👉 https://sugarcloudbaking.com/2026/01/05/filipino-burger-with-banana-ketchup/ - 🍛 Filipino Adobo Fried Rice – Flavor-packed rice inspired by classic adobo with a homemade twist.
👉 https://sugarcloudbaking.com/2025/12/27/filipino-adobo-fried-rice/
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