Go Back
Grilled calamansi lemongrass chicken satay skewers on a pink plate with peanut dipping sauce, fresh mint, and halved calamansi citrus.
Print Pin

Calamansi Lemongrass Chicken Satay

Juicy, tender chicken skewers marinated in fresh calamansi juice, fragrant lemongrass, garlic, and coconut milk, then grilled until lightly charred and smoky. Bright, zesty, and slightly sweet with tropical depth — perfect for summer cookouts or a colorful dinner spread.
Course Appetizer, dinner, Grilling, Main Course, Party Food
Cuisine Filipino-Inspired, Fusion, Southeast Asian–Inspired, Thai-Inspired
Keyword calamansi chicken skewers, calamansi lemongrass satay, calamansi recipes, coconut milk marinade chicken, Filipino citrus chicken, grilled citrus chicken, lemongrass chicken satay, party skewers, smoky chicken satay, Southeast Asian skewers, summer grilling recipe, tropical grilled chicken
Prep Time 20 minutes
Cook Time 12 minutes
Marinating TIme 2 hours
Total Time 2 hours 30 minutes
Servings 4 servings
Calories 330kcal
Cost $14 for entire recipe

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
Whisk until smooth. Thin with warm water if needed.