There’s nothing quite like chicken sosaties fresh off the grill. Tender, marinated chicken is threaded onto skewers with sweet apricots and onions, then grilled until smoky and caramelized. The curried chicken kebabs pair perfectly with rice, crisp salad, or grilled vegetables for a casual weeknight dinner or backyard cookout.
What Are Chicken Sosaties?
Chicken sosaties are traditional South African grilled chicken kebabs marinated in a sweet, Malay-inspired curry sauce that truly sets them apart from ordinary grilled chicken. Instead of a simple spice rub, the meat soaks in a flavorful marinade made with warm spices, vinegar, and a touch of sugar.
A staple at a braai (South African barbecue), sosaties can be made with lamb, beef, or chicken. Chicken is especially popular because it absorbs the marinade beautifully and cooks quickly, making it ideal for weeknight meals and gatherings.
You might also enjoy these kebabs from around the world, like Chenjeh kebabs and joojeh kabobs from Iran, Turkish Adana kebabs, joojeh kabobs, or Pakistani beef Seekh kabobs.
Key Ingredients
Making braaied chicken sosaties is easier than ever with a marinade that does most of the work. The classic South African dish comes together with simple ingredients; here’s what you’ll need to get started.
- Sauce: Combine finely grated ginger and minced garlic with olive oil, vinegar, brown sugar, and warm spices to create a flavorful marinade that doubles as a finishing sauce. As the skewers grill, the sugars caramelize, forming a sticky-sweet coating that gives sosaties their signature flavor.
- Vinegar: Use white wine vinegar or red wine vinegar to balance the sweetness and help tenderize the chicken as it marinates.
- Spices: A blend of curry powder, cumin, coriander powder, and coarse black pepper adds Malay-inspired flavor.
- Sugar: Brown sugar adds sweetness to the marinade and helps create a golden-brown caramelization.
- Chicken: Boneless, skinless chicken thighs are the best choice. They stay juicy, hold up well to marinating, and are more forgiving if slightly overcooked. You can use chicken breast, but it tends to dry out more easily.
- Onions: Thread chunks of onion between the chicken pieces for added flavor and texture.
- Apricots: Dried apricots are a classic addition to grilled dishes in South African cuisine, adding small bursts of sweetness. I recommend rehydrating them in hot water for 30 minutes if they are too stiff before skewering.
- Jam: Warm apricot jam with a bit of the leftover marinade to create a glossy sauce for brushing over the sosatie sticks during the final minutes of grilling.
Additions and Substitutions
The best thing about chicken sosaties is that you can make them as simple or complex as you like.
- What meat works best for sosaties? Lamb sosaties, especially layered with fat, are the most traditional choice. However, you can also use beef or replace the chicken with halloumi cubes for a vegetarian version of the dish.
- Load up on veggies. Don’t stop at onions and apricots. Add chunks of red bell pepper, green bell peppers, mushrooms, or even zucchini for extra color and flavor.
- Add a little heat. If you enjoy a bit of spice, mix a pinch of cayenne pepper or red pepper flakes into the marinade.
- Give them a pineapple twist. Swap the dried apricots for a combination of fruit or chunks of fresh pineapple and add some pineapple juice to the sauce to encourage caramelization.
Equipment
Gather a few simple tools to make grilling the chicken a breeze.
- Large Bowl – Use a large bowl to mix the marinade and coat the chicken evenly.
- Skewers – Thin metal skewers work best, but wooden skewers are a great alternative. Just be sure to soak them in water for at least 30 minutes beforehand to prevent burning.
- Saucepan – Prepare the sweet-and-spicy sauce in a saucepan.
- Grill – Fire up the grill for the best flavor. You can also cook the skewers indoors using a grill pan or bake them on a rimmed baking sheet fitted with a wire rack.
How to Make Chicken Sosaties
What I love most about this recipe is how approachable it is. The flavors are bright and complex, but the process couldn’t be simpler. Marinate the chicken, grill it, then finish with the sauce. That’s it.
The full recipe with measurements is in the recipe card below.
Step 1: Whisk the marinade ingredients together in a large bowl. Set aside 1 cup of the marinade for later, then add the chicken to the remaining marinade and toss to coat evenly. Cover and refrigerate overnight, or for at least 3-4 hours.
Step 2: Remove the chicken from the refrigerator 30–60 minutes before grilling to come to room temperature. Thread the chicken onto thin metal skewers, alternating with dried apricots and onion slices.
Tip
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Step 3: Meanwhile, combine the reserved marinade and apricot jam in a medium saucepan. Simmer over medium heat until the sauce thickens slightly.
Step 4: Preheat the grill to medium-high heat for 10 minutes. Clean and oil the grates, then place the skewers on the grill. Cook for 8–12 minutes, turning occasionally, until the chicken is lightly charred on the edges and reaches an internal temperature of 165°F (74°C).
How do you know when the chicken is done cooking?
You can tell the chicken is done cooking when it reaches a safe internal temperature of 165°F (74°C). Check the temperature by inserting a food thermometer into the thickest part of the chicken, avoiding the bone.
Step 5: Brush the skewers with the sauce in the last few minutes of grilling for extra caramelization and shine.
Step 6: Remove the skewers from the grill and let them rest for 5–10 minutes before serving.
Can I Make Chicken Sosaties Without a Grill?
No matter which method you use, chicken sosaties taste best when the marinade caramelizes slightly, giving the dish its signature flavor, so letting the chicken get a little color makes a huge difference.
1. Broil
No grill? You’ve got options. Using the broiler method is the closest to grilling because it cooks the chicken with high, direct heat.
Position the oven rack about 5–6 inches from the top. Preheat the broiler and arrange the chicken skewers onto a foil-lined baking sheet with a wire rack set over a sheet pan. Broil for 10–12 minutes, turning them halfway through.
2. Bake
Baking is a close second to broiling and is my favorite option for cooking indoors.
Preheat the oven to 425°F (220°C). Line the kebabs onto a foil-lined baking sheet with a wire rack. Bake for 15–18 minutes, turning them halfway. For a little extra browning to give you that fresh-off-the-grill char, I like to switch the oven to broil for the last 2–3 minutes.
3. Pan Fry
If you’ve got a grill pan, warm it over medium-high heat and prepare it with cooking oil. Working in batches, place the kebabs onto the pan and cook 10–12 minutes, turning every few minutes so the chicken browns evenly on all sides. You’ll still get some of those caramelized edges from the marinade.
Expert Tips
- How long should sosaties marinate? The longer the chicken marinates, the deeper the flavor becomes. I’ve made these sosaties dozens of times for backyard cookouts, and overnight marinating makes the biggest difference. If you’re short on time, aim for at least 3-4 hours.
- Start with room-temperature chicken. Remove the chicken from the fridge 30-60 minutes before grilling to let them come to room temperature so the pieces cook evenly.
- Use a thermometer. Every grill runs a little differently, so cooking times can vary. For the most reliable results, use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Don’t overcrowd the skewers. Leave a little space between each skewer so the heat can circulate and create that lightly charred, caramelized exterior.
- Rest the chicken. After grilling, let the kebabs rest for 5-10 minutes to redistribute the juices and keep the chicken moist and tender.
If you enjoy grilled chicken sosaties, try another grilling fave!
How to Serve Chicken Sosaties
Serve the chicken sosaties with apricots and onions, straight off the grill, over rice to soak up any extra sauce. You can also pair them with chakalaka, a spicy vegetable relish, or keep things light with a simple green salad.
Up your braai game with a few classic barbecue side dishes like corn on the cob, Southern potato salad, or grilled veggies.
What To Do With Leftovers
- Refrigerate: Store leftover chicken sosaties in an airtight container in the fridge for 3-4 days.
- Can sosaties be frozen? Let the chicken cool and transfer the pieces to a freezer-safe container or bag. Freeze the chicken sosaties for 4-6 months.
- Thaw: Defrost the leftovers in the fridge overnight.
- Reheat: Gently warm the chicken in a skillet or in the oven at 350 (177) for 8-10 minutes until heated through.
- Repurpose: Remove the chicken from the skewers and use it for wraps, salads, or rice bowls.
Frequently Asked Questions
Can sosaties be made ahead of time?
Chicken sosaties are a great make-ahead recipe because chicken thighs absorb the marinade well. Marinate the chicken up to 24 hours in advance. When you’re ready to cook, simply thread the chicken onto skewers and start grilling.
If you’re serving them for a gathering, you can assemble the meat cubes onto skewers a few hours ahead and keep them covered in the refrigerator until it’s time to grill.
More Chicken Recipes:
Chicken Sosaties
- 1-inch knob of ginger finely grated
- 2 garlic cloves minced
- ½ cup red wine vinegar
- ¼ cup olive oil
- 3 tablespoons brown sugar
- 2 tablespoons curry powder
- 1 tablespoon ground cumin
- 2 teaspoons coriander powder
- 2 pounds boneless, skinless chicken thighs cut into 2-inch pieces
- 2 large onions cut into chunks
- 2 cups dried apricots
- ¼ cup apricot jam
- Whisk the marinade ingredients together in a large bowl. Set aside 1 cup of the marinade for later, then add the chicken to the remaining marinade and toss to coat evenly. Cover and refrigerate overnight, or for at least 3-4 hours.
- Remove the chicken from the refrigerator 30–60 minutes before grilling to come to room temperature. Thread the chicken onto thin metal skewers, alternating with dried apricots and onion slices.Tip: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Meanwhile, combine the reserved marinade and apricot jam in a medium saucepan. Simmer over medium heat until the sauce thickens slightly.
- Preheat the grill to medium-high heat for 10 minutes. Clean and oil the grates, then place the skewers on the grill. Cook for 8–12 minutes, turning occasionally, until the chicken is lightly charred on the edges and reaches an internal temperature of 165°F (74°C).
- Brush the skewers with the sauce in the last few minutes of grilling for extra caramelization and shine.
- Remove the skewers from the grill and let them rest for 5–10 minutes before serving.
- How long should sosaties marinate? The longer the chicken marinates, the deeper the flavor becomes. I’ve made these sosaties dozens of times for backyard cookouts, and overnight marinating makes the biggest difference. If you’re short on time, aim for at least 3-4 hours.
- Start with room-temperature chicken. Remove the chicken from the fridge 30-60 minutes before grilling to let them come to room temperature so the pieces cook evenly.
- Use a thermometer. Every grill runs a little differently, so cooking times can vary. For the most reliable results, use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Don’t overcrowd the skewers. Leave a little space between each skewer so the heat can circulate and create that lightly charred, caramelized exterior.
- Rest the chicken. After grilling, let the kebabs rest for 5-10 minutes to redistribute the juices and keep the chicken moist and tender.