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Easy Thai Chicken Satay Skewers with Creamy Peanut Sauce

Close-up of grilled chicken satay skewers served on a white plate next to a small bowl of creamy peanut sauce.
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Bring the bold, savory flavors of Thai street food to your table with this easy Chicken Satay recipe. You will grill juicy, marinated chicken skewers and serve them with a rich, homemade peanut dipping sauce. This recipe is perfect as a quick weeknight dinner or a satisfying appetizer.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken thighs or breasts, sliced into 1-inch strips
  • 120 ml full-fat coconut milk
  • 30 ml soy sauce (or tamari for gluten-free)
  • 1 tablespoon brown sugar
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
  • Wooden or metal skewers (if using wood, soak them for 30 minutes)
  • For the Peanut Sauce:
  • 1 cup creamy peanut butter
  • 60 ml hot water
  • 30 ml soy sauce
  • 30 ml lime juice (about 1 large lime)
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes (adjust to your spice preference)

Instructions

  1. Prepare the Chicken Marinade: In a medium bowl, whisk together the coconut milk, soy sauce, brown sugar, turmeric, cumin, coriander, and salt.
  2. Add the chicken strips to the marinade, toss to coat completely, and cover the bowl. Refrigerate for at least 1 hour, or up to 4 hours, to achieve juicy marinated chicken.
  3. Prepare the Peanut Dipping Sauce: While the chicken marinates, combine all peanut sauce ingredients (peanut butter, hot water, soy sauce, lime juice, brown sugar, rice vinegar, ginger, garlic, and red pepper flakes) in a small saucepan.
  4. Heat the sauce mixture over low heat, whisking constantly until smooth and creamy. If the sauce is too thick, add water, one teaspoon at a time, until you reach your desired consistency. Remove from heat and set aside.
  5. Assemble Skewers: Thread the marinated chicken strips onto the soaked wooden or metal skewers. Discard the remaining marinade.
  6. Cook the Chicken Satay: Preheat your grill to medium-high heat. Lightly brush the grates with oil. Place the skewers on the hot grill.
  7. Grill for 4 to 6 minutes per side, turning occasionally, until the chicken is cooked through and has nice char marks. If you prefer baking, arrange skewers on a baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway.
  8. Serve the grilled chicken satay immediately with the warm peanut dipping sauce.

Notes

  • For the best flavor, use chicken thighs; they stay more tender than breasts during grilling.
  • If you want a restaurant style chicken satay flavor, add 1/4 teaspoon of curry powder to the marinade.
  • Serve this flavorful Asian grilling recipe with steamed rice or a fresh cabbage and carrot slaw for a complete meal.

Nutrition

Find it online: https://spoonsprout.com/chicken-satay-recipe-with-peanut-sauce/