Chicken Satay with Peanut Sauce – Authentic Southeast Asian Recipe
1. Introduction
Few dishes capture the essence of Southeast Asian street food quite like Chicken Satay with Peanut Sauce. Juicy, marinated chicken skewers grilled to smoky perfection, paired with a rich, nutty peanut sauce—it’s a match made in culinary heaven.
Satay is believed to have originated in Indonesia but has become popular across Malaysia, Thailand, and Singapore, each region adding its own twist. The chicken is usually marinated in a fragrant blend of spices, coconut milk, and aromatics, which tenderize the meat while infusing it with incredible flavor.
In this recipe, you’ll learn how to prepare the chicken satay marinade, cook the skewers on a grill or stovetop, whip up a creamy peanut dipping sauce, and serve it all together for a restaurant-worthy experience at home.
2. Ingredients Breakdown
For the Chicken Satay Marinade
- Chicken breast or thighs (1 ½ lbs, cut into strips) – Thighs stay juicier, but breasts work for a leaner option.
- Coconut milk (½ cup) – Adds creaminess and keeps chicken moist.
- Soy sauce (2 tbsp) – Brings umami depth.
- Brown sugar or honey (1 tbsp) – Balances flavors with sweetness.
- Garlic (3 cloves, minced) – For aromatic punch.
- Ginger (1 tbsp, grated) – Adds warmth and freshness.
- Coriander powder (1 tsp) – Earthy and citrusy spice.
- Turmeric (½ tsp) – Gives golden color and subtle flavor.
- Lime juice (1 tbsp) – For acidity and brightness.
- Salt & pepper (to taste)
For the Peanut Sauce
- Peanut butter (½ cup, creamy or chunky) – The star ingredient for a rich base.
- Soy sauce (2 tbsp) – Adds depth and saltiness.
- Coconut milk (½ cup) – Makes sauce creamy.
- Brown sugar (1 tbsp) – Balances saltiness.
- Garlic (1 clove, minced) – Adds savory kick.
- Chili paste or sriracha (1–2 tsp, optional) – For heat.
- Lime juice (1 tbsp) – Brightens the sauce.
- Warm water (as needed) – To thin sauce to dipping consistency.
3. Step-by-Step Instructions
- Marinate the Chicken
In a bowl, combine coconut milk, soy sauce, brown sugar, garlic, ginger, coriander, turmeric, lime juice, salt, and pepper. Add chicken strips and mix well. Cover and marinate at least 1 hour (or overnight for deeper flavor). - Prepare Skewers
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread chicken onto skewers. - Make the Peanut Sauce
In a saucepan over low heat, combine peanut butter, soy sauce, coconut milk, brown sugar, garlic, chili paste, and lime juice. Stir until smooth. Add warm water a little at a time to reach creamy dipping consistency. Keep warm. - Grill the Satay
Heat a grill pan, outdoor grill, or skillet over medium-high heat. Brush with oil. Cook chicken skewers for 3–4 minutes per side, until golden and cooked through (internal temp 165°F/74°C). - Serve
Arrange skewers on a platter with peanut sauce in a dipping bowl. Garnish with chopped peanuts, fresh cilantro, and lime wedges.
4. Tips and Variations
- Chicken Choice – Thighs stay juicier than breasts.
- Marination – The longer you marinate, the better the flavor (up to 24 hours).
- Spice Level – Adjust chili paste in the peanut sauce to taste.
- Other Proteins – Try with beef, shrimp, or tofu.
- Vegan Option – Use tofu or tempeh with the same marinade.
5. Serving Suggestions
- Serve with steamed jasmine rice or coconut rice.
- Add a side of cucumber salad for freshness.
- Include flatbread (roti or naan) to scoop up sauce.
- Pair with iced Thai tea or lime soda for a complete meal.
6. Storage and Reheating Instructions
- Chicken Satay: Store cooked skewers in an airtight container in the fridge for up to 3 days.
- Peanut Sauce: Keep refrigerated in a jar for up to 5 days. Thin with water or coconut milk before reheating.
- Freezer Option: Freeze marinated chicken (uncooked) for up to 2 months. Thaw before cooking.
- Reheating: Warm satay in a skillet or microwave; gently reheat peanut sauce on the stovetop.
7. Recipe Notes
- Best with freshly grilled chicken for smoky flavor.
- Peanut sauce can double as a dressing for salads or noodles.
- Use metal skewers for convenience and to avoid burning.
8. Nutrition Information (Per Serving, approx. 2 skewers with sauce)
| Nutrient | Amount |
|---|---|
| Calories | 380 |
| Fat | 23g |
| Saturated Fat | 7g |
| Carbohydrates | 15g |
| Sugar | 7g |
| Fiber | 3g |
| Protein | 28g |
| Sodium | 720mg |
| Cholesterol | 85mg |
| Calcium | 40mg |
| Iron | 2mg |
Nutrition information is an estimate and may vary based on ingredients used.
9. Recipe Card Summary
Course: Main Dish, Appetizer
Cuisine: Southeast Asian, Indonesian, Thai
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Marination Time: 1 hour (minimum)
Total Time: 1 hour 30 minutes
Ingredients
For Chicken Satay
- 1 ½ lbs chicken breast or thighs, cut into strips
- ½ cup coconut milk
- 2 tbsp soy sauce
- 1 tbsp brown sugar or honey
- 3 garlic cloves, minced
- 1 tbsp grated ginger
- 1 tsp coriander powder
- ½ tsp turmeric
- 1 tbsp lime juice
- Salt & pepper
For Peanut Sauce
- ½ cup peanut butter
- ½ cup coconut milk
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 clove garlic, minced
- 1–2 tsp chili paste or sriracha
- 1 tbsp lime juice
- Warm water as needed
Instructions
- Marinate chicken with coconut milk, spices, and aromatics.
- Thread onto soaked skewers.
- Make peanut sauce by simmering peanut butter, coconut milk, soy sauce, garlic, sugar, chili, and lime juice. Thin with water.
- Grill skewers 3–4 minutes per side until cooked through.
- Serve hot with peanut sauce, cilantro, and lime wedges.
Notes
- Marinate chicken overnight for best flavor.
- Peanut sauce can be used as a salad dressing or dip.
- Works well with tofu or shrimp.
🏷️ Diet Tags
- High-Protein
- Dairy-Free
- Gluten-Free (use tamari instead of soy sauce)
- Low-Carb
🌿 Health Benefits
- Chicken provides lean protein for muscle health.
- Peanuts are a great source of healthy fats and plant-based protein.
- Spices like turmeric and ginger add anti-inflammatory benefits.
10. FAQs
1. Can I make chicken satay without a grill?
Yes! A stovetop grill pan or even a regular skillet works perfectly.
2. Can I use crunchy peanut butter for the sauce?
Yes, chunky peanut butter adds extra texture.
3. Is chicken satay spicy?
It can be mild or spicy depending on how much chili paste you add.
4. Can I meal prep this dish?
Absolutely. Marinate chicken ahead and refrigerate. Cook when ready.
5. What can I substitute for peanuts in the sauce?
Use almond butter, cashew butter, or even sunflower seed butter for a nut-free version.
11. Final Thoughts
Chicken Satay with Peanut Sauce is one of those dishes that feels both comforting and exotic. Juicy, smoky chicken pairs beautifully with the creamy, nutty sauce, making every bite irresistible.
It’s perfect as a party appetizer, family dinner, or even a meal prep option for busy weeks. Once you try making it at home, it’s sure to become a repeat favorite.
If you give this recipe a try, let me know how it turned out in the comments below—I’d love to hear your twist on this Southeast Asian classic!