Chicken Satay with Peanut Sauce | Easy, Flavorful Skewers
1. Introduction
Few dishes capture the essence of Southeast Asian street food quite like Chicken Satay — tender strips of marinated chicken grilled to smoky perfection and served with a rich, creamy peanut sauce. It’s a dish that balances sweet, savory, spicy, and nutty flavors in every bite.
This recipe is not only packed with bold, aromatic ingredients but also incredibly easy to prepare at home. Whether you’re grilling outdoors or using an indoor grill pan, the result is always delicious — juicy chicken with beautifully caramelized edges and a sauce so good you’ll want to eat it with a spoon.
In this detailed guide, you’ll learn how to make authentic-style chicken satay, marinate it for maximum flavor, prepare the perfect peanut dipping sauce, and serve it like a pro.
2. Ingredients Breakdown
For the Chicken Satay:
1. Chicken Breasts or Thighs (1½ lbs)
Boneless, skinless chicken thighs are best for juiciness, but chicken breasts work well too. Slice into thin strips for quick cooking.
2. Soy Sauce (3 tbsp)
Adds umami and saltiness to the marinade. Use low-sodium soy sauce if you prefer less salt.
3. Coconut Milk (½ cup)
Gives the chicken a rich, creamy texture and helps the spices cling.
4. Brown Sugar or Honey (1 tbsp)
Balances the savory and spicy elements with a hint of sweetness.
5. Garlic (3 cloves, minced)
Essential for aromatic depth.
6. Ginger (1 tbsp, grated)
Adds warmth and a slightly spicy, citrusy note.
7. Ground Turmeric (1 tsp)
Provides earthy flavor and the beautiful golden color typical of satay.
8. Ground Coriander (1 tsp)
Brings a light, citrusy flavor to the marinade.
9. Curry Powder (1 tsp)
Optional but adds a lovely depth and complexity.
10. Lime Juice (1 tbsp)
Adds freshness and helps tenderize the chicken.
11. Vegetable Oil (1 tbsp)
Helps the chicken grill evenly and prevents sticking.
For the Peanut Sauce:
1. Peanut Butter (½ cup)
Use creamy peanut butter for a smooth sauce; chunky if you prefer texture.
2. Coconut Milk (½ cup)
Creates a rich, silky base for the sauce.
3. Soy Sauce (2 tbsp)
Adds a salty, savory contrast to the sweetness.
4. Brown Sugar (1 tbsp)
Balances the salt and spice beautifully.
5. Rice Vinegar or Lime Juice (1 tbsp)
Adds acidity to cut through the richness.
6. Garlic (1 clove, minced)
Brings sharp, aromatic flavor.
7. Chili Flakes or Sriracha (½–1 tsp)
Adds gentle heat — adjust to taste.
Substitutions & Dietary Options:
- Nut-Free: Use sunflower seed butter instead of peanut butter.
- Vegetarian: Try this marinade with tofu or tempeh skewers.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
- Low-Sugar: Skip the brown sugar or replace with a touch of honey or stevia.
3. Step-by-Step Instructions
Step 1: Prepare the Marinade
In a mixing bowl, whisk together soy sauce, coconut milk, brown sugar, garlic, ginger, turmeric, coriander, curry powder, lime juice, and oil until smooth.
Step 2: Marinate the Chicken
Add chicken strips to the bowl, tossing to coat evenly. Cover and refrigerate for at least 1 hour, or ideally overnight for deeper flavor.
Tip: The longer you marinate, the more tender and flavorful the chicken becomes.
Step 3: Make the Peanut Sauce
In a small saucepan, combine peanut butter, coconut milk, soy sauce, brown sugar, vinegar/lime juice, garlic, and chili flakes. Stir over low heat for 3–5 minutes until smooth and creamy. Add a splash of water if it’s too thick.
Step 4: Skewer the Chicken
Thread marinated chicken strips onto soaked wooden skewers (soak for 20–30 minutes beforehand to prevent burning).
Step 5: Grill
Preheat your grill or grill pan to medium-high heat.
Grill skewers for 3–4 minutes per side, or until fully cooked and lightly charred.
Tip: Don’t overcrowd the grill — it helps achieve perfect caramelization.
Step 6: Serve
Serve the chicken satay hot off the grill with peanut sauce on the side. Garnish with crushed peanuts, fresh cilantro, and lime wedges for a vibrant finish.
4. Tips and Variations
Expert Tips:
- Even pieces: Slice chicken evenly for uniform cooking.
- Don’t overcook: Chicken cooks fast on the grill — keep a close eye to avoid drying it out.
- Make ahead: Prepare marinade and peanut sauce a day before.
Delicious Variations:
- Spicy Satay: Add more chili flakes or a dash of chili oil.
- Lemongrass Satay: Add 1 tbsp lemongrass paste for a Thai twist.
- Vegetable Satay: Use mushrooms, bell peppers, or tofu instead of chicken.
- Oven Option: Bake at 425°F (220°C) for 15–18 minutes, turning halfway through.
5. Serving Suggestions
Perfect Pairings:
- Serve with steamed jasmine rice, fried rice, or rice noodles.
- Add a fresh cucumber salad with vinegar and sugar for a refreshing side.
- Pair with iced Thai tea, lemon water, or beer for a complete meal.
Presentation Ideas:
- Arrange skewers over banana leaves for an authentic touch.
- Garnish with lime wedges, chopped peanuts, and cilantro.
- Drizzle extra peanut sauce on top before serving.
6. Storage and Reheating Instructions
Storage:
- Store leftover chicken and sauce separately in airtight containers.
- Refrigerate for up to 3 days.
Freezing:
- Freeze marinated raw chicken for up to 2 months.
- Thaw overnight before grilling.
Reheating:
- Oven/Grill: Warm at 350°F (175°C) for 10 minutes.
- Microwave: Heat on low in short intervals to avoid drying out.
7. Recipe Notes
- Soak skewers to prevent burning.
- Can be prepped ahead of time — perfect for parties.
- Best grilled over charcoal for authentic flavor.
- Use full-fat coconut milk for the richest peanut sauce.
8. Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Fat | 18 g |
| Saturated Fat | 6 g |
| Carbohydrates | 10 g |
| Sugar | 6 g |
| Fiber | 1 g |
| Protein | 28 g |
| Sodium | 620 mg |
| Cholesterol | 70 mg |
| Calcium | 25 mg |
| Iron | 1.2 mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Appetizer / Main Dish
Cuisine: Southeast Asian / Thai / Indonesian
Servings: 4
Prep Time: 15 minutes
Marinating Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Ingredients
- 1½ lbs chicken breast or thighs, sliced
- 3 tbsp soy sauce
- ½ cup coconut milk
- 1 tbsp brown sugar
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp curry powder (optional)
- 1 tbsp lime juice
- 1 tbsp oil
Peanut Sauce:
- ½ cup peanut butter
- ½ cup coconut milk
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar or lime juice
- 1 clove garlic, minced
- ½ tsp chili flakes
Instructions
- Mix marinade ingredients.
- Marinate chicken for 1 hour or overnight.
- Prepare peanut sauce and set aside.
- Thread chicken on skewers.
- Grill 3–4 minutes per side.
- Serve hot with peanut sauce and garnishes.
🏷️ Diet Tags
- Gluten-Free (with tamari)
- Dairy-Free
- High-Protein
- Low-Carb
🌿 Health Benefits
- High in lean protein from chicken.
- Rich in healthy fats from peanut butter and coconut milk.
- Contains anti-inflammatory spices like turmeric and ginger.
10. FAQs
1. Can I bake chicken satay instead of grilling?
Yes, bake at 425°F (220°C) for 15–18 minutes, turning halfway through.
2. What’s the best cut of chicken for satay?
Chicken thighs are juicier, but chicken breast works well too.
3. Can I make it spicier?
Add more chili flakes, sriracha, or a splash of chili oil to the marinade.
4. How do I make the peanut sauce thinner?
Stir in 1–2 tablespoons of warm water until it reaches your desired consistency.
5. Is this recipe freezer-friendly?
Yes. Freeze marinated chicken for up to two months, then thaw before grilling.
11. Final Thoughts
Chicken Satay is more than just grilled chicken — it’s a flavor experience that combines the best of Southeast Asian cooking: aromatic spices, tender meat, and a sauce that’s absolutely irresistible.
Whether you’re cooking it for a quick weeknight meal, a summer barbecue, or a dinner party appetizer, this dish will always impress. Serve it fresh off the grill with creamy peanut sauce, and watch it disappear in no time.
Try this Chicken Satay recipe at home and let me know how it turned out for you — I’d love to hear your twist in the comments below!