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Easy Chicken Satay with Restaurant-Style Creamy Thai Peanut Sauce

Close-up of perfectly grilled chicken satay skewers piled on a white plate next to a bowl of peanut dipping sauce.
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Make tender, juicy Chicken Satay skewers at home. This recipe uses a simple marinade for deep flavor and includes instructions for grilling, plus a foolproof recipe for the best creamy Thai peanut dipping sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1/4 cup coconut milk (full fat)
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 12 wooden skewers (soaked in water for 30 minutes)
  • For the Peanut Sauce:
  • 1 cup creamy peanut butter
  • 1/2 cup hot water
  • 1/4 cup coconut milk (full fat)
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon lime juice
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

  1. Prepare the Chicken Marinade: In a medium bowl, whisk together the coconut milk, soy sauce, brown sugar, turmeric, coriander, cumin, salt, and pepper. Add the cubed chicken and toss to coat completely. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to infuse the flavor.
  2. Prepare the Peanut Sauce: While the chicken marinates, make the sauce. In a small saucepan, combine the peanut butter, hot water, coconut milk, soy sauce, brown sugar, lime juice, rice vinegar, ginger, garlic, and red pepper flakes (if using).
  3. Heat the sauce mixture over medium-low heat, whisking constantly until the peanut butter melts and the sauce is smooth and creamy. Remove from heat and set aside. The sauce will thicken as it cools.
  4. Assemble the Skewers: Thread the marinated chicken pieces onto the soaked wooden skewers, leaving a small space between each piece. Brush the chicken lightly with vegetable oil.
  5. Cook the Chicken: Preheat your grill to medium-high heat. Place the skewers on the oiled grates. Grill for 4 to 6 minutes per side, turning occasionally, until the chicken is cooked through and has nice grill marks. (Alternatively, bake at 400°F (200°C) for 15-20 minutes, or air fry at 375°F (190°C) for 10-12 minutes, flipping halfway.)
  6. Serve immediately with the warm or room-temperature creamy peanut dipping sauce.

Notes

  • Soaking the wooden skewers prevents them from burning on the grill.
  • For an extra authentic taste, you can substitute 1 tablespoon of the soy sauce in the marinade with fish sauce.
  • If your peanut sauce becomes too thick upon cooling, whisk in a tablespoon of warm water until you reach your desired dipping consistency.

Nutrition

Find it online: https://tastethisplate.com/easy-chicken-satay-with-peanut-sauce/