Chicken Satay + Peanut Sauce Recipe

Chicken satay with peanut sauce is a beautiful balance of smoky, charred edges and juicy, tender pieces of marinated chicken threaded onto skewers. The warm spices, garlic, and coconut milk in the marinade create deep flavor, while the rich, slightly sweet peanut sauce brings everything together in each bite. It is perfect for sharing as an appetizer, a party platter, or a light main meal with rice and vegetables. This dish feels special enough for guests but is simple enough for a relaxed weeknight at home.

Chicken satay works wonderfully as a starter for a dinner party, a game-day snack platter, or a simple meal with fluffy rice and a crunchy salad. You can grill it outdoors for a smoky, summer flavor or cook it on a grill pan or in the oven when the weather is cooler. The peanut sauce is versatile too: serve extra on the side for dipping vegetables or drizzle it over noodles. This recipe also adapts well to meal prep and quick lunches.

Ingredients

A simple marinade and a quick peanut sauce are all you need to create deeply flavored, restaurant-style chicken satay at home.

For the Chicken Satay:

• Boneless, skinless chicken thighs – 800 g (about 1.75 lb), cut into thin strips
• Coconut milk (full-fat or light) – 120 ml (½ cup)
• Soy sauce – 2 tablespoons
• Brown sugar – 1 tablespoon (or honey)
• Fresh lime juice – 1 tablespoon
• Neutral oil (canola, vegetable, or peanut) – 1 tablespoon
• Garlic – 3 cloves, minced
• Fresh ginger – 1 tablespoon, finely grated
• Ground coriander – 1 teaspoon
• Ground cumin – 1 teaspoon
• Ground turmeric – ½ teaspoon
• Salt – ½ teaspoon (adjust to taste)
• Wooden or bamboo skewers – 12–16, soaked in water 20–30 minutes

For the Peanut Sauce:

• Smooth peanut butter – 120 g (½ cup)
• Coconut milk – 120 ml (½ cup)
• Soy sauce – 2 tablespoons
• Brown sugar – 1–2 tablespoons, to taste
• Fresh lime juice – 1–2 tablespoons, to taste
• Red curry paste or sriracha – 1–2 teaspoons (adjust for heat)
• Fresh ginger – 1 teaspoon, finely grated
• Warm water – 2–4 tablespoons, to thin as needed

For Serving (optional but recommended):

• Fresh cilantro, chopped – small handful
• Roasted peanuts, roughly chopped – 2–3 tablespoons
• Lime wedges – 1–2 limes
• Cucumber slices or sticks – 1 small cucumber
• Red onion, thinly sliced – ¼ small onion

Servings

This recipe makes about 12–16 skewers, serving 4 people as a main course with rice and vegetables, or 6–8 people as an appetizer or party snack. Adjust quantities easily by doubling the marinade and sauce for larger gatherings.

How to Make It

Marinate the Chicken

In a large bowl, whisk together coconut milk, soy sauce, brown sugar, lime juice, oil, garlic, ginger, coriander, cumin, turmeric, and salt. Add the chicken strips and toss until every piece is well coated. Cover and marinate in the refrigerator for at least 30 minutes, ideally 2–4 hours for deeper flavor.

Prepare the Skewers

While the chicken marinates, soak the wooden or bamboo skewers in water for 20–30 minutes to prevent burning. When ready to cook, thread the marinated chicken strips onto the skewers, weaving them back and forth to create even, compact pieces that will cook uniformly.

Make the Peanut Sauce

In a small saucepan or bowl, combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, red curry paste or sriracha, and grated ginger. Whisk until smooth. If using a saucepan, warm gently over low heat, stirring, and add warm water 1 tablespoon at a time until the sauce is creamy and pourable. Adjust sweetness, salt, and acidity to taste, then set aside.

Preheat the Grill or Pan

Preheat an outdoor grill, grill pan, or cast-iron skillet over medium-high heat. Lightly oil the grates or pan to prevent sticking. The surface should be hot enough that the chicken sizzles immediately when added, which helps create attractive grill marks and seals in the juices.

Cook the Chicken Satay

Arrange the chicken skewers in a single layer on the hot grill or pan. Cook for about 3–4 minutes per side, turning once, until the chicken is cooked through, lightly charred at the edges, and no longer pink in the center. Avoid overcooking so the meat stays tender and juicy.

Serve with Peanut Sauce and Garnishes

Transfer the cooked skewers to a serving platter. Spoon some peanut sauce into a small bowl and place it in the center for dipping, with extra sauce on the side if desired. Sprinkle the skewers with chopped cilantro and peanuts, and serve with lime wedges, cucumber slices, and red onion for freshness and crunch.

Pro Tip

For extra tenderness and flavor, marinate the chicken overnight and bring it out of the refrigerator 20 minutes before cooking so it cooks evenly and stays juicy.

FAQs

Q1. Can I use chicken breast instead of thighs?
A1. Yes. Chicken breast works well but can dry out more easily. Slice it thinly, marinate thoroughly, and avoid overcooking to keep it tender.

Q2. How can I make this peanut sauce thinner or thicker?
A2. To thin the sauce, whisk in warm water a tablespoon at a time. To thicken, gently simmer it or add a little more peanut butter until you reach the desired consistency.

Q3. Can I make chicken satay ahead of time?
A3. You can marinate and skewer the chicken up to a day ahead, then keep it covered in the refrigerator. Grill just before serving for the best texture and flavor.

Q4. How do I store leftovers and reheat them?
A4. Store cooked skewers and leftover peanut sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a pan or oven and warm the sauce with a splash of water.

Q5. Is there a way to make this recipe dairy-free and gluten-free?
A5. The recipe is naturally dairy-free if you use coconut milk. For gluten-free, choose gluten-free soy sauce or tamari and check that your curry paste is gluten-free.

Q6. Can I bake the satay if I do not have a grill?
A6. Yes. Arrange the skewers on a lined baking tray and bake at about 220°C (425°F) for 10–12 minutes, turning once, then broil briefly for a charred finish.