Chicken Satay with Peanut Sauce
by Chungah
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Juicy, tender, flavorful chicken satay skewers just like your favorite Thai restaurant! Served with the creamiest (make-ahead) peanut sauce.
Featured Comment
Hello, takeout favorite! We have the most perfectly grilled, golden-brown chicken bites with just the right amount of charred, smoky goodness here. The easy make-ahead chicken satay marinade takes the chicken to the next level of flavor town with the help of a simple coconut milk marinade and some pantry-friendly spices. And I know I say this all the time, but really, this creamy, zesty peanut sauce is the dreamiest dipping sauce ever.
why you’ll love this chicken satay recipe
- Takeout favorite. Chicken satay is a popular takeout favorite at Thai restaurants. But making this at home is not only super easy but also cost-effective, budget-friendly, and oh-so tasty. Not to mention, so much healthier without the excess salt, sugar, and fat using better quality ingredients all around.
- Easy make-ahead recipe. With its simple coconut milk marinade, this can easily be prepped in advance the night before, marinating for 2 hours or overnight, for the easiest dinner prep ever.
- Best peanut sauce. Alongside the perfectly juicy, tender bites of chicken, you have a creamy peanut sauce that really shines through here. You’ll want it on anything and everything!
- Can be made all year long. Whether it’s on the grill during the warmer months or on a cast iron grill pan, chicken satay just delivers 365 days out of the year, especially with this dreamy, velvety peanut sauce.
What is chicken satay?
Chicken satay is a Southeast Asian dish from Indonesia, traditionally made with skewered marinated grilled chicken and served with peanut sauce. It is commonly found among street vendors in Malaysia, Thailand, and Singapore.
What is peanut sauce?
The accompanying peanut sauce is a creamy, nutty, savory, and slightly sweet dipping sauce made with peanut butter, soy sauce, lime juice, chili garlic sauce, and ginger. The sauce is meant to balance many different flavor profiles such as:
- Nutty and creamy – peanut butter
- Salty – soy sauce
- Acidic – freshly squeezed lime juice
- Sweet – Brown sugar
- Spicy – Chili garlic sauce
How to make chicken satay
- Make the peanut sauce. Combine the peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and ginger, gradually stirring in warm water, 1 tablespoon at a time, until the desired thickness (or thinness) is reached. This will keep in the fridge for at least one week.
- Marinate. Whisk together the coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar, and fish sauce, marinating the chicken for at least 2 hours, but preferably overnight.
- Thread the chicken. Assemble the skewers using metal or wooden skewers (always soak wooden skewers prior to using).
- Prep the grill. Preheat the grill to medium high heat and scrape the grill grates clean to prevent sticking and to guarantee those perfect sear marks on the chicken skewers.
- Grill. Add the skewers to the grill, letting them sit for a second for that authentic street-food smoky char before turning. The chicken should reach an internal temperature of 165°F.
- Serve. Let the chicken rest at least 5 minutes before serving warm with the peanut sauce. If the peanut sauce was made ahead of time and stored in the fridge, let it come to room temperature prior to serving.
The secret to tender, juicy chicken satay every single time
Use dark meat.
Chicken thighs will be much more fattier and juicier than chicken breasts (and so much more forgiving on the grill!).
Cut the chicken into uniform pieces.
Dice the chicken into similar size pieces for a consistent bite and to ensure even cooking across all pieces on the skewer. Pro tip: partially freeze the chicken thighs for about 15 minutes – this will make it easier to cut into precise, uniform chunks.
Use full fat coconut milk.
Because of its rich, fat content and mild acidity, the coconut milk marinade will help lock in moisture, preventing the meat from drying out and keeping the chicken skewers so juicy and tender when cooked on a hot grill.
Marinate overnight.
Let the chicken marinate overnight (or at least 2 hours). The longer it sits, the better, really letting the flavors meld and intensify.
Let it rest.
Let the skewers rest for at least 5 minutes, allowing the juices to redistribute before serving.
What to Serve with Chicken Satay and Peanut Sauce
tools for this recipe
Metal skewers or wooden skewers
Cast iron grill pan or large cast iron skillet
Chicken Satay with Peanut Sauce: Frequently Asked Questions
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken when thrown on the grill.
Fish sauce has a strong, pungent “fishy” smell but when cooked, it brings in savory, salty, umami goodness.
Yes! Both the chicken and the peanut sauce can be made ahead of time. The chicken can be marinated overnight in the fridge, grilling just before serving, and the peanut sauce can be made 1 week in advance, stored in an airtight container in the fridge.
Gradually whisk in more water (neutral flavor), 1 tablespoon at a time, until the desired consistency is reached.
Metal skewers are sturdy and reusable but they will retain heat so please be careful when serving, using tongs to handle. Wooden skewers can also be used but can burn over a hot grill. Soak them overnight in water (or at least 30 minutes) prior to using.
Chicken satay is generally not gluten-free as the recipe contains soy sauce both in the marinade and peanut sauce.
A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it’s too cold to grill out!
Absolutely! The skewers can be baked at 400°F for 15-20 minutes (reaching an internal temperature of 165°F) on a sheet pan, broiling the last few minutes of cook time for those crispy, charred edges.
Leftover chicken satay skewers can be stored in an airtight container in the fridge for 3-4 days, reheating in the oven at 350°F until warmed through.
Chicken Satay with Peanut Sauce
Video
Ingredients
- ¼ cup coconut milk
- 2 tablespoons reduced sodium soy sauce
- 2 ½ teaspoons yellow curry powder, Indian or Madras curry powder
- 1 ½ teaspoons turmeric
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 tablespoon canola oil
- Kosher salt and freshly ground black pepper, to taste
For the peanut sauce
- 3 tablespoons creamy peanut butter
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons brown sugar
- 2 teaspoons chili garlic sauce, or more, to taste
- 1 teaspoon freshly grated ginger
Instructions
- In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.
- In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
- Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
- Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes.
- Serve immediately with peanut sauce.
For the peanut sauce
- Whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons warm water until desired consistency is reached.
Equipment
Notes
- Use full fat coconut milk. Although lite coconut milk can certainly be used, full fat coconut milk will yield more rich, intense, creamy coconut flavors while also tenderizing the chicken.
- Look for Indian or Madras curry powder. For authentic chicken satay flavors, opt for a standard yellow curry powder, also known as Indian or Madras curry powder. This is what creates that yellow, golden marinade base, mixed with coconut milk and turmeric.
- Fish sauce is a hero. Fish sauce is a key ingredient here, balancing out the flavors, and adding saltiness and umami without overpowering it. A little bit goes a long way.
- Chicken thighs will be more flavorful. While chicken breasts can certainly be used in chicken satay, chicken thighs have a higher fat content which will yield juicier, more flavorful chicken when cooked on the grill (and are much more forgiving without drying out!).
- Marinate 2 hours to overnight. Marinate the chicken for at least 2 hours, the minimum time for the coconut milk to start tenderizing the meat. Overnight, about 8-12 hours, is the sweet spot for maximum flavor and tenderness. Avoid marinating longer than 24 hours though – the acidic ingredients (lime juice) can start to break down the chicken, making it mushy.
- Choose between metal or wooden skewers. Metal skewers are sturdy and reusable but will retain heat, requiring tongs when handling. Wooden skewers are cheaper and disposable but need to be soaked in water overnight (or at least 30 minutes) prior to using as they can burn easily. Pro tip: soak an entire package of wooden skewers in a 9 x 13 baking dish overnight; drain well and freeze the wet skewers in an airtight, resealable freezer bag for the season.
- Let your meat rest. Let your chicken rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
- Reheat in the oven. Leftover chicken can be rubbery when reheated. For best results with leftovers, reheat in the oven at 350°F, covered in aluminum foil until warmed through.
- Make it gluten-free. Swap out the soy sauce both in the marinade and peanut sauce with gluten-free tamari or a certified gluten-free soy sauce. Always double check spices to ensure that they do not have hidden gluten ingredients.
- An outdoor grill is not necessary. Too cold to grill outside? A cast iron grill pan can be used to get those favorited grill marks and charred flavor. These can also be baked at 400°F for 15-20 minutes (reaching an internal temperature of 165°F), broiling the last 1-2 minutes of cook time for that signature char.
- Pick the right consistency for your peanut sauce. The peanut sauce is highly customizable, making it as thin or as thick as desired. Use about 2 tablespoons warm water for a thick dipping sauce, or use 3–4 tablespoons for a thinner drizzle. Always use warm water when adding as cold water can cause the peanut butter to seize up!
- Make the peanut sauce ahead of time. Cut down on prep time even further by making the peanut sauce 1 week ahead of time, stored in an airtight container in the fridge, letting it come to room temperature before serving.
Did you make this recipe?
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I made this tonight after staring at it in my saved recipes for far too long.
A few changes due to allergies were needed. I had to swap out the soy sauce, fish sauce (used the No Soy alternatives) and peanut butter. Sunbutter made for a fabulous sauce. Thank you for an easy and delicious dinner.
a glorious recipe for its flavor and balance
Zuleyka
Can you freeze the chicken and marinade for future meal prep?
I do it all the time, especially with wings, which I break down into drumettes and flats first. Then I just drain off excess marinade and bake them in the oven. Make the sauce ahead and keep it in a jar. I love this recipe!
SO GOOD!!!! I doubled everything, have made this several times it’s one of our favorites! Love all of your recipes, thank you!
This was absolutely delicious! Only substituted low sodium soy sauce instead of fish sauce and we all devoured it.
Hi, can I ask, is the peanut sauce served hot or cold ? Also, I don’t have brown sugar … can I use honey? Thanks.
Holy moly, this was so good! My husband devoured it and went back for seconds. Actually, I went back for more too!
Thank you Chungah! I made the chicken satay for dinner and we loved it! The incredible flavor & tenderness was great. We already had a homemade peanut sauce so I didn’t make the sauce. But I did double the marinade because I had both breasts and thighs on hand. Now we have plenty of protein around! Note to other readers; her InstaPot Pho is amazing too. Love this site, thanks for sharing!
Chicken satay was great. It was my second time making it. I used chicken tenderloins so I wouldn’t have to cut or trim any meat. I’m sorry to say but I didn’t care for the peanut sauce recipe. I’m not sure if the measurements need tweaking, because I saw online that most other recipes used a lot of the same ingredients, but in varying amounts. I found the 2 teaspoons of chili garlic sauce and 1 teaspoon of ginger made the sauce so pungent. I spent a while adding more peanut butter and adjusting the other ingredients to save the recipe and eventually even strained everything to reduce those two ingredients. I will probably try it again with maybe a different brand of peanut butter and keep adjusting the other ingredients until it tastes right.
I’ve made this recipe time and time again over the last 4-5 years. It’s easy enough and you likely have a lot of the ingredients on hand if you cook often. This is one of my “restaurant quality” meals and everyone always really enjoys it. Definitely worth and try and a bookmark to keep it on repeat, especially in the warmer months.
This was my 4th time making this recipe and it is just amazing! The chicken is so tender and juicy and that peanut sauce is to DIE FOR! When there are leftovers, we all fight for them! I like to serve this with a Coconut Ginger Jasmine Rice (using the leftover Coconut milk from the can) and some steamed snap peas! Always a winner…posted on FB with a link to this site! Many thanks for this delicious recipe!
I have made these many times and if you are looking for better more natural skewer, lemon grass. You can find it at most Asian grocery stores! Let me tell you it adds just an extra citrusy note that can’t be beat. I usually just a pan and then oven, I don’t know how they’d do on the grill. Also be sure to peal the outer layer of the lemon grass and chop the root off, but it’s amazing!!
On my regular rotation for lunches. I sous vide the chicken thigh pieces, then marinade them overnight, then pat dry and sear on high-heat cast iron until browned. Thank you for the low effort, high flavor recipe.
We loved this. Served it over coconut rice and served with bok choy salad on the side
We love love love this recipe! It’s a regular staple meal in our house.
Can’t wait to make again. I added a little coconut milk to the sauce as I didn’t want to waste it. Delicious indeed. Thank you.
Can these satays be frozen with sauce and reheated at a later date?
This was sooo freakin amazing. Made it w coconut jasmine rice.. dont have a grill so tossed in cast iron. Otherwise changed nothing. Wow. That pb sauce is legit
The recipe shows on my computer as “X cup coconut milk,” and the fractions in the turmeric and curry powder just have a “-” without an amount. Help! How much coconut milk, turmeric & curry?
¼ cup coconut milk
2 ½ teaspoons yellow curry powder
1 ½ teaspoons turmeric
We hope that helps, Jeannette!
This turned out exactly like the chicken satay from our favourite local Thai place! Will be making it over and over again!