Chicken Satay with Peanut Sauce
This post may contain affiliate links. Please see our privacy policy for details.
Perfectly grilled chicken satay skewers in the most flavorful marinade. Served with THE BEST creamy peanut sauce ever!!!
I’m going to be completely honest with you guys.
These chicken satay skewers could taste like shoe leather. And if they did, that would be okay. Because this peanut-lime sauce will make anything and everything taste so much better.
But don’t worry. It absolutely does not taste like shoe leather. Promise.
Instead, it’s the most perfectly grilled, golden-brown chicken bites with just the right amount of charred, smoky goodness. The marinade takes the chicken to the next level of flavor town with the help of a simple coconut milk marinade and some pantry spices.
And I know I say this all the time, but really, this creamy, zesty peanut-lime sauce is the best peanut sauce of your lives. SO SO SO good.
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
Absolutely! But because ground ginger is often more potent/concentrated than freshly grated ginger, you need less when using dry. The correct ratio is 1 tablespoon freshly grated ginger to 1/4 teaspoon ground ginger.
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.
Metal skewers are sturdy and reusable but note that they will retain heat so please be careful when serving. Wooden skewers can also be used but can burn over a hot grill. I recommend soaking them overnight in water (or at least 30 minutes) prior to using.
No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter month when it’s too cold to grill out!
Chicken Satay with Peanut Sauce
Ingredients
- ¼ cup coconut milk
- 2 tablespoons reduced sodium soy sauce
- 2 ½ teaspoons yellow 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 water until desired consistency is reached.
Video
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Could you make this recipe without fish sauce? ( allergies in our family). Thanks, Nancy
Yes, you can omit the fish sauce to suit your family’s dietary restrictions. 🙂
I actually made this twice in two weeks. I liked it that much. The first time I followed the recipe fairly closely and used the listed chicken thighs and peanut butter. The second time I used chicken breast. For the peanut sauce I used PBFit instead. Perhaps it was that I just knew what I was doing a little bit better (I am a very, very inexperienced cook). I personally preferred the chicken breast. It was less work on my part because I didn’t have to trim much fat.
Regardless, it’s really good!
Thanks so much for sharing, Daniel! We’re so happy to hear this one is a keeper for you! 🙂
I didn’t get to grill these the first time and even without the charcoal grilled goodness, they were delicious. My husband is not a big fan of chicken, but ate every bite and loved the peanut sauce. I can’t wait to grill these next time.
The peanut sauce is my favorite! 🙂
This recipe is Amazingly good and everyone in the family scraped their plates clean! Even my little kids loved it. Thank you!!
That’s so great! Thanks for sharing, Tiffany!
We have nut allergies in our family, so tonight I used SunButter (sunflower butter) instead of peanut butter and the sauce was delicious! Thanks!
I bet that tasted so great!
This was absolutely amazing! I marinated it overnight. The peanut sauce is delicious too! The flavors are perfect together, will definitely make this again!
We love it! Thanks, Laurie! 🙂
Did you use canned coconut milk? Not the beverage?
Yes, that is correct. 🙂
this was delicious! I didn’t even end up using the peanut sauce because the chicken was so flavorful. I served it with veggies and over coconut rice. I have to figure out how to adapt this to a curry sauce!
That’s a great way to serve it, Katherine! Thanks for sharing with us!
This looks great! I also pulled the vegetable spring rolls and see they both have the same peanut sauce. Do you think this sauce will keep? I could make double and have two meals with one batch of creamy peanut sauce!
Thx
What a great idea, Kim! The peanut sauce should keep in the refrigerator for a few days at least but as I am not an expert on food safety, I cannot really say with certainty. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with. Hope that helps! 🙂
Can’t wait to make this, but should I buy Thai yellow curry powder or paste, or the Indian madras curry powder? Thanks! Love your recipes, make them all the time 🙂
You can use either, but we used madras curry powder, which is available at most grocery stores.
My middle guy (25 YO) is quite the foodie. He took a bite and says “What is this sauce, peanut? Its amazing!!” LOL Mom and Damn Delicious for the win!!
Amazing! Glad you scored a win, Terri!
Oh my word – we just had this for dinner tonight, and it was OUT OF THIS WORLD! Now a firm family favorite, and one I see going straight into rotation. Thank you!
That’s such a great compliment, Emily! Thanks for sharing!
Don’t miss out on the peanut sauce! So good! I let the chicken marinate all day and it was perfect.
Yes, it’s the best part of the recipe!
I baked this at 450 degrees for 15-20 minutes and served it white basmati rice and roasted zucchini with the peanut sauce drizzled on top! It was delicious!
What an amazing way to do it, Becky!
Delicious recipes
Thank you
I don’t have a grill.
Can you cook them on stovetop
Thank you.
Looks delicious
Absolutely!
Made for Father’s day and it turned out amazing!! Served it with your marinated roasted vegetable recipe and basmati rice. Sauce was incredible! Will make again! Thank you!
Those are great side dishes for this! Thanks for sharing, Michelle!
Can the peanut sauce be made with crunchy peanut butter? I bought the wrong kind….
Sure! 🙂
This marinade is out of this world. Made this for dinner this week and it was delicious! Going to definitely be going into regular rotation.
We love that! Thanks, Sammi! 🙂
Made as written – absolutely delicious. Served over coconut jasmine rice with quick stir fried veggies, this recipe is a keeper!
Great additions, Deana!