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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This is so simple and so tasty!!! Instead of grilling, I put the chicken thighs in the oven, 240C on the upper part of the oven for 10 minutes on one side, then I flipped it and continued baking for 5 minutes on the other side. It saved me the need to put these on skewers and grilling. The sauce is excellent! Thanks for this wonderful recipe 🙂
Wow, thank you for posting this recipe! Made with your spring rolls and used the leftover coconut milk to make coconut ginger jasmine rice. I feel your recipes are so clearly directed, it’s so easy to serve a spectacular dish with minimal cooking skills!
Because my company were arriving later than expected, I put the chicken/ marinade in the sous vide and then charred on grill pan before serving. Doubled the sauce, to use with the spring rolls and had fresh mango for dessert. The flavor was outstanding! My guests were really impressed, and I am very grateful for what you do!
I subscribe to your emails,which I love because there is always something exciting and new to try!
This was so easy and the payoff was banging!! I doubled the peanut sauce recipe and used the sauce as a drizzle on the chicken and wheat spaghetti noodles. We ate that with pan charred zucchini slices in the cast iron mixed in. Did this with chicken breasts in a stainless steel pan and it was awesome! Chopped up after letting them rest.
Holy moly!! This recipe is insaaaane! I cheated slightly and bought the Lee Kum Kee chilli garlic sauce. My partner and I can’t get enough! Will defo be making again!
I didn’t make the peanut sauce because I had some in the pantry, but will try it next time. Review of just the chicken marinade, ahhhmazing. I made it on our Traeger. Followed the recipe other than brushing the chicken with oil because it wasn’t necessary. My picky 5 year old asked for seconds and thirds
Can you make a day ahead and warm for next day party
My family doesn’t like coconut milk, can I substitute with evaporated milk.
By the way I love all your recipes.
I have been hanging onto this recipe for some time with hubby dragging his heels. Those heels are no longer dragging and with leftovers still on the table, he is already asking that this be a part of our regular repertoire. Absolutely scrumptious! Damn delicious is sooo right.
My family loves this recipe. We double the peanut sauce.
Absolutely the best satay i’ve made. My husband is Indonesian and Dutch loved it! Quick easy will be making this again!
So tasty! I grilled the marinated chicken breast filets (vs thighs). The only other change I made was I subbed siracha and 2 minced garlic cloves for the chili garlic sauce. I could eat the peanut sauce on everything. I thinned it slightly with coconut milk and used the rest of the can of coconut milk to make coconut rice as a side.
Delicious! Only change I made was chicken tenderloins instead of thighs. I served with Jasmine Rice and a Thai Cucumber salad. Yum!
Made this for a bbq with cubed boneless breast and boneless thighs. Turned out amazing. Both marinade and sauce were easy to make. Only marinated for 2 hours.
Delicious, was a hit with the family! To save time for weeknight family meal I left the chicken thighs whole when marinating and grilling. Would cut up and skewer for a party though! Also subbed coconut sugar instead of brown sugar and used a peanut free nut butter for the sauce due to allergies.
The parts of chicken chosen are the firs step to success. The second one, to marinate the chicken over night is an excellent advice. Finally the peanut sauce gave the desired taste.
Good and “friendly” recipe.
Winner! Three (picky) children asked for seconds. One asked when I was going to be making it again (with his mouth still full from our current iteration.) Unfortunately, I don’t eat chicken – but the response from my family was overwhelming and completely rare. So, maybe next time, I throw a few shrimp into the marinade and enjoy this flavor party. Thank you for giving me ONE recipe I know will be a hit!
This is my new go-to chicken recipe. Tonight, I am going to try marinating and baking wings instead.
This was my first time ever trying this dish and WOW! Definitely a new favorite. I used a bit more coconut milk and skipped the fish sauce (due to my boyfriends allergies), and I LOVED this chicken and the peanut sauce. We don’t have a grill so I actually air fried the chicken “nuggets” for 10 minutes at 380. UGH. Amazing!!!
After trying out different recipes online (I’ve clocked it at 7 recipes, excluding this one), what we can find outlined here is second to none…yes, this is definitely a challenge to the willing! GO and find a better recipe than this online, and prove me wrong! Simple, easy to procure, and wholesome! If you find yourself on the losing side of a dare to NEVER recreate and consume this again, chances are you’d probably go out of your way to lose repeatedly! I wouldn’t blame you at ALL!
Hahahaha! I love it. Your enthusiasm is contagious, Manuel. I’m going out of town, but I promise you this will be my first new recipe when I return. I have only cooked one recipe from this site but it was great. Thanks for the thunderous applause, it will push this up the list of things to cook!
Hi there. I can’t seem to find directions on the chili garlic sauce? Is it store bought, and if so, which brand? Is it homemade, and if so, how?
Kait, try using sambal oelek! We love to use it, we make this recipe over and over.
This is the best satay recipe I’ve ever found. So good and so easy. I’ve cooked the chicken on the grill, on the stove, and in the air fryer and both have been amazing. I use garam masala instead of curry powder.