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!!!
Featured Comment
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 A-okay. Because this peanut-lime sauce will make anything and everything taste so much better. But not to worry worry, it absolutely does not taste like shoe leather.
Instead, it is 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 good.
reasons to make chicken satay with peanut sauce
- Takeout favorite. Chicken satay is a popular takeout favorite at Thai restaurants. But making this at home is not only super easy but 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.
tips and tricks for success
- 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.
- 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.
- 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.
- 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.
what to serve with chicken satay with 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
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.
Fish sauce has a strong, pungent “fishy” smell but when cooked, it brings in savory, salty, umami goodness.
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 months 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!
Great. Only thing I changed was I cooked chicken tenders not skewers.
This is one of my absolute favorite recipes!!! I could literally drink the peanut sauce. The chicken is also flavorful, but I tend to cut back on the curry seasoning a bit.
Definitely don’t skip serving with cilantro and I like to chop up peanuts to sprinkle on top!
This tasted amazing!!! I wasn’t able to marinate for 2 hrs, maybe only 45 min or less, but the meat was really succulent and flavorful. I used a grill pan on a gas stove and didn’t cut up the chicken.
Then, I made a salad with romaine lettuce, shredded carrot, green onions, cilantro and used the peanut sauce as dressing, cutting up the chicken into pieces.
It was sooooo good. Usually I’m not super ecstatic about my cooking (I’m very critical), but this was really yummy!! I want to make it for my parents who are from southeast Asia.
Thank you!!!
Chicken came out amazing! I don’t have a grill so I pan fried mine! I gave the recipe a 3 out of 5 because the peanut sauce just wasn’t up to my liking. I will admit I had to sun Harissa powder instead for the chili sauce. Still a great recipe! I served mine with jasmine rice and zested the lime into the rice with some butter and pepper. Delicious!
If you didn’t follow the recipe, why give it three stars with the reasoning you didn’t like the sauce? You changed the recipe, that’s not the authors fault then?
So you gave your recipe three stars?! The individuals reading reviews are interested in the Authors recipe not yours. I’m assuming if it was better with Harissa powder you would have seen that in the recipe instead.
make your own recipe and poste it instead of downgrading someone else ideas
Excellent recipe! My only addition is that I cooked slivers of onion and jalepeno with the chicken and then added that to the rice and sauce. Very good!
Looks like a delicious recipe. Question- Could I prepare and cook the chicken in advance (Day prior to serving) and then warm up the meat prior to serving? Hosting a large gathering and thought this recipe may be a good meat option for the party
Excellent recipe! Followed it fairly close and it turned out great. I made it with chicken breast meat since that’s what I had. I also increased the brown sugar to another teaspoon since I like things sweet. I marinated the chicken for 6 hours (due to my schedule.) I also doubled the peanut sauce since we LOVE it and wanted to make sure we had more than enough. Delicious dinner with plenty of leftovers. Thanks much for the great recipe!
Love the marinade !! Definitely my fave !!would be great with prawns too !
This is one of my go-to recipes. It’s always a hit when I serve it at parties and it easily becomes a staple recipe for the guests who try it. I never make it with the peanut sauce and it’s still just as delicious. I buy the big pack of Costco organic thighs, batch marinade, and portion into freezer bags for convenience. In the winter, when we’re not using the bbq, I cook the chicken thighs (un-cubed) on a cast iron skillet. Even my two picky eater kids love it!
Great recipe. You can tone the Chili heat and add gradually so don’t put it all in at once. Rather than water to loosen the peanut sauce, I also used coconut milk.
Easy and delicious. Family have declared it should be added to the rotation. Thanks!
I would like to try this. Can I roast them in the oven instead of grill them?
I cube 1kg of chicken breast, and always roast in the oven, as it takes a lot less effort. I cook in batches, so there’s space for the chicken to get that lovely ‘grilled char’, turning half way through. I have a roasting basket, which I’m going to use for the first time tomorrow and this will allow the heat to hopefully char on all sides, without the need for turning. Once you’ve made this satay dish once, it will immediately become a family favourite! I use the remainder of the coconut milk in the peanut sauce, which I always double up on, as everyone goes mad for it.
Best satay recipe I’ve tried yet! A HUGE hit here! Thanks!
Super Tasty. Great flavours. A little bite from the ginger. Definitely adding this to my regular dishes
Love this satay sauce! So good!
Well, I’m making this dish for the 4th time this month. In my opinion, it is THAT GOOD! My husband loves it as well. The flavor is just amazing. I use chicken tenders and they are moist and delicious each time. I make rice and veggies and mix all in a dish with the chicken and top it with sauce for a complete meal.
I made it with asian cucumber salad (cucumber, fresh pineapple, red onion, red chili and cilantro in a sweetened vinegar sauce)
This looks so good,
Do you think that brine the chicken first with salt water to add moisture and tenderize would be ok? Or should I just marinate overnight to get the moisture and tenderness?
Thank you for this recipe. Definitely taste like the real thing when you don’t have all the original ingredients. I added a stalk of lemongrass to the marinade and blitz it.
Can the peanut sauce be made in advance (say a day before) and stored in the fridge?? Taking this camping and want to prep as much as I can at home!