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 feel like a real chef when I make this recipe. The blend of spices in the marinade is delicious and somewhat standard to any average home cook.
Made this today for the first time, snd it won’t be my last! Very tasty meal!
I made this for dinner last night!! Absolutely delicious!! My husband agrees!!
Easy to make – BBQ was simple! And the marinade was great!! The sauce super!!! Thanks
Made this for the July 4 . Excellent flavors. I did use more chili- garlic sauce then in the recipe but I like more spice than most. A great recipe.
I’ve been searching for a sate recipe for a while and after making this recipe, my search is now over! Absolutely delicious! I made a couple of adjustments that worked out great. I was out of curry powder and subbed red curry paste – I will be doing that from now on. I also added cilantro, lime zest and lime juice to the sauce (based on an earlier review). I marinated the chicken skewkers for an hour and cooked half of them and the second half I made for lunch the next day. I have to say, marinating overnight is the way to go. Both the sauce and the chicken were much more flavorful. Great recipe!!!
I made this sauce a few months ago and it’s really fantastic. I swore I saved but I couldn’t find it anywhere, then I remembered part of the description of being delicious on shoe leather and I found it!! Very excited to make it again, and save it this time!
So so good! Especially the peanut sauce. Best one I’ve ever tried and I’ve tried a lot. I pounded the chicken flat but it’s hard to skewer because chicken thighs do not have many even edges. I was going to do them on single toothpicks and serve them as appetizers to my book group but instead I broiled them on large skewers and then pushed them off the skewers so that people could just use toothpicks to grab and dip.
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!