Chicken Satay with Peanut Sauce
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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.
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Maybe I’m blind, but where does the chilli garlic sauce come from? Is this something you buy or make from another recipe on here?
SRIRACHA
You can buy it at any grocery store, usually in the international aisle with the Chinese foods.
I use Sambal Olek. Most grocery stores will carry it. All asian markets are going to carry it in my experience. Siracha to me is glorified spicy ketchup
Bang Luc market in North Hollywood on Sherman Way. Best place to get Thai ingredients in the LA area
This is a fabulous recipe, both the chicken and the sauce! The chicken has so much flavor!
I added some fresh lime juice, lime zest, And cilantro to the marinade. Everything about this is fantastic and I will be making it again!
This chicken has become a family favorite. We serve it with coconut rice or simply stuffed in a pita with fresh veggies. The chili garlic in the peanut sauce is out of this world!
Really delicious – I bought chicken breast instead (we prefer them) and they were so moist, flavorful and delicious. But the sauce really put it over the top. Love! My older 2 kids (14, 12) really loved it.
I tried this recipe on a whim and have now made it 5 times in the last 6 weeks — we love it that much. We’ve tried some modifications that we liked: 1) using chunky peanut butter gives a nice crunch and texture that works out nicely. 2) Adding in fresh chopped Thai chilis can add a nice kick that blends well with the flavor profile of the dish.
Hi, how can I make this if I don’t have a grill? What temperature or setting what I use in the oven? Thank you so much?
Sounds wonderful.
Not a review, but a question. Could tahini be substituted for the peanuts in the sauce? We have a peanut allergy. I have skipped the sauce in the past, but want to try the sauce with a peanut alergy.
I think you could definitely give it a try. You could also try using something like almond or cashew butter.
We have a peanut allergy and use almond butter. Still very good. I love it with the peanut butter but almond butter was good substitute
These skewers were delicious and my whole family loved them! Will definitely be making these again. Thanks!
Love this recipe. Simple, flavorful! Chicken is better if you can marinate at least overnight.
This is hands down the best recipe ive ever found online, its now a staple of in our house! The marinade is AMAZING we even save a little before putting in the chicken and put some on our peanut sauce! So delicious!
I used chicken tendies that I rolled kinda flat between parchment w/ a rolling pin before marinating. Grilled on high and cooked fast and got some nice char marks. Really had that restaurant flair! The marinade and sauce are spot on!
I didn’t even have fish sauce or garlic sauce, and gurrrlll, that was damn delicious. The only quibble I have is this to taste thing. I just wish recipes would give the quantities and those who think it is too much or too little can adjust accordingly. But DD! I am going to be trying a lot more of your recipes.
Great recipe…made it a few times now…added coconut milk to the sauce mixture to thin it down a bit…Does anyone know if i can heat the sauce up and pour it over the chicken?
YES! Save some marinade on the side before adding to chicken. Simmer on low for a few mins to bring it all together and serve warm…
The best Chicken Satay receipt ever! Love it!
I’ve never actually had these flavors before but the peanut sauce lured me in. OMG, I LOVED IT! This is definitely going in the regular rotation!! Thank you!
Used chicken breast and it was SO tender, thanks to this delicious marinade! And the peanut sauce was so good and so easy. We added a bit of extra lime juice to thin it out, and served the chicken with brown rice and cucumber salad, as other reviewers had suggested. Thanks for a fantastic recipe!
Made this for dinner and I swear my 17 yr old daughter exclaimed no less than 5 times that it was so good! The only thing I left out was the garlic-chili sauce as my kid doesn’t like heat (I substituted a minced garlic clove). Served with Asian cucumber salad. There were no chicken leftovers. Definitely adding to my favorites list!
Damn Delicious! Made for first time followed (almost) to a T. Instead of skewers I subbed boneless/skinless chicken thighs marinated overnight. Added a smidge of garlic to peanut sauce too.
Served w/ cooked white rice tossed with some chopped cilantro, salt, lime juice and a bit of canola.
Rave reviews from my family. So yummy!
Have made this three times now and each time it has been INCREDIBLE. Want to make for an upcoming dinner for a few guests and I wanted to see if you had a recommended way of making this in advance? Could I prep it an hour before and then keep it in the oven to stay warm, or am I better suited to just make it directly?
Excellent recipe. Many chicken satays are all about the sauce the chicken with this marinade makes it tasty alone. I just tossed the little pieces in a pan without a skewer and very quick and easy meal.