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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Oh my goodness these were the best satay I’ve ever had, and the kiddos loved them too. I have been annoyed at how much we pay for satay that is a hit or miss with the kids, and so I turned to the interwebs, and they did not disappoint. Thank you! Minor subs: heavy cream because of food sensitivity to coconut milk, and avo oil for canola because I had run out.
This is my first attempt at making chicken satay. These were by far the best I’ve ever eaten!
Thank you.
Served with a side of steamed runner beans
Thank you. I usually just grill this but I wanted to try it as a regular dinner but couldn’t think of what to serve with. You are quite literally the best!
AMAZING!! I have searched for years for a good Satay and this is by far the best I’ve ever had.
A+++++ Wow, this is good. I wanted to try making chicken satay at home and came right to your website because I have loved all your recipes. They are always amazing!! This one was as well. I followed your recipe except I didn’t use the sweet chili sauce in the peanut sauce.
The chicken is moist and 10 times better than any we have had out in a restaurant. We won’t be ordering it out again, because this recipe is absolute perfection. Definitely adding this to our dinner rotation.
Thank you so much for sharing wonderful recipes that are so easy to make.
Much gratitude and appreciation.
This was simply amazing!! We do extended family dinners every Sunday and those people who never comment no matter what is made, couldn’t help but say how much they loved this dish. Diners aged from 78 to 7 and gobbled up by all! I served it with Jasmine rice and broccoli. Easy to make and even easier to eat! This recipe is a keeper. Thank you so very much for sharing!
We loved this when we made it a few weeks ago — my 12 year old daughter found the recipe and was a major part of the prep work! We served it with rice and broccoli and carrots and there were no leftovers. We subbed almond butter for the peanut butter and coconut aminos for the soy due to some dietary restrictions and it worked perfectly. Going to try it tomorrow with 2 lbs of chicken breasts since that’s what we have in the house… thank you for a wonderful, delicious and easy recipe.
Wow. You have changed my life with this recipe. Chicken satay was always my favorite dish at Thai restaurants, though they never gave you enough peanut sauce or cucumber onion salad. Then came the virus and suddenly eating out wasn’t an option.
But how to make something so authentically Thai at home? Does one even dare try? So I found your recipe, took my courage in both hands, and oh! Lordy it’s every bit as good as eating out, better in fact, as good as any I have ever had. And best of all, I can have it whenever I want! And with LOTS of sauce and cucumber salad too! Fresh off the grill it’s a standout dish.
Your recipe is easy and the taste combination superb. I have made it three times already (once with shrimp) and have another lot marinating right now. Family I have shared with were as thrilled as we were. Hats off to you and THANK YOU for making it easy to pig out on the best satay we have ever tasted.
Making this for the third time now. I lived in SE Asia for quite a few years, visited Thailand, Malaysia, Indonesia repeatedly and fed three kids satay in all those places. Also have a Thai sis-in-law who makes great Thai food, as it’s part of her genetic makeup to do it right, I swear! This is somewhat ‘inauthentic’, but it’s so easy and, as promised, damn delicious. Keep up the go work.
Silly question, I have boneless thighs per the recipe. Can I grill the whole thighs or are they meant to be but up and then skewered?
I’ve made this 4 times and stuck to the recipe each time. Why mess with something so good!
It’s a keeper for sure. Thanks for sharing it.
Love a good satay but am often underwhelmed by the sauce…. this was absolutely amazing! Marinated chicken and prawns before skewering with fresh pineapple and barbecuing. Added extra chopped peanuts, 2 tbls brown sugar and extra chilli to the sauce to give it a kick. Licked the plates clean, thank you!
This was flippin’ ridiculously delicious! SO flavorful and authentic tasting. Will share, will make again. Thank you so much!
Followed the recipe exactly other than the long marinade time we did it for one hour. Amazing flavours!!! High on my list to make again soon!
This was excellent. I loved it. I served it with pineapple rice, and corn. The corn didn’t really go, but we had it, so I cooked it.
Satay recipe should include cumin and coriander.
So flavorful! The sauce is amazing and goes great with the marinated chicken. I served coconut rice with the chicken and it was a hit for my family. Thank you!
Made this multiple times – a family favorite.
(Sorry I omit the Fish Sauce)
The peanut sauce is incredible- we lavish it on!
my whole fam loved it! doing the marinade the night before made it a super quick and easy weeknight meal, I paired it with your beef bulgogi and white rice and it was PERFECT !
my whole fam loved it! doing the marinade the night before made it a super quick and easy weeknight meal, I paired it with your beef bulgogi and white rice and it was PERFECT