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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Yummy!
I made this today for lunch and my whole family loved it. Sad there were no leftovers, I went to the store for more ingredients so I can prep this for the week!
Easy recipe and my family loves it
I made this last night & it was very good! Definitely a “keeper!” I had marinated the chicken a while ago & then froze it in the marinade for an easy supper in the future & it worked out great. I will make it again & maybe add some crushed peanuts on top just for fun!
Just delicious
I was mixing ingredients together and for one, I thought/think I got a wrong ingredient.* For two, I thought I was just flat out being punked… I was mixing the ingredients and I really doubted that they could belong together. I thought, “How could a stranger be so mean to make me buy and immediately waste these ingredients?”
Chili garlic in peanut sauce?? No way. Never would have thought that the peanut flavor could cover that and/or be complimented by it.
WELL, in my faithless ways… I dipped a piece of chicken in the marinade and being after midnight… I was not waiting around so I cooked it up in a pan. OMG! It will be better grilled tomorrow but GOOD GOD. Then with the peanut sauce? Straight to the pleasure center in my brain. I think it justifies every bad thing that has ever happened in my life to lead me here.
Thank you, sincerely.
*I got curry powder and didn’t realize until I was ready to prep, I got a curry mixture. It is yellow in color and it was all I found so I got it. Tonight reading the ingredients I see there is onion powder, coriander, turmeric, etc.
Soooo… whether it is right or wrong, it is good. I’m a red curry kinda girl so I wasn’t privy to the yellow curry options out there.
Soooo… technically, ‘curry’ just means ‘sauce’. Kinda like ‘salsa’. A solid base of turmeric is what makes a yellow curry. As long as you like it, roll with it. There is a plant that is called a curry tree, but those leaves are used whole like bay leaves, and they are very little (if any) part of a curry powder. You’re good. <3
This recipe is spot on, especially the marinaded chicken. Absolutely delicious! I did it on skewers in the oven turn one @350’ for 15 minutes. Then I put under the broiler for 7 minutes~ it was SO tender, it almost fell apart ,certainly only needed a fork to cut it ~ yay!
The peanut sauce was good, but I think I’d hold at 2tbsp. omitting the 3rd one….
All in all a ‘damn delicious ‘ recipe!!!
I have always adored chicken satay, but when we went to Thailand for a month we experienced so much amazing food and wonderful flavors, my old chicken satay recipes just didn’t satisfy anymore. I’ve been trying various recipes – but with this one, we have our number 1 choice! THe peanut sauce is different that other peanut sauces, and the marinade spectacular creating juicy, flavorful chicken right off the grill – the peanut sauce is just the icing on the cake! Your use of fresh ingredients really makes it reminiscent of the delicious, always fresh flavors we tasted in Thailand. Thank you so much!
Amazing! I have left over shrimp paste from a different Satay peanut recipe, can that be used in this recipe instead of fish sauce?
Flavor bomb, loved it!! This was really good! Next time I will double the sauce. Used S&B curry powder and siracha. Served with jasmine rice and stir fried veges.
This is best chicken satay that I’ve ever made thank you so much for sharing this delicious recipe.
Wayne
I’ve tried to replicate chicken satay that I eat at my neighborhood Thai restaurant many times. This recipe comes closest. It is a super easy recipe and tastes delicious
Chili Garlic Sauce….found in the Asian aisle of your grocer.
This is such a good recipe, it’s very well balanced and has an amazing flavour profile. I served it with a coconut rice and steamed bok choy.
I really want to try this recipe but I’m unsure what the chilli garlic sauce is?
Thanks
Nicola
Chili Garlic Sauce….found in the Asian aisle of your grocer.
I just use sambal oolek and add a little more garlic. Seems to be a reliable substitute.
A rose by any other name …
I love this recipe soooo much! I’ve made it 3 times in the past 2 weeks. I’m a vegetarian so I use seitan instead of chicken and I leave out the fish sauce. This is undoubtedly one of my favorite recipes ever. I use the remainder coconut milk to make coconut rice, and it is the perfect complement to this delicious dish. Sooooo good!
Fantastic! I followed the recipe exactly, with one minor variation: We didn’t have fresh ginger so I substituted finely-minced pickled ginger. Not quite as “sharp” but still that great ginger “bite.” We served it with grilled fresh pineapple, which paired quite nicely with it.
Both the chicken and the sauce were phenomenal! I don’t have a grill, but frying in a pan worked just fine. Amazing results for very little effort and simple ingredients. I’m going to make this all the time!
This was my first time making chicken satay, and I have to say I picked a winner. Three chicken breasts, all gone with 2 girls and me. Amazing. I added a bit more of the chili to the sauce as it wasn’t quite spicy enough without it for us (wife cooks spicy a lot), but still delish and great pairing. Also, younger daughter doesn’t really like peanut butter but scarfed the sauce right up. Definitely making it again this summer.
Awesome chicken!
Awesome sauce!! (thinned with coconut milk instead of water)
Don’t think they go together, thus, 4 stars. But, separately- damn delicious! Now, I’ve gotta figure out what to do with this amazing sauce…. maybe just eat it with a spoon?