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.
Video
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Chicken satay was great. It was my second time making it. I used chicken tenderloins so I wouldn’t have to cut or trim any meat. I’m sorry to say but I didn’t care for the peanut sauce recipe. I’m not sure if the measurements need tweaking, because I saw online that most other recipes used a lot of the same ingredients, but in varying amounts. I found the 2 teaspoons of chili garlic sauce and 1 teaspoon of ginger made the sauce so pungent. I spent a while adding more peanut butter and adjusting the other ingredients to save the recipe and eventually even strained everything to reduce those two ingredients. I will probably try it again with maybe a different brand of peanut butter and keep adjusting the other ingredients until it tastes right.
I’ve made this recipe time and time again over the last 4-5 years. It’s easy enough and you likely have a lot of the ingredients on hand if you cook often. This is one of my “restaurant quality” meals and everyone always really enjoys it. Definitely worth and try and a bookmark to keep it on repeat, especially in the warmer months.
This was my 4th time making this recipe and it is just amazing! The chicken is so tender and juicy and that peanut sauce is to DIE FOR! When there are leftovers, we all fight for them! I like to serve this with a Coconut Ginger Jasmine Rice (using the leftover Coconut milk from the can) and some steamed snap peas! Always a winner…posted on FB with a link to this site! Many thanks for this delicious recipe!
I have made these many times and if you are looking for better more natural skewer, lemon grass. You can find it at most Asian grocery stores! Let me tell you it adds just an extra citrusy note that can’t be beat. I usually just a pan and then oven, I don’t know how they’d do on the grill. Also be sure to peal the outer layer of the lemon grass and chop the root off, but it’s amazing!!
On my regular rotation for lunches. I sous vide the chicken thigh pieces, then marinade them overnight, then pat dry and sear on high-heat cast iron until browned. Thank you for the low effort, high flavor recipe.
We loved this. Served it over coconut rice and served with bok choy salad on the side
We love love love this recipe! It’s a regular staple meal in our house.
Can’t wait to make again. I added a little coconut milk to the sauce as I didn’t want to waste it. Delicious indeed. Thank you.
Can these satays be frozen with sauce and reheated at a later date?
This was sooo freakin amazing. Made it w coconut jasmine rice.. dont have a grill so tossed in cast iron. Otherwise changed nothing. Wow. That pb sauce is legit
The recipe shows on my computer as “X cup coconut milk,” and the fractions in the turmeric and curry powder just have a “-” without an amount. Help! How much coconut milk, turmeric & curry?
¼ cup coconut milk
2 ½ teaspoons yellow curry powder
1 ½ teaspoons turmeric
We hope that helps, Jeannette!
This turned out exactly like the chicken satay from our favourite local Thai place! Will be making it over and over again!
SO GOOD AND EASY TO MAKE!
Sooooo, so good. Restaurant quality good. Made it tonight and there are no leftovers!
This is such a quick, easy and delicious recipe.
This recipe was a hit!! I had to modify slightly to use ingredients on hand…..I used 1 tsp powdered ginger instead of fresh, and subbed heavy cream for the coconut milk in the marinade. I also had no lime so I subbed seasoned rice vinegar in the peanut sauce. This was honestly one of the most delicious recipes I have made, and it was easy! I skewered the chicken and cooked it in my air fryer. Will definitely be making this again!
What temperature and for how long in the air fryer? Thanks!
5 stars for the peanut sauce. I had some chicken breast that was getting old and dry – almost leather. This sauce saved the meal. It was fantastic. I made my own chilli garlic sauce with one red Thai hot pepper, fresh garlic and grated ginger with added vinegar and a touch of brown sugar. The family would gladly skip the chicken next time. Lol.
so delicious!!!!!!!
Hi:)
I’am from Norway and I wonder what Reduced sodium soy sauce is? I have celiac disease and therefor I can only use ordinary glutenfri soy sause. But that will not be det same, will it?
Reduced-sodium soy sauce is not very different from regular (tamari) soy sauce like Kikkoman; it’s mainly used to control sodium intake.
There are plenty of soy sauces that would change the flavor of this dish (dark soy sauce, mushroom soy sauce), but my guess is that any gluten-free soy sauce you can find in Norway should work perfectly.
will never order from a restaurant again – this was delicious