I’m so excited to share my Chicken Satay with Peanut Sauce recipe with you! It is a simple way to make tender, flavorful grilled chicken skewers served with a creamy, slightly spicy peanut sauce. The flavors of coconut, turmeric, garlic, and a touch of curry paste in the sauce come together to make a crowd pleasing appetizer or light meal. This recipe is easy to follow and great for weeknights or for serving guests.
Level: Easy
Total Time: About 2 hours 30 minutes (includes marinating)
Active Time: 30 minutes
Marinade Time: 2 hours to overnight
Cook Time: 8 to 12 minutes
Yield: Serves 4 to 6 (about 12 skewers)
Course: Appetizer or Main
Cuisine: Thai-inspired
I make this chicken satay whenever I want something bright and satisfying that I can mostly prepare ahead of time. The chicken soaks up a coconut based marinade that keeps the meat moist and gives it that golden satay color. While the chicken marinates I make the peanut sauce on the stove. When guests arrive I just thread the chicken and grill. You will find the steps straightforward. I will explain why each step matters so you can get the best results.
How to Make Chicken Satay With Peanut Sauce
This recipe has two parts: the marinated chicken and the peanut sauce. You will marinate the chicken, make the sauce, skewer the chicken, and grill. Here is a simple overview:
• Mix the marinade and marinate the thin chicken pieces.
• Make the peanut sauce on the stove and set aside.
• Thread the chicken onto skewers and grill about 3 to 5 minutes per side until cooked through.
• Serve warm with the peanut sauce and garnish.
Ingredients
For the Chicken and Marinade
• 2 pounds boneless skinless chicken tenders or thin chicken breasts
• 1/3 cup full fat coconut milk
• 4 cloves garlic, minced (about 1 tablespoon)
• 1 tablespoon ground turmeric
• 2 tablespoons chopped fresh cilantro, plus more for garnish
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce (or soy sauce if you prefer)
• 1/2 teaspoon kosher salt
• 12 to 18 bamboo or metal skewers (if using wood soak them in water 30 minutes first)
• 1/4 cup crushed peanuts for garnish (optional)
For the Peanut Sauce
• 1 (13.5 ounce) can full fat coconut milk
• 1 to 2 tablespoons Thai red curry paste, depending on desired heat
• 3/4 cup unsweetened creamy peanut butter (use a natural unsweetened peanut butter)
• 1/2 tablespoon kosher salt
• 3/4 cup granulated sugar (start with 1/2 cup if you prefer less sweet and adjust)
• 2 tablespoons apple cider vinegar or white vinegar
• 1/2 cup water to start, more if needed to thin
Directions
- Prepare the marinade: In a medium bowl whisk together the coconut milk, minced garlic, turmeric, cilantro, brown sugar, fish sauce, and salt until evenly combined.
- Prep the chicken: Pat the chicken pieces dry with paper towels. If the pieces are thick, place them between two sheets of plastic wrap or parchment and pound gently with a meat mallet or rolling pin until they are thin and even. Thin pieces cook fast and stay juicy.
- Marinate the chicken: Place the chicken in a shallow dish or resealable bag in a single layer and pour the marinade over it. Turn to coat evenly. Cover and refrigerate at least 2 hours or up to overnight. Overnight gives deeper flavor.
- Make the peanut sauce: In a small saucepan combine the coconut milk, red curry paste, peanut butter, salt, sugar, vinegar, and 1/2 cup water. Whisk to combine. Heat over low heat until the sauce comes to a gentle simmer. Whisk occasionally and cook about 4 to 6 minutes until slightly thickened and smooth. If the sauce thickens too much as it cools, rewarm gently with a splash of water and whisk. Taste and adjust salt, sugar, or vinegar to balance sweet, salty, and sour. Set aside and keep warm or cool to room temperature.
- Preheat the grill: Heat your grill to medium. If you are using a grill pan or skillet, add a little neutral oil and heat over medium heat.
- Skewer the chicken: Thread the marinated chicken strips onto skewers, folding each piece if needed so each skewer has a good amount of chicken. Keep the skewers fairly flat so the chicken cooks evenly.
- Grill the chicken: Place skewers on the grill and cook undisturbed for about 3 to 5 minutes per side. You are aiming for the chicken to reach 165°F internal temperature and get light grill marks. If using a pan, cook about 2 to 3 minutes per side depending on thickness.
- Rest and serve: Transfer cooked skewers to a plate and let rest for 2 minutes. Sprinkle with chopped cilantro and crushed peanuts. Serve with warm or room temperature peanut sauce on the side for dipping.
Process Details
• Pounding the chicken: Making the chicken thin means it cooks quickly and stays tender. This is especially helpful for breast meat which can dry out when thick.
• Marinating time: The coconut milk and fish sauce in the marinade add flavor and keep the meat moist. Two hours is a minimum. Overnight is even better for flavor depth.
• Peanut sauce texture: Natural peanut butter and full fat coconut milk create a smooth, rich sauce. If your sauce is too thick after cooling, add water one tablespoon at a time while reheating gently until you reach a dipping consistency.
• Grill timing: Because the chicken is thin, it cooks fast. Let each side develop a little color before flipping. Use an instant read thermometer to ensure doneness if you want certainty.
Tips for Success
• Use full fat coconut milk for both the marinade and sauce. The fat gives the chicken and sauce good mouthfeel and helps balance flavors.
• If you have kids or people sensitive to spice, start with 1 tablespoon of red curry paste in the sauce and taste. You can always add more heat.
• If you do not have fish sauce, use low sodium soy sauce and add a small squeeze of lime for brightness.
• Soak wooden skewers in water for at least 30 minutes before threading to prevent burning.
• Make the peanut sauce a day ahead and store in the fridge. Warm gently before serving. It keeps about a week refrigerated.
• No grill required. Cook the marinated chicken in a hot skillet or under the broiler on a sheet pan for a quick alternative.
Serving Ideas
• Serve as an appetizer with the peanut sauce in a bowl for dipping along with cucumber slices.
• For a main course, serve skewers over steamed jasmine rice or coconut rice and a side of cucumber salad or lightly dressed greens.
• Add a little fresh lime wedges and chopped cilantro for brightness on the plate.
• Use leftover grilled chicken sliced over a noodle salad with extra peanut sauce tossed through.
Storage & Freezing
• Refrigerator: Store leftover cooked skewers in an airtight container for up to 3 days. Store sauce separately. Reheat gently on the stove and add a splash of water if sauce thickened.
• Freezing: The peanut sauce does not freeze well because of texture change. Chicken skewers can be frozen cooked, wrapped tightly for up to 1 month, but texture is best when eaten within a week. Thaw in the fridge and reheat slowly.
• Make ahead: You can marinate chicken overnight and make the sauce the day before. Assemble and grill when you are ready to serve.
Nutrition Info (Approximate per serving, 1 plate = 2 skewers plus 2 tablespoons sauce)
• Calories: ~320 kcal
• Protein: ~32 g
• Carbohydrates: ~8 g
• Fat: ~18 g
• Fiber: ~1 g
• Sodium: varies by fish sauce and peanut butter brand; estimate ~700 mg
These numbers are estimates and will vary depending on exact ingredient brands and portion sizes.
My Chicken Satay with Peanut Sauce is an easy, make ahead friendly recipe that tastes like something from a favorite Thai restaurant. The coconut based marinade keeps the chicken tender and flavorful while the homemade peanut sauce is rich, tangy, and customizable for heat and sweetness. I hope you try it this weekend. It is one of my go to recipes for feeding a crowd or making a simple, satisfying dinner at home.
