Chicken Satay with Peanut Sauce

Saved to Favorites Save to Favorites↓ Jump to Recipe

Serve up Thai chicken satay with peanut sauce as a delicious appetizer or meal. The meat is briefly soaked in a coconut curry marinade for maximum flavor, then grilled until tender and juicy.

Grilled chicken satay skewers served with peanut sauce.
Table of Contents
  1. What is chicken satay?
  2. Poultry selection
  3. Prepare the chicken
  4. Make the satay marinade
  5. Marinate the meat
  6. Grilling tips
  7. Make the peanut dipping sauce
  8. Serve this with
  9. FAQ
  10. Chicken Satay with Peanut Sauce Recipe

Chicken skewers are a popular handheld appetizer for parties, or you can easily pair them with steamed rice and veggies for a heartier meal. I have a Thai-inspired marinade for this recipe that completely transforms the taste of the chicken in just 15 minutes of soaking. Grilling on the barbecue or a grill pan is quick and adds flavorful char marks to the meat.

To complement the chicken, I have a creamy peanut dipping sauce. Using a blender makes the texture super smooth. Just grab your favorite jar of peanut butter, and combine it with some of the ingredients in the marinade. Then add spicy chili sauce for a little kick of heat.

Chicken skewer dipped into a clear bowl of peanut sauce.

What is chicken satay?

Satay is a Southeast Asian dish prepared in Indonesia, Malaysia, and Thailand, with each region having its version of marinated grilled chicken. The meat can be cut into bite-sized pieces or long strips placed on skewers and barbecued. 

You can usually find this dish served with a condiment like a spiced peanut sauce and small pieces of pickled vegetables or cucumber salad.

Poultry selection

Boneless skinless breast is a delicious lean protein option that quickly absorbs the marinade’s flavor. It’s also easy to cut into thick strips or chunks for hearty portions on each skewer. If you prefer thigh meat, you can use that as well. However, you will have to cut it into smaller pieces since they are not as thick.

Recipe Resources

Prepare the chicken

I prefer to cut the chicken breast into long, lengthwise strips following the grain, about ¾ to 1-inch thickness. Slicing it this way also makes it easy to lay flat on the grill for even cooking. The lean chicken protein is very tender, making it easy to bite and chew. 

Alternatively, you can cut the chicken into smaller pieces and thread them onto each skewer individually. I recommend cutting them into similar widths as the slices. Adjust the cooking time to prevent the meat from drying out.

Make the satay marinade

I created a chicken marinade to highlight the characteristic flavor profile of South East Asian cuisine; umami, spicy, and sweet. I use a combination of creamy coconut milk, honey, lime juice, curry powder, fish sauce, minced garlic, and olive oil. The coconut and honey help balance the savory fish sauce while adding a fragrant tropical nutty aroma. Other sweeteners like pure maple syrup, granulated sugar, or brown sugar can be used. 

The lime juice gives a citrusy taste without being too sour. The citric acid also helps tenderize the chicken, weakening the surface proteins so they aren’t tough when cooked. The curry powder adds warm, earthy, fragrant spices. It often contains a mixture of turmeric, coriander, cumin, fenugreek, pepper, ginger, nutmeg, and clove.

Plate of white meat chicken skewers with grill marks.

Marinate the meat

You only need 15 minutes of marinating time for the chicken. Cutting the poultry into slices provides more surface area for the marinade to adhere to and season. Since lime juice is added, I recommend not letting the meat soak in the acidulated marinade for longer than one hour. Otherwise, the meat’s texture will turn mushy and get dried out.

If you’d like to marinate overnight, wait to add the lime juice until the last 15 to 60 minutes before grilling. 

Grilling tips

Preheat your barbecue grill to medium heat. Since the chicken is sliced thin, it will cook very quickly. Too high of heat will dry them out. As long as the grill grates are hot and greased, stunning char marks will form, and the meat will thoroughly cook in just a few minutes.

You can also cook the skewers on the stovetop if desired. A grill pan works well to give similar sear marks but with a less smokey taste than the barbecue. You could also broil the chicken on a greased foil-lined baking pan until the surface lightly browns and the meat is fully cooked.

Make the peanut dipping sauce

Use a blender or food processor for the smoothest and quickest peanut sauce. Processed in a minute or less, the peanut butter, coconut milk, minced ginger and garlic, soy sauce, lime, honey, and spicy sriracha make for a hard to resist dipping sauce for the chicken satay.

Don’t worry if you don’t have a blender. The sauce can be whisked by hand. I recommend finely mincing the garlic and ginger to reduce the size of the pieces or using a microplane to make them into a puree. Add chopped pieces of roasted peanut to give contrast to the creamy sauce.

Serve this with

FAQ

How do you make chicken satay?

Marinate slices or chunks of meat in a coconut curry marinade for 15 to 60 minutes. Thread the chicken onto a metal or wooden skewers, about 3 ounces per portion. Grill over medium heat until fully cooked and the surface has some sear marks for flavor.

Can I use dark meat for chicken satay skewers?

Yes, you can use dark meat like chicken thighs. The meat is slightly tougher than white meat chicken breast, therefore cut into smaller ¾” to 1” bite-sized chunks. Make sure to remove excess fat from the meat so that it’s not too greasy.

What is satay sauce made of?

Chicken satay skewers are served with a condiment, commonly a peanut dipping sauce, or in Indonesia as bumbu kacang. There are different styles. This version uses creamy peanut butter, lime juice, coconut milk, garlic, ginger, honey, and sriracha. Other ingredients swaps include sambal oelek or Thai chilies for heat, tamarind pulp or paste for tanginess, and coconut palm sugar.

Several pieces of grilled chicken strips with grill marks.

Tips for using wooden skewers

Soak the wooden skewers while you are prepping the chicken. The small sticks are very dry and can burn quickly on a hot grill. Soaking them in water will reduce the chance of them overly charring on the grill. Another option is to cook the skewers on the lower part of the grill so the wood is not in contact or touching the grill surface. You could also purchase reusable stainless steel skewers. Be careful as they become hot to the touch right off the grill.

Pin this recipe to save for later

Pin This

Chicken Satay with Peanut Sauce

This grilled chicken satay recipe with a delicious peanut dipping sauce is a huge hit at parties and around the dinner table.
4.79 from 23 votes
Prep Time22 mins
Cook Time8 mins
Total Time30 mins
Servings 8 servings
Course Appetizer
Cuisine Thai

Ingredients 
 

Chicken Satay

  • 1 ½ pounds boneless skinless chicken breast, two pieces
  • cup unsweetened coconut milk
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon curry powder
  • 2 teaspoons fish sauce
  • 1 teaspoon minced garlic
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Peanut Sauce

  • ¼ cup peanut butter
  • ¼ cup unsweetened coconut milk
  • 2 tablespoons honey
  • 2 tablespoons lime juice
  • 1 tablespoon soy sauce
  • 1 teaspoon minced garlic
  • ½ teaspoon minced ginger
  • ½ teaspoon sriracha
  • ¼ cup roasted peanuts, chopped

Instructions 

  • Soak the Skewers – If using wooden skewers, soak them in cool water for at least 15 minutes before grilling.
  • Prepare the Chicken – Slice each chicken breast with the grain to yield long strips, about ¾ to 1-inch thick. Each breast should produce about 4 pieces, 8 total.
  • Make the Marinade – In a medium bowl, whisk together coconut milk, honey, lime juice, olive oil, curry powder, fish sauce, garlic, salt, and pepper.
  • Marinate the Meat – Add the chicken to the marinade and turn to evenly coat. Cover and refrigerate. Marinate for at least 15 minutes and up to 1 hour.
  • Skewer the Chicken – Thread one piece of chicken on each skewer. Cover and refrigerate until ready to grill.
  • Grill the Skewers – Heat the grill or grill pan over medium heat. Add some olive oil to a folded piece of paper towel, and carefully grease the grates. Once hot, add the marinated chicken skewers.
    Cook until no longer pink and the internal temperature reaches between 160 to165°F (71 to 74ºC), about 4 to 5 minutes per side, depending on the thickness. Transfer to a clean serving plate.
  • Make the Peanut Sauce – In a blender, add peanut butter, coconut milk, honey, lime juice, soy sauce, garlic, ginger, and sriracha. Puree until smooth, about 30 to 60 seconds. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
    Alternatively, whisk in a medium bowl until combined.
  • To Serve – Sprinkle chopped peanuts on top of the sauce right before serving.

Recipe Video

Notes

  • Recipe Yield: 8 Skewers
  • Storing: Store chicken and sauce in an air-tight container for up to 5 days.
  • Reheating: Cover and reheat the chicken in the microwave on high heat in 15 to 30-second increments until hot.
  • Make it Gluten-Free: Use tamari or coconut aminos instead of soy sauce. Purchase gluten-free fish sauce.
Nutrition Facts
Chicken Satay with Peanut Sauce
Amount Per Serving
Calories 175 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g10%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 40mg13%
Sodium 247mg10%
Potassium 95mg3%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 5g6%
Protein 18g36%
Vitamin A 2.5IU0%
Vitamin C 2.5mg3%
Calcium 10mg1%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?

Tag me on Instagram. I'd love to see how it turns out!

Tag @jessica_gavin

Filed under:

This post may contain affiliate links. Please read my disclosure policy.

Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

Jessica's Secrets: Cooking Made Easy!
Get my essential cooking techniques that I learned in culinary school.
Jessica Gavin standing in the kitchen

You May Also Like

Reader Interactions

34 Comments Leave a comment or review

  1. Judy says

    Hi Jessica,

    I thought this would have a lot more fat and calories than it does. My husband loves peanut sauce so I definitely will be giving this a whirl. I don’t have a grill /BBQ but we are getting a grill pan this weekend so hopefully that will work okay.

    Thanks for another yummy looking recipe. Have a wonderful weekend!
    Judy

  2. Tiffany says

    I would like to make this with tofu instead of chicken. But I’m new to vegetarianism/cooking with tofu. Should I drain the tofu first but still marinate it for 15 minutes before grilling?

    • Jessica Gavin says

      Great substitution idea tiffany! Yes I would drain the tofu (use extra firm if you can find it), then cut in into 3/4-inch thick strips and dry them on a paper towel. Then marinade for at least 15 minutes, you could do this overnight if you want to meal prep. Let me know how it turns out 🙂

  3. Jon says

    Loved it! I used dried coconut milk powder in the marinade, and it seemed to work well… cheaper and easier to store and reuse than an open can of the milk. Since I find that chicken breasts tend to get rather dried out on my grill, I used flattened thigh cutlets instead. Cooked them about 1:30 per side, and they were nicely done and very juicy. I initially thought that the peanut sauce would be the star of this recipe, but it turned out that the satay chicken was so tasty that only a touch of sauce was needed! I zested the lime and used the zest along with the crushed peanuts as garnishes; I’ve found that citrus zest yields a richness of flavor that goes beyond the juice and adds very little acid. Served the meal with jasmine rice and sauteed spiralized zucchini, my first effort with the spiral cutter that you have recommended… hope you’re getting a cut on the sales! All in all, a delightful meal. For the wine, I initially considered Riesling but went instead with a 2012 L’Ecole No.41 Semillon from the Columbia Valley for some greater depth and complexity: perfect pairing! Thanks for another great recipe!

    • Jessica Gavin says

      Yay Jon! I’ve never tried dried coconut powder, it sounds like a really handy and tasty ingredient. I’ll have to keep an eye out! The chicken thighs is a great idea as well, they definitely resist getting possibly dried out as easily. I’m a big fan of lime or lemon zest, if I’m ever juicing citrus I always make sure I add some of the zest into the recipe. I agree that it adds to the richness of the flavor 🙂 I’m so happy you are spriralizing, it makes for a nice vegetable side. The wine pairing sounds delicious! Thank you so much for sharing your cooking experience!

  4. Nora Schachter says

    I have made three of your recipes in the past few weeks and all three have been winners!!! Chicken satay is a family favorite. Love, love, love your flavor palate. Also, your food photos are inspirational.

    • Jessica Gavin says

      Wow, thank you SO much Nora! You’ve made my day 🙂 I’m so glad that you enjoy my recipes and are inspired by my photos, it keep me motivated to keep creating for you! What will you be cooing next?

  5. Debra Sidebottom says

    I fixed this last night for the first time and OMG can you say amazing? The husband was even asking if we could have it again tonight since he woke up thinking about how good it was. The flavors were spot on and I was amazed at how fast they got through the chicken with only a bit of time marinating. We are done with chicken satay at our favorite Thai restaurant since we can now make it at home and even better tasting. This is the third recipe I’ve tried from you and all have been so delicious so I’m off to find another recipe from you for tonight!

    • Jessica Gavin says

      Yay Debra! I’m so happy that you can recreate your favorite Thai dish right at home 🙂 Yes, the spices are bold enough that they do a good job of adding lots of flavor in little time, plus the sauce is so tasty. I can’t wait to hear what you think about other recipes you try!

  6. Amanda says

    OMG…delicious!!! I rarely leave reviews but could not resist on this one. I marinated my chicken for about an hour in a large ziplock. Also, it’s snowing here so it wasn’t ideal grilling weather. I cut into small strips and cooked on our cast iron grill skillet inside. Added a side of steamed broccoli (topped with the peanut sauce of course!) and a side of pad Thai noodles. My hubby inhaled it and swears it’s the best thing I’ve made in months. Thank you for this recipe!!!!! 5 stars 🙂

    • Jessica Gavin says

      Wow, thank you for the rave review Amanda! The dinner you put together sounds so delicious! I love that the weather didn’t hold oyu back from making the satay. Cheers!

  7. Maria Terry says

    This chicken is oh so GOOD! The marinade imparts the chicken with so much flavor. The peanut sauce was so delicious I could’ve consumed it with a spoon as a side dish. Make this chicken or you’ll be sorry.

    • Jessica Gavin says

      Thank you so much Maria! I’m so thrilled to hear that you enjoyed the chicken and the sauce, I love the combo!

    • Jessica Gavin says

      Yes! I would cover the exposed ends of the skewers (if wooden) with foil. Then I would broil them on high on a foil lined sheet pan, flipping halfway through until no longer pink. keep a close enjoy because it can cook quickly! You can also pan fry the chicken in a saute pan with out skewers on medium high heat, flip halfway through to cook both sides. Please let me know how it goes!

  8. Marlene says

    Hi Jessica

    Getting ready to make the recipe tomorrow for my family! The ingredients include dry roasted peanuts but I don’t see where you are adding them in during the prep stages? Can you please clarify?

    Thank you
    Marlene

      • Abby says

        This chicken satay recipe is so flavorful and super easy to make too! My husband loves chicken satay and this recipe was a hit. Will be on repeat in our house.

        P.S. I turned this into a meal by slicing the grilled chicken and serving it over brown rice and sauteed shredded Brussels Sprouts garnished with green onions and crushed peanuts in one bowl. My kids (6yrs and 2yrs) ate a ton!

  9. Dennis Murphy says

    Perfect for my table top Yakatori Charcoal Grill.
    Do you have more recipes suitable for this type grill?
    Dennis

  10. Madhavi says

    Enjoying your recipes! What is the serving size for the nutrition information given for chicken satay? An approximate gram weight would be appreciated. Thank you!

  11. Wakely says

    Made this tonight and it was perfect. I marinated the chicken for 6 hours and didn’t bother with the skewers. To make this a meal, I also grilled some sliced onion and bell pepper, added everything to lettuce wraps with a few rice noodles, and topped with green onion. Thank you for the recipe! I will definitely be making this again.

  12. Joanne Scott says

    Jessica, I love your recipes, but now that I have cut sugars out of my diet, wondering if there is something I can substitute, such as Swerve brown sugar replacement sweetener? Thanks.

Leave A Reply

Recipe Rating