Chicken Satay Peanut Sauce

I started making satay after a neighbor brought some to a block party years ago. The smoky char and that nutty sauce stuck with me for weeks. I finally asked for her tips, grabbed some skewers, and never looked back.

One summer I made these for a backyard cookout and ran out of skewers halfway through. I ended up grilling loose strips in a basket, and honestly, they tasted just as good. Everyone kept coming back for more sauce, and I had to guard the bowl so there would be enough left for the last batch.

Ingredients

• Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier on the grill, but breasts work fine if you watch the timing and do not overcook them.
• Soy sauce (2 tbsp for marinade, 2 tbsp for sauce): Adds salty depth and helps tenderize the meat while it sits in the marinade.
• Coconut milk (2 tbsp for marinade, 120 ml for sauce): Brings a subtle sweetness and creamy texture that balances the spices and peanut butter.
• Brown sugar (1 tbsp for marinade, 1 tbsp for sauce): Caramelizes on the grill and adds a hint of molasses flavor that rounds out the savory notes.
• Fish sauce (1 tbsp for marinade, 1 tbsp for sauce): Do not skip this, it is the umami backbone that makes everything taste fuller and more complex.
• Vegetable oil (1 tbsp): Keeps the chicken from sticking to the grill and helps the marinade coat evenly.
• Garlic cloves (2 minced for marinade, 1 small for sauce): Fresh garlic gives a sharp, aromatic punch that mellows beautifully when cooked.
• Ground coriander (1 tsp): Adds a warm, citrusy note that plays well with the turmeric and cumin.
• Ground turmeric (1 tsp): Gives the chicken that golden color and earthy flavor you expect from satay.
• Ground cumin (½ tsp): A little goes a long way, adding a toasty, slightly smoky undertone.
• Ground white pepper (½ tsp): More floral and less sharp than black pepper, it blends into the marinade without standing out too much.
• Creamy peanut butter (120 g): The star of the sauce, choose one that is not too sweet or oily for the best consistency.
• Lime juice (1 tbsp): Brightens the sauce and cuts through the richness of the peanut butter and coconut milk.
• Chili garlic sauce or Sriracha (1 tsp, optional): Add as much or as little as you like, it wakes up the sauce with a pleasant heat.
• Water (60 ml, plus more as needed): Thins the sauce to your preferred drizzle or dip consistency.
• Fresh cilantro leaves, chopped: A handful on top adds color and a fresh, herbal finish.
• Lime wedges: A squeeze right before eating makes everything pop.
• Sliced cucumber: Cool, crisp, and a nice contrast to the warm, rich flavors.
• Sliced red chili (optional): For anyone who wants extra heat and a little visual flair.

Instructions

Marinate the chicken:

Whisk together soy sauce, coconut milk, brown sugar, fish sauce, vegetable oil, minced garlic, coriander, turmeric, cumin, and white pepper in a bowl. Toss in the chicken strips, cover, and let them sit in the fridge for at least an hour, or overnight if you have the time.

Soak the skewers:

If you are using wooden skewers, submerge them in water for at least 30 minutes. This keeps them from charring and splintering on the grill.

Thread the chicken:

Slide the marinated chicken onto the skewers, leaving a little gap between pieces so the heat circulates. Do not pack them too tight or the centers will steam instead of grill.

Preheat and oil the grill:

Get your grill or grill pan hot over medium high heat and rub the grates with a little oil. A hot, clean surface gives you those nice char marks without sticking.

Grill the skewers:

Lay the skewers on the grill and cook for 3 to 4 minutes per side, turning once. You want golden edges and no pink in the middle.

Make the peanut sauce:

While the chicken cooks, combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, fish sauce, chili garlic sauce, minced garlic, and water in a small saucepan over medium low heat. Stir until smooth and warm, adding more water if it seems too thick.

Serve and garnish:

Arrange the hot skewers on a platter with the peanut sauce on the side. Scatter cilantro, lime wedges, cucumber slices, and red chili over the top.

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I once served these at a dinner party and someone asked if I had learned to cook in Thailand. I laughed and said no, just a lot of trial and error in my own kitchen. But that compliment made me realize how a few good ingredients and some patience can take you far.

Choosing Your Protein

Chicken thighs are my go to because they stay moist even if you leave them on the grill a minute too long. Breasts work if you prefer leaner meat, just watch the clock. I have also tried this with shrimp and tofu, both take the marinade well and cook even faster than chicken.

Getting the Sauce Just Right

The first time I made peanut sauce it was so thick I could barely drizzle it. Now I always start with less water and add more until it flows off a spoon in a steady ribbon. Taste as you go and adjust the lime juice or chili garlic sauce to match your mood.

Serving and Pairing Ideas

These skewers shine on their own, but I often serve them over jasmine rice or alongside rice noodles tossed with a little sesame oil. A simple cucumber salad with rice vinegar and a pinch of sugar makes a refreshing side. If you are grilling for a crowd, double the peanut sauce because it will vanish.

• Try grilling over charcoal for a smokier flavor that reminds you of street food stalls.
• If you do not have a grill, bake the skewers at 220 degrees C for 15 to 18 minutes, flipping halfway through.
• Leftovers taste great cold in a wrap with lettuce, herbs, and a drizzle of extra peanut sauce.

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Once you get the rhythm of marinating, skewering, and grilling, you will find yourself making these all the time. They are simple enough for a weeknight and special enough to impress anyone who pulls up a chair.

Recipe Questions & Answers

→ How long should the chicken marinate?

For best flavor, marinate the chicken for at least 1 hour, though overnight enhances the taste even more.

→ Can I use different proteins instead of chicken?

Yes, tofu or shrimp make excellent alternatives and can be prepared using the same marinade and grilling method.

→ How do I prevent the skewers from burning on the grill?

Soaking wooden skewers in water for at least 30 minutes before grilling helps prevent burning and keeps them sturdy.

→ What is the best way to adjust the sauce's heat level?

Modify chili garlic sauce or Sriracha amounts in the peanut sauce according to your preferred spice level.

→ Are there any gluten-free considerations for this dish?

Using gluten-free soy sauce ensures the dish remains suitable for gluten-sensitive diets while maintaining flavor.