Chicken Satay Peanut Sauce (Printable)

Tender grilled chicken skewers paired with a creamy, rich peanut sauce and fresh garnishes.

# What You'll Need:

→ Chicken & Marinade

01 - 1.1 lbs boneless, skinless chicken thighs or breasts, cut into ¾ inch strips
02 - 2 tbsp soy sauce
03 - 2 tbsp coconut milk
04 - 1 tbsp brown sugar
05 - 1 tbsp fish sauce
06 - 1 tbsp vegetable oil
07 - 2 garlic cloves, minced
08 - 1 tsp ground coriander
09 - 1 tsp ground turmeric
10 - ½ tsp ground cumin
11 - ½ tsp ground white pepper

→ Peanut Sauce

12 - ½ cup creamy peanut butter
13 - ½ cup coconut milk
14 - 2 tbsp soy sauce
15 - 1 tbsp brown sugar
16 - 1 tbsp lime juice
17 - 1 tbsp fish sauce
18 - 1 tsp chili garlic sauce or Sriracha (optional)
19 - 1 small garlic clove, minced
20 - ¼ cup water (plus more as needed)

→ Garnish & Serving

21 - Fresh cilantro leaves, chopped
22 - Lime wedges
23 - Sliced cucumber
24 - Sliced red chili (optional)

# How-To Steps:

01 - Combine soy sauce, coconut milk, brown sugar, fish sauce, vegetable oil, minced garlic, coriander, turmeric, cumin, and white pepper in a bowl. Add chicken strips and toss well. Cover and refrigerate for at least 1 hour or overnight for enhanced flavor.
02 - Submerge wooden skewers in water for a minimum of 30 minutes to prevent burning during grilling.
03 - Thread marinated chicken pieces onto soaked skewers, leaving small spaces between each piece to ensure even cooking.
04 - Heat grill or grill pan to medium-high and lightly oil the grates to prevent sticking.
05 - Cook skewers for 3 to 4 minutes per side until chicken is cooked through and edges are lightly charred.
06 - In a small saucepan over medium-low heat, combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, fish sauce, chili garlic sauce (if using), minced garlic, and water. Stir continuously until smooth and warm. Adjust thickness by adding water if needed.
07 - Plate chicken satay hot with peanut sauce on the side. Garnish with chopped cilantro, lime wedges, sliced cucumber, and optional sliced red chili.

# Expert Suggestions:

01 -
  • The marinade soaks deep into the chicken and delivers flavor in every bite, not just on the surface.
  • That peanut sauce is so good you will want to drizzle it on everything else in the fridge.
  • Grilling gives you those crispy edges and keeps the inside juicy without any fuss.
  • It works as a quick dinner or a crowd pleasing appetizer that disappears fast.
02 -
  • Do not skip soaking wooden skewers or they will catch fire and leave you scrambling with tongs.
  • Let the chicken marinate for at least an hour, anything less and the flavors stay on the surface instead of soaking in.
  • Keep an eye on the grill temperature, too hot and the outside burns before the inside cooks through.
03 -
  • Use metal skewers if you have them, they conduct heat and help the chicken cook from the inside out.
  • Reserve a little marinade before adding the raw chicken, then brush it on during grilling for extra glaze and flavor.
  • Make the peanut sauce a day ahead and store it in the fridge, it thickens as it cools so just warm it gently and stir in a splash of water before serving.

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