Go Back

Chicken Satay With Peanut Sauce

Chicken satay with peanut sauce featuring tender, charred grilled chicken skewers and a creamy peanut-lime dip. Thin coconut-soy marinade keeps the meat juicy while you grill until cooked through with visible caramelized marks.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Marinating 2 hours
Total Time 2 hours 37 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Thai
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken satay marinade
  • 0.5 can (13.5 oz) coconut milk Use half for the marinade.
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 tsp cumin
  • 2 clove garlic Minced for the marinade.
Chicken satay
  • 1.5 lb boneless chicken thighs Cut into thin strips.
  • 30 min wooden skewers Soak in water 30 minutes before threading.
Peanut sauce
  • 0.5 can (13.5 oz) coconut milk Use remaining coconut milk for the sauce.
  • 0.5 cup peanut butter
  • 3 tbsp soy sauce
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 1 tbsp sriracha
  • 1 clove garlic Minced for the sauce.
  • 3.5 tbsp warm water Add 3–4 tbsp to thin as needed.
  • 1 cucumber slices For serving.
  • 1 lime wedges For serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Combine half the coconut milk with soy sauce, fish sauce, brown sugar, turmeric, coriander, cumin, and garlic in a bowl, then stir to dissolve the sugar. Add chicken strips, cover, and refrigerate at least 2 hours for marinating.
Make the peanut sauce
  1. Whisk peanut butter, soy sauce, lime juice, honey, sriracha, garlic, and the remaining coconut milk until smooth. Drizzle in warm water (3–4 tbsp) to thin to a pourable consistency, using a glossy visual cue.
Soak and assemble skewers
  1. Soak wooden skewers in water for 30 minutes, keeping them fully submerged so they don’t burn. Thread the marinated chicken strips onto skewers in an even layer for consistent grilling.
Grill the satay
  1. Grill over medium-high heat for 5–6 minutes per side until char marks appear and the chicken is cooked through. Turn once so each side develops a golden caramelized look and the center is no longer pink.
Serve
  1. Serve immediately with the peanut sauce alongside, plus cucumber slices and lime wedges for brightness. Arrange skewers on a platter and spoon sauce into a small bowl so it’s easy to dip.

Notes

Pro tip: slice the chicken thighs thin and evenly so they cook through at the same pace and don’t dry out on the grill. Refrigerate marinated chicken up to 24 hours before grilling; peanut sauce keeps in the fridge for 3 days (rewhisk with a splash of warm water if thickened). Freeze grilled satay for up to 2 months, but sauce is best fresh for texture. For a gluten-free option, use gluten-free soy sauce in both the marinade and the peanut sauce.