Name: Chicken Satay with Peanut Sauce
Prep time: 2 h 30 min
Cook time: 20 min
Total time: 2 h 50 min
Cuisine: Southeast Asian
Ingredients: ¼ cup coconut milk; 2 tablespoons reduced sodium soy sauce; 2 ½ teaspoons yellow curry powder; 1 ½ teaspoons turmeric; 3 cloves garlic, minced; 1 tablespoon freshly grated ginger; 1 tablespoon brown sugar; 1 tablespoon fish sauce; 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks; 1 tablespoon canola oil; Kosher salt and freshly ground black pepper, to taste; 3 tablespoons creamy peanut butter; 1 tablespoon reduced sodium soy sauce; 1 tablespoon freshly squeezed lime juice; 2 teaspoons brown sugar; 2 teaspoons chili garlic sauce (adjust to taste); 1 teaspoon freshly grated ginger

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Why You’ll Love This Recipe

This recipe delivers tender, juicy chicken infused with a complex marinade bursting with Southeast Asian spices. The peanut sauce complements the grilled chicken perfectly with its creamy texture and balanced sweet-spicy taste. It’s an impressive dish that’s surprisingly easy to prepare, with the marinade allowing you to make it ahead of time, perfect for entertaining or casual family meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken:

¼ cup coconut milk
2 tablespoons reduced sodium soy sauce
2 ½ teaspoons yellow curry powder
1 ½ teaspoons turmeric
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon brown sugar
1 tablespoon fish sauce
2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
1 tablespoon canola oil
Kosher salt and freshly ground black pepper, to taste

For the peanut sauce:

3 tablespoons creamy peanut butter
1 tablespoon reduced sodium soy sauce
1 tablespoon freshly squeezed lime juice
2 teaspoons brown sugar
2 teaspoons chili garlic sauce (adjust to taste)
1 teaspoon freshly grated ginger

Directions

In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, minced garlic, grated ginger, brown sugar, and fish sauce.
Place chicken pieces in a gallon-size Ziploc bag or large bowl and pour in the marinade. Seal and refrigerate for at least 2 hours, or overnight for best flavor, turning occasionally.
Drain the chicken from the marinade and discard the marinade.
Preheat grill to medium-high heat. Thread chicken chunks onto skewers. Brush with canola oil and season with salt and pepper.
Grill the skewers, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F, about 12-15 minutes.
While chicken cooks, prepare the peanut sauce by whisking together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and ginger in a small bowl. Add 2-3 tablespoons of water gradually to reach desired consistency.
Serve grilled chicken satay immediately with the peanut sauce on the side.

Servings and Timing

Servings: 6
Prep Time: 2 hours 30 minutes (including marinade)
Cook Time: 20 minutes
Total Time: 2 hours 50 minutes

Variations

Protein Swap: Use chicken breast or tofu for a leaner or vegetarian option.
Spicier Sauce: Add more chili garlic sauce or fresh chopped chilies to the peanut sauce.
No Grill Option: Cook skewers under a broiler or on a grill pan indoors.
Nut-Free Alternative: Use sunflower seed butter instead of peanut butter for the sauce.
Marinade Twist: Add lime zest or lemongrass for extra citrusy aroma.

Storage/Reheating

Store leftover chicken satay and peanut sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in the oven or microwave, taking care not to dry it out. Peanut sauce can be served cold or at room temperature. For longer storage, freeze cooked chicken skewers and thaw overnight before reheating.

FAQs

Can I use chicken breast instead of thighs?

Yes, but chicken breast can dry out more easily, so watch the cooking time carefully.

How long should I marinate the chicken?

At least 2 hours, but marinating overnight will deepen the flavors.

Can I prepare the peanut sauce in advance?

Yes, it keeps well refrigerated for up to a week. Stir before serving.

What can I use instead of fish sauce?

Soy sauce or tamari can be used as a vegetarian substitute.

Can I bake the chicken satay instead of grilling?

Yes, bake at 400°F for about 15-20 minutes, turning halfway through.

How spicy is the peanut sauce?

Mild to medium; adjust chili garlic sauce to increase heat as desired.

Can I make this recipe gluten-free?

Use gluten-free soy sauce and ensure all ingredients are certified gluten-free.

Do I need to soak wooden skewers?

Yes, soak them in water for 30 minutes to prevent burning on the grill.

Can I double the recipe?

Yes, just double the ingredients and ensure enough space for marinating and cooking.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check for an internal temperature of 165°F.

Conclusion

Chicken Satay with Peanut Sauce is a flavorful, crowd-pleasing dish that combines the best of grilled chicken with a luscious, creamy sauce. The aromatic marinade and vibrant peanut dip make it an unforgettable meal for any occasion. Easy to prepare ahead and quick to cook, this recipe is a perfect choice for weeknight dinners or entertaining guests.

Chicken Satay with Peanut Sauce

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Chicken Satay with Peanut Sauce features grilled chicken thigh skewers marinated in coconut milk, curry, turmeric, and garlic, served with a creamy, slightly spicy peanut sauce for a perfect balance of savory and tangy flavors.

Author: Amy
Prep Time: 2 hours 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours 50 minutes
Yield: 6 servings
Category: Main Course
Method: Grilling
Cuisine: Southeast Asian
Diet: Halal

Instructions

In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, minced garlic, grated ginger, brown sugar, and fish sauce.
Place chicken pieces in a gallon-size Ziploc bag or large bowl and pour in the marinade. Seal and refrigerate for at least 2 hours, or overnight for best flavor, turning occasionally.
Drain the chicken from the marinade and discard the marinade.
Preheat grill to medium-high heat. Thread chicken chunks onto skewers. Brush with canola oil and season with salt and pepper.
Grill the skewers, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F, about 12-15 minutes.
While chicken cooks, prepare the peanut sauce by whisking together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and ginger in a small bowl. Add 2-3 tablespoons of water gradually to reach desired consistency.
Serve grilled chicken satay immediately with the peanut sauce on the side.