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Easy Thai Chicken Satay Skewers with the Best Homemade Creamy Peanut Sauce

A plate piled high with perfectly grilled, yellow-marinated chicken satay skewers served with a side of creamy peanut dipping sauce.
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Create restaurant-quality Thai Chicken Satay at home. This recipe delivers juicy, tender marinated chicken skewers perfect for a quick dinner or an impressive appetizer, paired with a rich, homemade creamy peanut sauce.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken thighs or breasts, cut into 1-inch strips
  • 120 ml unsweetened full-fat coconut milk
  • 30 ml soy sauce or tamari
  • 1 tablespoon brown sugar
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil for grilling
  • Wooden skewers, soaked in water for 30 minutes
  • For the Peanut Sauce:
  • 1 cup creamy peanut butter
  • 1/2 cup hot water
  • 60 ml coconut milk
  • 30 ml soy sauce
  • 15 ml lime juice
  • 15 ml brown sugar
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon red pepper flakes (optional, for spicy peanut sauce)

Instructions

  1. Prepare the Marinade: In a medium bowl, whisk together the coconut milk, soy sauce, brown sugar, turmeric, cumin, coriander, salt, and pepper.
  2. Marinate the Chicken: Add the chicken strips to the marinade, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, for the best flavor.
  3. Make the Peanut Sauce: In a small saucepan over medium heat, combine the peanut butter, hot water, coconut milk, soy sauce, lime juice, brown sugar, minced garlic, grated ginger, and red pepper flakes, if using.
  4. Simmer the Sauce: Whisk the sauce mixture constantly until it is smooth and creamy. Bring it to a gentle simmer, then reduce the heat to low and cook for 3 to 5 minutes, stirring often, until slightly thickened. Remove from heat and set aside.
  5. Assemble Skewers: Thread the marinated chicken strips onto the soaked wooden skewers, leaving a small space between each piece.
  6. Cook the Satay: Preheat your grill or a large skillet over medium-high heat. Lightly brush the grates or skillet with vegetable oil.
  7. Grill or Pan-Cook: Place the skewers on the hot surface. Cook for 4 to 6 minutes per side, turning occasionally, until the chicken is cooked through and has nice char marks. If baking, arrange on a lined baking sheet and bake at 400°F (200°C) for 15-20 minutes.
  8. Serve: Arrange the juicy chicken satay skewers on a platter. Serve immediately with the warm, creamy peanut dipping sauce on the side.

Notes

  • For the juiciest chicken satay, use chicken thighs instead of breasts.
  • If your peanut sauce becomes too thick while cooling, whisk in a tablespoon of hot water until you reach your desired consistency.
  • Serve this flavorful grilled chicken appetizer with fresh lime wedges for an extra bright finish.

Nutrition

Find it online: https://www.unfoldrecipes.com/chicken-satay-easy-peanut-sauce-recipe/