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Authentic Thai Chicken Satay Skewers with Creamy Peanut Sauce

Four golden, grilled chicken satay skewers served on a white plate next to a small bowl of peanut dipping sauce.
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Make juicy, flavorful Thai Chicken Satay skewers at home with a quick marinade and a rich, spicy peanut sauce. This recipe is simple enough for a weeknight meal or perfect for serving as an appetizer.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch strips
  • 1/4 cup full-fat coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 clove garlic, minced
  • 1 tablespoon vegetable oil
  • Wooden or metal skewers (if using wooden, soak them in water for 30 minutes)
  • For the Peanut Sauce:
  • 1 cup creamy peanut butter
  • 1/2 cup hot water
  • 1/4 cup coconut milk
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • 1 teaspoon chili garlic sauce (or more to taste)
  • 1 teaspoon grated fresh ginger

Instructions

  1. In a medium bowl, whisk together the coconut milk, fish sauce, brown sugar, turmeric, cumin, coriander, minced garlic, and vegetable oil for the marinade.
  2. Add the chicken strips to the marinade, toss to coat completely, and cover. Refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
  3. While the chicken marinates, prepare the peanut sauce. In a small saucepan over medium heat, combine the peanut butter, hot water, coconut milk, soy sauce, lime juice, brown sugar, chili garlic sauce, and ginger.
  4. Whisk constantly until the sauce is smooth and heated through. If the sauce is too thick, add a little more hot water, one tablespoon at a time, until it reaches a thick but pourable consistency. Remove from heat and set aside.
  5. Thread the marinated chicken onto the soaked wooden or metal skewers, leaving a small space between pieces.
  6. Preheat your grill to medium-high heat (about 400°F) or preheat your oven to 400°F (200°C) and line a baking sheet with foil.
  7. Grill the skewers for 3 to 4 minutes per side until cooked through and lightly charred. If baking, place skewers on the prepared sheet and bake for 12 to 15 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).
  8. Serve the hot chicken skewers immediately with the warm peanut sauce for dipping.

Notes

  • For an oven-baked version that mimics grilling, place the broiler on high and position the rack about 6 inches from the heat source. Broil the skewers for 3 to 4 minutes per side, watching closely to prevent burning.
  • If you prefer a thinner sauce, add more hot water to the peanut sauce mixture.
  • Use chicken thighs instead of breasts for extra moist results.

Nutrition

Find it online: https://savorsensations.com/chicken-satay-recipe-peanut-sauce/