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Juicy Chicken Satay Skewers with Easy Thai Peanut Sauce

A plate piled high with grilled, golden-yellow chicken satay skewers served next to a small bowl of peanut dipping sauce.
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Make takeout-style Chicken Satay at home with this straightforward recipe. You get tender, juicy marinated chicken skewers and a rich, creamy peanut dipping sauce that tastes authentic. This recipe is designed for efficiency, making it perfect for a quick weeknight dinner or an impressive party appetizer.

Ingredients

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

Instructions

  1. Combine coconut milk, soy sauce, brown sugar, turmeric, coriander, cumin, and salt in a bowl. Whisk until the sugar dissolves.
  2. 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 best flavor.
  3. While the chicken marinates, prepare the peanut sauce. In a small saucepan, combine peanut butter, hot water, soy sauce, lime juice, brown sugar, ginger, garlic, and red pepper flakes (if using).
  4. Heat the sauce mixture over medium-low heat, stirring constantly until smooth and creamy. If the sauce is too thick, add water, one teaspoon at a time, until you reach your desired dipping consistency. Remove from heat and set aside.
  5. Thread the marinated chicken pieces onto the soaked wooden skewers, leaving a small space between pieces.
  6. Cook the skewers: For grilling, preheat your grill to medium-high heat. Lightly oil the grates. Grill the skewers for 4-5 minutes per side, until the chicken is cooked through and has light char marks.
  7. For baking, preheat your oven to 400°F (200°C). Arrange skewers on a baking sheet lined with parchment paper. Bake for 12-15 minutes, flipping halfway through.
  8. Serve your tender, juicy chicken skewers immediately with the warm, creamy peanut dipping sauce on the side.

Notes

  • For extra flavor depth, substitute 1 tablespoon of the soy sauce in the marinade with fish sauce.
  • If you prefer chicken thighs, they stay juicier than breasts, but either works well for this recipe.
  • This recipe is easily adaptable to be gluten free by using tamari instead of standard soy sauce in both the marinade and the sauce.

Nutrition

Find it online: https://dishicious.com/chicken-satay-juicy-skewers-easy-peanut-sauce/