Chicken Satay With Peanut Sauce

Look, I’m going to be straight with you.

Chicken Satay With Peanut Sauce is one of those Thai street food dishes that just works. You know what I mean? Bold flavors, tender chicken, that creamy peanut sauce… it’s the kind of thing you crave at 2 PM on a Tuesday.

And here’s the best part: you only need a 2-hour marinade to get there.

People who’ve tried this recipe? They say it’s “restaurant quality” and “better than takeout.” I’m not making this up. These grilled chicken skewers are perfect for parties, busy weeknight dinners, or when you’re trying to impress someone without losing your mind in the kitchen.

Why This Recipe Just Works

It’s a total crowd pleaser. Parties? Check. Barbecues? Check. Family dinners where everyone actually agrees on what to eat? Double check.

The chicken comes out ridiculously tender. That’s the coconut milk marinade doing its magic. It soaks into every bit of chicken and gives you those warm curry spices that make your kitchen smell incredible.

It’s easier than you think. Simple ingredients. Straightforward steps. No fancy techniques required.

You can prep ahead. Marinate the chicken up to 24 hours before you need it. Then just grill when you’re ready.

Meal prep gold. Cook extra skewers on Sunday. Boom—you’ve got quick lunches sorted for the week.

What You Need to Know Before You Start

Time breakdown:

• Prep: 20 minutes (then let it marinate for 2 hours)
• Cook: 10 minutes
• Total: About 2 hours 30 minutes

How much does this make?

You’ll get about 12-15 skewers. That’s enough for 4-6 people if you’re serving it as a main dish. Or 8-10 people if you’re doing the appetizer thing.

Need more? Just double everything.

Is this hard to make?

Nope. Beginners can totally handle this. But it’s also impressive enough that your foodie friends will be like, “Wait, you made this?”

Kitchen Tools You’ll Need

Nothing crazy here:

• Mixing bowls
• Whisk or fork
• Skewers (bamboo or metal—your call)
• Grill or grill pan
• Small saucepan
• Measuring cups and spoons

Ingredients for the Chicken Satay Marinade

This marinade is where the magic happens. Coconut milk meets bold Thai flavors, and your chicken comes out tender and packed with taste.

For the Chicken Satay Skewers:

• Coconut milk: This is your creamy base. It makes everything tender.
• Soy sauce: Savory. Salty. Essential.
• Red curry paste: The heat and authentic Thai flavor come from this.
• Fish sauce: Don’t skip it. This adds that umami richness you can’t get anywhere else.
• Brown sugar: Balances everything out with a hint of sweetness.
• Garlic: Because garlic makes everything better.
• Curry powder: Warm, earthy spices that round out the flavor.
• Salt and White pepper: These season and enhance everything.
• Boneless skinless chicken: Cut into strips so you can thread them onto skewers.
• Skewers: Bamboo works great. Just soak them first so they don’t burn.

For the Peanut Sauce:

• Peanut butter: The star of the sauce. Creamy and rich.
• Coconut milk: Makes it smooth and pourable.
• Brown sugar: Sweetness to balance the savory notes.
• Red curry paste: A gentle kick of heat.
• Soy sauce: Salty, savory depth.
• Fish sauce: More of that authentic Thai umami.
• Lime juice: Brightens everything up with tangy citrus.

For Serving:

• Chopped roasted peanuts
• Sliced red chilis
• Lime wedges
• Cilantro leaves

Let’s Talk Variations

Want to switch things up? Here’s how:

Different proteins? Totally works with beef, pork, or shrimp instead of chicken.

Add lemongrass. If you want that super authentic Thai flavor, throw some minced lemongrass into the marinade.

Crank up the heat. More red curry paste or fresh Thai chilis will do the trick.

Almond butter instead. If you’re not a peanut butter person, almond butter works just fine.

Fresh ginger. Adds a zesty kick to the marinade that I personally love.

How to Make Chicken Satay With Peanut Sauce

Let me walk you through this step by step.

1. Prepare the Chicken

Cut your chicken into long, thin strips. About 1 inch wide.

Why? Because they cook fast and thread onto skewers easily.

2. Make the Marinade

Grab a mixing bowl. Whisk together coconut milk, soy sauce, red curry paste, fish sauce, brown sugar, minced garlic, curry powder, salt, and white pepper.

Keep whisking until everything’s combined.

3. Marinate the Chicken

Toss those chicken strips into the marinade. Make sure every single piece is coated.

Cover the bowl. Refrigerate for at least 2 hours.

Want maximum flavor? Let it sit for up to 24 hours.

4. Thread the Skewers

Using bamboo skewers? Soak them in water for 30 minutes first. This stops them from burning on the grill.

Then thread each chicken strip onto a skewer. I like to weave them on—it looks nice and keeps them secure.

5. Make the Peanut Sauce

Get a small saucepan. Medium heat.

Combine peanut butter, coconut milk, brown sugar, red curry paste, soy sauce, fish sauce, and lime juice.

Whisk constantly. You want it smooth and heated through. Takes about 3-5 minutes.

Too thick? Add a little water until you get the consistency you want.

6. Grill the Chicken Satay

Preheat your grill or grill pan to medium-high heat. Oil the grates lightly.

Place your skewers on the grill. Cook for 4-5 minutes per side.

You’re looking for cooked through and slightly charred. The internal temperature should hit 165°F.

7. Rest and Serve

Let those skewers rest for 2-3 minutes.

Then serve with that warm peanut sauce.

Serving and Decoration

How to Serve This Thing

So many options here:

As an appetizer: Arrange the skewers on a big platter. Put the peanut sauce in a bowl for dipping. Done.

With rice: Serve over jasmine rice with a cucumber salad on the side.

In lettuce wraps: Slide the chicken off the skewers and wrap it in crisp lettuce leaves. It’s lighter and super fresh.

With noodles: Pair with rice noodles or pad Thai.

On a skewer platter: Mix it up with some vegetable skewers for a complete meal.

Make it pretty:

Garnish with chopped roasted peanuts, sliced red chilis, fresh cilantro leaves, and lime wedges.

It’ll look like something from a restaurant. I promise.

Storing Chicken Satay With Peanut Sauce

Marinade: Got leftover marinade? Store it in an airtight container in the fridge for up to 3 days.

Cooked chicken: Leftovers last 3-4 days in the fridge. Keep them in an airtight container. Reheat gently in the microwave or oven.

Peanut sauce: This keeps for up to 1 week in the refrigerator. Store in an airtight container. When you reheat it, add a splash of water if it’s too thick.

Tips and Tricks for Success

Don’t skip the marinade. I know you’re busy. But you need at least 2 hours for the flavors to develop. Trust me on this.

Soak those bamboo skewers. Unless you enjoy the smell of burning wood on your grill. Then by all means, skip this step.

Slice chicken evenly. Uniform strips mean everything cooks at the same rate. No dry pieces. No undercooked pieces.

Watch the heat. Medium-high prevents burning while still giving you that nice char. Too hot? You’ll burn the outside before the inside cooks.

Make extra peanut sauce. It’s that good. You’ll want extra for drizzling over rice or vegetables or… honestly, everything.

Use full-fat coconut milk. The light stuff just doesn’t cut it here. You want the best flavor and texture? Go full-fat.

Nutrition

Nutrient	Per Serving (3 skewers)
Calories	385
Protein	32g
Carbohydrates	18g
Fat	22g
Saturated Fat	10g
Fiber	2g
Sugar	12g
Sodium	850mg

Your Questions Answered

Can I bake these instead of grilling?

Yes. Bake on a lined baking sheet at 425°F for 12-15 minutes. Flip them halfway through.

Can I make this ahead?

Absolutely. Marinate the chicken and make the peanut sauce up to 24 hours in advance. Then just grill right before serving.

What if I don’t have red curry paste?

You can use green curry paste. Or make a quick substitute with chili powder, ginger, and a bit of paprika. It won’t be exactly the same, but it’ll still taste good.

Can I freeze chicken satay?

Yep. Freeze cooked skewers in an airtight container for up to 3 months. Thaw in the refrigerator. Reheat gently.

Is there a substitute for fish sauce?

You can use extra soy sauce. But the flavor will be different. Fish sauce adds that authentic Thai taste that’s hard to replicate.

Final Thoughts

Here’s the thing about Chicken Satay With Peanut Sauce.

It brings those vibrant Thai street food flavors right into your kitchen. The tender, aromatic chicken paired with that rich, creamy peanut sauce? It’s the kind of dish that works as an appetizer or a main course.

Whether you’re hosting a party or just trying to make a weeknight dinner feel special, these skewers deliver. Restaurant-quality results with simple ingredients and techniques you can actually handle.

That combination of coconut milk, curry spices, and irresistible peanut sauce?

Everyone’s going to ask for seconds.