Chicken Satay With Peanut Sauce

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

Chicken Satay is one of those dishes that sounds intimidating. But here’s the thing… it’s actually ridiculously simple. We’re talking a 20-minute marinade and some quick grilling. That’s it.

I’ve made this countless times, and people always ask if I ordered it from a restaurant. Nope. Just me, some skewers, and a grill pan.

These tender, smoky chicken pieces paired with that creamy peanut sauce? They disappear fast. Trust me on this.

Why This Recipe Actually Works

Let me tell you what makes this different.

The flavor is legit. No weird shortcuts. No “close enough” substitutes. This tastes like the real deal you’d get in Bangkok.

The chicken stays juicy. And I mean really juicy. The coconut milk marinade does something magical here.

People go crazy for it. I’ve served this at parties where guests literally stand around the platter eating them one after another.

You can prep ahead. Marinate the night before. Make the sauce while watching TV. Then just grill when you’re ready.

It scales up easily. Having 20 people over? Double or triple everything. Same great results.

Your pantry probably has most of this. Coconut milk, peanut butter, soy sauce. See? You’re halfway there already.

Before You Start (The Real Talk)

Here’s what you need to know.

Time breakdown:

• Prep: 20 minutes
• Cooking: 12-15 minutes
• Marinating: 20 minutes minimum (but honestly, do it overnight)
• Total: About an hour

Want deeper flavor? Let that chicken sit in the marinade for 24 hours. You won’t regret it.

How much does this make?

You’ll get 12-16 skewers.

As a main course with rice? Feeds 4-6 people.

As an appetizer? Serves 8-10.

Need more? Just double everything.

Is this hard to make?

Not even close. If you can whisk ingredients together and work a grill, you’re golden.

What You’ll Need (Equipment-Wise)

Nothing fancy here.

• Wooden or metal skewers (if wooden, soak them for 30 minutes)
• A couple mixing bowls
• Measuring stuff
• Grill or grill pan
• Tongs
• Meat thermometer (optional, but helpful)
• Whisk or spoon

That’s literally it.

The Ingredients

For the Marinade:

• 1 can (13.5 oz) coconut milk
• 3 tablespoons soy sauce
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 2 tablespoons brown sugar
• 4 cloves garlic, minced
• 1 tablespoon curry powder
• Salt and white pepper to taste
• 2 pounds chicken breasts, cut into 1-inch thick strips

For the Peanut Sauce:

• 1 cup peanut butter (creamy or chunky)
• 1/2 cup coconut milk
• 3 tablespoons lime juice
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon red curry paste
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 tablespoons roasted peanuts, crushed
• Fresh cilantro for garnish
• Lime wedges for serving

Ways to Mix It Up

The basic recipe is solid. But sometimes you want to change things.

Love spice? Throw in some chopped red chilis. Or add more curry paste. Go wild.

Want it richer? Use chicken thighs instead of breasts. More fat equals more flavor.

Going vegetarian? Swap the chicken for firm tofu or chunky vegetables. Zucchini and bell peppers work great.

Like it crunchy? Stir extra chopped peanuts into the sauce.

Want more brightness? Add lime juice to the marinade too.

Prefer it sweeter? Another tablespoon of brown sugar does the trick.

How to Actually Make This Thing

1. Mix Up the Marinade

Grab a medium bowl.

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

Keep stirring until that curry paste completely dissolves. You want this smooth.

2. Get the Chicken Marinating

Cut your chicken breasts lengthwise. Aim for strips about 1 inch thick.

Toss them in a large resealable bag or shallow dish.

Pour that marinade all over. Make sure every piece gets coated.

Seal it up. Stick it in the fridge.

Minimum 20 minutes. But listen… if you can wait 4-24 hours? Do it. The flavor difference is huge.

3. Deal With the Skewers

Using wooden skewers? Soak them in water for at least 30 minutes. Otherwise they’ll burn.

Metal skewers? You’re good to go.

Pull out that marinated chicken. Thread each strip onto a skewer in a wavy pattern.

Why wavy? It cooks more evenly. Plus it looks better.

4. Make That Peanut Sauce

While the chicken comes to room temp, let’s make the sauce.

Combine peanut butter, coconut milk, lime juice, soy sauce, brown sugar, red curry paste, salt, and white pepper in a bowl.

Whisk until it’s smooth and creamy.

Too thick? Add more coconut milk, one tablespoon at a time.

Taste it. Adjust whatever needs adjusting.

Right before serving, stir in those crushed peanuts.

5. Time to Grill

If you’re using a grill:

Heat it to medium-high. Around 400°F.

Clean the grates. Oil them lightly.

Lay down your skewers. Grill 6-8 minutes per side.

You’re looking for an internal temp of 165°F. And those nice charred edges? Beautiful.

Don’t move them around too much. Let those grill marks develop.

If you’re using a grill pan:

Heat your grill pan or cast-iron skillet over medium-high.

Oil the surface lightly.

Cook 5-7 minutes per side. Until cooked through and browned.

6. Rest and Serve

Pull those skewers off the heat.

Let them rest for 3-5 minutes. Seriously. Don’t skip this.

Arrange them on a platter. Sprinkle with fresh cilantro.

Serve with that warm peanut sauce on the side.

Add lime wedges. Because squeezing fresh lime over these is chef’s kiss.

Different Ways to Serve This

The great thing about Chicken Satay? It’s flexible.

As an appetizer: Just set out the skewers with peanut sauce for dipping. People will hover around this all night.

As a main course: Serve with jasmine rice and a simple cucumber salad. Boom. Dinner.

In lettuce wraps: Grab some crisp lettuce leaves. Add the chicken with fresh herbs. So good.

Over salads: Slice the chicken off the skewers. Toss with mint, cilantro, and lime dressing. Thai-style salad done.

With rice noodles: Toss noodles with sesame oil and vegetables. Top with the chicken.

In bowls: Layer with coconut rice, steamed veggies, and extra peanut sauce. Call it a Buddha bowl if you want to be trendy.

Storing Leftovers (If You Have Any)

The marinade: Store in an airtight container in the fridge for up to 3 days. But never… and I mean never… reuse marinade that touched raw chicken.

Cooked chicken: Airtight container. Fridge. 3-4 days. Reheat gently in a 350°F oven for about 10 minutes.

Peanut sauce: Airtight container. Fridge. Up to 5 days. If it gets too thick, just thin it with coconut milk.

Freezing: You can freeze cooked satay in a freezer bag for up to 2 months. Thaw in the fridge before reheating.

Things I’ve Learned the Hard Way

Soak those wooden skewers. I forgot once. They caught fire. Learn from my mistakes.

Cut everything the same size. Otherwise some pieces are perfect while others are overcooked.

Don’t be afraid of high heat. You want that caramelization. That’s where the flavor lives.

Give them space. Crowding the grill means steamed chicken instead of grilled chicken. Not good.

Use a thermometer. Guessing is how you get dry chicken. 165°F is the magic number.

Thin the sauce if needed. Peanut sauce thickens as it sits. Just whisk in coconut milk gradually.

Make the sauce ahead. Like, a day ahead. The flavors get even better.

Nutrition Info (For Those Who Track)

Nutrient	Per Serving (1 skewer with sauce)
Calories	285 kcal
Protein	28g
Total Fat	14g
Saturated Fat	6g
Carbohydrates	9g
Dietary Fiber	1g
Sugars	4g
Sodium	520mg
Cholesterol	75mg

These are estimates. Your actual numbers might vary depending on brands and portion sizes.

Questions People Always Ask

Can I make this vegetarian?

Yep. Use extra-firm tofu cut into thick blocks. Or go with vegetables like zucchini, bell peppers, and mushrooms. Everything else stays the same.

How long can I marinate the chicken?

Up to 24 hours in the fridge. Any longer and the fish sauce gets overpowering. Overnight is the sweet spot.

Can I bake this instead?

Absolutely. Heat your oven to 425°F. Put the skewers on a greased baking sheet. Bake 15-18 minutes, flipping halfway. Check that it hits 165°F internally.

What if I don’t have red curry paste?

Thai red chili paste works. Yellow curry paste too. Or make a quick substitute with fresh red chilies, garlic, and ginger. Won’t be exactly the same, but still delicious.

Can I freeze marinated chicken?

Yes. Marinate as directed, then freeze in a bag for up to 3 months. Thaw in the fridge before grilling.

How do I stop the skewers from burning?

Soak wooden skewers for 30 minutes minimum. Use medium-high heat instead of super high. You can also wrap the exposed ends in foil.

What consistency should the peanut sauce be?

Think creamy and pourable. Like ranch dressing. Too thick? Add coconut milk. Too thin? More peanut butter.

Final Thoughts

Here’s the deal.

Chicken Satay sounds fancy. But it’s actually one of the easiest impressive dishes you can make.

The marinade? Simple pantry ingredients whisked together.

The grilling? Basic technique.

The sauce? Five minutes of stirring.

But the results? People think you’ve been cooking all day.

I love this recipe because it works for everything. Weeknight dinner when you’re tired. Party appetizer when you need to impress. Meal prep for the entire week.

You can make parts of it ahead. The marinade gets better over time. The sauce sits happily in the fridge.

And when you finally grill those skewers? The smell alone will have everyone asking when dinner’s ready.

The combination of aromatic spices, tender chicken, and that creamy peanut sauce just works. Every single time.

So grab some chicken. Mix up that marinade. Make way too much because these go fast.

You’ll be making this on repeat. I guarantee it.