Thai Chicken Satay With Spicy Peanut Dipping Sauce

Looking for a flavorful, zesty dish with a little kick? These Thai Chicken Satay Skewers with Spicy Peanut Dipping Sauce are about to blow your taste buds away. Tender chicken, smoky grilled goodness, and that rich peanut sauce—pure perfection.

The chicken is marinated in a savory, aromatic blend of Thai spices, then grilled to juicy perfection. The real star, though? That spicy peanut dipping sauce—creamy, tangy, and just the right amount of heat.

It’s the perfect balance of smoky, savory, and spicy. The chicken is tender and full of flavor, and the peanut sauce adds a creamy, spicy kick that you won’t be able to get enough of. Serve it up as an appetizer or a main dish—it’s a crowd-pleaser either way.

Let me show you how I make these Thai Chicken Satay Skewers and the perfect spicy peanut dipping sauce. Quick, simple, and packed with flavor. Let’s get grilling!

Why You’ll Love This Recipe

• Fragrant and Flavor-Packed: The lemongrass, turmeric, garlic, and lime in the marinade infuse the chicken with authentic Southeast Asian flavor.
• Creamy, Spicy Dipping Sauce: The peanut sauce hits all the right notes—spicy, tangy, savory, and slightly sweet.
• Grill or Stovetop Friendly: Make it indoors or outdoors—it works beautifully either way.
• Fun to Serve: Skewered chicken makes for an eye-catching presentation and is perfect for dipping and sharing.
• Meal-Prep Friendly: Marinate ahead and cook later—great for entertaining or weekly lunches.

What You Need to Know Before You Start

Prep Time: 20 minutes (plus marinating time)
Cook Time: 12–15 minutes
Total Time: About 1 hour (including marinating)

Servings: Serves 4 to 6 people
Difficulty: Beginner-friendly, with some prep steps

Required Kitchen Tools

• Cutting board and sharp knife
• Mixing bowls
• Whisk or spoon
• Blender or food processor (optional, for sauce)
• Grill pan or outdoor grill
• Skewers (bamboo, soaked for 30 minutes, or metal skewers)
• Tongs
• Small saucepan (for peanut sauce)

Ingredients for the Chicken Satay Marinade

Here’s what you’ll need to make the satay tender and flavorful:

• 1 stalk lemongrass, roughly chopped – adds citrusy aroma
• 2 tablespoons vegetable oil – helps the marinade cling to the chicken
• 2 tablespoons fish sauce – salty, umami base
• 2 tablespoons palm sugar or light brown sugar – balances out the savory notes
• 1 tablespoon freshly squeezed lime juice – brightens the overall flavor
• 1 tablespoon soy sauce – adds savory depth
• 2 teaspoons minced garlic (about 2 cloves) – for sharp, fresh punch
• 1 teaspoon ground turmeric – gives the chicken its golden color
• 1 teaspoon ground coriander – warm, citrusy spice
• 1 teaspoon Sriracha – just enough heat
• 1 pound skinless, boneless chicken breasts, sliced into ½-inch strips
• Bamboo skewers, soaked in water for 30 minutes – prevents burning on the grill

Ingredients for the Spicy Peanut Sauce

This sauce is creamy, spicy, slightly sweet, and absolutely essential for satay. Here’s what you’ll need:

• ½ cup creamy peanut butter – base of the sauce
• ¼ cup hot water – thins the peanut butter into a pourable consistency
• 2 tablespoons Thai red curry paste – adds depth and heat
• 2 tablespoons palm sugar or light brown sugar – balances the spice
• 2 tablespoons Sriracha – spicy kick
• 1 tablespoon soy sauce – savory base
• 1 tablespoon rice vinegar – tang to brighten it up
• 1 tablespoon freshly squeezed lime juice (from 1 lime) – freshness and zing
• 1 teaspoon minced garlic – sharp, savory flavor
• ½ teaspoon red pepper flakes – optional, for extra heat
• 2 scallions, thinly sliced – for garnish or blending in
• Kosher salt, to taste

Variations for Thai Chicken Satay

• Swap Proteins: Use pork tenderloin or tofu instead of chicken.
• Peanut-Free Option: Try sunflower seed butter or tahini.
• No Grill? Use a stovetop grill pan or cast iron skillet.
• Less Spicy? Reduce or omit the red pepper flakes and Sriracha.
• More Herbs: Add chopped cilantro or Thai basil to the marinade.

How to Make Thai Chicken Satay: Step-by-Step Instructions

1. Marinate the Chicken

In a bowl, whisk together lemongrass, vegetable oil, fish sauce, sugar, lime juice, soy sauce, garlic, turmeric, coriander, and Sriracha.

Add the chicken strips and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 1–2 hours. If you have time, marinate overnight for deeper flavor.

Thread the marinated chicken onto pre-soaked bamboo skewers.

2. Make the Spicy Peanut Sauce

In a small saucepan over medium-low heat, combine peanut butter, hot water, curry paste, sugar, Sriracha, soy sauce, vinegar, lime juice, garlic, and red pepper flakes.

Stir constantly until smooth and creamy—about 3–5 minutes. Add more water if needed to thin it. Taste and season with salt. Garnish with scallions before serving.

3. Cook the Chicken

Grill Directions:
Preheat your grill to medium heat (375–400°F). Oil the grates. Grill the skewers 4–5 minutes per side until the chicken is charred at the edges and fully cooked (internal temp 165°F).

Stovetop Directions:
Heat a grill pan or skillet over medium-high. Brush lightly with oil. Cook the chicken skewers 4–5 minutes per side until golden and cooked through.

Let the skewers rest for a couple of minutes before serving.

How to Serve Thai Chicken Satay

This dish is versatile and crowd-pleasing. Here are a few serving ideas:

• Appetizer Style: Serve skewers with small bowls of peanut sauce for dipping.
• Main Dish: Pair with jasmine rice or coconut rice and a quick cucumber salad.
• Party Platter: Add fresh herbs, sliced veggies, and extra lime wedges on the side.
• Bento Box: Include skewers with rice, edamame, and fruit slices for a balanced meal.

For extra flavor, sprinkle chopped peanuts, scallions, or cilantro over the top before serving.

Storing Thai Chicken Satay

• Cooked Chicken: Store in an airtight container in the fridge for 3–4 days.
• Peanut Sauce: Keep refrigerated for up to a week. Reheat gently with a splash of water to loosen the texture.
• Freezing: Freeze marinated (uncooked) chicken for up to 2 months. Thaw before grilling.

Tips and Tricks for Success

• Soak Skewers: Always soak bamboo skewers to prevent burning.
• Don’t Overcrowd the Pan or Grill: Give each skewer space for even cooking and browning.
• Taste and Adjust the Sauce: Peanut butter brands vary in salt and sugar. Adjust the seasonings to fit your taste.
• Let the Chicken Rest: After cooking, let the meat rest for a couple of minutes to retain juices.

Nutrition

Component	Amount per Serving (Est.)
Calories	~360 kcal
Protein	30g
Carbohydrates	14g
Fat	22g
Fiber	2g
Sugar	6g
Sodium	780mg

Thai Chicken Satay FAQs

Can I make this recipe without a grill?

Yes. You can cook the chicken skewers on a stovetop using a grill pan or cast iron skillet. Just make sure to preheat the pan well and cook over medium-high heat until the chicken is golden and cooked through.

How long should I marinate the chicken?

At least 30 minutes, but ideally 1–2 hours. If you have more time, you can marinate the chicken overnight in the fridge for even deeper flavor.

Can I freeze the marinated chicken?

Yes. You can freeze the uncooked, marinated chicken (already on skewers or just in a bag) for up to 2 months. Thaw overnight in the fridge before cooking.

Is the peanut sauce very spicy?

It has a moderate heat level. You can reduce the Sriracha or omit the red pepper flakes if you prefer a milder version. For more heat, add extra Sriracha or a small chopped chili.

What can I use instead of peanut butter?

If you need a peanut-free option, sunflower seed butter or tahini will work. The flavor will be different, but the texture will be creamy and satisfying.

Do I have to use lemongrass?

Lemongrass adds a distinct, citrusy aroma, but if you don’t have it, you can use a little lemon or lime zest instead. The flavor won’t be identical, but it will still be tasty.

Can I serve this with something other than rice?

Yes. Try it with rice noodles, fresh salad greens, or even wrapped in lettuce cups for a low-carb option.

Conclusion

Thai Chicken Satay is one of those recipes that feels like street food magic but is easy enough to make at home. The marinade does the heavy lifting, and that creamy, spicy peanut sauce? It’s the reason people lick the spoon.

Whether you’re serving it up at a party or just spicing up dinner at home, this recipe brings bold, balanced flavor to the table every time.