Chicken Satay with Peanut Sauce

If you’re looking for a dish that delivers bold flavors with minimal effort, Chicken Satay with Peanut Sauce is an excellent choice. Originating from Southeast Asia, satay is a popular street food known for its smoky, charred exterior and rich, aromatic marinades. This version features tender, juicy chicken skewers marinated in a fragrant blend of coconut milk, curry, and spices, then grilled to perfection. Served with a creamy peanut sauce, this dish offers the perfect balance of savory, nutty, and slightly sweet flavors.

Whether you’re preparing it for a summer barbecue, a weeknight dinner, or a special gathering, this easy recipe is sure to impress. The combination of charred chicken and peanut dipping sauce is irresistible, making it a crowd-pleasing favorite. Plus, it’s easy to customize with different spice levels and protein choices.

SAVE THIS!SAVE THIS!

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Why You’ll Love This Recipe

• Rich, authentic flavors – The marinade infuses the chicken with deep, aromatic Thai-inspired notes.
• Simple and easy – Uses common ingredients and straightforward steps.
• Great for grilling – Perfect for summer BBQs or indoor grilling.
• Make-ahead friendly – The marinade works best when prepared in advance.
• Versatile – Serve as an appetizer, main dish, or party snack.

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Essential Tools & Equipment

• Grill or Grill Pan – For achieving a smoky, charred exterior.
• Mixing Bowls & Whisk – For preparing the marinade and peanut sauce.
• Wooden or Metal Skewers – If using wooden skewers, soak them in water for 30 minutes.
• Basting Brush – Helps apply extra marinade while grilling.
• Sharp Knife & Cutting Board – Essential for slicing the chicken evenly.

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Ingredients

For the Chicken Satay Skewers

• 1/3 cup coconut milk
• 3 tablespoons soy sauce
• 1 tablespoon red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 4 cloves garlic, minced
• 2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 lbs boneless, skinless chicken (thighs or breasts), cut into 1-inch strips
• 16 skewers

For the Peanut Sauce

• 1/2 cup peanut butter
• 1/4 cup coconut milk
• 2 tablespoons brown sugar
• 1 tablespoon red curry paste
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon lime juice

For Serving

• Chopped roasted peanuts
• Sliced red chilies
• Lime wedges
• Fresh cilantro leaves

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Step-by-Step Directions

1. Marinate the Chicken

1. In a large bowl, whisk together the coconut milk, soy sauce, red curry paste, fish sauce, brown sugar, garlic, curry powder, salt, and white pepper until smooth.
2. Add the chicken strips and toss to coat evenly.
3. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.

2. Make the Peanut Sauce

1. In a saucepan over medium heat, combine peanut butter, coconut milk, brown sugar, red curry paste, soy sauce, fish sauce, and lime juice.
2. Whisk until smooth and bring to a gentle simmer, stirring frequently.
3. Cook for about 5 minutes, or until thickened. Remove from heat and set aside.

3. Prepare the Skewers

• If using wooden skewers, soak them in water for 30 minutes to prevent burning.
• Thread the marinated chicken strips onto the skewers, discarding excess marinade.

4. Grill the Chicken

1. Preheat a grill or grill pan over medium-high heat. If using a grill pan, brush it with oil to prevent sticking.
2. Place the skewers on the grill and cook for 3-4 minutes per side, turning occasionally until charred and fully cooked through.
3. Remove from heat and let rest for a few minutes before serving.

5. Serve and Garnish

• Arrange the chicken skewers on a plate.
• Serve with peanut sauce on the side for dipping.
• Garnish with chopped peanuts, red chilies, lime wedges, and cilantro.

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Tips and Variations

• For juicier skewers, use chicken thighs instead of breast meat.
• If using chicken breast, marinate for at least 2 hours to prevent dryness.
• Make it spicier by adding extra red curry paste or chili flakes.
• For a nut-free version, substitute sunflower seed butter for peanut butter.
• No skewers? Simply grill whole chicken pieces and slice before serving.

How to Serve Chicken Satay with Peanut Sauce

Chicken satay is best enjoyed hot off the grill, paired with a rich and creamy peanut sauce. The smoky, slightly charred chicken combined with the nutty, savory sauce creates an irresistible combination. Whether serving it as an appetizer, main course, or party dish, presentation plays a key role in enhancing the experience.

Traditional Thai-Style Serving

• Arrange the grilled chicken skewers on a large platter.
• Serve the peanut sauce in a small bowl for dipping.
• Garnish with chopped roasted peanuts, sliced red chilies, and fresh cilantro for extra texture and flavor.
• Offer lime wedges on the side so guests can squeeze fresh citrus over the chicken.

Plating for a Meal

• Serve over a bed of jasmine rice or sticky rice.
• Pair with a side of fresh cucumber salad for a cooling contrast.
• Add a portion of steamed or stir-fried vegetables for a balanced meal.

Appetizer-Style Presentation

• Arrange skewers on a wooden board or platter for easy sharing.
• Provide extra peanut sauce for dipping.
• Serve alongside crispy spring rolls or Thai papaya salad for a well-rounded appetizer selection.

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8 Best Side Dishes for Chicken Satay

1. Thai Cucumber Salad

A light, refreshing salad with crisp cucumbers, red onions, and a tangy vinegar-based dressing. This simple side dish balances the richness of the peanut sauce with its acidity and crunch.

2. Sticky Rice

A traditional Thai pairing, sticky rice absorbs the satay’s flavors and makes the meal more filling. Serve it warm with a small bowl of extra peanut sauce for dipping.

3. Mango Salad

A vibrant mix of sweet mangoes, fresh herbs, and a light chili-lime dressing. The sweetness of the mango complements the savory, spiced chicken perfectly.

4. Grilled Pineapple

The natural sweetness of grilled pineapple enhances the smoky flavor of the chicken. Slightly caramelized edges add a touch of charred sweetness, making it a great side dish.

5. Thai Papaya Salad (Som Tam)

A crunchy, tangy salad made with shredded green papaya, lime juice, fish sauce, and chili. Its bold, zesty flavor pairs well with the creamy peanut sauce.

6. Garlic Noodles

For a richer side dish, serve satay with garlic noodles tossed in butter, soy sauce, and a hint of chili. The umami flavors blend beautifully with the satay marinade.

7. Steamed Vegetables

A mix of steamed broccoli, carrots, and snap peas adds a healthy contrast to the dish. Lightly season with salt and a drizzle of sesame oil for extra flavor.

8. Fresh Spring Rolls

Soft rice paper rolls filled with shrimp, fresh herbs, and vermicelli noodles provide a refreshing, light accompaniment. Dip them in extra peanut sauce for added flavor.

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Common Mistakes to Avoid & How to Perfect the Recipe

1. Not Marinating Long Enough

Marination is key to infusing flavor into the chicken. Aim for at least one hour, but overnight is ideal for the best results. A short marination time may result in a less flavorful dish.

2. Overcooking the Chicken

Since chicken skewers are thin, they cook quickly. Overcooking leads to dry, tough meat. Grill on medium-high heat for 3-4 minutes per side, just until cooked through. Using a meat thermometer to check for an internal temperature of 165°F (75°C) helps prevent overcooking.

3. Skipping the Skewer Soaking Step

Wooden skewers can burn easily on a hot grill. Soak them in water for at least 30 minutes before grilling to prevent them from charring too quickly.

4. Using the Wrong Cut of Chicken

Chicken thighs are preferred because they stay moist and juicy. If using chicken breast, marinate for at least two hours and be extra careful while grilling to avoid drying out the meat.

5. Peanut Sauce Too Thick or Thin

• If the peanut sauce is too thick, add a tablespoon of coconut milk or water to thin it out.
• If the sauce is too runny, simmer it a bit longer or add an extra spoonful of peanut butter.

6. Not Balancing the Flavors in the Marinade

The marinade should have the perfect balance of sweet, savory, salty, and umami flavors. Taste it before adding the chicken, and adjust the fish sauce, soy sauce, or sugar as needed.

7. Forgetting to Rest the Chicken

Letting the chicken skewers rest for a few minutes after grilling helps retain their juices. Cutting into them immediately can cause moisture loss.

8. Not Serving Fresh Garnishes

Lime wedges, fresh cilantro, and chopped peanuts enhance the dish’s flavors and textures. Skipping them can make the satay feel incomplete.

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Best Tips for Perfect Chicken Satay

1. Choose the Right Chicken Cut

• Chicken thighs are the best choice for satay because they stay tender and juicy.
• If using chicken breasts, marinate them for at least two hours to prevent dryness.

2. Marinate for Maximum Flavor

• The longer the chicken marinates, the better the flavor. Overnight marination is ideal.
• If short on time, marinate for at least one hour to allow the spices and coconut milk to absorb.

3. Prevent Skewers from Burning

• Soak wooden skewers in water for at least 30 minutes before grilling.
• If using metal skewers, lightly grease them to prevent sticking.

4. Grill at the Right Temperature

• Cook chicken over medium-high heat to get a charred exterior while keeping the inside juicy.
• Overcooking can make the chicken dry, so remove it from the grill once it reaches 165°F (75°C) internally.

5. Adjust the Peanut Sauce Consistency

• If the sauce is too thick, stir in a little warm water or coconut milk.
• If the sauce is too thin, let it simmer for a few extra minutes until thickened.

6. Customize the Spice Level

• To make it spicier, add more red curry paste or chili flakes.
• To make it milder, reduce the amount of red curry paste and add a little extra coconut milk.

7. Serve with Fresh Garnishes

• Chopped roasted peanuts, lime wedges, sliced chilies, and fresh cilantro enhance the dish’s flavor and texture.

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How to Store & Reheat Chicken Satay

Storing Leftovers

• Store chicken satay and peanut sauce separately to maintain freshness.
• Keep the chicken in an airtight container in the refrigerator for up to 4 days.
• The peanut sauce can be refrigerated for 5-7 days in a sealed jar or container.

Freezing Instructions

• Raw marinated chicken can be frozen for up to 3 months. Thaw in the refrigerator before grilling.
• Cooked chicken satay can be frozen for up to 2 months. Wrap the skewers tightly and store in a freezer-safe bag.
• Peanut sauce does not freeze well due to its texture. It’s best made fresh.

Best Ways to Reheat

• On the Stovetop: Heat a grill pan or skillet over medium heat and warm the skewers for 2-3 minutes per side.
• In the Oven: Preheat to 350°F (175°C) and bake for 10 minutes, covered with foil to prevent drying.
• In the Microwave: Heat in 30-second intervals until warmed through, but avoid overheating to prevent dryness.

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Frequently Asked Questions

1. What Makes Thai Satay Different from Other Satay?

Thai satay typically features a coconut milk-based marinade with red curry paste, giving it a richer, more aromatic flavor compared to other Southeast Asian versions. The peanut sauce is also a signature element in Thai satay.

2. Can I Use Chicken Breast Instead of Thighs?

Yes, but marinate for at least two hours to ensure the chicken stays moist. Chicken breast tends to be drier than thighs, so grilling over medium heat and not overcooking is key.

3. How Can I Make the Peanut Sauce Less Sweet?

Reduce the brown sugar or add more lime juice for a tangier flavor. You can also balance the sweetness by increasing the soy sauce or fish sauce.

4. What Can I Use Instead of Fish Sauce?

If you want a substitute for fish sauce, use soy sauce, tamari, or a mix of soy sauce and a splash of lime juice for a similar umami flavor.

5. Can I Bake the Chicken Instead of Grilling?

Yes, bake at 400°F (200°C) for 15-20 minutes, flipping halfway through. For a charred effect, broil for the last 2-3 minutes.

6. Is Chicken Satay Spicy?

The base recipe is mildly spiced, but you can adjust the heat level by increasing or decreasing the red curry paste or chili flakes in both the marinade and peanut sauce.

7. What’s the Best Way to Keep Satay Warm for a Party?

Place the skewers on a baking sheet in a warm oven (200°F or 90°C) until ready to serve. Keep the peanut sauce warm in a small saucepan over low heat.

8. Can I Make This Recipe Ahead of Time?

Yes, marinate the chicken up to 24 hours in advance for deeper flavor. The peanut sauce can also be made a day ahead and stored in the refrigerator.

9. Is Peanut Sauce Keto-Friendly?

Traditional peanut sauce contains brown sugar, which is not keto-friendly. For a low-carb version, replace brown sugar with monk fruit sweetener or erythritol.

10. How Do I Make This Dish Gluten-Free?

Use gluten-free soy sauce or tamari in both the marinade and peanut sauce. Ensure that the red curry paste and fish sauce do not contain added gluten.

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Conclusion

Chicken satay with peanut sauce is a flavorful and versatile dish that works for both casual meals and special occasions. With its tender, marinated chicken, creamy peanut sauce, and fresh garnishes, it offers a perfect balance of textures and flavors.

By following the right marination techniques, grilling tips, and serving suggestions, you can create an authentic Thai-inspired dish that will impress family and friends. Whether served with sticky rice, a light cucumber salad, or as an appetizer platter, this recipe is guaranteed to be a hit.

Try this recipe at your next barbecue or weeknight dinner and enjoy a delicious, restaurant-quality meal at home.