Thai Chicken Satay with Spicy Peanut Dipping Sauce

Thai Chicken Satay is a flavorful and aromatic dish featuring marinated grilled chicken skewers paired with a creamy, spicy peanut dipping sauce. This popular Thai street food is known for its bold balance of sweet, savory, and spicy flavors, making it an irresistible appetizer or light meal.

Grilling the chicken gives it a delicious smoky char, while the peanut sauce adds a rich, nutty depth. Whether you’re hosting a gathering, meal prepping, or looking for a quick and satisfying dish, this recipe delivers an authentic Thai experience with simple ingredients.

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SAVE THIS!SAVE THIS!

Why You’ll Love This Recipe

• Bold, authentic Thai flavors
• Easy to prepare with simple ingredients
• Perfect for grilling, but also adaptable to stovetop or oven
• Spicy peanut sauce enhances every bite
• Great as an appetizer or paired with sides for a full meal

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Essential Kitchen Tools

• Bamboo skewers – Soak in water for at least 30 minutes to prevent burning
• Grill or grill pan – Ensures a smoky char and even cooking
• Food processor or blender – Helps create a smooth marinade
• Mixing bowls & whisk – Essential for blending the peanut sauce

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Ingredients

For the Spicy Peanut Sauce

• ½ cup creamy peanut butter
• ¼ cup hot water
• 2 tablespoons Thai red curry paste
• 2 tablespoons palm sugar or light brown sugar
• 2 tablespoons Sriracha
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon freshly squeezed lime juice (from 1 lime)
• 1 teaspoon minced garlic
• ½ teaspoon red pepper flakes
• 2 scallions, thinly sliced
• Kosher salt, to taste

For the Chicken Satay

• 1 stalk lemongrass, roughly chopped
• 2 tablespoons vegetable oil
• 2 tablespoons fish sauce
• 2 tablespoons palm sugar or light brown sugar
• 1 tablespoon freshly squeezed lime juice (from 1 lime)
• 1 tablespoon soy sauce
• 2 teaspoons minced garlic (about 2 cloves)
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon Sriracha
• 1 pound skinless, boneless chicken breasts, sliced into ½-inch strips
• Bamboo skewers, soaked in water for 30 minutes

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Step-by-Step Instructions

1. Make the Peanut Sauce

1. In a medium bowl, whisk together peanut butter and hot water until smooth.
2. Stir in Thai red curry paste, sugar, Sriracha, soy sauce, rice vinegar, lime juice, garlic, and red pepper flakes.
3. Add scallions and season with salt to taste.
4. Use immediately or store in an airtight container in the refrigerator for up to two weeks.

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2. Marinate the Chicken

1. In a blender or food processor, combine lemongrass, vegetable oil, fish sauce, sugar, lime juice, soy sauce, turmeric, garlic, coriander, and Sriracha.
2. Blend on high speed for about 30 seconds until smooth, scraping down the sides as needed.
3. Place the chicken strips in a large resealable plastic bag or bowl. Pour in the marinade, ensuring the chicken is well coated.
4. Refrigerate for 1 to 2 hours, turning occasionally for even marination.

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3. Prepare the Grill

1. If using a charcoal grill, light one chimney full of charcoal. Once covered with gray ash, pour out and spread evenly over the coal grate.
2. If using a gas grill, preheat to medium-high heat for at least 5 minutes.
3. Clean and oil the grilling grate to prevent sticking.

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4. Grill the Chicken

1. Thread the marinated chicken onto the soaked bamboo skewers, leaving space between each piece.
2. Grill for 3 to 4 minutes per side, turning occasionally, until the chicken is browned and cooked through (internal temperature of 165°F).
3. Transfer to a platter and let rest for 5 minutes.

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5. Serve

• Arrange the chicken skewers on a serving platter.
• Serve with a bowl of the spicy peanut sauce for dipping.
• Enjoy immediately.

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Recipe Notes & Variations

• Make it ahead: The peanut sauce can be made up to two weeks in advance and stored in the fridge. The chicken can be marinated overnight for deeper flavor.
• Alternative cooking methods: If you don’t have a grill, cook the skewers on a grill pan over medium-high heat or broil them in the oven.
• Serving suggestion: Pair with jasmine rice, cucumber salad, or pickled vegetables for a complete meal.

Best Side Dishes for Thai Chicken Satay

1. Jasmine Rice

Soft, fragrant jasmine rice is a perfect side dish that balances the bold, spicy flavors of the satay. The light floral aroma and fluffy texture help mellow out the heat from the peanut sauce while complementing the grilled chicken.

2. Thai Cucumber Salad

A refreshing cucumber salad made with sliced cucumbers, red onions, and a light dressing of rice vinegar, sugar, and fish sauce provides a cooling contrast to the rich peanut sauce. This crisp and tangy side dish enhances the meal without overpowering it.

3. Sticky Rice

For a more traditional Thai experience, sticky rice pairs beautifully with the satay. It absorbs the flavors of the marinade and peanut sauce while adding a satisfying chewy texture. Sticky rice is best served warm for the best texture.

4. Pickled Vegetables

Pickled carrots, daikon, and cucumbers add a tangy crunch that balances the savory and spicy elements of the dish. The acidity from the pickling brine cuts through the richness of the peanut sauce, making each bite feel light and refreshing.

5. Mango Salad

A Thai mango salad with shredded green mango, chili, lime juice, and peanuts provides a mix of sweet, sour, and spicy flavors that work well with the grilled chicken skewers. The natural sweetness of mango pairs beautifully with the smoky, charred flavors from the grill.

6. Thai Papaya Salad (Som Tam)

This classic Thai dish, made with shredded green papaya, tomatoes, peanuts, lime juice, and chili, offers a vibrant, spicy, and crunchy side that enhances the flavors of the satay. The umami from the fish sauce in the dressing ties everything together.

7. Grilled Vegetables

Grilling vegetables like bell peppers, zucchini, and eggplant alongside the chicken satay creates a well-rounded plate with additional smoky flavors. A drizzle of lime juice or a sprinkle of sesame seeds enhances their taste.

8. Thai Spring Rolls

Fresh Thai spring rolls filled with shrimp, lettuce, herbs, and vermicelli noodles wrapped in rice paper provide a light and fresh contrast to the savory satay. Serve with a side of sweet chili sauce or extra peanut sauce for dipping.

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Common Mistakes and How to Avoid Them

1. Over-Marinating the Chicken

While marinating the chicken enhances flavor, leaving it for too long—especially in acidic ingredients like lime juice—can break down the meat too much, resulting in a mushy texture. For best results, marinate for 1 to 2 hours or overnight at most.

2. Skipping Skewer Soaking

Bamboo skewers should be soaked in water for at least 30 minutes before grilling. This prevents them from burning on the grill and ensures the chicken cooks evenly without the skewers disintegrating.

3. Using Too High Heat on the Grill

Grilling chicken satay over excessively high heat can cause the exterior to burn while the inside remains undercooked. Instead, grill over medium-high heat to allow for proper caramelization while ensuring the chicken stays juicy.

4. Not Letting the Chicken Rest

Allowing the grilled chicken to rest for 5 minutes before serving helps retain its juices. Cutting into it too soon will cause the juices to run out, leading to dry and less flavorful skewers.

5. Not Adjusting the Spice Level

The peanut sauce and marinade contain multiple sources of heat, including Sriracha, red curry paste, and red pepper flakes. If serving to guests with different spice tolerances, reduce the heat level in the sauce and offer extra chili flakes on the side for those who prefer more spice.

6. Unevenly Cutting the Chicken

Cutting the chicken into uneven strips can lead to inconsistent cooking. Some pieces may dry out while others remain undercooked. For even grilling, slice the chicken into uniform ½-inch thick strips.

7. Using the Wrong Cut of Chicken

Chicken breasts work well for satay, but boneless, skinless chicken thighs are often preferred because they remain juicier and more flavorful when grilled. If using chicken breasts, avoid overcooking to prevent dryness.

8. Not Using Fresh Ingredients

Thai cuisine relies on fresh ingredients for the best flavors. Using fresh lemongrass, garlic, lime juice, and herbs makes a significant difference compared to dried or bottled alternatives.

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How to Adapt This Recipe for Dietary Needs

Gluten-Free Option

• Replace soy sauce with tamari or coconut aminos.
• Double-check that the Thai red curry paste does not contain gluten-based additives.

Nut-Free Option

• Substitute sunflower seed butter for peanut butter in the sauce.
• Use a coconut milk-based sauce instead for a creamy alternative.

Vegetarian or Vegan Adaptation

• Substitute tofu, tempeh, or mushrooms for chicken.
• Use soy sauce or tamari instead of fish sauce.
• Grill or bake marinated tofu skewers for the same charred effect.

Storage and Reheating Instructions

Refrigeration

• Store leftover grilled chicken satay in an airtight container in the refrigerator for up to 3 days.
• Keep the peanut sauce in a separate airtight container in the fridge for up to 2 weeks.

Freezing

• Raw marinated chicken can be frozen in a sealed bag for up to 3 months. Thaw overnight in the refrigerator before grilling.
• Cooked satay can be frozen, but the texture may dry out upon reheating. If freezing, store it in a freezer-safe bag for up to 2 months.

Reheating

• Grill or Stovetop: Heat a grill pan or skillet over medium heat and cook the skewers for 3-4 minutes, turning occasionally.
• Oven: Preheat the oven to 350°F, place the skewers on a baking sheet, and bake for 10 minutes until heated through.
• Microwave (not recommended for best texture): Heat in 30-second intervals until warm.

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Expert Tips for the Best Chicken Satay

1. Marinate for Maximum Flavor

Allowing the chicken to marinate for at least 1-2 hours (or overnight) helps infuse the flavors deeply. The longer it sits, the more tender and flavorful the meat will be.

2. Use the Right Cut of Chicken

While chicken breasts work well, boneless, skinless chicken thighs are ideal for juicier, more flavorful satay. Thighs hold up better to grilling and retain moisture.

3. Don’t Overcook the Chicken

Satay cooks quickly, typically 3-4 minutes per side on a hot grill. Overcooking can dry out the meat, so remove it as soon as it reaches an internal temperature of 165°F.

4. Adjust the Spice Level

If serving a crowd with different spice preferences, reduce the Sriracha and red pepper flakes in the peanut sauce. Offer extra chili flakes on the side for those who want more heat.

5. Use Fresh Ingredients

Fresh lemongrass, lime juice, garlic, and herbs make a noticeable difference in the marinade and sauce. Avoid bottled lime juice or dried herbs for the best results.

6. Soak Bamboo Skewers

Prevent skewers from burning by soaking them in water for at least 30 minutes before grilling. This also helps the chicken cook more evenly.

7. Serve with the Right Dipping Sauce

While the peanut sauce is a classic pairing, a side of sweet chili sauce or tamarind sauce can add variety.

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Frequently Asked Questions (FAQs)

1. Can I Bake the Chicken Satay Instead of Grilling?

Yes. Bake the skewers at 400°F for 12-15 minutes, turning halfway through. For extra char, broil for the last 2 minutes.

2. How Can I Make the Peanut Sauce Less Spicy?

Reduce or omit the Sriracha and red pepper flakes. Adding more coconut milk or a teaspoon of honey will help mellow out the heat.

3. What’s the Best Way to Make This Dish Kid-Friendly?

Use less spice in both the marinade and peanut sauce. Serve with a mild dipping sauce, such as a honey-lime yogurt dip.

4. Can I Use a Different Protein?

Absolutely. This marinade works well with pork, beef, shrimp, or tofu. Adjust cooking times accordingly—shrimp cooks much faster, while beef may need a slightly longer grill time.

5. Can I Make the Peanut Sauce Ahead of Time?

Yes. The sauce can be stored in the refrigerator for up to 2 weeks. Stir well before serving, as it may thicken over time. If too thick, add a splash of warm water or coconut milk to loosen it.

6. What If I Don’t Have Lemongrass?

Substitute with a combination of lemon zest and a small amount of fresh ginger for a similar citrusy aroma.

7. Can I Use an Air Fryer for This Recipe?

Yes. Cook the skewers in a preheated air fryer at 375°F for 10-12 minutes, flipping halfway through.

8. What Can I Serve with Chicken Satay?

Some great pairings include jasmine rice, Thai cucumber salad, sticky rice, pickled vegetables, or mango salad.

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Final Thoughts

Thai Chicken Satay with Spicy Peanut Sauce is an easy yet flavorful dish that brings authentic Thai flavors to your kitchen. The perfect balance of savory, sweet, and spicy makes it a crowd-pleaser, whether served as an appetizer or main dish.

By following the marination tips, grilling techniques, and serving suggestions, you can create restaurant-quality satay at home. With proper storage and reheating methods, you can also enjoy this dish beyond the first serving.

Whether you’re making it for a family dinner, a party, or meal prep, this recipe delivers bold, delicious flavors in every bite.