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Authentic Thai Chicken Satay Skewers with Creamy Peanut Sauce

Close-up of perfectly grilled chicken satay skewers served with a side of creamy peanut dipping sauce.
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Make juicy, flavorful Thai Chicken Satay skewers at home with a quick marinade and a rich, homemade peanut sauce. This recipe works well for grilling or baking.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch strips
  • 1/2 cup full-fat coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon vegetable oil
  • Wooden skewers, soaked in water for 30 minutes
  • For the Peanut Sauce: 1 cup creamy peanut butter
  • 1/2 cup hot water
  • 1/4 cup coconut milk
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • 1 teaspoon sriracha or chili garlic sauce (adjust to taste)

Instructions

  1. In a bowl, whisk together the coconut milk, fish sauce, brown sugar, turmeric, coriander, cumin, minced garlic, grated ginger, and vegetable oil for the marinade.
  2. Add the chicken strips to the marinade, toss to coat completely, cover, and refrigerate for at least 30 minutes or up to 4 hours.
  3. While the chicken marinates, prepare the peanut sauce. In a small saucepan over medium heat, combine the peanut butter, hot water, coconut milk, soy sauce, lime juice, brown sugar, and sriracha.
  4. Whisk the sauce constantly until smooth and heated through. If the sauce is too thick, add a little more hot water, one tablespoon at a time, until you reach a dipping consistency. Remove from heat and set aside.
  5. Thread the marinated chicken pieces onto the soaked wooden skewers, leaving a small space between pieces.
  6. Preheat your grill to medium-high heat or preheat your oven to 400°F (200°C).
  7. If grilling, lightly oil the grates. Grill the skewers for 3-4 minutes per side until the chicken is cooked through and lightly charred.
  8. If baking, place skewers on a foil-lined baking sheet. Bake for 12-15 minutes, flipping halfway through, until cooked through.
  9. Serve the hot chicken satay immediately with the warm peanut sauce for dipping.

Notes

  • Soaking the wooden skewers prevents them from burning on the grill.
  • For a more authentic flavor, substitute 1 teaspoon of the turmeric with 1/2 teaspoon of fresh ground galangal, if available.
  • You can substitute chicken thighs for breasts for extra moisture.
  • If you prefer a thinner sauce, strain the finished peanut sauce through a fine-mesh sieve.

Nutrition

Find it online: https://sundayflavor.com/chicken-satay-recipe-peanut-sauce/