Chicken Satay Peanut Sauce (Printable)
Marinated chicken grilled and served with a creamy peanut sauce bursting with Southeast Asian flavors.
# What You’ll Need:
→ Chicken Skewers
01 - 1.1 lbs boneless, skinless chicken thighs or breasts, cut into ¾-inch strips
02 - 2 tablespoons soy sauce or tamari (gluten-free option)
03 - 1 tablespoon fish sauce
04 - 1 tablespoon brown sugar
05 - 2 cloves garlic, minced
06 - 1 tablespoon grated fresh ginger
07 - 1 teaspoon ground coriander
08 - 1 teaspoon ground cumin
09 - 1 tablespoon vegetable oil
10 - Juice of ½ lime
11 - 8 to 12 bamboo skewers, soaked in water for 30 minutes
→ Peanut Sauce
12 - ½ cup creamy peanut butter
13 - ½ cup coconut milk
14 - 1 tablespoon soy sauce or tamari
15 - 1 tablespoon brown sugar
16 - 1 tablespoon fresh lime juice
17 - 1 teaspoon chili garlic sauce or Sriracha
18 - 1 teaspoon fish sauce
19 - 1 small garlic clove, minced
20 - 2 to 3 tablespoons warm water, to adjust consistency
→ Garnish
21 - Fresh cilantro, chopped
22 - Lime wedges
23 - Crushed roasted peanuts
# How To Make It:
01 - Combine soy sauce, fish sauce, brown sugar, garlic, ginger, coriander, cumin, oil, and lime juice in a bowl. Add chicken strips and toss to coat evenly. Cover and refrigerate to marinate for 30 minutes to 2 hours.
02 - In a small saucepan over low heat, whisk peanut butter, coconut milk, soy sauce, brown sugar, lime juice, chili garlic sauce, fish sauce, and garlic until smooth and warmed through. Thin with warm water if needed. Remove from heat and set aside.
03 - Thread marinated chicken pieces onto the soaked bamboo skewers, ensuring even distribution.
04 - Preheat grill or grill pan to medium-high heat. Lightly oil the grilling surface to prevent sticking.
05 - Grill skewers for 3 to 4 minutes on each side until chicken is fully cooked and slightly charred.
06 - Plate the skewers immediately and serve alongside the peanut sauce. Garnish with chopped cilantro, lime wedges, and crushed roasted peanuts.
# Expert Tips:
01 -
- The marinade transforms simple chicken into something impossibly tender and aromatic, ready for the grill in just 30 minutes.
- That peanut sauce tastes like you've been simmering it for hours, but it comes together in five minutes—pure magic.
- One batch feeds a crowd as an appetizer or serves four as a showstopping main with rice on the side.
02 -
- Chicken thighs forgive a few extra minutes on the grill; breasts get dry fast, so watch them carefully and don't rely on a timer alone.
- If your peanut sauce seizes or gets too thick, add warm water one tablespoon at a time while whisking constantly—it'll come back to silky life.
- Soaked skewers are the difference between beautiful grill marks and charred bamboo; don't rush this step.
03 -
- If you're grilling for a crowd, marinate a double batch and keep cooked skewers warm on a low oven shelf while you finish the rest.
- Toasted sesame oil stirred into the finished peanut sauce adds a sophisticated depth that restaurant satay has—just use a teaspoon.