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Easy Chicken Satay with Creamy Thai Peanut Sauce

Close-up of perfectly grilled chicken satay skewers served on a grey plate next to a bowl of rich peanut sauce.
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Make restaurant-quality Chicken Satay at home with this simple recipe. You get tender, juicy chicken skewers marinated in coconut milk and spices, served with a rich, homemade peanut dipping sauce. This is perfect for a quick weeknight chicken dinner or a flavorful party appetizer.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1 cup full-fat coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 tablespoon vegetable oil
  • Wooden or metal skewers (if using wooden, soak them in water for 30 minutes)
  • For the Peanut Sauce:
  • 1 cup creamy peanut butter
  • 1/2 cup hot water
  • 1/4 cup soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon sriracha or chili garlic sauce (adjust to taste)

Instructions

  1. Combine the coconut milk, soy sauce, brown sugar, turmeric, cumin, coriander, and cayenne pepper in a bowl. Whisk until the sugar dissolves.
  2. Add the cubed chicken to the marinade, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, for the best flavor.
  3. While the chicken marinates, prepare the peanut sauce. In a medium saucepan, combine the peanut butter, hot water, soy sauce, brown sugar, rice vinegar, lime juice, ginger, garlic, and sriracha.
  4. Heat the sauce mixture over medium-low heat, whisking constantly until smooth and creamy. If the sauce is too thick, add water one tablespoon at a time until you reach your desired dipping consistency. Remove from heat and set aside.
  5. Preheat your grill to medium heat (about 375°F) or preheat your air fryer to 380°F. Lightly brush the grates or the air fryer basket with vegetable oil.
  6. Thread the marinated chicken pieces onto the soaked skewers, packing them closely but not too tightly. Discard the remaining marinade.
  7. Grill the skewers for 4 to 6 minutes per side, turning occasionally, until the chicken is cooked through and has nice grill marks. If using an air fryer, cook for 10 to 12 minutes, flipping halfway through.
  8. Brush the cooked chicken lightly with vegetable oil during the last minute of cooking for extra juiciness.
  9. Serve the juicy chicken satay immediately with the warm, authentic satay sauce for dipping.

Notes

  • For an even richer marinade flavor, substitute 1/4 cup of the coconut milk with 1/4 cup of full-fat canned coconut cream.
  • If you prefer grilling on the stovetop, use a grill pan over medium-high heat.
  • You can make the peanut dipping sauce up to three days ahead and store it in the refrigerator. Reheat gently before serving.

Nutrition

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