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Authentic Thai Chicken Satay with The Best Creamy Peanut Sauce

Four skewers of perfectly grilled chicken satay drizzled generously with creamy peanut sauce on a white plate.
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Make tender, juicy chicken skewers using a simple marinade and grill them to perfection. This recipe includes step-by-step instructions for an authentic, creamy Thai peanut sauce that tastes better than takeout. It is a great choice for a quick weeknight chicken dinner or a flavorful party food appetizer.

Ingredients

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  • 1.5 lb boneless, skinless chicken thighs or breasts, cut into 1-inch strips
  • 120 ml full-fat coconut milk
  • 30 ml soy sauce (or tamari for gluten-free)
  • 1 tablespoon brown sugar
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • Wooden skewers (soaked in water for 30 minutes if grilling)
  • For the Peanut Sauce: 1 cup creamy peanut butter
  • 1/4 cup hot water
  • 3 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon fish sauce (optional)
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes (adjust for spice)

Instructions

  1. Prepare the Chicken Marinade: In a bowl, combine the coconut milk, soy sauce, brown sugar, turmeric, cumin, coriander, salt, and pepper. Mix well.
  2. Add the chicken strips to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, for the best flavor.
  3. Prepare the Peanut Sauce: In a small saucepan over medium heat, combine the peanut butter, hot water, lime juice, soy sauce, brown sugar, fish sauce (if using), ginger, garlic, and red pepper flakes.
  4. Whisk the sauce constantly until it becomes smooth and creamy. If the sauce is too thick, add water, one teaspoon at a time, until you reach your desired dipping consistency. Remove from heat and set aside.
  5. Assemble Skewers: Thread the marinated chicken pieces onto the soaked wooden skewers. Discard any remaining marinade.
  6. Cook the Chicken: Preheat your outdoor grill or grill pan to medium-high heat. Brush the grates lightly with oil.
  7. Place the skewers on the hot grill. Cook for 3 to 4 minutes per side, turning until the chicken is cooked through and has nice char marks. (Alternatively, bake at 400°F (200°C) for 12-15 minutes, flipping halfway).
  8. Serve the grilled chicken satay skewers immediately with the warm, creamy peanut sauce for dipping.

Notes

  • For extra authentic flavor, substitute some of the coconut milk with 1 tablespoon of curry paste in the marinade.
  • If you want a spicier peanut sauce, add a dash of sriracha or a pinch more red pepper flakes.
  • You can substitute chicken thighs with chicken breast, but thighs stay juicier after grilling.
  • This recipe is naturally gluten-free if you use tamari instead of standard soy sauce.

Nutrition

Find it online: https://yumdrizzle.com/easy-chicken-satay-with-creamy-peanut-sauce/