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Authentic Thai Chicken Satay Skewers with Creamy Peanut Sauce (Grill or Bake)

Close-up of grilled chicken satay skewers served on a white plate next to a bowl of peanut dipping sauce.
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Make restaurant-quality Chicken Satay at home. This recipe delivers juicy, flavorful chicken skewers marinated in coconut milk and spices, paired with a rich, creamy Thai Peanut Sauce. It is simple enough for a quick weeknight dinner but impressive enough for entertaining.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch strips
  • 1 can (13.5 oz) full-fat coconut milk, divided
  • 2 tablespoons soy sauce (or tamari for gluten free)
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon white pepper
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • Wooden or metal skewers (soak wooden skewers 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)
  • 2 tablespoons lime juice, fresh
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha or chili garlic sauce (adjust to taste)
  • 1 teaspoon minced fresh ginger

Instructions

  1. Prepare the Marinade: In a medium bowl, whisk together 1/2 cup of the coconut milk, soy sauce, brown sugar, salt, turmeric, coriander, cumin, white pepper, ginger, and garlic.
  2. Marinate the Chicken: Add the chicken strips 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. Make the Peanut Sauce: While the chicken marinates, combine all peanut sauce ingredients in a small saucepan. Heat over medium-low heat, whisking constantly until the sauce is smooth and creamy. If the sauce is too thick, add the remaining 1/2 cup of coconut milk or a little hot water until you reach a thick dipping consistency. Keep warm or set aside.
  4. Assemble Skewers: Thread the marinated chicken pieces onto the prepared skewers, leaving a small space between each piece.
  5. Cook the Satay (Grill Method): Preheat your grill to medium-high heat. Lightly oil the grates. Place the skewers on the grill and cook for 3 to 4 minutes per side, turning occasionally, until the chicken is cooked through and lightly charred (about 10-12 minutes total).
  6. Cook the Satay (Bake Method): Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Arrange the skewers on the rack. Bake for 15 to 20 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C).
  7. Serve: Arrange the cooked chicken satay skewers on a platter. Serve immediately with the warm, creamy peanut dipping sauce.

Notes

  • For extra juicy chicken, use chicken thighs instead of breasts.
  • If you want a gluten free chicken satay option, ensure you use tamari instead of standard soy sauce in both the marinade and the sauce.
  • Serve these flavorful chicken skewers with sliced cucumber or a simple rice pilaf for a complete dinner.

Nutrition

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