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Easy Chicken Satay with Peanut Sauce

Easy Chicken Satay with Peanut Sauce

Juicy chicken skewers marinated in a fragrant coconut-curry mix, grilled to perfection, and served with a creamy, zesty peanut sauce.
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Prep Time: 35 minutes
Cook Time: 12 minutes
Total Time: 47 minutes
Servings: 4

Ingredients
 

Main Ingredients

  • 1.5 lb boneless skinless chicken thighs
  • 0.75 cup unsweetened coconut milk for marinade
  • 3 tbsp low-sodium soy sauce for marinade
  • 1.5 tbsp packed brown sugar for marinade
  • 1.5 tbsp fresh lime juice for marinade
  • 2 tsp minced garlic for marinade
  • 1.5 tsp grated fresh ginger for marinade
  • 2 tsp curry powder
  • 0.5 tsp ground turmeric
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp neutral oil for grilling
  • 0.5 cup creamy peanut butter for sauce
  • 0.25 cup warm water for sauce, plus more to thin if needed
  • 1 tbsp soy sauce for sauce
  • 1 tbsp rice vinegar for sauce
  • 1 tbsp fresh lime juice for sauce
  • 1.5 tsp Sriracha or chili-garlic sauce for sauce
  • 1 tsp minced garlic for sauce
  • 1 tsp grated fresh ginger for sauce
  • 0.5 tsp fish sauce optional, for sauce
  • 2 tbsp chopped fresh cilantro for serving
  • 2 tbsp chopped roasted peanuts for serving

Instructions

Preparation Steps

  • Whisk coconut milk, 3 tbsp soy sauce, brown sugar, and 1.5 tbsp lime juice in a bowl.
  • Stir in 2 tsp garlic, 1.5 tsp ginger, curry powder, turmeric, salt, and pepper. Reserve 2 tbsp marinade in a small cup.
  • Slice chicken into 1-inch-wide strips. Toss with remaining marinade. Chill 20–30 minutes.
  • If using wooden skewers, soak them in water while the chicken marinates.
  • Thread chicken onto skewers, letting excess marinade drip off.
  • Preheat a grill or grill pan to medium-high. Oil the grates lightly with neutral oil.
  • Grill skewers 5–7 minutes. Flip, brush lightly with reserved marinade, and cook 4–5 minutes more until 165°F.
  • Make the sauce: whisk peanut butter, warm water, 1 tbsp soy sauce, rice vinegar, 1 tbsp lime juice, chili sauce, 1 tsp garlic, 1 tsp ginger, and fish sauce until smooth. Thin with a splash more water if needed.
  • Rest skewers 3 minutes. Sprinkle with cilantro and peanuts. Serve with the peanut sauce.

Notes

Try oven-baking at 425°F on a foil-lined sheet for 14–16 minutes, broiling briefly to char. For a nut-free swap, use sunflower seed butter in the sauce. Leftovers keep up to 3 days; reheat gently and loosen the sauce with warm water.
This recipe is an original creation inspired by classic Easy Chicken Satay with Peanut Sauce flavors. All ingredient ratios and instructions are independently developed.