Print

Authentic Thai Chicken Satay Skewers with Creamy, Easy Peanut Sauce

Close-up of perfectly grilled, yellow-marinated chicken satay skewers served with a side of rich peanut dipping sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make tender, juicy chicken skewers marinated in authentic Thai spices and serve them with a rich, creamy peanut dipping sauce. This recipe is simple enough for a quick weeknight dinner but flavorful enough for entertaining.

Ingredients

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

Instructions

  1. Prepare the Marinade: In a medium bowl, whisk together the coconut milk, soy sauce, brown sugar, turmeric, cumin, coriander, salt, and pepper.
  2. Marinate the Chicken: Add the chicken strips to the marinade, ensuring every piece is 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: While the chicken marinates, combine all peanut sauce ingredients (peanut butter, hot water, soy sauce, lime juice, brown sugar, ginger, garlic, and red pepper flakes) in a small saucepan or bowl. Whisk until completely smooth and creamy. Heat gently over low heat if needed to thin, stirring constantly. Set aside.
  4. Assemble Skewers: Thread the marinated chicken pieces onto the soaked wooden skewers, packing them closely but not too tightly. Discard any remaining marinade.
  5. Cook the Chicken Satay: You can grill or bake. For grilling, preheat your grill to medium-high heat. Brush the grates lightly with oil. Grill the skewers for 4–6 minutes per side, until the chicken is cooked through and has nice char marks. For baking, preheat your oven to 400°F (200°C). Place skewers on a baking sheet lined with parchment paper and bake for 15–20 minutes, flipping halfway, until cooked through.
  6. Serve: Arrange the cooked chicken satay skewers on a platter. Serve immediately with the warm or room temperature creamy peanut sauce for dipping.

Notes

  • Soaking wooden skewers prevents them from burning on the grill.
  • For extra authentic flavor, add 1 teaspoon of curry powder to the marinade mixture.
  • If your peanut sauce is too thick, add water one teaspoon at a time until you reach your desired dipping consistency.

Nutrition

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