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Classic Chicken Satay with Creamy Thai Peanut Sauce

Close-up of perfectly grilled chicken satay skewers served on a white plate next to a small bowl of creamy peanut sauce.
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Follow this detailed guide to make juicy Chicken Satay skewers using a flavorful marinade, served with a rich, homemade Thai-style peanut dipping sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1/2 cup full-fat coconut milk (for marinade)
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon white pepper
  • 10 wooden or metal skewers (if using wood, soak in water for 30 minutes)
  • For the Peanut Sauce:
  • 1 cup creamy peanut butter
  • 1/2 cup hot water
  • 1/4 cup coconut milk
  • 3 tablespoons lime juice
  • 2 tablespoons soy sauce or tamari
  • 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 to taste)

Instructions

  1. Combine the marinade ingredients (coconut milk, soy sauce, brown sugar, turmeric, cumin, coriander, and white pepper) in a bowl.
  2. Add the cubed chicken to the marinade, toss to coat completely, cover, and refrigerate for at least 2 hours, or up to 8 hours for best flavor.
  3. While the chicken marinates, prepare the peanut sauce. In a medium saucepan, whisk together the peanut butter, hot water, coconut milk, lime juice, soy sauce, brown sugar, fish sauce (if using), ginger, garlic, and red pepper flakes.
  4. Heat the sauce mixture over medium-low heat, stirring constantly until it is smooth and creamy. Do not boil. Remove from heat and set aside. The sauce will thicken as it cools.
  5. Preheat your grill to medium-high heat (about 400 degrees F) or preheat your air fryer to 375 degrees F.
  6. Thread the marinated chicken pieces onto the soaked wooden or metal skewers, leaving a small space between each piece.
  7. Grill the skewers for 4 to 6 minutes per side, turning occasionally, until the chicken is cooked through and has nice char marks. If air frying, cook for 10 to 12 minutes, flipping halfway.
  8. Serve the hot Chicken Satay immediately with the homemade creamy peanut sauce for dipping.

Notes

  • For extra tender chicken, use chicken thighs instead of breasts.
  • If you prefer a Thai style, add 1 teaspoon of red curry paste to the marinade.
  • Serve these skewers over jasmine rice or alongside a simple cucumber salad.
  • If the peanut sauce becomes too thick upon cooling, whisk in a tablespoon of hot water until you reach your desired consistency.

Nutrition

Find it online: https://magazinemeal.com/chicken-satay-recipe-creamy-peanut-sauce/