Print

Authentic Thai Chicken Satay Skewers with Creamy, Homemade Peanut Sauce

Close-up of grilled chicken satay skewers served on a white plate next to a small bowl of peanut dipping sauce.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make juicy, flavorful chicken satay skewers with a rich, homemade peanut sauce. This recipe delivers bold, takeout-style flavor perfect for a quick weeknight chicken dinner or an impressive party appetizer.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken thighs, cut into 1-inch strips
  • 120 ml unsweetened full-fat coconut milk
  • 30 ml soy sauce (or tamari for gluten-free)
  • 1 tablespoon brown sugar
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
  • 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
  • 3 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes (adjust to taste)

Instructions

  1. Prepare the Marinade: In a bowl, whisk together the coconut milk, soy sauce, brown sugar, turmeric, coriander, cumin, and salt. This is your flavorful chicken marinade.
  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 results.
  3. Prepare the Peanut Sauce: While the chicken marinates, make the homemade satay sauce. In a medium saucepan, combine the peanut butter, hot water, soy sauce, lime juice, brown sugar, ginger, garlic, and red pepper flakes.
  4. Cook the Sauce: Heat the sauce mixture over medium-low heat, whisking constantly until smooth and creamy. If the sauce is too thick, add water, one tablespoon at a time, until you reach your desired consistency. Remove from heat and set aside.
  5. Assemble Skewers: Thread the marinated chicken pieces onto the soaked skewers, leaving a small space between each piece. You should have about 8-10 skewers.
  6. Cook the Chicken: You can grill or pan-cook these chicken skewers. For grilling, preheat your grill to medium-high heat. Brush the grates with oil. Grill the skewers for 4-5 minutes per side, until the chicken is cooked through and lightly charred. For pan-cooking, heat the vegetable oil in a large skillet over medium-high heat. Cook the skewers in batches for 5-7 minutes per side until done.
  7. Serve: Arrange the juicy chicken satay skewers on a platter. Serve immediately with the creamy peanut dipping sauce on the side. You can garnish with fresh cilantro or lime wedges.

Notes

  • For an even more authentic Thai flavor, add 1 teaspoon of fish sauce to the marinade mixture.
  • If you prefer a thinner sauce for drizzling, thin the peanut sauce further with extra hot water or coconut milk.
  • This recipe works well with chicken breast, but chicken thighs stay juicier when grilled.

Nutrition

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