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Easy Thai Chicken Satay Skewers with Authentic Creamy Peanut Sauce

Close-up of grilled, golden chicken satay skewers served with a side of rich peanut dipping sauce.
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Make restaurant-quality Thai Chicken Satay right in your kitchen! This recipe delivers juicy, flavorful grilled chicken skewers paired with a rich, homemade peanut dipping sauce. It is perfect for a quick weeknight dinner or an impressive party appetizer.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, 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 cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Wooden or metal skewers (soak wooden ones in water for 30 minutes)
  • For the Peanut Sauce: 1 cup creamy peanut butter
  • 1/4 cup hot water
  • 3 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon chili garlic sauce (or more, to taste)

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 well 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, prepare the sauce. In a small saucepan over medium heat, combine the peanut butter, hot water, soy sauce, lime juice, brown sugar, rice vinegar, ginger, garlic, and chili garlic sauce.
  4. Simmer the Sauce: Whisk constantly until the sauce is smooth and creamy. Bring it to a gentle simmer, then reduce the heat to low and cook for 3 to 5 minutes until slightly thickened. Remove from heat and set aside. If the sauce is too thick, add a teaspoon of hot water at a time until you reach your desired consistency.
  5. Skewer the Chicken: Thread the marinated chicken pieces onto the soaked wooden or metal skewers. Discard any remaining marinade.
  6. Cook the Satay: You can grill, bake, or pan-cook the skewers. For grilling, preheat your grill to medium-high heat. Grill the skewers for 4 to 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 lined baking sheet and bake for 15 to 20 minutes, flipping halfway through.
  7. Serve: Arrange the juicy chicken skewers on a platter. Serve immediately with the warm, creamy peanut sauce for dipping.

Notes

  • For extra juicy chicken skewers, use chicken thighs instead of breasts. The higher fat content keeps them tender during cooking.
  • If you want a smoky flavor without a grill, add 1/2 teaspoon of liquid smoke to the marinade.
  • This recipe is naturally gluten free if you use tamari instead of standard soy sauce for both the marinade and the sauce.

Nutrition

Find it online: https://kitchenuser.net/easy-thai-chicken-satay-skewers-peanut-sauce/