Chicken Satay Peanut Sauce (Printable Version)
Marinated chicken grilled on skewers served with a luscious peanut sauce and fresh garnishes.
# Ingredient List:
→ Chicken Skewers
01 - 1.1 lbs boneless, skinless chicken thighs or breasts, cut into ¾-inch strips
02 - 2 tablespoons soy sauce or tamari for gluten-free
03 - 1 tablespoon fish sauce
04 - 1 tablespoon brown sugar
05 - 2 cloves garlic, minced
06 - 1 tablespoon grated fresh ginger
07 - 1 teaspoon ground coriander
08 - 1 teaspoon ground cumin
09 - 1 tablespoon vegetable oil
10 - Juice of ½ lime
11 - 8 to 12 bamboo skewers, soaked in water for 30 minutes
→ Peanut Sauce
12 - ½ cup creamy peanut butter
13 - ½ cup coconut milk
14 - 1 tablespoon soy sauce or tamari
15 - 1 tablespoon brown sugar
16 - 1 tablespoon fresh lime juice
17 - 1 teaspoon chili garlic sauce or Sriracha
18 - 1 teaspoon fish sauce
19 - 1 small garlic clove, minced
20 - 2 to 3 tablespoons warm water, as needed to thin
→ Garnish
21 - Fresh cilantro, chopped
22 - Lime wedges
23 - Crushed roasted peanuts
# Directions:
01 - Mix soy sauce, fish sauce, brown sugar, garlic, ginger, coriander, cumin, oil, and lime juice in a bowl. Add chicken strips and toss to coat. Cover and refrigerate for at least 30 minutes, up to 2 hours.
02 - In a small saucepan over low heat, whisk peanut butter, coconut milk, soy sauce, brown sugar, lime juice, chili garlic sauce, fish sauce, and garlic until smooth and heated through. Add warm water to adjust consistency. Remove from heat and set aside.
03 - Thread marinated chicken pieces onto the soaked bamboo skewers evenly.
04 - Heat grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.
05 - Grill chicken skewers for 3 to 4 minutes per side until cooked through and lightly charred.
06 - Serve skewers immediately alongside the peanut sauce. Garnish with chopped cilantro, lime wedges, and crushed peanuts.
# Expert Tips:
01 -
- The chicken absorbs so much flavor from the marinade that each bite tastes like it came straight from a Southeast Asian street stall.
- That peanut sauce is addictive—creamy, bright with lime, with just enough heat to make you reach for another piece.
- You can prep everything ahead, which means minimal stress when guests arrive.
02 -
- Don't skip soaking the bamboo skewers—I learned this the hard way when three of them caught fire and ruined my first batch.
- The marinade needs time to work; 30 minutes is minimum, but if you're not in a rush, overnight transforms the chicken into something transcendent.
- Peanut sauce is a living thing—it thickens as it cools, so make it slightly thinner than you think it should be, and it'll be perfect by serving time.
03 -
- Cut chicken into uniform pieces—same size means they cook at the same rate, so nothing dries out while something else finishes.
- Thread skewers loosely enough that heat can circulate; packed too tightly, the insides steam instead of grill.
- Have your sauce made and waiting before the chicken hits the grill; hot satay with cool sauce is less harmonious than serving them both warm.