You’re gonna love this one. It’s one of those recipes that feels fancy, but is secretly super easy to make.
Chicken satay is juicy grilled chicken on skewers, marinated in a flavorful blend of spices and coconut milk, then dunked in a creamy, slightly sweet, peanut-y sauce. It’s crazy good.
Perfect for dinner, lunch, or even meal prep.
Why I Love This Recipe
This is one of those meals that made me feel like I knew what I was doing in the kitchen—even the first time I made it. The marinade packs so much flavor, and the peanut sauce is just chef’s kiss. I always feel proud putting this on the table.
- The chicken is tender and never dry
- The sauce tastes like it came from a restaurant
- It’s great for meal prep or leftovers
- You can grill, bake, or pan-sear
- It works with rice, salad, or wraps
What You’ll Need
- 1½ lbs boneless, skinless chicken thighs, cut into strips
- ½ cup full-fat coconut milk (from a can)
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon curry powder
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ¼ teaspoon salt
For the Peanut Sauce:
- ½ cup creamy peanut butter
- ⅓ cup coconut milk
- 2 tablespoons soy sauce
- 1½ tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1–2 tablespoons warm water (to thin)
Optional for Serving:
- Chopped peanuts
- Fresh cilantro
- Lime wedges
Pro Tips
- Soak wooden skewers in water for 30 mins so they don’t burn on the grill
- Slice the chicken into even-sized strips for even cooking
- Don’t skip the marinade time—it helps tenderize and flavor the chicken
- Add a splash of warm water to the peanut sauce to get it smooth and dippable
- Taste the sauce and adjust—some people like it sweeter or tangier
Tools You’ll Need
- Cutting board
- Sharp knife
- Mixing bowls
- Whisk
- Grill pan or regular skillet
- Skewers (wooden or metal)
- Tongs
Substitutions and Variations
- Swap chicken thighs for chicken breast, tofu, or shrimp
- Use almond butter instead of peanut butter
- Sub lime juice with lemon juice if needed
- Add chili flakes or sriracha for a spicy version
- Try grilling for smoky flavor or pan-searing for a quick stovetop method
Make Ahead Tips
- You can marinate the chicken the night before
- Peanut sauce can be made 3 days ahead and stored in the fridge
- Pre-skewer the chicken and store covered in the fridge until ready to cook
Cooking Instructions
Step 1: Make the Marinade
In a bowl, whisk together ½ cup coconut milk, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 tablespoon curry powder, 1 teaspoon garlic powder, 1 teaspoon ground coriander, ½ teaspoon turmeric, and ¼ teaspoon salt.
Step 2: Marinate the Chicken
Add 1½ lbs chicken thigh strips to the marinade. Toss to coat. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).
Step 3: Make the Peanut Sauce
In another bowl, whisk together ½ cup peanut butter, ⅓ cup coconut milk, 2 tablespoons soy sauce, 1½ tablespoons brown sugar, 1 tablespoon rice vinegar, 1 tablespoon lime juice, 1 teaspoon grated fresh ginger, 1 minced garlic clove, and 1–2 tablespoons warm water until smooth.
Step 4: Skewer the Chicken
Thread the marinated chicken strips onto skewers, folding them back and forth in a ribbon pattern.
Step 5: Cook the Chicken
Heat a grill pan or skillet over medium heat. Cook the skewers for 3–4 minutes per side, until golden brown and cooked through (internal temp should hit 165°F).
Step 6: Serve
Serve hot with peanut sauce on the side or drizzled over the top. Garnish with chopped peanuts, cilantro, and lime wedges if you like.
Leftovers & Storage
- Store leftover chicken and sauce separately in airtight containers
- Chicken lasts 3–4 days in the fridge
- Peanut sauce can last up to 5 days refrigerated
- Reheat chicken in the microwave or on the stove, add a splash of water to loosen up the sauce when reheating
Servings and Time
Makes: 4 servings
Prep time: 15 minutes
Cook time: 10 minutes
Marinate time: 1 hour minimum
Total time: 1 hour 25 minutes
Macros (Per Serving – Approximate)
- Calories: 450
- Protein: 35g
- Carbs: 12g
- Fat: 30g
Why This Recipe Works (Quick Science)
- Coconut milk in the marinade breaks down protein, making the chicken super tender
- Curry powder and spices flavor the chicken deeply during the marinating time
- Peanut butter and vinegar create a perfect balance of creamy, salty, sweet, and tangy in the sauce
- Cooking at medium heat lets the chicken caramelize without burning
Common Mistakes
- Not marinating long enough – less than an hour means less flavor
- Using too high heat – chicken burns before it cooks through
- Skipping water in the sauce – it needs thinning to be pourable
- Cutting chicken too thick – uneven sizes cook unevenly
What to Serve With
- Steamed jasmine rice or coconut rice
- Cucumber salad with a little rice vinegar
- Warm naan or pita bread
- Roasted veggies or a simple slaw
- Lettuce cups for a lighter option
FAQ
Can I use chicken breast instead of thighs?
Yep! Just don’t overcook it—breasts dry out faster than thighs.
Can I bake the chicken instead of grilling?
Totally. 400°F for about 20 minutes, flipping halfway.
Is the sauce spicy?
Nope! But you can add chili flakes or sriracha if you want some heat.
Can I freeze it?
Freeze the raw marinated chicken. Don’t freeze the peanut sauce—it separates.
Final Thoughts
This Chicken Satay with Peanut Sauce recipe is a total keeper. It’s full of bold flavors, comes together easily, and honestly feels like something you’d get from your favorite Thai place. Give it a try, tweak it to your taste, and come back to let me know how it turned out or drop any questions. I’d love to hear what you think!