Chicken Satay Peanut Sauce

The first time I attempted chicken satay was during a backyard barbecue that almost turned into a disaster when it started drizzling halfway through grilling. Everyone huddled under the patio umbrella, watching the skewers sizzle, and somehow that slightly frantic evening made these skewers taste even better. Now they are my go-to for summer gatherings, rain or shine, bringing that lively street food energy right to our table.

I made these for my fathers birthday last summer, and he kept going back for skewer number three, then four, until the platter was empty. Something about the combination of charred chicken and that rich, nutty sauce makes people genuinely happy at the dinner table.

Ingredients

• 600 g boneless, skinless chicken thighs or breasts: Thighs stay juicier on the grill, but breasts work beautifully if you prefer leaner meat
• 2 tbsp soy sauce: This provides the essential salty base that balances the sweetness in the marinade
• 2 tbsp coconut milk: The natural fats help tenderize the chicken while adding subtle richness
• 1 tbsp brown sugar: Caramelizes beautifully on the grill creating those gorgeous charred edges
• 1 tbsp vegetable oil: Helps the spices adhere to the chicken and prevents sticking on the grill
• 1 tsp ground coriander: Brings a warm, citrusy brightness that is essential to the flavor profile
• 1 tsp ground cumin: Adds that earthy depth you recognize from authentic satay stalls
• 1/2 tsp turmeric powder: Gives the chicken its beautiful golden color and subtle bitterness
• 2 garlic cloves, minced: Fresh garlic is nonnegotiable here for that aromatic punch
• 1 tsp grated fresh ginger: Use a microplane to get it really fine so it distributes evenly
• 1/2 tsp salt: Just enough to enhance all the other spices without overwhelming
• 120 g creamy peanut butter: Natural-style peanut butter works best for that authentic texture
• 150 ml coconut milk: Creates the luxuriously smooth sauce consistency
• 1 tbsp soy sauce: Adds savory depth to balance the sweet peanut butter
• 1 tbsp brown sugar: Rounds out the sauce so it is not too sharp or salty
• 1 tbsp lime juice: Fresh lime cuts through the richness and brightens everything
• 1 tsp chili sauce: Sriracha is perfect, but adjust based on your heat tolerance
• 1 garlic clove, minced: One more hit of garlic for the sauce because garlic is life
• 2 to 3 tbsp warm water: The secret to getting that perfect drapeable consistency
• 1 tbsp chopped roasted peanuts: Texture contrast makes each bite more interesting
• Fresh coriander leaves: Adds a fresh herbal finish that lightens the dish
• Lime wedges: An extra squeeze of lime right before eating transforms everything

Instructions

Marinate the chicken:

Whisk together all marinade ingredients in a large bowl until the sugar dissolves completely. Add the chicken strips and toss thoroughly so every piece is coated, then cover and refrigerate for at least an hour.

Prepare your skewers:

If you are using wooden skewers, soak them in water for at least 30 minutes so they do not turn into charcoal on the grill.

Thread the chicken:

Thread the marinated chicken onto skewers, leaving small gaps between pieces so the heat can circulate and cook everything evenly.

Fire up the grill:

Get your grill or grill pan nice and hot over medium-high heat. Cook the skewers for about 4 minutes per side until you see beautiful char marks and the chicken is cooked through.

Make the magic sauce:

While the chicken grills, whisk the peanut butter with coconut milk, soy sauce, brown sugar, lime juice, chili sauce, and garlic in a small saucepan over low heat. Stir until it becomes silky smooth, adding warm water as needed to reach your desired consistency.

Bring it all together:

Arrange the skewers on a platter, drizzle generously with that warm peanut sauce, and scatter with chopped peanuts and fresh coriander. Serve with lime wedges on the side for that final bright squeeze.

Save

These skewers have become the most requested dish at our summer potlucks. There is something so satisfying about standing around the grill, everyone grabbing skewers and dipping them into that sauce, conversation flowing as easily as the peanut butter.

Make It Your Own

Throw a bruised lemongrass stalk or a kaffir lime leaf into the marinade if you can find them at your Asian market. The floral citrus notes they add will transport you straight to a night market in Bangkok.

Serving Suggestions

I love serving these alongside fluffy jasmine rice and a crisp cucumber salad dressed with rice vinegar. The cool crunch of cucumber balances the rich, spicy skewers perfectly.

Perfect Pairings

A cold glass of Riesling with its slight sweetness cuts through the peanut sauce beautifully. If you prefer beer, something light and crisp like a pilsner lets the spices shine without overwhelming them.

• Set up a little sauce bar with extra peanut sauce for dipping
• Keep some extra lime wedges handy for those who love extra acid
• Have napkins ready because eating skewers can get gloriously messy

Save

There is a quiet joy in eating food meant to be shared with your hands, bringing everyone to the same level. These skewers turn dinner into a communal experience worth repeating.

Recipe Q&A

→ How long should the chicken marinate?

Marinating for at least one hour enhances flavor, but overnight marination yields the best results.

→ What cut of chicken is best for skewers?

Boneless, skinless thighs or breasts sliced into strips work well for even cooking and tenderness.

→ Can I substitute peanut butter in the sauce?

Yes, almond butter can be used as a substitute for a different nutty flavor.

→ How to prevent wooden skewers from burning?

Soak wooden skewers in water for at least 30 minutes before grilling to reduce burning risks.

→ What sides complement these skewers?

Jasmine rice, cucumber salad, or light beverages like Riesling or beer pair nicely with the dish.

→ How to adjust the spiciness of the peanut sauce?

Modify the amount of chili sauce according to your preferred heat level for balance.