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Authentic Juicy Chicken Satay Skewers with the Easiest Creamy Thai Peanut Sauce

Close-up of grilled, golden yellow chicken satay skewers served on a plate next to a small bowl of peanut sauce.
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Create restaurant-quality Chicken Satay at home. This recipe delivers incredibly juicy chicken skewers using a simple marinade and the best, creamiest Thai Peanut Sauce you will ever make. Perfect for a quick weeknight dinner or an impressive party appetizer.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch strips
  • 120 ml full-fat coconut milk
  • 2 tablespoons soy sauce (or gluten-free tamari)
  • 1 tablespoon brown sugar
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 stalk lemongrass, bruised (optional)
  • Wooden skewers, soaked in water for 30 minutes
  • For the Peanut Sauce:
  • 1 cup creamy peanut butter (natural style preferred)
  • 1/2 cup hot water
  • 1/4 cup coconut milk
  • 3 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 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 medium bowl, whisk together the coconut milk, soy sauce, brown sugar, turmeric, coriander, cumin, salt, and pepper. Add the bruised lemongrass stalk if using.
  2. Marinate the Chicken: Add the chicken strips to the marinade, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, for the best flavor. Remove the lemongrass before skewering.
  3. Assemble Skewers: Thread the marinated chicken strips onto the soaked wooden skewers, leaving a small space between pieces.
  4. Make the Peanut Sauce: While the chicken marinates, combine all peanut sauce ingredients in a small saucepan. Heat over medium-low heat, whisking constantly until the sauce is smooth and creamy. If the sauce is too thick, add hot water, one tablespoon at a time, until you reach your desired dipping consistency. Remove from heat and set aside.
  5. Cook the Satay: Preheat your grill or grill pan to medium-high heat. Lightly oil the grates. Place the skewers on the hot grill.
  6. Grill until the chicken is cooked through and has nice char marks, about 4 to 5 minutes per side. If using an oven, bake at 400°F (200°C) for 12-15 minutes, flipping halfway.
  7. Serve immediately with the warm, creamy peanut dipping sauce and lime wedges.

Notes

  • For extra juicy chicken, use chicken thighs instead of breasts.
  • If you do not have wooden skewers, you can thread the chicken onto metal skewers or simply grill the strips without skewering them.
  • This peanut sauce is excellent for meal prepping; store leftovers in an airtight container in the refrigerator for up to one week.

Nutrition

Find it online: https://frostedfancies.com/chicken-satay-juicy-skewers-easy-peanut-sauce/