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Chicken satay recipe - Image 3

Authentic Chicken Satay with Peanut Sauce

Tender, flavorful chicken skewers marinated in aromatic spices and grilled to perfection, served with a rich and creamy homemade peanut sauce. A crowd-pleasing favorite that's surprisingly simple to make at home.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Southeast Asian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch strips
  • 1 tbsp vegetable oil plus more for grilling
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp honey or brown sugar
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 0.5 tsp ground cumin
  • 8-10 wooden or bamboo skewers soaked in water for 30 minutes
  • 0.5 cup smooth peanut butter natural, unsweetened
  • 0.33 cup coconut milk full-fat for best texture
  • 2 tbsp lime juice freshly squeezed
  • 1 tbsp soy sauce
  • 1 tbsp honey or maple syrup
  • 1 tsp sriracha or chili garlic sauce adjust to taste
  • 0.25 cup water as needed for consistency

Equipment

  • Grill, grill pan, or broiler
  • Mixing bowls
  • Small saucepan
  • Whisk
  • Tongs

Method
 

  1. Soak 8-10 wooden skewers in water for at least 30 minutes. This prevents them from burning on the grill. Meanwhile, pat the chicken thighs dry with paper towels and slice them into 1-inch thick strips, cutting with the grain for more tender skewers.
  2. In a medium bowl, whisk together the vegetable oil, fish sauce, soy sauce, honey, minced garlic, grated ginger, turmeric, coriander, and cumin. Add the chicken strips and toss thoroughly to coat. Cover and marinate in the refrigerator for at least 20 minutes, or up to 4 hours for deeper flavor.
  3. While the chicken marinates, make the peanut sauce. In a small saucepan over medium-low heat, combine the peanut butter, coconut milk, lime juice, soy sauce, honey, and sriracha. Whisk constantly until smooth and heated through, about 3-4 minutes. Add water a tablespoon at a time until you reach a creamy, pourable consistency. Remove from heat and set aside.
  4. Thread the marinated chicken strips onto the soaked skewers, weaving the strips onto the stick for secure grilling. Preheat your grill, grill pan, or broiler to medium-high heat. Lightly oil the grates to prevent sticking.
  5. Grill the skewers for 3-4 minutes per side, or until the chicken is cooked through with beautiful char marks and registers 165°F internally. Avoid moving them too much to get a good sear. Serve immediately with the warm peanut sauce for dipping.

Notes

Chef's Tips:
• Chicken thighs are essential for juicy satay; breasts will dry out
• Don't skip soaking the skewers—they'll burn in minutes
• Serve with cucumber salad and jasmine rice for a complete meal
Food Safety:
• Always marinate chicken in the refrigerator, not on the counter
• Use separate utensils and cutting boards for raw chicken and other ingredients