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Easy Thai Chicken Satay Skewers with Creamy Peanut Sauce

Close-up of beautifully grilled, golden chicken satay skewers served with a side of creamy peanut dipping sauce.
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Make tender, flavorful chicken satay skewers at home using a simple marinade and a rich, homemade peanut dipping sauce. This recipe works well for grilling or baking.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch strips
  • 1/2 cup full-fat coconut milk (for marinade)
  • 2 tablespoons soy sauce or tamari (for gluten-free option)
  • 1 tablespoon brown sugar
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 cup smooth peanut butter
  • 2 tablespoons lime juice
  • 2 tablespoons water (or more, for thinning)
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar (for sauce)
  • 1 teaspoon Sriracha or chili garlic sauce (optional)
  • Wooden or metal skewers

Instructions

  1. Combine the coconut milk, soy sauce, 1 tablespoon brown sugar, turmeric, coriander, cumin, and salt in a bowl. Whisk well.
  2. Add the chicken strips to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 2 hours, or up to 8 hours, for best flavor and tenderness.
  3. If using wooden skewers, soak them in water for 30 minutes before use to prevent burning.
  4. Thread the marinated chicken pieces onto the soaked skewers, leaving a small space between pieces.
  5. Prepare the peanut sauce: Whisk together peanut butter, lime juice, water, fish sauce, 1 tablespoon brown sugar, and Sriracha (if using) in a small saucepan over low heat. Stir constantly until smooth and warm. Add more water, one teaspoon at a time, until you reach your desired dipping consistency. Remove from heat.
  6. Cook the skewers: For grilling, preheat your grill to medium-high heat. Grill for 3-4 minutes per side until the chicken is cooked through and lightly charred. For baking, preheat oven to 400°F (200°C). Place skewers on a lined baking sheet and bake for 15-20 minutes, flipping halfway through.
  7. Serve the hot chicken satay skewers immediately with the creamy peanut dipping sauce on the side.

Notes

  • Using chicken thighs instead of breasts keeps the meat juicier during cooking.
  • For a quick weeknight meal, you can pan-sear the marinated chicken strips without skewering them.
  • If you prefer a thicker sauce, reduce the amount of water used slightly.

Nutrition

Find it online: https://savorandpin.com/easy-chicken-satay-recipe-peanut-sauce/