Chicken Satay Skewers with Peanut Sauce

Chicken Satay Skewers with Peanut Sauce
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Juicy strips of chicken marinated in aromatic spices, grilled to perfection, and served with a creamy, sweet-savory peanut sauce. This dish is popular in Indonesia, Malaysia, and Thailand, bringing together the perfect balance of smoky, nutty, tangy, and slightly spicy flavors.

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Yields12 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins
about 12 skewers
For the Chicken Marinade
 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into thin strips
 2 tbsp soy sauce (or tamari for gluten-free)
 2 tbsp vegetable oil
 1 tbsp fish sauce (optional, for umami depth)
 1 tbsp brown sugar or palm sugar
 2 cloves garlic, minced
 1 tsp fresh ginger, grated
 1 tsp ground coriander
 1 tsp ground turmeric
 ½ tsp ground cumin
 1 tbsp fresh lime juice
For the Peanut Sauce
 ½ cup creamy peanut butter
 2 tbsp soy sauce (or tamari)
 2 tbsp fresh lime juice
 1 tbsp brown sugar or honey
 1 clove garlic, minced
 1 tsp fresh ginger, grated
 ½ cup coconut milk (adjust for desired consistency)
 1 tsp red curry paste or sriracha (optional, for heat)
For Serving
 Fresh cilantro leaves
 Lime wedges
 Cucumber slices or pickled vegetables
 Steamed jasmine rice (optional)
Marinate the Chicken
1

  1. In a large bowl, whisk together soy sauce, vegetable oil, fish sauce, brown sugar, garlic, ginger, coriander, turmeric, cumin, and lime juice.

  2. Add chicken strips and toss to coat evenly.

  3. Cover and refrigerate for at least 1 hour, preferably 2–4 hours, to allow flavors to infuse.

Prepare the Peanut Sauce
2

  1. In a saucepan over medium-low heat, whisk together peanut butter, soy sauce, lime juice, brown sugar, garlic, ginger, coconut milk, and red curry paste (if using).

  2. Stir until smooth and heated through, adjusting consistency with more coconut milk if needed.

  3. Remove from heat and set aside.

Thread & Cook the Skewers
3

  1. Thread marinated chicken strips onto soaked wooden or metal skewers.

  2. Preheat grill or grill pan to medium-high heat.

  3. Grill skewers for 3–4 minutes per side, until chicken is cooked through with light char marks.

Serve
4

  1. Arrange skewers on a platter.

  2. Serve with warm peanut sauce on the side or drizzled over the top.

  3. Garnish with fresh cilantro, lime wedges, and cucumber slices.

Tips & Variations
5

  • Make-ahead: Marinate chicken up to 24 hours in advance for deeper flavor.

  • Nut-free option: Replace peanut butter with sunflower seed butter or tahini.

  • Oven method: Broil skewers for 8–10 minutes, flipping halfway, until cooked through.

  • Extra flavor: Add lemongrass to the marinade for a brighter aroma.

Suggested Pairings
6

  • Drink: Thai iced tea, crisp lager, or chilled Riesling.

  • Other bites: Vegetable spring rolls, mango salad, or coconut sticky rice.

Ingredients

about 12 skewers
For the Chicken Marinade
 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into thin strips
 2 tbsp soy sauce (or tamari for gluten-free)
 2 tbsp vegetable oil
 1 tbsp fish sauce (optional, for umami depth)
 1 tbsp brown sugar or palm sugar
 2 cloves garlic, minced
 1 tsp fresh ginger, grated
 1 tsp ground coriander
 1 tsp ground turmeric
 ½ tsp ground cumin
 1 tbsp fresh lime juice
For the Peanut Sauce
 ½ cup creamy peanut butter
 2 tbsp soy sauce (or tamari)
 2 tbsp fresh lime juice
 1 tbsp brown sugar or honey
 1 clove garlic, minced
 1 tsp fresh ginger, grated
 ½ cup coconut milk (adjust for desired consistency)
 1 tsp red curry paste or sriracha (optional, for heat)
For Serving
 Fresh cilantro leaves
 Lime wedges
 Cucumber slices or pickled vegetables
 Steamed jasmine rice (optional)
Chicken Satay Skewers with Peanut Sauce
IngredientsDirections
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