These Mini Chicken Satay Sticks with Peanut Sauce are bold, bite-sized skewers marinated in fragrant spices and grilled to juicy perfection. Served with a creamy, savory-sweet peanut dipping sauce, they're the ultimate crowd-pleasing appetizer for parties and entertaining.
Yields 20 Servings Servings Quarter (5 Servings) Half (10 Servings) Default (20 Servings) Double (40 Servings) Triple (60 Servings) Prep Time 25 minsCook Time 15 minsTotal Time 40 minsMakes 20–24 mini skewers
For the Chicken Satay
1 lb chicken thighs or breasts, cut into small strips or cubes
2 tbsp soy sauce
1 tbsp lime juice
1 tbsp brown sugar or honey
1 tbsp coconut milk
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
1 tsp garlic, minced
1 tsp ginger, minced
1 tbsp ginger, minced
For the Peanut Sauce
½ cup creamy peanut butter
⅓ cup coconut milk
1 tbsp soy sauce
1 tbsp lime juice
1 tbsp brown sugar
1 tsp red curry paste (or chili garlic sauce)
Warm water to thin
Garnish
Chopped peanuts
Fresh cilantro
Lime wedges
Marinate the Chicken
1
In a bowl, whisk together all marinade ingredients.
Add chicken pieces and toss to coat.
Cover and marinate in the fridge for 30 minutes to 2 hours.
Make the Peanut Sauce
2
Combine all sauce ingredients in a small saucepan.
Warm over low heat, whisking until smooth and creamy.
Adjust with water for desired consistency. Keep warm.
Skewer & Cook
3
Thread 1–2 chicken pieces per mini skewer.
Grill or pan-sear over medium-high heat for 2–3 minutes per side, or until golden and fully cooked.
Brush lightly with reserved marinade (if unused), and let rest briefly.
Serve
4
Plate skewers with a bowl of peanut sauce for dipping.
Garnish with chopped peanuts, cilantro, and lime wedges.
Pairing Suggestions
Tips & Notes
6
Chicken thighs stay juicier and are more forgiving than breasts.
Marinate longer for deeper flavor (up to overnight).
Make it vegan: Use tofu or seitan strips and coconut aminos instead of soy sauce.
No grill? Use a grill pan or oven broiler — or air-fry for 8 minutes at 375°F.
Spice it up: Add chili flakes or extra curry paste to the sauce for more heat.
Ingredients Makes 20–24 mini skewers
For the Chicken Satay
1 lb chicken thighs or breasts, cut into small strips or cubes
2 tbsp soy sauce
1 tbsp lime juice
1 tbsp brown sugar or honey
1 tbsp coconut milk
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
1 tsp garlic, minced
1 tsp ginger, minced
1 tbsp ginger, minced
For the Peanut Sauce
½ cup creamy peanut butter
⅓ cup coconut milk
1 tbsp soy sauce
1 tbsp lime juice
1 tbsp brown sugar
1 tsp red curry paste (or chili garlic sauce)
Warm water to thin
Garnish
Chopped peanuts
Fresh cilantro
Lime wedges
Directions Marinate the Chicken
1
In a bowl, whisk together all marinade ingredients.
Add chicken pieces and toss to coat.
Cover and marinate in the fridge for 30 minutes to 2 hours.
Make the Peanut Sauce
2
Combine all sauce ingredients in a small saucepan.
Warm over low heat, whisking until smooth and creamy.
Adjust with water for desired consistency. Keep warm.
Skewer & Cook
3
Thread 1–2 chicken pieces per mini skewer.
Grill or pan-sear over medium-high heat for 2–3 minutes per side, or until golden and fully cooked.
Brush lightly with reserved marinade (if unused), and let rest briefly.
Serve
4
Plate skewers with a bowl of peanut sauce for dipping.
Garnish with chopped peanuts, cilantro, and lime wedges.
Pairing Suggestions
Tips & Notes
6
Chicken thighs stay juicier and are more forgiving than breasts.
Marinate longer for deeper flavor (up to overnight).
Make it vegan: Use tofu or seitan strips and coconut aminos instead of soy sauce.
No grill? Use a grill pan or oven broiler — or air-fry for 8 minutes at 375°F.
Spice it up: Add chili flakes or extra curry paste to the sauce for more heat.
Mini Chicken Satay Sticks with Peanut Sauce
