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Easy Thai Chicken Satay Skewers with Creamy Peanut Sauce

Close-up of perfectly grilled chicken satay skewers served on a white plate with a side of peanut dipping sauce.
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Make tender, juicy chicken satay skewers with a flavorful marinade and a rich, creamy peanut dipping sauce. This recipe is perfect for a quick weeknight dinner or an impressive appetizer.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken thighs or breasts, cut into 1-inch strips
  • 120 ml full-fat coconut milk
  • 30 ml soy sauce (or tamari for gluten free)
  • 1 tablespoon brown sugar
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
  • Wooden skewers, soaked in water for 30 minutes
  • For the Peanut Sauce: 1/2 cup creamy peanut butter
  • 1/4 cup hot water
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon chili garlic sauce (optional, for spice)

Instructions

  1. Prepare the Marinade: In a medium bowl, whisk together the coconut milk, soy sauce, brown sugar, turmeric, cumin, coriander, and salt.
  2. Marinate the Chicken: Add the chicken strips to the marinade, toss to coat completely, and cover the bowl. Refrigerate for at least 1 hour, or up to 4 hours, for the best flavor.
  3. Prepare the Peanut Sauce: While the chicken marinates, combine all peanut sauce ingredients (peanut butter, hot water, soy sauce, lime juice, brown sugar, ginger, garlic, and chili sauce if using) in a small saucepan. Heat over low heat, stirring constantly until the sauce is smooth and creamy. Remove from heat and set aside.
  4. Assemble Skewers: Thread the marinated chicken pieces onto the soaked wooden skewers, leaving a small space between each piece. Discard the remaining marinade.
  5. Cook the Satay: You can grill or bake. For grilling, preheat your grill to medium heat. Brush the grates with oil. Grill the skewers for 4-5 minutes per side until the chicken is cooked through and has nice grill marks. For baking, preheat your oven to 400°F (200°C). Place skewers on a baking sheet lined with parchment paper and bake for 12-15 minutes, flipping halfway through.
  6. Serve: Arrange the cooked chicken satay skewers on a platter. Serve immediately with the warm, creamy peanut dipping sauce on the side.

Notes

  • Soaking the wooden skewers prevents them from burning on the grill or in the oven.
  • For extra juicy chicken satay, use chicken thighs instead of breasts.
  • If your peanut sauce becomes too thick after cooling, stir in a teaspoon of hot water at a time until you reach your desired consistency.
  • This recipe is easily adaptable to be gluten free by using tamari instead of soy sauce.

Nutrition

Find it online: https://carlacooking.com/easy-chicken-satay-skewers-with-peanut-sauce/