Chicken Satay Peanut Sauce

I made these skewers on a humid Saturday afternoon when the AC broke and cooking indoors felt unbearable. The grill became my best option, and the turmeric-stained marinade turned the chicken into golden strips that smelled like every street corner I'd ever passed in Bangkok. By the time the first skewer hit the heat, my neighbor was leaning over the fence asking what I was making.

The first time I served these at a potluck, someone asked if I'd ordered them from a restaurant. I didn't correct her right away because I wanted to see if the peanut sauce would give me away, but she went back for seconds and never questioned it. That night I realized how much a good marinade and a hot grill can do when you don't overthink the process.

Ingredients

• Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier on the grill, but breasts work fine if you don't overcook them.
• Soy sauce (2 tbsp for marinade, 2 tbsp for sauce): This adds the salty backbone to both the chicken and the peanut sauce, and a little goes a long way.
• Coconut milk (2 tbsp for marinade, 120 ml for sauce): It softens the marinade and makes the peanut sauce creamy without any dairy.
• Brown sugar (1 tbsp for marinade, 1 tbsp for sauce): Balances the salt and helps the chicken caramelize when it hits the grill.
• Fish sauce (1 tbsp for marinade, 1 tbsp for sauce): This is the secret umami layer that makes everything taste more complex than it is.
• Vegetable oil (1 tbsp): Keeps the chicken from sticking and helps the spices coat evenly.
• Garlic cloves (2 minced for marinade, 1 for sauce): Fresh garlic makes a difference, jarred stuff just doesn't hit the same.
• Ground coriander (1 tsp): Adds a warm, citrusy note that plays well with turmeric.
• Ground turmeric (1 tsp): Gives the chicken that golden color and a subtle earthy flavor.
• Ground cumin (½ tsp): A little smokiness that deepens the marinade.
• Ground white pepper (½ tsp): Sharper than black pepper and traditional in Southeast Asian marinades.
• Creamy peanut butter (120 g): The base of the sauce, use the kind that's smooth and not too oily.
• Lime juice (1 tbsp): Brightens the peanut sauce and cuts through the richness.
• Chili garlic sauce or Sriracha (1 tsp, optional): For heat, adjust based on how much fire you want.
• Water (60 ml, plus more as needed): Thins the peanut sauce to a dippable consistency.
• Fresh cilantro, lime wedges, sliced cucumber, sliced red chili: Garnishes that add color, crunch, and freshness to every bite.

Instructions

Marinate the chicken:

Mix soy sauce, coconut milk, brown sugar, fish sauce, oil, garlic, coriander, turmeric, cumin, and white pepper in a bowl until it looks like a thick golden paste. Toss the chicken strips in until every piece is coated, then cover and refrigerate for at least an hour or overnight if you have the time.

Prep the skewers:

Soak wooden skewers in water for 30 minutes so they don't char and fall apart on the grill. Thread the marinated chicken onto each skewer, leaving a little space between pieces so the heat can reach all sides.

Heat the grill:

Preheat your grill or grill pan over medium-high heat and oil the grates lightly with a paper towel dipped in vegetable oil. You want it hot enough to sear but not so hot that the outside burns before the inside cooks.

Grill the skewers:

Place the skewers on the grill and cook for 3 to 4 minutes per side, turning once, until the chicken is cooked through and you see those dark golden char marks. The smell alone will tell you when it's ready.

Make the peanut sauce:

While the chicken grills, combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, fish sauce, chili garlic sauce, minced garlic, and water in a small saucepan over medium-low heat. Stir constantly until smooth and warm, adding more water if it's too thick to drizzle.

Serve:

Arrange the skewers on a platter with the peanut sauce in a small bowl on the side. Scatter cilantro, lime wedges, cucumber slices, and chili over the top for color and crunch.

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One evening I made these for a friend who'd just come back from a year abroad and was homesick for the street food she used to eat every night. She took one bite, closed her eyes, and said it tasted exactly like the corner stall near her apartment. I didn't tell her I'd never been, I just let the peanut sauce speak for itself.

Choosing Your Protein

Chicken thighs are more forgiving on the grill because they have enough fat to stay moist even if you leave them on a minute too long. Breasts work fine if you're careful, but they dry out faster and need a closer eye. I've also used this marinade on shrimp and tofu, both took about half the grilling time and soaked up the flavors just as well.

Getting the Char Right

The char is what makes these skewers taste like they came from a real grill and not a stovetop. You want dark golden edges with a few blackened bits, not an even tan. If your grill isn't hot enough, the chicken will steam instead of sear, and you'll lose that smoky sweetness. Let the grill preheat fully and resist the urge to flip the skewers too early.

Serving and Pairings

I like to serve these with jasmine rice and a pile of sliced cucumber to balance the richness of the peanut sauce. Sometimes I'll add a quick cucumber salad with rice vinegar and a pinch of sugar, or just set out lime wedges and let people squeeze their own. If you're feeding a crowd, double the peanut sauce because it always runs out first.

• Jasmine rice or rice noodles make a simple base that soaks up extra sauce.
• A cold beer or iced tea cuts through the richness and cools down the heat.
• Leftover skewers reheat well in a hot oven or back on the grill for a minute or two.

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These skewers have become my go-to when I want something that feels special but doesn't require much effort. The marinade does the work, the grill does the rest, and the peanut sauce ties it all together in a way that makes people think you spent hours in the kitchen.

Recipe Questions

→ How long should the chicken marinate?

Chicken should marinate for at least 1 hour, though overnight marinating deepens the flavor significantly.

→ Can I use other proteins instead of chicken?

Yes, firm tofu or shrimp can be used as alternatives, adjusting grilling time accordingly.

→ What is the best way to grill the skewers?

Preheat the grill to medium-high heat, oil the grates lightly, and grill skewers for 3-4 minutes per side until lightly charred and cooked through.

→ How to adjust the peanut sauce thickness?

Add water gradually while heating to achieve your preferred consistency, stirring continuously to keep it smooth.

→ Are there suggestions for serving?

Serve hot with fresh cilantro, lime wedges, cucumber slices, and consider jasmine rice or rice noodles on the side.