Chicken Satay Peanut Sauce (Printable version)
Tender grilled chicken strips paired with a creamy, flavorful peanut sauce and fresh garnishes.
# What You'll Need:
→ Chicken & Marinade
01 - 1.1 lbs boneless, skinless chicken thighs or breasts, cut into ¾-inch strips
02 - 2 tablespoons soy sauce
03 - 2 tablespoons coconut milk
04 - 1 tablespoon brown sugar
05 - 1 tablespoon fish sauce
06 - 1 tablespoon vegetable oil
07 - 2 garlic cloves, minced
08 - 1 teaspoon ground coriander
09 - 1 teaspoon ground turmeric
10 - ½ teaspoon ground cumin
11 - ½ teaspoon ground white pepper
→ Peanut Sauce
12 - ½ cup creamy peanut butter
13 - ½ cup coconut milk
14 - 2 tablespoons soy sauce
15 - 1 tablespoon brown sugar
16 - 1 tablespoon lime juice
17 - 1 tablespoon fish sauce
18 - 1 teaspoon chili garlic sauce or Sriracha (optional)
19 - 1 small garlic clove, minced
20 - ¼ cup water, plus more as needed
→ Garnish & Serving
21 - Fresh cilantro leaves, chopped
22 - Lime wedges
23 - Sliced cucumber
24 - Sliced red chili (optional)
# Directions:
01 - In a bowl, combine soy sauce, coconut milk, brown sugar, fish sauce, vegetable oil, minced garlic, coriander, turmeric, cumin, and white pepper. Add chicken strips and toss to coat. Cover and refrigerate for at least one hour or overnight for enhanced flavor.
02 - Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling.
03 - Thread the marinated chicken strips onto skewers, ensuring a little space between pieces to allow even cooking.
04 - Preheat the grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.
05 - Grill skewers for 3 to 4 minutes per side until the chicken is cooked through and lightly charred.
06 - While the chicken cooks, combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, fish sauce, chili garlic sauce (if using), minced garlic, and water in a small saucepan over medium-low heat. Stir until smooth and warm. Add extra water to adjust consistency if desired.
07 - Serve the chicken skewers hot alongside the peanut sauce. Garnish with chopped cilantro, lime wedges, sliced cucumber, and optional sliced chili.
# Expert advice:
01 -
- The marinade does all the heavy lifting while you focus on other things, and the flavor soaks in deep if you let it sit overnight.
- Peanut sauce comes together in one small pot and tastes better than anything you'd get from a jar or takeout container.
- Grilling gives you those charred edges that make each bite smoky and a little sweet at the same time.
- You can serve this as a quick dinner or slice the skewers up for a party without anyone knowing how simple it actually was.
02 -
- Soaking the wooden skewers is not optional, I learned this after watching three of them catch fire and turn the chicken into charcoal sticks.
- Don't skip the marinating time, the chicken needs at least an hour to absorb the spices or it will taste bland no matter how well you grill it.
- If the peanut sauce seizes up or looks too thick, add water a tablespoon at a time while stirring, it will loosen back up.
- Watch the heat closely, turmeric and sugar can burn fast and turn the outside bitter before the inside is done.
03 -
- If you're using metal skewers, oil them lightly before threading the chicken so the meat doesn't stick when you try to slide it off.
- For deeper flavor, marinate the chicken overnight and let it come to room temperature for 15 minutes before grilling so it cooks evenly.
- Taste the peanut sauce before serving and adjust with more lime juice for brightness, soy sauce for salt, or brown sugar for sweetness until it's balanced the way you like.