Chicken Satay with Easy Peanut Sauce

Chicken Satay with Easy Peanut Sauce is a flavorful Southeast Asian-inspired dish featuring tender grilled or pan-seared chicken skewers served with a rich, creamy peanut sauce. The marinated chicken bursts with savory spices, while the peanut sauce adds a sweet, tangy, and nutty kick that ties everything together.

Why You’ll Love This Recipe

I love how this dish brings bold flavor without a complicated process. The marinade is simple but infuses the chicken with so much depth, and the peanut sauce is incredibly satisfying with just the right balance of sweet and savory. It’s perfect for entertaining or an easy weeknight dinner. I also like that it works well as a meal or as an appetizer, and it pairs great with rice, cucumbers, or even lettuce wraps.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken Satay:

• Boneless, skinless chicken thighs or breasts

• Coconut milk

• Soy sauce

• Brown sugar

• Garlic, minced

• Ground coriander

• Turmeric

• Curry powder

• Lime juice

• Skewers (wooden or metal)

For the Easy Peanut Sauce:

• Creamy peanut butter

• Soy sauce

• Rice vinegar or lime juice

• Brown sugar or honey

• Garlic, minced

• Ginger, grated

• Water (to thin)

• Sriracha or chili garlic sauce (optional for heat)

directions

1. I start by slicing the chicken into thin strips and placing them in a bowl or zip-top bag.

2. I mix the coconut milk, soy sauce, brown sugar, garlic, coriander, turmeric, curry powder, and lime juice to make the marinade.

3. I pour the marinade over the chicken and let it sit for at least 30 minutes (or up to overnight for deeper flavor).

4. While the chicken marinates, I mix the peanut butter, soy sauce, vinegar or lime juice, brown sugar or honey, garlic, ginger, and a bit of water until smooth. I adjust the consistency and heat level to taste.

5. I thread the marinated chicken onto skewers.

6. I grill or pan-sear the skewers over medium-high heat for 3–4 minutes per side, or until cooked through and lightly charred.

7. I serve the skewers hot with a side of peanut sauce for dipping or drizzling.

Servings and timing

This recipe serves about 4 people. It takes roughly 10 minutes to prepare, 30 minutes to marinate, and 10–15 minutes to cook, making it a 50–60 minute total from start to finish (including marination).

Variations

I sometimes swap chicken for shrimp or tofu for a different protein. To make it spicier, I add chili flakes to the marinade or more sriracha to the sauce. For a lighter option, I grill the chicken without skewers and serve it over salad greens with the sauce as a dressing. I’ve even used almond butter instead of peanut butter in the sauce with great results.

storage/reheating

Leftover chicken satay can be stored in an airtight container in the fridge for up to 3 days. The peanut sauce also keeps well for 5–6 days. I reheat the chicken in a skillet or microwave, and I re-stir or gently warm the peanut sauce to bring it back to dipping consistency. If it thickens too much, I add a splash of warm water.

FAQs

Can I bake the chicken instead of grilling?

Yes, I bake the skewers at 400°F (200°C) for about 15–20 minutes, flipping halfway, or until the chicken is fully cooked.

Can I make the peanut sauce ahead of time?

Absolutely. I often make it a day or two ahead—it even tastes better after the flavors meld.

What can I serve with chicken satay?

I like serving it with jasmine rice, cucumber salad, or rice noodles. It also works great in wraps or rice bowls.

Is this dish gluten-free?

It can be. I just make sure to use gluten-free soy sauce or tamari and double-check all ingredients.

Can I use crunchy peanut butter?

Yes, I’ve used it when I want extra texture in the sauce—it’s a nice variation.

Conclusion

Chicken Satay with Easy Peanut Sauce is one of my favorite recipes for when I want something exciting yet easy to make. The chicken is flavorful on its own, but that creamy, tangy peanut sauce really brings it all together. Whether I’m grilling for a summer dinner or cooking indoors, this recipe always hits the spot.

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