Chicken Satay with Easy Thai Peanut Sauce

Why You’ll Love This Recipe

I love this dish for how quick and approachable it is without sacrificing taste. The satay marinade infuses the chicken with rich, savory flavor, while the peanut sauce adds a nutty, tangy contrast that I can’t get enough of. Plus, it’s easy to customize, kid-friendly, and comes together in just five simple steps. Whether I serve it with rice, salad, or tuck it into wraps, it always hits the spot.

Ingredients

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

For the Chicken Satay:

• 1 pound boneless, skinless chicken thighs (or breasts)

• 2 tablespoons soy sauce

• 1 tablespoon vegetable oil

• 1 tablespoon oyster sauce

• 1 tablespoon brown sugar

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 1 teaspoon garlic powder

• 1 teaspoon salt

• ½ teaspoon black pepper

• Skewers (wooden or metal)

For the Easy Thai Peanut Sauce:

• ½ cup creamy peanut butter

• 3 tablespoons soy sauce

• 2 tablespoons rice vinegar

• 1 tablespoon brown sugar

• 1 tablespoon fresh lime juice

• 1 teaspoon red chili flakes (optional)

• Warm water (to thin the sauce)

Directions

1. Marinate the Chicken
   I mix soy sauce, vegetable oil, oyster sauce, brown sugar, garlic powder, coriander, cumin, salt, and pepper in a large bowl. Then I slice the chicken into strips and toss it in the marinade. I let it sit for at least 30 minutes (longer for more flavor).

2. Prepare the Peanut Sauce
   In a bowl, I whisk together peanut butter, soy sauce, rice vinegar, brown sugar, lime juice, and red chili flakes. I slowly add warm water, stirring until the sauce reaches a smooth, pourable consistency. Then I set it aside.

3. Preheat the Grill
   I heat my grill or grill pan to medium-high. If I’m using wooden skewers, I soak them in water for 30 minutes first to prevent burning.

4. Skewer the Chicken
   I thread the marinated chicken strips onto skewers, leaving a bit of space between each piece to help them cook evenly.

5. Grill the Skewers
   I place the skewers on the grill and cook them for about 15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.

Servings and Timing

• Servings: 4

• Prep Time: 20 minutes

• Marinating Time: 30 minutes

• Cook Time: 15 minutes

• Total Time: 1 hour (including marination)

Variations

• I sometimes swap chicken for shrimp, beef, or tofu depending on what I have on hand.

• For more heat, I add extra chili flakes or a splash of sriracha to the peanut sauce.

• If I’m avoiding peanuts, I use almond or cashew butter instead—it still tastes amazing.

• To make it vegetarian, I use marinated tofu or tempeh and grill it just the same.

Storage/Reheating

• Refrigerator: I store leftovers in an airtight container for up to 3 days.

• Freezing: Cooked chicken skewers freeze well. I freeze them in a single layer, then transfer to a freezer bag for up to 3 months. I thaw overnight before reheating.

• Reheat: I reheat the chicken in a skillet or in the microwave. For the sauce, I warm it gently and stir in a bit of water if it thickens too much.

FAQs

Can I use chicken breasts instead of thighs?

Yes, I often use breasts when I want a leaner option. Just watch the cooking time—breasts can cook faster and dry out if overdone.

Can I make the peanut sauce ahead of time?

Definitely. I make the sauce up to 2 days in advance and keep it in the fridge. I give it a quick stir and thin with warm water if needed before serving.

What should I serve with chicken satay?

I love pairing it with jasmine rice, cucumber salad, or steamed veggies like broccoli or bok choy.

How do I know when the chicken is done?

The chicken is done when it reaches an internal temperature of 165°F (75°C) and has nice browning or grill marks on the outside.

Can I make this gluten-free?

Yes. I use gluten-free soy sauce (like tamari) and make sure my oyster sauce is gluten-free—or omit it if necessary.

Conclusion

Chicken Satay with Easy Thai Peanut Sauce is one of those dishes I turn to when I want something flavorful, satisfying, and simple to make. The juicy grilled chicken and creamy, tangy sauce are a perfect match. Whether I’m making it for family dinner or a weekend get-together, it’s a recipe I always come back to—and one that never fails to impress.

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