Easy Thai Chicken Satay with Peanut Sauce marinated overnight and grilled to perfection. Served with an amazing peanut dipping sauce, this quick and easy recipe makes a great appetizer or dinner. Perfect for a crowd, they take less than 10 minutes to cook through!
If you’re throwing a bbq or grilling for a crowd, try my Grilled Steak Kebobs, and my reader’s favorite Grilled Chicken Caprese is sure to be a hit!
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Simple Chicken Satay Skewers
If you’ve never made Thai Chicken Satay Skewers at home before you are missing out! This recipe uses boneless chicken breast (or chicken thighs) marinated in coconut milk, fish sauce, and curry paste then grilled. The chicken has so much flavor and is extremely tender. Best of all it’s served with a creamy peanut dipping sauce. The peanut sauce is sweet with a hint of spice.
This Chicken Satay with Peanut Sauce recipe is perfect for grilling in nice weather! You can prep the chicken the night before and then just thread it on the skewers and grill them. They take 10 minutes maximum to cook all the way through, so quick and easy! You can serve these Peanut Chicken Skewers as an appetizer or as a main dish with extra sauce and salad on the side.
Best of all, this is a family-friendly recipe! Who doesn’t love eating food off of a stick? Kids especially love nibbling on these sweet, peanutty chicken sticks!
Ingredients for Chicken Satay with Peanut Sauce
- Chicken: I used boneless, skinless chicken breasts for this recipe as I had some on hand, but boneless, skinless chicken thighs would be great in this recipe as well!
- Coconut Milk: Rich and creamy, coconut milk brings a subtle nuttiness to these Thai chicken skewers.
- Fish Sauce: Fish sauce is a popular ingredient used in Asian cuisine. Made with anchovies, it’s fermented and adds saltiness and umami to this satay dish.
- Soy Sauce: I added low sodium soy sauce because the fish sauce is also salty. If you only have regular, you can cut it with a little water to reduce the sodium.
- Curry Paste: Red Thai curry paste is absolutely delicious, and I just love using it as a part of a marinade for meat dishes. You can usually find it in the international aisle in large grocery stores, in a local Asian grocery store, or online.
- Herbs & Spices: Cumin, turmeric, ginger, and garlic are also in the marinade to add more flavor, color, and nutrition. These herbs and spices are loaded with anti-inflammatories. They’re so good for you!
- Sugar: A little light brown sugar balances out these chicken satay skewers perfectly. It complements the slight spice from the red curry paste and levels out the sodium in the soy sauce and fish sauce.
How to make Chicken Satay with Peanut Sauce
- Prepare the marinade: Add all of the ingredients to a large Ziploc bag. Toss to coat and refrigerate for at least 1 hour or overnight.
- Turn on the grill and skewer the chicken: When you are ready to eat, preheat the grill to medium-high heat. Thread the chicken pieces onto the skewers. To keep the wooden skewers from burning I soak them in water for 30 minutes to an hour before using them.
- Grill: Place on the grill and cook for 4-5 minutes on each side.
- Serve: Serve with peanut dipping sauce, lime wedges, and extra cilantro for garnish if desired.
thai chicken satay marinade
For this Thai Peanut Sauce recipe, all you have to do is add all of the ingredients to a food processor and pulse until everything is combined. Alternatively, you can mix in a medium bowl with a whisk until combined. Set aside until ready to serve.
- Peanut butter: I like to use creamy peanut butter to keep the Thai peanut sauce smooth, however, crunchy peanut butter (blended a little) adds texture if you prefer crunchy!
- Garlic and ginger: Two classic Asian ingredients, I use fresh ginger and garlic to really pack in as much flavor as possible.
- Soy Sauce: Just like with the skewers, I added low sodium soy sauce to reduce the saltiness. You can cut regular soy sauce with a little water if that’s what you have on hand.
- Sugar: Light brown sugar adds sweetness and a hint of a caramel flavor.
- Lime Juice: Lime juice brings this sauce a little acidity and balances out both the sweetness and the saltiness.
- Sesame Oil: Toasted sesame oil is nutty in flavor and delicious in Asian cuisine.
- Red Curry Paste: This paste is so tasty and can be used in so many dishes like these Thai Red Curry Meatballs and this Thai Coconut Soup! You can usually find it in the international aisle in large grocery stores, in a local Asian grocery store, or online.
- Sriracha: I like to double the amount to make it extra spicy!
What to serve with thai satay chicken
- Cilantro Lime rice or cauliflower rice to make it low carb!
- Japanese Cucumber Salad
- Rainbow Vegetable Noodle Stir-Fry
- Serve alongside Thai Coconut Soup to make it a meal!
Tips for Success
- Prepare the chicken ahead of time. The chicken satay with peanut sauce can be made the night before. Simply marinate the chicken in a Ziploc bag in the fridge overnight, and then whip up the peanut sauce and store it in an airtight container in the fridge as well.
- Soak the skewers in water for about 30 minutes before threading the chicken to avoid the skewers burning.
- Preheat the grill before placing the chicken on. The chicken will sear slightly and cook quicker.
- Don’t overcook the chicken. Chicken breast dries out easily, so make sure you don’t leave it cooking on the grill for too long.
Here are more delicious grilled chicken recipes to try!
- Huli Huli Chicken
- Thai Grilled Chicken
- The Best Grilled Chicken
- Grilled Honey Lime Chicken
- Grilled Asian Chicken
Thai Chicken Satay
Ingredients
Thai Chicken Satay
- 1 1/2 pounds boneless skinless chicken breast, or chicken thighs cubed into bite sized pieces
- 1/2 cup coconut milk
- 3 cloves garlic, minced
- 2 teaspoons ginger, minced
- 1 tablespoon fish sauce
- 1 tablespoon red curry paste
- 3 tablespoons light brown sugar
- 3 tablespoons low sodium soy sauce
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cumin
- 1 tablespoon cilantro, chopped
- wooden bamboo skewers, soaked in water for 30 minutes
- cilantro for garnish, if desired
- lime wedges for garnish, if desired
- peanut dipping sauce, recipe below
Peanut Dipping Sauce
- 1/2 cup creamy peanut butter
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons low sodium soy sauce
- 1 tablespoon light brown sugar
- 1 whole lime, juiced
- 1 teaspoon sesame oil
- 1 teaspoon red curry paste
- 1 teaspoon sriracha
- 2 tablespoons water
Instructions
Thai Chicken Satay
- Add all of the ingredients to a large ziploc bag. Refrigerate for at least 1 hour or overnight.
- When you are ready to eat preheat grill to medium high heat. Thread the chicken pieces onto the skewers. Place on the grill and cook for 4-5 minutes on each side.
- Serve with peanut dipping sauce, lime wedges and extra cilantro for garnish if desired.
Peanut Dipping Sauce
- Add all of the ingredients to a food processor and pulse until combined. Alternately you can mix in a medium bowl with a whisk until combined. Set aside until ready to serve.
Notes
Nutrition Information
Did you make this?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
precious mae
TRIED THIS ONE AND I MUST STAY IT’S SUPERB!
I hope I can get to make this recipe for the rest of the fam!
Jessica Beckman
Great recipe! I use it with one can Coconut milk and it makes enough for two separate servings. I divide the mixture and store half in fridge for the next batch. I marinade overnight. Love it!
JW
So delicious. I made this for the first time for a New Year’s Eve party, which was a risk, but it was well worth it 🙂 I only marinated the chicken for about an hour, but it was still extremely tender, and the peanut sauce was just right. Thanks for making me look good!
Kelley
I am so happy to hear you enjoyed this! Thank you!
Julie Gross
Can you do it in the broiler of your oven on Lori of grill ? If so how long?
Nathan
Hi Julie,
You can definitely do them in the broiler. You will still want to flip them half way through.
The cooking time should be very similar, but keep an eye on them.
Hope you enjoy!
Nathan
@Chefsavvy
John Nardiello
Definate crowd pleaser. Sauce can be made ahead.
Nathan
Hi John,
Thank you so much for trying out the recipe!
Have a great day!
Nathan
@chefsavvy
Alison Welles
Delicious and well worth the time and trouble to find all the ingredients fresh. Makes such a difference.
One note: avoid overcooking the chicken or you’ll lose that juiciness. Move them around on the grill during cooking to ensure evenness, and take them off a bit before “done,” put under foil for 10 minutes and they’ll finish on their own.
My secret ingredient in the Peanut Sauce is a tablespoon of Ponzu – lime flavor. Adds a double shot of umami and tanginess.
Nathan
Hi Alison,
Thank you for trying out the recipe as well as your tips and tricks! I hope you have a great day!
Nathan
Chefsavvy
Joe G
Terrific recipe! The family loved it. I made a couple of changes, though. I didn’t want to open a can of coconut milk just for a quarter cup. Sure, I could refrigerate the rest and use it next week, but then in a month, when I open the fridge and am knocked out by something malodorous, I’ll know immediately it’s the month-old coconut milk I meant to use in a curry sauce the next week but never did. Instead, I used heavy cream I had open from some other recipe. So, I can’t say what the satay would taste like if I’d used coconut milk, but let me say, it was delish with the heavy cream. I marinated it for two hours.
Also, instead of making your peanut sauce, I cheate and used a fave store-bought sauce I’ve used and loved for years from Thai Kitchen. Next time, I’ll try your dipping sauce, though.
Nathan
Hi Joe,
Im so glad your family loved it! Have a great day!
Nathan
Cindy B
I’m so glad I found this recipe. I didn’t have fresh ginger and subbed 1/4 teaspoon of the dried spice. Marinated for 7 hours then grilled. It tasted exactly like the ones we get at the restaurant. I didn’t get a chance to make the sauce but it was very flavorful on its own.
Nathan
Hi Cindy,
I’m so glad you enjoyed it! Thank you for trying out the recipe and for commenting!
Nathan
RJ
Tasty and very tender – the peanut sauce is an extra step but worth it!
Kelley Simmons
So glad you enjoyed this recipe and the sauce! Thanks so much for trying my recipe!
Liane @ Foodie Digital
The red curry paste added a nice pop! Thank you for this recipe. Will make again.
Kelley Simmons
So glad tou enjoyed this recipe Liane!