If you’re hoping to impress at your next BBQ or just want to treat yourself to something special, give this chicken satay with peanut sauce a try.
The chicken is marinated in a blend of soy sauce, coconut milk, and spices, making it incredibly tender and flavorful.
But let’s talk about that peanut sauce. It’s creamy, nutty, and has just the right amount of kick from the red curry paste. Perfect for dipping those juicy skewers!
Why You’ll Love This Chicken Satay with Peanut Sauce
Exotic Appeal: Homemade chicken satay brings the vibrant and aromatic flavors of Southeast Asia right to your kitchen.
Crowd-Pleaser: Perfect for gatherings and parties, these skewers are not only visually appealing, but the familiar peanut butter flavor makes them a hit with guests of all ages.
Versatile Dish: Whether served as an appetizer, main course, or part of a larger spread, this dish adapts seamlessly to any occasion.
Easy Entertaining: This recipe is perfect for hosting gatherings or parties, as it can be easily scaled up or down to suit your needs.
Ingredients
The great thing about this recipe is that many of the ingredients are used in the marinade and the sauce. So you don’t need too many things to pull it off.
- Coconut Milk: Adds a creamy texture and rich flavor.
- Soy Sauce and Fish Sauce: Provide a salty, umami depth.
- Red Curry Paste: Delivers a spicy and aromatic kick.
- Brown Sugar: Adds a touch of sweetness to balance the savory and spicy elements.
- Garlic: Infuses the marinade with robust, pungent flavors.
- Curry Powder: Contributes a warm, earthy spice blend to the marinade.
- Salt & White Pepper: Elevate the overall taste with seasoning and a hint of sharpness.
- Chicken: Tender and juicy, perfect for grilling on skewers.
- Peanut Butter: Creates a rich, nutty base for the peanut sauce.
- Lime Juice: Adds a zesty, tangy brightness.
- Optional Garnishes: Chopped peanuts for crunch, sliced chilies for heat and color, lime wedges for freshness, and cilantro leaves for a herbal note.
How to Make Chicken Satay with Peanut Sauce
I whipped this up last night, and let me tell you, the flavors are out of this world.
Plus, I love setting out all the garnishes so everyone can customize their skewers. It’s a great way to get the whole family involved.
But while the flavors are restaurant-quality and it looks Insta-worthy, these babies are beyond easy to make at home.
1. MARINATE: Mix the marinade ingredients, then coat the chicken, cover, and chill for 1 hour or up to overnight. Mix every now and then if leaving it overnight.
2. SAUCE: Warm the sauce ingredients until smooth. Simmer until thick, then set aside.
3. SKEWER: Skewer* the meat and cook on a preheated grill (or grill pan).
4. SERVE: Serve chicken satay skewers with warm peanut sauce. Garnish with chopped peanuts, chilis, lime wedges, and cilantro. Enjoy!
*If using bamboo skewers, be sure to soak them in water for 30-60 minutes. This keeps them from burning on the grill.
Tips For the Best Chicken Satay with Peanut Sauce
This recipe is perfect for a summer BBQ or a cozy night in.
And while it may seem intimidating at first glance, these tips guarantee flavorful, juicy chicken every time!
- Marinate longer. For the most flavorful chicken satay, marinate the chicken for at least 1 hour, or even better, overnight in the fridge. But don’t go beyond that, or the meat will begin to break down.
- Chicken meat. I used chicken tenderloins and cubed chicken breast because that was all I had. The marinade made them super juicy! But feel free to use thighs if you prefer.
- Skip the skewers. Don’t want to fuss with skewers? Don’t! Just marinade the chicken pieces whole, then grill. You’ll need a knife and fork to eat them, but they’ll be just as yummy.
- Simmer the sauce. Simmer the peanut sauce for the full 5 minutes until thickened – this helps the flavors meld together.
- Grill hot. Preheat your grill to medium-high heat to achieve a nice char on the outside of the chicken while keeping it juicy inside.
- Garnish generously. Top the skewers with chopped peanuts, sliced red chilis, lime wedges and fresh cilantro leaves for extra flavor and texture.
- Serving suggestions. Serve the chicken satay alongside coconut rice, cucumber salad, or garlic naan bread for a complete meal.
How to Store
If you decide to make this dish, let me know in the comments — I’d love to hear your thoughts!
And just in case you have leftovers, here’s what you need to know!
To Store: Place the cold chicken satay and peanut sauce in separate airtight containers and refrigerate for up to 3 days.
To Freeze: Remove the meat from the skewers and freeze in a single layer on a baking sheet. Transfer to a freezer bag for up to 2 months. Freeze the peanut sauce in a separate airtight container, leaving some space for expansion. Thaw both in the fridge overnight.
To Reheat: Reheat the meat at 350°F for 10-15 minutes or until warmed through. Microwave the peanut sauce in short bursts, stirring frequently, until hot. Alternatively, cook on low on the stove, stirring frequently until hot.
More Juicy Chicken Dinners You’ll Love
Old Bay Chicken Wings
Chicken Francese
Sheet-Pan Chicken Fajitas
Chicken Scampi
Chicken Satay with Peanut Sauce
6-8
servings15
minutes10
minutes416
kcalIf you’re hoping to impress at your next BBQ, give this chicken satay with peanut sauce a try. It’s juicy, nutty, and absolutely to die for.
Ingredients
- Chicken Satay Skewers
1/3 cup coconut milk
3 tablespoons soy sauce
1 tablespoon red curry paste
1 tablespoon fish sauce
1 tablespoon brown sugar
4 cloves garlic, minced
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon white pepper
2 lbs boneless skinless chicken, cut into 1-inch strips (thighs, breasts, tenders, etc.)
16 skewers
- Peanut Sauce
1/2 cup peanut butter
1/4 cup coconut milk
2 tablespoons brown sugar
1 tablespoon red curry paste
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon lime juice
- For Serving
Chopped roasted peanuts
Sliced red chilis
Lime wedges
Cilantro leaves
Instructions
- Marinate the chicken: In a large bowl, mix the coconut milk, soy sauce, red curry paste, fish sauce, brown sugar, garlic, curry powder, salt, and pepper until smooth. Add the chicken and toss to coat. Cover and refrigerate for at least 1 hour, or up to overnight.
- Make the peanut sauce: In a medium saucepan, combine the peanut butter, coconut milk, brown sugar, curry paste, soy sauce, fish sauce, and lime juice. Whisk until smooth and bring to a simmer over medium heat, stirring frequently for 5 minutes until thickened. Remove from the heat and set aside.
- Cook the skewers: Preheat the grill or grill pan over medium-high heat. Thread the marinated chicken onto the skewers. Discard the marinade.
- Grill the chicken skewers for 3-4 minutes per side, until lightly charred and cooked through. If using a grill pan, add 1-2 tablespoons of oil to keep them from sticking.
- Serve the chicken satay skewers with the warm peanut sauce for dipping. Garnish with chopped peanuts, chilis, lime wedges and cilantro. Enjoy!
Notes
- Thigh meat. Use boneless, skinless chicken thighs for juicier and more tender skewers. If all you have is breast meat, cut it into cubes, then let it marinate for 2 hours or longer.
- Try tenderloins. If you don’t like thigh meat but still want juicy skewers, go for chicken tenderloins. You don’t even need to cut them!
- Skip the skewers. Don’t want to fuss with skewers? Don’t! Just marinade the thighs whole, then grill. You’ll need a knife and fork to eat them, but they’ll be just as yummy.
Hi Kim, just wondering why we are not able to see or read reviews from others who have already tried and made your recipes. This would be helpful. Thanks, Dusty