Chicken Satay with Peanut Sauce

If you’re looking for a dish that brings bold, Thai-inspired flavors to your table, chicken satay with peanut sauce is a perfect choice. This dish features tender, marinated chicken skewers grilled to perfection and served with a rich, creamy peanut sauce. The combination of savory, sweet, and slightly spicy flavors makes it an irresistible appetizer or main course.

Whether you’re planning a summer BBQ, a family dinner, or simply craving a flavorful dish, this recipe is easy to make and packed with authentic Thai flavors. The marinade infuses the chicken with layers of aromatic spices, while the peanut sauce adds a creamy, nutty contrast.

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Essential Tools & Equipment

Before you begin, ensure you have the right tools to make the preparation process smooth:

• Skewers – Wooden or metal skewers work, but wooden ones must be soaked in water for at least 30 minutes to prevent burning.
• Grill or Grill Pan – A charcoal or gas grill provides a smoky flavor, but a stovetop grill pan works well for indoor cooking.
• Mixing Bowls – Needed for making the marinade and peanut sauce.
• Whisk & Measuring Cups – Helps ensure precise ingredient measurements for the best flavor.

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Ingredients

For the Chicken Satay Skewers

• ⅓ 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
• ½ teaspoon salt
• ¼ teaspoon white pepper
• 2 lbs boneless, skinless chicken (thighs, breasts, or tenders), cut into 1-inch strips
• 16 skewers

For the Peanut Sauce

• ½ cup peanut butter
• ¼ 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 chilies
• Lime wedges
• Cilantro leaves

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Step-by-Step Directions

1. Marinate the Chicken

1. In a large mixing bowl, whisk together the coconut milk, soy sauce, red curry paste, fish sauce, brown sugar, garlic, curry powder, salt, and white pepper until smooth.
2. Add the chicken strips and toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor absorption.

2. Prepare the Peanut Sauce

1. In a medium saucepan over medium heat, combine the peanut butter, coconut milk, brown sugar, red curry paste, soy sauce, fish sauce, and lime juice.
2. Whisk continuously until the sauce is smooth and well blended.
3. Bring to a gentle simmer, stirring frequently for about 5 minutes, until thickened.
4. Remove from heat and set aside.

3. Prepare the Skewers

• If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
• Thread the marinated chicken strips onto the skewers, discarding any leftover marinade.

4. Grill the Chicken

1. Preheat a grill or grill pan over medium-high heat. If using a grill pan, add 1-2 tablespoons of oil to prevent sticking.
2. Grill the chicken skewers for 3-4 minutes per side, or until lightly charred and fully cooked through. The internal temperature should reach 165°F (75°C).

5. Serve & Garnish

1. Transfer the cooked chicken skewers to a serving platter.
2. Serve with peanut sauce on the side for dipping.
3. Garnish with chopped roasted peanuts, sliced red chilies, lime wedges, and fresh cilantro for added flavor and presentation.

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Recipe Tips & Variations

• Use chicken thighs for juicier skewers. They remain tender and moist compared to chicken breast.
• For extra flavor, marinate overnight. This allows the spices to fully absorb into the meat.
• Make it spicier. Add sriracha or extra red curry paste for more heat.
• Try alternative proteins. This recipe works well with shrimp, beef, tofu, or tempeh as substitutes.
• Skip the skewers. Instead of threading onto skewers, grill whole chicken thighs or breasts for a quicker preparation.

Serving Suggestions & Presentation

Presentation is key to making chicken satay with peanut sauce even more appetizing. Whether serving it at a backyard BBQ or a casual dinner, a well-plated dish enhances the experience.

How to Serve Chicken Satay

• Arrange the grilled chicken skewers on a large platter for an inviting presentation.
• Serve with a bowl of warm peanut sauce on the side for dipping.
• Garnish with chopped roasted peanuts, fresh cilantro, and sliced red chilies to add color and texture.
• Include lime wedges for a fresh citrusy balance to the richness of the peanut sauce.

Dipping vs. Drizzling

• Dipping: Serving the peanut sauce in a small bowl allows guests to control how much sauce they want.
• Drizzling: For a visually appealing dish, drizzle some peanut sauce over the skewers before serving.

Plating Ideas

• Serve on a banana leaf-lined plate for a traditional Thai presentation.
• Arrange the skewers over a bed of jasmine rice or lettuce leaves for a complete meal.

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Common Mistakes & How to Avoid Them

Even a simple dish like chicken satay can go wrong if certain steps are overlooked. Here are some common mistakes and how to fix them.

1. Over-Marinating the Chicken

• Issue: Marinating chicken for too long, especially with acidic ingredients, can break down the proteins and make the texture mushy.
• Solution: Keep the marinating time between 1 to 12 hours. Anything beyond that may negatively impact the texture.

2. Skipping the Skewer Soaking Step

• Issue: Wooden skewers burn easily on the grill.
• Solution: Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.

3. Not Preheating the Grill

• Issue: Placing chicken on a cold grill can cause it to stick and cook unevenly.
• Solution: Always preheat the grill or grill pan to medium-high heat before cooking.

4. Overcooking or Undercooking the Chicken

• Issue: Overcooked chicken becomes dry, while undercooked chicken is unsafe to eat.
• Solution: Grill the chicken for 3-4 minutes per side until the internal temperature reaches 165°F (75°C). Use a meat thermometer to check for doneness.

5. Making the Peanut Sauce Too Thick or Too Thin

• Issue: A sauce that is too thick can be hard to dip into, while a thin sauce won’t cling to the chicken.
• Solution: Adjust consistency by adding more coconut milk for a thinner sauce or extra peanut butter for a thicker one.

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Perfect Side Dishes for Chicken Satay

While chicken satay with peanut sauce is flavorful on its own, pairing it with the right side dishes elevates the meal. Here are some of the best accompaniments:

1. Thai Cucumber Salad

A light, refreshing salad made with thinly sliced cucumbers, red onions, and a tangy vinegar dressing. The cool, crisp texture contrasts well with the richness of the peanut sauce.

2. Sticky Rice

A traditional Thai pairing, sticky rice absorbs the flavors of the satay marinade and peanut sauce, making it a comforting side dish.

3. Grilled Pineapple

Grilling pineapple caramelizes its natural sugars, creating a sweet and smoky flavor that complements the savory chicken satay.

4. Asian Slaw

A crunchy cabbage slaw tossed with sesame dressing, carrots, and scallions adds texture and freshness to the meal.

5. Garlic Noodles

These buttery, umami-rich noodles pair beautifully with chicken satay, adding a hearty and satisfying element.

6. Spicy Papaya Salad (Som Tam)

This Thai classic, made with green papaya, chili, lime, and fish sauce, balances sweet, sour, and spicy flavors—perfect for cutting through the richness of the peanut sauce.

7. Steamed Vegetables with Sesame Oil

Lightly steamed broccoli, carrots, and snow peas drizzled with sesame oil provide a healthy and simple side.

8. Thai Iced Tea

A creamy, sweet beverage made with strong black tea, sweetened condensed milk, and ice. Its sweet and milky taste helps balance the spice of the dish.

By pairing chicken satay with complementary side dishes, you can create a well-rounded meal that is both satisfying and full of bold flavors.

Storage & Reheating Instructions

Proper storage ensures that chicken satay with peanut sauce remains flavorful and safe to eat. Follow these guidelines to store and reheat leftovers without losing taste or texture.

How to Store Leftovers

• Refrigerator: Store cooked chicken satay in an airtight container for up to 3 days. Keep the peanut sauce separate to maintain its consistency.
• Freezer: Freeze grilled chicken skewers in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They can be stored for up to 2 months. Peanut sauce can also be frozen in a sealed container.
• Marinated Chicken: If you want to prepare in advance, store the marinated raw chicken in the fridge for up to 12 hours or freeze it for up to 3 months. Thaw before grilling.

How to Reheat Chicken Satay

• Stovetop: Heat a grill pan over medium heat and cook the skewers for 2-3 minutes per side until warmed through.
• Oven: Preheat to 350°F (175°C) and bake the skewers for 8-10 minutes. Cover with foil to prevent drying.
• Microwave: Place skewers on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warm.
• Peanut Sauce: Reheat in a saucepan over low heat, adding a splash of coconut milk or water to loosen the texture. Stir frequently to prevent burning.

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Recipe Tips & Variations

How to Customize the Recipe

• Make it spicier: Add chili flakes, extra red curry paste, or sriracha to the marinade or peanut sauce.
• Lower the sugar: Reduce the brown sugar in both the marinade and sauce for a less sweet flavor.
• Swap the protein: Use beef, shrimp, tofu, or tempeh as an alternative to chicken.
• Nut-free option: Replace peanut butter with sunflower seed butter or tahini for an allergy-friendly version.
• Grill-free method: If you don’t have a grill, cook the skewers on a stovetop grill pan, broil in the oven, or air-fry at 375°F (190°C) for 10-12 minutes.

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FAQs

1. What is the best cut of chicken for satay?

Boneless chicken thighs are best because they remain juicy and tender. Chicken breasts can be used but may dry out if overcooked.

2. Can I use store-bought peanut sauce?

Yes, but homemade peanut sauce has fresher flavors and allows for adjustments to sweetness and spice.

3. How do I adjust the consistency of the peanut sauce?

• If too thick, add coconut milk, water, or lime juice.
• If too thin, stir in more peanut butter until desired thickness is reached.

4. What can I use instead of fish sauce?

Soy sauce, tamari, or coconut aminos can be used as a substitute. For a more authentic taste, add a bit of miso paste or Worcestershire sauce.

5. Can I make this vegetarian?

Yes, replace chicken with tofu or tempeh, and swap fish sauce for soy sauce.

6. Can I bake the chicken instead of grilling?

Yes, bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.

7. How long should I marinate the chicken?

At least 1 hour, but for the best flavor, marinate overnight.

8. Is chicken satay spicy?

This recipe has mild heat from red curry paste. To make it spicier, add chili flakes or extra curry paste.

9. Can I prepare the peanut sauce ahead of time?

Yes, store it in the fridge for up to 1 week. Reheat before serving.

10. What is the difference between Thai and Indonesian satay?

Thai satay often includes coconut milk and curry paste in the marinade, while Indonesian satay uses sweet soy sauce (kecap manis) and different spice blends.

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Conclusion

Chicken satay with peanut sauce is a flavorful and versatile dish that works well as an appetizer, main course, or party dish. The combination of marinated grilled chicken and creamy peanut sauce creates a perfect balance of sweet, savory, and slightly spicy flavors.

With simple ingredients and easy-to-follow steps, this dish can be made at home with restaurant-quality results. Whether served with sticky rice, cucumber salad, or grilled pineapple, it is guaranteed to be a crowd-pleaser.

Try this recipe at your next BBQ or family dinner, and enjoy the bold flavors of Thai cuisine. Let us know how it turns out in the comments or by sharing your favorite variations.