Fragrant, flavorful, and beautifully balanced, Chicken Satay with Peanut Sauce brings together the best of Thai-inspired cuisine. Tender pieces of marinated chicken are grilled to golden perfection and paired with a silky, rich peanut sauce that bursts with warm spices, savory depth, and subtle sweetness. Whether you’re hosting a casual dinner party, planning a backyard cookout, or simply looking for a satisfying weekday meal, this dish delivers bold flavors and irresistible aroma with every bite.
Ingredients Breakdown
The ingredients in this dish work in harmony to build layers of taste, texture, and aroma. Chicken thighs are the ideal choice for skewers, thanks to their higher fat content, which keeps them juicy and flavorful even after high-heat cooking. Their tenderness provides the perfect base for soaking up a vibrant marinade.
The marinade is a bold blend of curry powder, red curry paste, and full-fat coconut milk. The curry powder brings earthy warmth, while the red curry paste adds a punch of heat and complexity. Coconut milk softens and rounds out the spices, giving the chicken a rich and creamy undertone.
The peanut sauce is a star in its own right—natural peanut butter delivers smooth richness, while dark soy sauce enhances the umami depth. Cider vinegar offers a tangy contrast that balances the sweetness from sugar. Salt and water round out the sauce, ensuring it’s well-seasoned and perfectly pourable.
Garnishes like chopped peanuts, coriander leaves, and sliced red chili provide color, texture, and a burst of freshness. Optional lime wedges on the side introduce a bright citrus note that complements the creamy sauce and smoky chicken.
Step-by-Step Preparation Guide
Marinating the Chicken:
To create flavorful, tender skewers, begin by combining the chicken pieces with the marinade—coconut milk, curry powder, red curry paste, salt, and sugar. Stir until the chicken is evenly coated, then let it rest for at least 20 minutes. For deeper flavor infusion, marinate the chicken overnight in the refrigerator. This process allows the aromatic spices to permeate the meat thoroughly.
Skewering Technique:
Once marinated, thread the chicken pieces onto pre-soaked bamboo skewers. Add about four to five chunks per skewer, leaving slight gaps between pieces to allow even cooking. Uniform spacing also helps the heat circulate and ensures a well-browned exterior without overcooking the center.
Cooking the Satay:
Heat a large non-stick skillet or grill pan over medium-high heat and add a small amount of oil. Place the skewers in batches and cook each side for approximately three minutes, or until the chicken takes on a golden hue and is fully cooked through. Rotate the skewers only once to achieve a good sear while maintaining juicy interiors.
Preparing the Peanut Sauce:
In a separate saucepan, combine the remaining coconut milk with the peanut sauce ingredients. Stir continuously over medium-low heat until everything melds together into a smooth sauce. Let it simmer for about five minutes, stirring occasionally to prevent sticking. Adjust the thickness by adding water a little at a time. The ideal consistency is creamy and spoonable but not overly runny.
Serving Presentation:
Transfer a portion of the peanut sauce into a bowl and top with chopped peanuts. For added texture, you can stir some peanuts directly into the sauce. Arrange the cooked satay skewers on a serving platter, then garnish with extra peanuts, fresh coriander leaves, and slices of red chili. Lime wedges offer a pop of brightness. Serve with fluffy jasmine rice or Thai fried rice to create a complete meal.
Recipe Tips & Frequently Asked Questions
Best marinating time for optimal flavor absorption:
While 20 minutes works in a pinch, letting the chicken marinate for several hours—or overnight—yields richer, more layered flavor.
Tips for preventing dry chicken during cooking:
Use boneless thighs instead of breast meat and avoid overcooking. Keep the heat moderate and don’t press the skewers down while grilling.
How to maintain the ideal sauce texture:
Simmer the sauce gently and add water gradually until it reaches a pourable but thick consistency. Stir frequently to avoid clumping.
Suggestions for making ahead or batch cooking for gatherings:
Marinate the chicken and prepare the sauce a day ahead. Skewers can also be assembled and refrigerated until ready to cook.
Can I bake or broil the skewers instead of pan-frying or grilling?
Yes, bake in a preheated 425°F (220°C) oven for 20–25 minutes or broil on high for 8–10 minutes, turning halfway through.
How long can I store the peanut sauce in the refrigerator?
Store in an airtight container for up to five days. Reheat gently before serving and add water if needed to adjust consistency.
Can I use store-bought satay sauce instead of making it from scratch?
You can, but homemade sauce provides fresher, more nuanced flavor and allows better control over sweetness and spice.
What type of peanut butter works best for this recipe?
Use smooth, unsweetened natural peanut butter for a balanced and creamy sauce without overpowering sugariness.
Are the skewers kid-friendly in terms of spice level?
Yes, but reduce or omit red curry paste in the marinade and sauce for a milder version suitable for children.
What to Serve With This Recipe
This dish pairs wonderfully with a variety of side dishes that enhance its flavor and balance its richness. Serve it alongside jasmine rice, which absorbs the sauce beautifully, or opt for coconut rice for a fragrant, slightly sweet contrast. Thai fried rice is also a hearty, flavorful companion.
Complement the satay with crisp, cooling sides like cucumber salad or fresh herb slaw. These elements offer a refreshing crunch that lightens the meal.
For extra dipping variety, consider serving sweet chili sauce or tamarind dressing. Both bring a tangy-sweet balance that pairs well with the savory peanut flavors.
As for drinks, a chilled lime soda, iced jasmine tea, or a light white wine like Riesling or Pinot Grigio will balance the spiced elements while refreshing the palate.
Creative Variations
This recipe is incredibly versatile and can be easily adapted to suit different preferences. Swap the chicken for shrimp, beef strips, or tofu for an alternative protein twist. Each brings a new dimension to the dish while maintaining the integrity of the satay flavor.
Add variety to your skewers by incorporating vegetables like red onions, zucchini slices, or pineapple chunks. These additions bring color, texture, and a subtle sweetness that complements the savory notes of the marinade and sauce.
Turn up the heat by increasing the red curry paste or stirring in crushed chili flakes for a spicier version. If you’re feeling adventurous, try serving the satay in rice bowls, wraps, or even tucked into soft flatbreads with crunchy slaw and extra sauce for a fusion-inspired meal.
Chicken Satay with Peanut Sauce is a flavor-forward dish that brings depth, warmth, and comfort to the table. With its tender grilled skewers and luxurious dipping sauce, it’s a satisfying and crowd-pleasing recipe that works for any occasion—from casual dinners to festive gatherings. Bold, aromatic, and endlessly adaptable, this dish is a testament to the magic that simple, thoughtful ingredients can create when paired with a little heat and heart.
Ingredients
600 g / 1.2 lb boneless, skinless chicken thighs, cut into 2 cm (¾ inch) pieces
13–16 bamboo skewers, 16 cm / 6.5″ in length
400 g / 14 oz full-fat coconut milk
Marinade:
1 tbsp curry powder
2 tsp red curry paste
1 tsp kosher or cooking salt (or ½ tsp table salt)
1 tsp white sugar
Thai Peanut Sauce:
¾ cup smooth, natural peanut butter
2 tbsp red curry paste
¼ cup white sugar
2 tbsp cider vinegar
2 tsp dark soy sauce
1 tsp kosher or cooking salt (or ½ tsp table salt)
¾ cup water
For Serving:
2 tbsp finely chopped peanuts
Lime wedges (optional)
Fresh coriander leaves and sliced red chili (optional)
Instructions
If you’re cooking over an open flame or on a barbecue, soak the bamboo skewers in water for a minimum of 2 hours to prevent scorching.
Chicken Satay Skewers:
In a mixing bowl, combine the chicken pieces with the marinade ingredients and ¼ cup of the coconut milk. Stir well until the chicken is thoroughly coated. Cover and set aside for at least 20 minutes. For deeper flavor development, marinate overnight in the refrigerator.
Thread the marinated chicken pieces onto the soaked skewers, placing about 4 to 5 pieces on each. Ensure the pieces are evenly spaced for consistent cooking.
Heat 1½ tablespoons of oil in a large non-stick skillet over medium-high heat. Cook the skewers in batches, searing them for approximately 3 minutes on each side until the chicken develops a golden-brown exterior and is fully cooked through.
Thai Peanut Sauce:
Pour the remaining coconut milk into a medium-sized saucepan and add all the peanut sauce ingredients. Place over medium-low heat and stir until everything is well combined. Allow the sauce to simmer gently for about 5 minutes, stirring occasionally to prevent sticking. Adjust the thickness with a splash of water if necessary—the sauce should be rich, smooth, and easily pourable. Cover and keep warm until ready to serve.
Serving:
Transfer a portion of the peanut sauce to a serving bowl and sprinkle with chopped peanuts. You may stir some into the sauce for added texture, if desired.
Arrange the cooked satay skewers on a serving platter. Garnish with the remaining peanuts, fresh coriander leaves, and sliced red chili for a vibrant finish. Offer lime wedges on the side for a refreshing citrus squeeze. Serve with jasmine rice or Thai fried rice to complete the meal.
Chicken Satay with Peanut Sauce Recipe
Ingredients
- 600 g / 1.2 lb boneless skinless chicken thighs, cut into 2 cm (¾ inch) pieces
- 13 –16 bamboo skewers 16 cm / 6.5″ in length
- 400 g / 14 oz full-fat coconut milk
Marinade:
- 1 tbsp curry powder
- 2 tsp red curry paste
- 1 tsp kosher or cooking salt or ½ tsp table salt
- 1 tsp white sugar
Thai Peanut Sauce:
- ¾ cup smooth natural peanut butter
- 2 tbsp red curry paste
- ¼ cup white sugar
- 2 tbsp cider vinegar
- 2 tsp dark soy sauce
- 1 tsp kosher or cooking salt or ½ tsp table salt
- ¾ cup water
For Serving:
- 2 tbsp finely chopped peanuts
- Lime wedges optional
- Fresh coriander leaves and sliced red chili optional
Instructions
- If you’re cooking over an open flame or on a barbecue, soak the bamboo skewers in water for a minimum of 2 hours to prevent scorching.
Chicken Satay Skewers:
- In a mixing bowl, combine the chicken pieces with the marinade ingredients and ¼ cup of the coconut milk. Stir well until the chicken is thoroughly coated. Cover and set aside for at least 20 minutes. For deeper flavor development, marinate overnight in the refrigerator.
- Thread the marinated chicken pieces onto the soaked skewers, placing about 4 to 5 pieces on each. Ensure the pieces are evenly spaced for consistent cooking.
- Heat 1½ tablespoons of oil in a large non-stick skillet over medium-high heat. Cook the skewers in batches, searing them for approximately 3 minutes on each side until the chicken develops a golden-brown exterior and is fully cooked through.
Thai Peanut Sauce:
- Pour the remaining coconut milk into a medium-sized saucepan and add all the peanut sauce ingredients. Place over medium-low heat and stir until everything is well combined. Allow the sauce to simmer gently for about 5 minutes, stirring occasionally to prevent sticking. Adjust the thickness with a splash of water if necessary—the sauce should be rich, smooth, and easily pourable. Cover and keep warm until ready to serve.
Serving:
- Transfer a portion of the peanut sauce to a serving bowl and sprinkle with chopped peanuts. You may stir some into the sauce for added texture, if desired.
- Arrange the cooked satay skewers on a serving platter. Garnish with the remaining peanuts, fresh coriander leaves, and sliced red chili for a vibrant finish. Offer lime wedges on the side for a refreshing citrus squeeze. Serve with jasmine rice or Thai fried rice to complete the meal.
