Easy Chicken Satay With Peanut Sauce — Look no further from this FAST and EASY recipe for authentic-tasting Thai chicken satay. The chicken is so tender and juicy and there’s plenty of homemade PEANUT SAUCE to dip it into!
Easy Chicken Satay Skewers
This fast and easy grilled Thai chicken satay with peanut sauce is so tender, juicy, and full of layers of flavors thanks to the marinade. There’s coconut milk, garlic, lime juice, soy sauce, fish sauce, brown sugar, turmeric, cumin, coriander, and ginger.
Peanut satay sauce makes everything taste even better, including these Thai chicken satay skewers! I have quite the collection of peanut sauce recipes, which just goes to show how well this easy peanut sauce pairs with most anything.
It’s is so easy to make peanut sauce at home, takes two minutes to whisk together, is far more cost-effective than small store-bought jars, and you control the ingredients.
Chicken Satay Ingredients
This recipe packs in big flavor two ways: with a marinade and a peanut dipping sauce.
To make the chicken satay marinade, you’ll need:
- Canned coconut milk
- Lime juice
- Soy sauce
- Fish sauce
- Brown sugar
- Spices (ground cumin, turmeric, coriander, and ginger)
- Chicken breast tenders
To make the peanut sauce for the chicken satay, you’ll need:
- Creamy peanut butter
- Sesame oil
- Apple cider vinegar
- Spices (ground ginger, salt, pepper, optional cayenne)
- Coconut milk
If you don’t have all the ingredients on hand, you can probably get away with omitting something but know that your chicken satay won’t taste quite as authentic. However, definitely do NOT skip the coconut milk or the fish sauce.
Fish sauce is typically sold in the Asian section of grocery stores as well as coconut milk. And you’re looking for coconut milk in a can, not in a carton. I use Trader Joe’s Lite Coconut Milk.
How to Make Chicken Satay
Making satay chicken skewers is a quick and easy process. Just make sure to allow time for marinating the chicken. The marinade infuses the chicken with flavor and also ensure it remains juicy and tender after being grilled.
Let’s review how chicken satay is prepared:
- Marinate the chicken: Combine all the marinade ingredients in a bowl and whisk to combine. Then, add the chicken pieces and let it marinate in the fridge for at least an hour.
- Assemble the skewers: Thread one piece of chicken onto one metal grilling skewer and repeat with all remaining pieces.
- Grill the chicken satay: Because you’re using chicken breast tenders rather than thick breasts, they cook very quickly, about 5 to 7 minutes.
- Make the peanut sauce: While grilling the tenders whip up a batch of homemade peanut sauce. (Keep scrolling for an overview of the process!)
I like to marinate the chicken overnight for maximum flavor and tenderizing effects, but if you only have 1 hour that’s okay. But the longer you can let your chicken marinate, the better it’s going to taste.
How to Make Peanut Sauce for Satay
You likely won’t use all the peanut sauce for dipping the chicken into, but extra will keep for up to 10 days in the fridge.
But if you’re a double-dipper like me and you’re a peanut sauce fiend, then you may use almost all of it!
- To a medium bowl, add all peanut sauce ingredients and whisk to combine until smooth and incorporated.
- Taste, check for seasoning and flavor balance, and make any necessary adjustments (i.e. more honey, more peanut butter, more salt, more sesame oil, etc.).
Peanut Sauce Tip
Normally I don’t add coconut milk to peanut sauce, but since I already had the can open for the marinade, it was the perfect addition in the peanut sauce.
If you like your peanut satay sauce on the thicker, omit the coconut milk, noting it will alter the flavor somewhat.
Can This Recipe Be Made Without a Grill?
Yes! You can either grill the satay chicken skewers on the stovetop using a grill pan or you can ditch the skewers altogether and simply cook the chicken in a skillet until done.
The skewers are more fun to eat and is how Thai restaurants serve this dish, but simply cooking the marinated chicken in a skillet would taste just as good!
Tips for the Best Chicken Satay
When grilling the chicken skewers, make sure to rotate them often so they cook evenly throughout.
If you’re grilling the chicken satay on wooden skewers, you’ll want to soak the skewers in water for an hour or so before adding the chicken. This prevents the wood from splintering in the chicken, and also keeps it from burning on the grill.
If you make grilled chicken skewers often, I recommend investing in a pair of metal skewers to make your life easier!
Finally, make sure you’re using creamy peanut butter and not crunchy. The creamy peanut sauce really makes this dish, so you need to have the right ingredients on hand!
What to Serve with Chicken Satay
Make it an Asian-inspired feast by serving the satay skewers and peanut sauce with one or more of the following:
- Thai Curry Noodles
- Fresh Spring Rolls
- Mango Teriyaki Salad (omit the chicken)
- Curry Cauliflower Salad
- Asian Mushroom Soup
- Sweet and Sour Noodles
- Steamed white, brown, or cauliflower rice
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- 1/2 cup canned coconut milk (I used Trader Joe’s Lite)
- 3 cloves garlic, finely mince or pressed
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon light or dark brown sugar, packed
- 1 to 2 teaspoons turmeric
- 1 to 2 teaspoons cumin
- 1 to 2 teaspoons coriander
- 1 to 2 teaspoons ground ginger
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 to 1.25 pounds boneless skinless chicken breast tenders
- heaping 1/3 cup creamy peanut butter
- 1/4 cup honey
- 1/4 cup sesame oil
- 2 tablespoons apple cider vinegar
- 1 to 2 teaspoons ground ginger, or to taste
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- 1 clove garlic, finely minced or pressed, optional
- pinch cayenne pepper, optional and to taste
- 1/4 cup coconut milk, or as desired for consistency
- salted peanuts, to taste
- fresh cilantro, to taste
Marinate the Chicken
- To a medium bowl, add all marinade ingredients (except the chicken) and whisk to combine until smooth and incorporated.
- Add the chicken and stir to combine and coat. Cover and refrigerate in the fridge for at least 1 hour, or overnight.
- Thread one piece of chicken onto one metal grilling skewer and repeat with all remaining pieces. If using wooden skewers, soak in water for at least 30 minutes. Discard excess marinade.
Grill the Chicken
- Preheat grill to medium-high heat and cook chicken for about 5 to 7 minutes, or until done and cooked through. Rotate often to ensure even cooking. While chicken cooks make the peanut sauce.
Make the Peanut Sauce
- To a medium bowl, add all peanut sauce ingredients and whisk to combine until smooth and incorporated. Taste, check for seasoning and flavor balance, and make any necessary adjustments (i.e. more honey, more peanut butter, more salt, more sesame oil, etc.). If you like your sauce on the thicker side you may want to omit the coconut milk; set aside to serve with chicken. Extra peanut sauce will keep airtight for up to 10 days in the fridge.
- Place skewers on a plate and evenly garnish with peanuts and cilantro, to taste, and serve immediately. Chicken is best fresh but will keep airtight in the fridge for up to 5 days.
Amount Per Serving: Calories: 780Total Fat: 45gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 150mgSodium: 2521mgCarbohydrates: 35gFiber: 3gSugar: 22gProtein: 61g
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