Chicken Satay Peanut Sauce

I discovered chicken satay at a cramped night market stall in Bangkok, where an elderly vendor worked the grill with practiced ease, smoke curling around her weathered hands. She handed me a skewer without fanfare, and I bit into it—the chicken was impossibly tender, the peanut sauce rich and slightly spicy, with lime cutting through everything. Years later, I finally figured out her secret wasn't complicated, just attention to the marinade and the grill heat. Now I make these for gatherings, and they disappear faster than I can plate them.

I remember making these for my partner's coworkers on a summer evening, nervous about feeding people I'd never met. The grill flared a few times—I hadn't soaked my skewers long enough—but nobody noticed because they were too busy eating. We went through two batches before sunset, and someone asked for the recipe. That moment taught me that homemade food has a way of making people feel welcome, mistakes and all.

Ingredients

• Boneless, skinless chicken thighs or breasts, cut into 2 cm strips (500 g): Thighs are your friend here—they stay juicier than breasts, and that tenderness comes through after marinating. Consistent sizing ensures even cooking on the grill.
• Soy sauce or tamari (2 tablespoons): This is your base savory note; tamari keeps it gluten-free if that matters to you.
• Fish sauce (1 tablespoon for marinade, 1 for sauce): The smell is intense, but trust it—this ingredient adds an umami depth that makes people wonder what you did differently.
• Brown sugar (1 tablespoon for marinade, 1 for sauce): A touch of sweetness balances the salt and spice, and it helps the chicken caramelize on the grill.
• Fresh garlic and ginger (2 cloves minced, 1 tablespoon grated): Mince the garlic fine and grate the ginger fresh—no shortcuts here, the texture matters for the marinade to cling properly.
• Ground coriander and cumin (1 teaspoon each): These warm spices are subtle but essential; they're what makes this taste authentically Southeast Asian rather than generic.
• Vegetable oil (1 tablespoon): This helps the marinade coat the chicken evenly and keeps the skewers from sticking to the grill.
• Fresh lime juice (½ lime for marinade, 1 tablespoon for sauce): Squeeze it fresh; bottled lime juice tastes flat by comparison.
• Bamboo skewers soaked in water for 30 minutes: Soaking prevents burning, and those extra minutes let the skewers absorb water so they don't char before the chicken finishes cooking.
• Creamy peanut butter (120 g): Use the good stuff—nothing with added sugar or oil separation surprises you mid-cook.
• Coconut milk (120 ml): Full-fat coconut milk makes the sauce rich and authentic; the light version tastes watery by comparison.
• Chili garlic sauce or Sriracha (1 teaspoon): This adds heat and complexity; start with less if you're cooking for people who prefer milder flavors.
• Fresh cilantro for garnish: Cilantro isn't just decoration—it brightens the whole dish and ties the flavors together.
• Lime wedges and crushed roasted peanuts: These finishing touches give texture and visual appeal, and the lime helps cut through the richness of the sauce.

Instructions

Build your marinade:

In a bowl, whisk together soy sauce, fish sauce, brown sugar, minced garlic, grated ginger, coriander, cumin, oil, and fresh lime juice. The mixture should smell fragrant and balanced—not overly salty or sweet. If it tastes too sharp, a pinch more sugar helps.

Coat the chicken:

Add your chicken strips to the bowl and toss until every piece is coated; the marinade should cling like a thin glaze. Cover and refrigerate for at least 30 minutes—I often let it sit for an hour or two, which deepens the flavor without drying out the meat.

Make the peanut sauce while you wait:

In a small saucepan over low heat, whisk together peanut butter and coconut milk until combined, then add soy sauce, brown sugar, lime juice, chili garlic sauce, fish sauce, and minced garlic. Keep stirring and listen for the sauce to start steaming gently; you're aiming for smooth and pourable, not thick. If it's too stiff, add warm water a tablespoon at a time until it reaches the consistency of loose gravy.

Thread the skewers:

Take each soaked skewer and thread marinated chicken pieces onto it, spacing them slightly apart so heat can reach all sides. Don't pack them too tightly or the centers will stay raw while the edges char.

Heat your grill:

Preheat a grill or grill pan to medium-high heat for about 5 minutes. Lightly oil the grates or pan surface—this prevents sticking and helps create those beautiful grill marks. Test the heat by holding your hand a few inches above the surface; you should feel genuine warmth but not scorching heat.

Grill with confidence:

Place skewers on the hot grill and resist the urge to move them for the first 3 to 4 minutes. You want that golden-brown char on the bottom, which means flavor. Flip once and cook the other side for another 3 to 4 minutes until the chicken is cooked through—a quick thermometer check should read 75°C (165°F) if you're unsure.

Serve immediately:

Transfer hot skewers to a serving plate and drizzle or serve the peanut sauce on the side. Garnish generously with fresh cilantro, lime wedges, and crushed peanuts, letting people customize their bites. The contrast of warm skewers, cool sauce, and bright garnish is part of what makes this dish special.

Pin Recipe

There was a moment when a friend who usually ate plain chicken with no sauce tried a skewer with the full peanut sauce and cilantro, and her eyes lit up like she'd tasted something she didn't know was possible. That's when I realized these skewers aren't just food—they're a small act of generosity, a way of saying I took time to make something good for you. Since then, I've made them for celebrations, casual dinners, and just because, and the response is always the same.

Marinating: The Foundation of Everything

The marinade is where satay becomes satay. I used to skip this step or rush through it, thinking the grill would do all the seasoning work, but that's where I was wrong. Those 30 minutes—or better yet, a few hours—let the soy, fish sauce, spices, and lime penetrate the chicken so every bite tastes intentional, not surface-level. The ginger and garlic infuse the meat rather than sitting on top, and the brown sugar helps everything come together in a caramelized glaze once heat hits the grill.

The Peanut Sauce: Balancing Act

This sauce is forgiving but requires attention to balance. Peanut butter brings richness and body, coconut milk adds smoothness and slight sweetness, and then lime and fish sauce come in to wake everything up with brightness and umami. I've learned that the order matters less than tasting as you go—if something feels flat, it's almost always because you need more lime juice or a tiny bit more fish sauce. The warm water at the end is your safety net; add it slowly and you'll hit the perfect consistency every time.

Grilling: Where Technique Shows

A good grill pan is your ally here, though an outdoor grill works equally well. Medium-high heat is the sweet spot—hot enough to create those caramelized edges but not so hot that the outside burns before the inside cooks. The magic happens in those first 3 to 4 minutes when you leave the skewers alone; resist the urge to poke and flip constantly. Let the grill do its job, and you'll get that slight char that tastes smoky and intentional.

• If you don't have a grill or grill pan, a cast-iron skillet works in a pinch, though you won't get the visual grill marks.
• Metal skewers conduct heat better than bamboo, so if you grill often, investing in a set is worthwhile.
• Let your cooked skewers rest for a minute before serving—this lets the juices settle and keeps them tender instead of immediately drying out.

Pin Recipe

These skewers are one of those recipes that tastes impressive but feels easy once you've made them once. The techniques are simple, the ingredients are honest, and the result is something that makes people happy. That's all any of us really want from cooking.

Recipe FAQs

→ What type of chicken works best for skewers?

Boneless, skinless chicken thighs or breasts cut into strips allow even marination and quick grilling, resulting in juicy, tender pieces.

→ Can I prepare the skewers in advance?

Yes, marinating chicken overnight deepens the flavors and tenderness, making grilling even more flavorful.

→ How can I adjust the peanut sauce consistency?

Add warm water gradually while whisking until the desired smooth and pourable texture is reached.

→ What are suitable alternatives to chicken for this dish?

Firm tofu or peeled shrimp provide excellent variations and absorb the marinade well while grilling.

→ How should I prevent skewers from burning on the grill?

Soak bamboo skewers in water for at least 30 minutes before threading; also, oil grill grates lightly to reduce sticking and charring.