Chicken Satay Peanut Sauce (Printable Version)
Marinated chicken grilled to perfection, paired with a creamy peanut sauce and fresh garnishes.
# What You Need:
→ Chicken Skewers
01 - 1.1 lbs boneless, skinless chicken thighs or breasts, cut into ¾-inch strips
02 - 2 tablespoons soy sauce or tamari
03 - 1 tablespoon fish sauce
04 - 1 tablespoon brown sugar
05 - 2 cloves garlic, minced
06 - 1 tablespoon grated fresh ginger
07 - 1 teaspoon ground coriander
08 - 1 teaspoon ground cumin
09 - 1 tablespoon vegetable oil
10 - Juice of ½ lime
11 - 8 to 12 bamboo skewers, soaked in water for 30 minutes
→ Peanut Sauce
12 - ½ cup creamy peanut butter
13 - ½ cup coconut milk
14 - 1 tablespoon soy sauce or tamari
15 - 1 tablespoon brown sugar
16 - 1 tablespoon fresh lime juice
17 - 1 teaspoon chili garlic sauce or Sriracha
18 - 1 teaspoon fish sauce
19 - 1 small garlic clove, minced
20 - 2 to 3 tablespoons warm water, to thin as needed
→ Garnish
21 - Fresh cilantro, chopped
22 - Lime wedges
23 - Crushed roasted peanuts
# How to Make It:
01 - Combine soy sauce, fish sauce, brown sugar, garlic, ginger, coriander, cumin, vegetable oil, and lime juice in a bowl. Add chicken strips and toss well to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
02 - In a small saucepan over low heat, whisk together peanut butter, coconut milk, soy sauce, brown sugar, lime juice, chili garlic sauce, fish sauce, and minced garlic until smooth and warmed through. Thin with warm water as needed. Remove from heat and set aside.
03 - Thread marinated chicken pieces evenly onto soaked bamboo skewers.
04 - Preheat grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.
05 - Grill skewers for 3 to 4 minutes per side until cooked through and lightly charred.
06 - Serve the grilled chicken skewers immediately with peanut sauce on the side. Garnish with chopped cilantro, lime wedges, and crushed roasted peanuts.
# Expert Tips:
01 -
- The marinade transforms simple chicken into something with real depth—salty, gingery, fragrant with spices that smell better than they describe.
- Your peanut sauce comes together in one pan while the chicken soaks up flavor, so there's almost no juggling act.
- These skewers work as an appetizer for a crowd or a main dish for four, making them endlessly flexible.
02 -
- Soak your bamboo skewers properly—I learned this the hard way when they caught fire and gave my food a burnt smell nobody wanted.
- Don't skip the ginger and garlic; these aren't background flavors, they're what separate homemade satay from the mediocre stuff.
- The peanut sauce should taste balanced—if it tastes one-note, you've probably forgotten the lime juice or fish sauce, which brighten everything.
03 -
- Marinate overnight if you have the time; the flavors deepen and the chicken becomes even more tender than expected.
- Make extra peanut sauce—it keeps for a week in the fridge and becomes a condiment you'll want on everything, from rice to roasted vegetables.