Chicken Satay Spicy Peanut Sauce (Printable Version)
Grilled chicken strips with a rich, spicy peanut dipping sauce perfect for sharing.
# What You Need:
→ Chicken and Marinade
01 - 1½ lbs boneless, skinless chicken thighs or breasts, cut into 1-inch strips
02 - 2 tablespoons soy sauce
03 - 2 tablespoons fish sauce
04 - 1 tablespoon brown sugar
05 - 1 tablespoon vegetable oil
06 - 2 cloves garlic, minced
07 - 1 teaspoon ground coriander
08 - 1 teaspoon ground cumin
09 - ½ teaspoon ground turmeric
10 - ½ teaspoon black pepper
11 - 1 tablespoon fresh lime juice
12 - Bamboo or metal skewers
→ Spicy Peanut Sauce
13 - ½ cup creamy peanut butter
14 - ⅓ cup coconut milk
15 - 2 tablespoons soy sauce
16 - 1 tablespoon brown sugar
17 - 1 tablespoon fresh lime juice
18 - 2 teaspoons chili-garlic sauce or Sriracha
19 - 1 clove garlic, minced
20 - 2 teaspoons grated ginger
21 - 2 tablespoons warm water, plus more if needed
→ Serving Suggestions
22 - Fresh cilantro leaves
23 - Lime wedges
24 - Sliced cucumber and red onion
# How to Make It:
01 - In a large bowl, whisk together soy sauce, fish sauce, brown sugar, vegetable oil, minced garlic, coriander, cumin, turmeric, black pepper, and lime juice. Add the chicken strips and toss to coat thoroughly. Cover the bowl and refrigerate for at least 1 hour to marinate.
02 - While the chicken marinates, combine the peanut butter, coconut milk, soy sauce, brown sugar, lime juice, chili-garlic sauce, garlic, and ginger in a medium bowl. Whisk until smooth. Gradually stir in warm water, one tablespoon at a time, until the sauce achieves a smooth, pourable consistency.
03 - Preheat a grill, grill pan, or broiler to medium-high heat. If using bamboo skewers, ensure they have been soaked in water for at least 30 minutes to prevent burning. Thread the marinated chicken onto the skewers.
04 - Place the skewers on the hot grill. Cook for 3 to 4 minutes per side, turning occasionally, until the chicken is fully cooked through and has developed nice char marks.
05 - Arrange the cooked skewers on a serving platter. Garnish generously with fresh cilantro leaves and lime wedges. Serve immediately alongside the spicy peanut sauce, with cucumber and red onion slices on the side.
# Expert Tips:
01 -
- The marinade transforms chicken thighs into something impossibly tender, with deep savory notes that make you feel like you're eating street food, not dinner at home.
- That peanut sauce tastes like it took hours, but you'll have it ready in five minutes—and it's the kind of thing people ask for the recipe for.
- These skewers are endlessly shareable, whether you're feeding a crowd or meal prepping for the week.
02 -
- Don't skip the marinating time—even one hour makes a difference, but if you can give it two or more, the chicken develops a deeper, more complex flavor that tastes less like plain grilled meat.
- The second your sauce comes together, taste it and remember that moment—you'll want to add more heat, more lime, or more salt than feels safe, and that instinct is usually right.
- Metal skewers conduct heat better than bamboo, so chicken on metal cooks slightly faster; if you're mixing both types, keep an eye on which ones are done first.
03 -
- Marinate the chicken the morning of, pull it out thirty minutes before grilling so it comes closer to room temperature, and your cooking times will be more predictable.
- If your peanut sauce tastes good but feels slightly grainy, strain it through a fine mesh sieve—some peanut butters have a texture issue that disappears when you do this.
- Leftover sauce is incredible on rice, roasted vegetables, or even stirred into mayo for a sandwich spread that will make people ask questions.