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Easy Chicken Satay Skewers with Creamy Thai Peanut Sauce

Close-up of grilled chicken satay skewers drizzled generously with peanut sauce on a white plate.
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Make tender, juicy chicken satay skewers marinated with coconut milk and spices, served with a rich, creamy, and easy-to-make Thai peanut sauce. This recipe is perfect for a quick weeknight dinner or an impressive appetizer.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken thighs or breasts, cut into 1-inch strips
  • 120 ml unsweetened full-fat coconut milk (for marinade)
  • 30 ml soy sauce (for marinade)
  • 1 tablespoon brown sugar
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • Wooden skewers, soaked in water for 30 minutes
  • For the Peanut Sauce: 1 cup creamy peanut butter
  • 1/2 cup hot water
  • 3 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon chili garlic sauce (optional, for spice)

Instructions

  1. Combine coconut milk, 30 ml soy sauce, brown sugar, turmeric, cumin, garlic powder, ginger, and salt in a bowl. Mix well.
  2. Add the chicken strips to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 1 hour, or up to 4 hours, for the best flavor.
  3. While the chicken marinates, prepare the peanut sauce. In a small saucepan, combine peanut butter, hot water, 3 tablespoons soy sauce, lime juice, brown sugar, fresh ginger, minced garlic, and chili garlic sauce (if using).
  4. Heat the sauce mixture over medium-low heat, whisking constantly until smooth and creamy. Remove from heat and set aside. The sauce will thicken as it cools.
  5. Thread the marinated chicken onto the soaked wooden skewers, leaving a small space between pieces.
  6. Cook the skewers using your preferred method: Grill over medium heat for 4-6 minutes per side until cooked through and slightly charred, or bake at 400°F (200°C) for 15-20 minutes, flipping halfway.
  7. Serve the hot chicken satay skewers immediately with the creamy peanut sauce for dipping.

Notes

  • For grilling, medium heat prevents the marinade from burning too quickly.
  • If you prefer a thinner sauce, add a little more hot water, one tablespoon at a time, until you reach your desired consistency.
  • This recipe is naturally gluten free if you use gluten-free soy sauce or tamari.

Nutrition

Find it online: https://yummagnet.com/easy-chicken-satay-recipe-peanut-sauce/