Chicken Satay is always a must try at Thai restaurants. But now it’s time to start making it at home! This chicken satay is so flavorful and the peanut dipping sauce just takes these over the top.
Then that delicious light char from the flames of the grill gives them that depth of flavor we all crave. You’ll definitely want to add these to your summer menu!
Chicken Satay Marinade
The marinade (along with that peanut sauce) is the best part of this recipe. It’s made with coconut milk, soy sauce, lime juice, fish sauce (don’t skip this!), brown sugar, ginger, garlic, coriander, cumin, and turmeric (which gives it that vibrant yellow color). Together all those ingredients create an impressive, crave worthy marinade.
That Addictive Thai Peanut Sauce
I think out of all Thai food peanut sauce is my favorite thing. I don’t know what it is, maybe my love for peanut butter but I could eat it by the spoonful. The ingredients you’ll need for that include peanut butter, brown sugar, fresh lime juice, soy sauce, garlic, coconut milk, sriracha and water to thin it to the consistency you prefer.
Normally I’d also add some ginger into that mix but since there’s plenty in the marinade I skipped it in the peanut sauce. But if you are making it for another recipe add in 2 teaspoons.
How to Make These Chicken Satay Skewers
- First you’ll make the marinade then you’ll dice up the chicken and add it to a resealable bag along with the marinade.
- Let that rest in the refrigerator for at least 1 hour.
- Preheat a grill and thread the chicken onto skewers (be sure to soak wooden skewers in water beforehand).
- Clean grill grates and brush the grill lightly with oil then place chicken on grill and cook through, turning once halfway.
- While the chicken is grilling make the peanut sauce.
- Serve chicken satay warm garnished with cilantro and dip in plenty of peanut sauce!
I know the recipe may look like a lot of ingredients but it really is easy to make. Plus it’s mostly just staple ingredients you likely already have on hand.
What to Serve with Chicken Satay
Serve these with colorful fresh veggies (grilled, sauteed or raw) and rice (brown, white, coconut rice or rice noodles) to finish off the meal.
More Thai Recipes to Try
- Chicken Pad Thai (a must try!)
- Thai Coconut Curry Chicken Soup
- Spicy Thai Peanut Noodles
- Thai Chicken Tacos
Chicken pieces soaked in a flavorful thai marinade then they're threaded onto skewers and grilled, and to finish them off they are paired with a rich and satisfying homemade peanut sauce. I like to cut the chicken into cubes for this recipe but if you want to keep it more traditional you can do strips instead.
- 1/3 cup coconut milk (well stirred)
- 2 Tbsp soy sauce
- 2 Tbsp fresh lime juice
- 1 Tbsp fish sauce
- 1 Tbsp packed brown sugar
- 1 Tbsp peeled and minced ginger
- 2 tsp minced garlic
- 1 tsp ground coriander
- 1 tsp ground cumin
- 3/4 tsp turmeric
- 2 lbs boneless, skinless chicken breasts, cut into 1 1/4-inch cubes
- Cilantro, for serving
- 1/2 cup creamy peanut butter
- 2 Tbsp packed brown sugar
- 2 Tbsp fresh lime juice
- 1 1/2 Tbsp soy sauce
- 1 tsp minced garlic
- 1/4 cup coconut milk
- 2 tsp sriracha
- 2 Tbsp hot water, then more as needed
In a mixing bowl whisk together coconut milk, soy sauce, lime juice, fish sauce, brown sugar, ginger, garlic, coriander, cumin and turmeric.
Place chicken in a gallon size resealable bag, pour marinade mixture over chicken, seal bag while pressing out excess air.
Transfer chicken to refrigerator and let marinate at least 1 hour and up to 6 hours.
Preheat a grill over medium heat to about 375 degrees and clean grates.
Remove chicken and thread onto skewers, adding about 6 or 7 pieces to each (you'll need approximately 11 - 12 skewers, see notes if using wooden skewers).
Brush grill grates with oil then place skewers on grill and cook until chicken registers 165 in center, about 5 - 7 minutes per side.
While chicken is cooking prepare peanut sauce, in a mixing bowl whisk together all peanut sauce ingredients while adding more water to thin if needed.
Serve chicken warm garnished with cilantro and serve with peanut sauce for dipping.
Recipe source: Cooking Classy
If using wooden skewers I like to let them soak in water overnight so they don't burn up and break apart. Be sure to soak them at least 1 hour if you didn't plan that far ahead.