Thai Chicken Satay with Peanut Sauce Recipe
If you’re dreaming of golden, smoky chicken skewers with a creamy, irresistible dip, look no further than this Thai Chicken Satay with Peanut Sauce. Each bite is a celebration—a little sweet, a little savory, just a touch spicy, and always perfectly tender. This is one of those dishes that draws a crowd, transforms any gathering, and never fails to win someone over. Whether you’re hosting a backyard barbecue or pulling together dinner on a busy weeknight, Thai Chicken Satay with Peanut Sauce is guaranteed to become a staple in your kitchen repertoire.
Ingredients You’ll Need
This dish shines thanks to a handful of ingredients that bring authentic flavor, color, and amazing fragrance. Each component plays a critical role, so grab these essentials before you jump in—you’d be surprised how simple and achievable outstanding Thai Chicken Satay with Peanut Sauce can be!
- Chicken thighs or breasts: The foundation of the satay—go for thighs for juicy results, or breasts for a leaner bite.
- Coconut milk: Adds richness and a subtle sweetness to the marinade, making the chicken incredibly tender.
- Soy sauce: Brings savory depth and seasoning to both the marinade and peanut sauce.
- Fish sauce: Provides that unmistakable umami punch Thai dishes are famous for.
- Brown sugar: Balances out the salt and spice with a touch of sweet caramel flavor.
- Curry powder: Warm, aromatic flavor and beautiful color—you can’t skip this!
- Ground turmeric: Boosts both the vibrant color and the earthy notes of the dish.
- Garlic (fresh, minced): Essential for depth and classic satay flavor in both the marinade and sauce.
- Fresh ginger (grated): Adds brightness and a zesty kick to the chicken.
- Bamboo skewers: Soak before threading the chicken to keep them from burning on the grill!
- Creamy peanut butter: The heart of that iconic peanut sauce—smooth, nutty, and outright addictive.
- Rice vinegar: Lends balance and brightness to the peanut sauce.
- Chili garlic sauce: For a kick—use more or less to suit your heat preference.
- Lime juice: Finishes the sauce with a zippy citrus lift.
- Warm water: Adjust the sauce to your ideal dipping consistency.
How to Make Thai Chicken Satay with Peanut Sauce
Step 1: Marinate the Chicken
Start off by creating the marinade that takes this satay from basic to restaurant-quality. In a large bowl, whisk together your coconut milk, both soy and fish sauces, brown sugar, curry powder, turmeric, minced garlic, and ginger. Toss in the chicken strips, ensuring every piece gets a good soak. Cover the bowl, pop it in the refrigerator, and let all those flavors mingle—an hour is great, overnight is even better for maximum flavor in your Thai Chicken Satay with Peanut Sauce.
Step 2: Make the Peanut Sauce
While your chicken is marinating, you’re just a bowl away from homemade peanut dipping magic. Combine creamy peanut butter, soy sauce, rice vinegar, brown sugar, chili garlic sauce, minced garlic, and lime juice. Start whisking in the warm water gradually—this allows you to control how thick or thin you want your sauce. Whisk until the mixture is smooth and spoonable. You’ll notice the aroma alone will bring everyone into the kitchen!
Step 3: Thread and Grill the Chicken
Once marinated, thread each chicken strip onto a soaked bamboo skewer. Preheat your grill or broiler to medium-high heat. Arrange the skewers on the grate (or a broiler pan) in a single layer. Grill each side for 3-4 minutes until the chicken is cooked through and lightly charred. You want gorgeous grill marks and that signature smoky flavor that defines Thai Chicken Satay with Peanut Sauce.
Step 4: Serve and Dip
Transfer the hot, fragrant skewers onto a serving platter and serve immediately with the peanut sauce on the side. If you like, sprinkle with chopped peanuts and fresh cilantro for even more wow-factor. Every dip is the perfect bite—juicy, rich chicken and luscious, tangy-sweet peanut sauce!
How to Serve Thai Chicken Satay with Peanut Sauce
Garnishes
A little garnish goes a long way in making your Thai Chicken Satay with Peanut Sauce truly shine. Think of a scatter of chopped peanuts for crunch and a handful of fresh cilantro or mint for a refreshing finish. A wedge of lime on the side adds a bright squeeze of citrus that pulls all the flavors together. If you want extra color, a sprinkle of sliced red chili looks beautiful and adds a subtle heat.
Side Dishes
Pairing is half the fun with this dish. Jasmine rice is a classic, soaking up any extra peanut sauce and balancing the boldness of the satay. Crisp cucumber salad offers cooling relief and crunch, while lettuce cups give you a healthy, playful way to wrap up the chicken and sauce. Don’t be afraid to include a quick pickled veggie side to cut through the richness—Thai Chicken Satay with Peanut Sauce loves colorful companions!
Creative Ways to Present
Embrace the street food spirit by serving the skewers upright in a mason jar or tall glass lined with fresh herbs. For parties, arrange the skewers in a fan shape across a large platter, with the peanut sauce poured into a hollowed-out coconut or small dipping bowls. Or, build satay lettuce wraps as a fun DIY option so everyone creates their own perfect bite of Thai Chicken Satay with Peanut Sauce.
Make Ahead and Storage
Storing Leftovers
Leftover Thai Chicken Satay with Peanut Sauce keeps beautifully. Transfer extra chicken skewers and sauce to airtight containers—store them separately to keep the chicken from getting soggy. Both the chicken and the sauce will last up to 3 days in the refrigerator, making for easy meals or snacking sessions later in the week.
Freezing
If you want to save some for a rainy day, freeze the marinated (uncooked) chicken skewers between sheets of parchment in a freezer bag. They’ll keep well for up to three months. The peanut sauce can also be frozen; just portion it into small containers, leaving room for expansion. Thaw both overnight in the fridge when ready to use.
Reheating
Pop cold chicken skewers under the broiler or onto a hot grill pan for a few minutes on each side to warm them through and restore a bit of char. Warm the peanut sauce gently in the microwave or over low heat on the stovetop, stirring until it’s liquid and smooth—if needed, add a splash of water or lime juice for perfect consistency. Thai Chicken Satay with Peanut Sauce is just as tempting the second (or third) time around!
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just as well as thighs for Thai Chicken Satay with Peanut Sauce. They produce leaner skewers and still absorb all the marinade flavors beautifully—just be sure to monitor cooking closely to avoid drying them out.
What’s the best way to make the peanut sauce gluten-free?
Swap regular soy sauce for certified gluten-free soy sauce or tamari to keep the peanut sauce and marinade gluten-free. All other ingredients in this Thai Chicken Satay with Peanut Sauce are naturally gluten-free, so it’s an easy adjustment.
Is it possible to bake the chicken instead of grilling?
Yes! You can bake the skewers on a foil-lined baking sheet at 425°F (220°C) for 12-15 minutes, flipping halfway through. For extra char, pop them under the broiler for an additional 2 minutes per side. The flavor is still amazing!
How spicy is the peanut sauce?
The sauce has a gentle warmth from chili garlic sauce, but you can control the heat entirely. Prefer mild Thai Chicken Satay with Peanut Sauce? Use less chili. For extra zing, toss in more or even add a pinch of ground cayenne.
Can I prepare the chicken and sauce ahead for a party?
Definitely! Marinate the chicken and make the sauce up to 24 hours in advance—just grill the skewers right before serving so they’re hot and juicy. Thai Chicken Satay with Peanut Sauce is a fantastic make-ahead dish for stress-free entertaining.
Final Thoughts
Once you try making Thai Chicken Satay with Peanut Sauce at home, you’ll wonder how you ever managed without it. It’s a foolproof crowd-pleaser, filled with layers of flavor, and oh-so-fun to serve. Gather some friends, break out the skewers, and let this favorite dish bring joy to your table. Happy cooking!
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Thai Chicken Satay with Peanut Sauce Recipe
- Total Time: 25 minutes (plus marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and flavorful Thai Chicken Satay recipe with succulent grilled chicken skewers served with a creamy peanut dipping sauce. Perfect for a quick and tasty meal!
Ingredients
For the Chicken Satay:
- 1 ½ pounds boneless skinless chicken thighs or breasts (cut into thin strips)
- ¼ cup coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 clove garlic (minced)
- 1 teaspoon grated fresh ginger
- bamboo skewers (soaked in water 30 minutes)
For the Peanut Sauce:
- ½ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon chili garlic sauce (or to taste)
- 1 clove garlic (minced)
- ½ cup warm water (or more for desired consistency)
- 1 tablespoon lime juice
Instructions
- Marinate the Chicken: In a large bowl, combine coconut milk, soy sauce, fish sauce, brown sugar, curry powder, turmeric, garlic, and ginger. Add chicken strips and marinate in the fridge for at least 1 hour.
- Make the Peanut Sauce: Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, chili garlic sauce, garlic, and lime juice. Adjust consistency with warm water.
- Thread and Cook: Thread marinated chicken onto skewers and grill or broil for 3–4 minutes per side until cooked through.
- Serve: Serve hot with peanut sauce for dipping. Garnish with peanuts and cilantro.
Notes
- Great with jasmine rice, cucumber salad, or lettuce cups.
- Peanut sauce can be made ahead and stored for up to 1 week.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling or Broiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 portion with sauce
- Calories: 420
- Sugar: 7g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
