Chicken Satay Peanut Sauce

Chicken satay is my go-to when I want something easy but packed with punchy flavors for a gathering or a weeknight meal. The tender grilled skewers dipped in a creamy peanut sauce always disappear fast at my table and the process transports me straight to the flavors of Southeast Asia.

Every time I make this satay it vanishes faster than I can blink once friends and family dive in I actually keep extra peanut sauce in a jar because everyone asks for more

Ingredients

• Chicken breast or thighs: Chose boneless skinless pieces for the juiciest result Chicken thighs give a richer flavor and stay tender on the grill
• Soy sauce: Adds savory notes and plenty of umami Look for naturally brewed soy sauce for best taste
• Fish sauce: Deepens the savory profile with its signature Southeast Asian aroma Choose a reputable brand for clean flavor
• Coconut milk: Gives moisture and a hint of sweetness Use full-fat coconut milk for creamier texture
• Curry powder: Adds a warm fragrant spice blend Opt for a fresh blend for deeper flavor
• Brown sugar: Balances the marinade with gentle sweetness Pack your sugar tightly for best measure
• Turmeric: For golden color and earthy notes Pick a bright yellow turmeric powder with no fillers
• Ground coriander: Complements curry with subtle citrusy notes Freshness makes a big difference
• Garlic powder: Adds gentle sharpness If you have fresh garlic go ahead and grate a clove in
• Ground ginger: Brings warmth and a subtle zing A pinch of freshly grated ginger is ideal
• Peanut butter: Creamy or chunky both work Homemade or natural peanut butter deepens the sauce
• Coconut milk: Used again in the sauce for silky smoothness Stir well before measuring
• Soy sauce: Keeps the sauce savory and balanced as in the marinade
• Lime juice: Fresh is best The acid brightens and lifts the sauce
• Brown sugar: Adds sweetness so the sauce is not too heavy
• Chili paste: Offers a kick without overpowering Adjust for your preferred spice level
• Garlic clove: A fresh minced clove wakes up the peanut sauce

Step-by-Step Instructions

Marinate the Chicken:

Combine your marinade components in a large bowl Work the marinade into cubed chicken with your hands to coat evenly Cover and refrigerate the chicken for at least one hour or up to overnight for maximal flavor

Prepare the Skewers:

If using bamboo skewers soak them in water for at least thirty minutes to prevent burning Thread the marinated chicken pieces snugly onto the skewers leaving a little space at each end

Grill the Satay:

Heat a grill or grill pan to medium-high Place the skewers on the hot grill and cook for about four to five minutes on each side Watch for deep golden color and light char which means caramelization is happening Test a piece for doneness by cutting into the thickest part

Make the Peanut Sauce:

In a saucepan over medium-low heat or in a blender mix together all the sauce ingredients Stir or blend until the mixture becomes creamy If it gets too thick add a splash of water for dipping consistency Taste and adjust seasoning as you like

Serve:

Arrange the cooked chicken skewers on a platter Serve hot and provide a bowl of warm peanut sauce for dipping Scatter chopped peanuts cilantro or lime wedges for color and zing

Save

My favorite ingredient in this whole recipe is coconut milk It creates a lush texture in both marinade and sauce My little brother once tried the sauce by the spoonful and swore he could eat it like soup

Storage Tips

Store leftovers in an airtight container in the fridge Chicken keeps for up to three days and the peanut sauce stays good for a week If you want to freeze the chicken let it cool fully before wrapping the skewers and storing for up to two months Defrost overnight in the refrigerator

Ingredient Substitutions

If peanuts are a concern almond butter works beautifully for the sauce Tofu or tempeh makes an excellent vegetarian swap for chicken You can use light coconut milk instead of full fat for a lighter finish Taste before serving to ensure flavor is still balanced

Serving Suggestions

Serve satay as a main dish with steamed jasmine rice or as a party platter with cucumber salad For a more substantial meal add the skewers and sauce to wraps or noodle bowls Kids love building their own plates and choosing toppings like cilantro and crispy shallots

Cultural Context

Chicken satay traces its roots to Indonesia and has become a staple across Southeast Asia The secret is always in the marinade and the communal joy of dipping hot skewers into a rich peanut sauce At family gatherings this dish is a symbol of warmth celebration and shared experience

Recipe FAQs

→ Can I cook the chicken without a grill?

Yes, you can bake the skewers at 425°F (220°C) for 15–18 minutes, turning halfway through for even cooking.

→ Is the peanut sauce spicy?

The sauce is mildly spicy. Increase or decrease chili paste to suit your preference for heat.

→ How long does the prepared sauce last?

The peanut sauce keeps up to one week in a sealed jar in the refrigerator.

→ What are serving suggestions for the skewers?

Try with jasmine rice, cucumber salad, in wraps, or as a tasty platter at gatherings.

→ Can I make this dish vegetarian?

Swap in tofu or tempeh for the chicken, and use almond butter if you need a peanut alternative.