Weeknight Chicken Satay with Peanut Sauce
Chicken satay with peanut sauce is one of those dinners that feels like a treat but comes together fast enough for a Tuesday. Skewers of marinated chicken hit a hot grill or broiler until charred and juicy, then get dunked in a creamy, slightly spicy peanut sauce.
It pulls everyone to the table the second it comes off the heat. Serve it with quick-pickled cucumbers and steamed rice for a complete dish you’ll make on repeat.
What Makes This Satay So Good
The marinade is salty, sweet, and spiked with curry powder, so the chicken stays moist and picks up plenty of flavor in just 30 minutes. No long soak needed.
The peanut sauce uses ingredients you likely already have – peanut butter, coconut milk, and red curry paste – and comes together while the grill heats up. It’s rich without being heavy, with a lime kick that cuts right through.
Ingredients
- 1.5 lbs boneless skinless chicken thighs: sliced into 1/2-inch thick strips
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp vegetable oil: plus more for the grill
- 2 tsp curry powder
- 1 tsp ground turmeric
- 1 can (14 oz) full-fat coconut milk, divided: 1/4 cup for the marinade, the rest for the sauce
- 2 cloves garlic, minced
- 1/2 cup creamy peanut butter: not natural, for texture
- 2 tbsp red curry paste
- 1 tbsp soy sauce: for the sauce
- Juice of 1 lime
- Chopped cilantro, crushed roasted peanuts, and lime wedges: for serving
- Wooden skewers, soaked in water
Variations / Substitutions
- Swap the chicken: Use extra-firm tofu cut into strips, or try boneless skinless breasts for a leaner skewer.
- Use a different nut butter: Almond or cashew butter works, though the sauce will be milder.
- Adjust the heat: Add Sriracha to the peanut sauce for extra warmth, or skip the red curry paste and use a little ginger and garlic instead.
- Go dairy free: The recipe is naturally dairy free when you stick with coconut milk.
- Try quick-pickled cucumbers: on the side; the tang is perfect. For a complete vegetarian version, check out Satay Tofu Rice Bowls.
How To Make Chicken Satay With Peanut Sauce
Step 1: Marinate the Chicken
In a large bowl, whisk together the 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp brown sugar, 1 tbsp oil, 2 tsp curry powder, turmeric, garlic, and 1/4 cup coconut milk from the can. Add the chicken strips and toss until every piece is coated. Let it sit at room temperature for 20 to 30 minutes. If you’re using wooden skewers, submerge them in water now so they don’t burn.
The chicken will take on a warm golden tint from the turmeric. A short marinade like this gives you real depth of flavor without planning hours ahead, and the salt helps the meat stay tender on the grill.
Step 2: Make the Peanut Sauce
While the chicken hangs out, pour the remaining coconut milk (about 1 cup) into a small saucepan. Add the 1/2 cup peanut butter, 2 tbsp red curry paste, 1 tbsp brown sugar, and 1 tbsp soy sauce. Set the pan over medium heat and whisk often until the sauce is smooth and just beginning to simmer, about 4 minutes. Pull it off the heat, stir in the lime juice, and add a splash of water if it’s thicker than heavy cream.
The sauce should coat the back of a spoon and taste balanced – salty, sweet, and gently spicy. Give it a quick taste now so you can tweak the lime or soy while it’s still warm.
Step 3: Thread the Skewers
Wipe any excess marinade off the chicken strips – this helps them char instead of steam. Thread the strips onto the soaked skewers, pressing them snug but not jammed together. Leave about 1 inch of the skewer clean at the bottom for a handle. You should get 8 to 10 skewers.
Thin slices cook quickly and evenly. Keeping them a uniform thickness means no dry ends or raw middles.
Step 4: Grill the Satay
Heat a grill or grill pan to medium-high, or set your broiler to high. Brush the grates lightly with oil. Lay the skewers on the grill and cook for 3 to 4 minutes on the first side, until charred in spots. Flip and give them another 3 to 4 minutes, until the chicken is firm and cooked through (internal temp 165°F). If broiling, set the skewers on a wire rack over a baking sheet and broil 4 to 5 minutes per side, watching so they don’t burn.
You want dark, caramelized edges here – that’s where a lot of the flavor lives. The chicken should pull away from the skewer easily when done.
Step 5: Plate the Skewers and Spoon Over the Sauce
Arrange the hot skewers on a serving platter. Spoon some of the warm peanut sauce right over the top, leaving extra on the side for dipping. Scatter chopped cilantro and crushed peanuts across the plate, then add a few lime wedges. Serve while everything is still steaming.
The sauce will glisten against the charred chicken, and the fresh herbs and lime make each bite pop.
How to Get Charred, Juicy Satay
- Slice with the grain, then skewer against it.: Cut the chicken along the grain into strips so they stay intact. Threading them against the grain helps them stay tender.
- Keep the marinade thin.: Too much sugar can burn before the chicken cooks. This recipe hits the sweet spot.
- Pat the chicken dry before it hits the heat.: Damp strips won’t char. A quick wipe makes a big difference.
- Reheat the sauce gently.: If it thickens as it sits, stir in a little water or coconut milk over low heat until it loosens up.
Grill times depend on how thick you slice the chicken:
| Chicken thickness | Grill time per side | Total time |
|---|---|---|
| 1/4 inch | 3 to 4 minutes | 6 to 8 minutes |
| 1/2 inch | 4 to 5 minutes | 8 to 10 minutes |
Storing Leftover Chicken Satay
Refrigerate leftover skewers and sauce separately for up to 3 days. Tuck the chicken into a sealed container, and keep the sauce in an airtight jar.
Reheating Warm the skewers gently in a skillet over medium-low heat with a splash of water to keep them moist. Reheat the peanut sauce on the stovetop or in a microwave, stirring once.
What To Serve With Chicken Satay
Steamed jasmine rice soaks up the extra sauce and makes the meal feel complete. A quick cucumber salad with rice vinegar and a pinch of sugar adds a cold, tangy crunch that balances the rich peanut sauce. Pickled carrots or daikon radish bring the same bright contrast if you have them on hand.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, boneless skinless breasts work. Slice them a little thinner and watch the time closely; they can dry out faster than thighs.
Is this recipe gluten free?
Use tamari in place of soy sauce and check your fish sauce label, and the rest of the dish is naturally gluten free.
Can I make the peanut sauce ahead of time?
Absolutely. Store it in the fridge for up to 5 days and reheat gently before serving. Thin with water if needed.
What if I don’t have red curry paste?
Stir in a teaspoon of grated ginger and a minced garlic clove instead, then add a pinch of cayenne for heat. The sauce will be milder but still good.
Chicken Satay With Peanut Sauce Recipe
Ingredients
Method
- Whisk the first 2 tbsp soy sauce, fish sauce, 1 tbsp brown sugar, oil, curry powder, turmeric, garlic, and 1/4 cup of the coconut milk in a bowl. Add chicken, coat well, and let sit 20 to 30 minutes while soaking skewers.
- In a saucepan, combine the remaining coconut milk (about 1 cup), peanut butter, red curry paste, 1 tbsp brown sugar, and 1 tbsp soy sauce. Heat over medium, whisking often, until smooth and just simmering, about 4 minutes. Remove from heat and stir in lime juice.
- Wipe marinade from chicken strips, thread onto skewers snugly, and leave handle space. Aim for 8 to 10 skewers.
- Heat a grill or grill pan to medium-high (or broiler to high), oil the grates, and cook skewers 3 to 4 minutes per side until charred and 165°F internally.
- Plate skewers, spoon warm peanut sauce over them, scatter cilantro and peanuts, and serve with lime wedges.
