I just grilled up Thai Peanut Satay Chicken that makes leftovers worth fighting over.
I am obsessed with this Peanut Chicken Satay because it hits my dumb cravings hard. I love the charred edges on the satay chicken and I crave the way the sauce is thick and salty-sweet.
I keep thinking about the coconut milk in the marinade and the creamy peanut butter in the sauce. I don’t want delicate or polite food.
I want messy, loud stuff that ruins a shirt. And I make it when I don’t want dinner drama.
I call it Thai Peanut Satay Chicken that shows up and gets the job done. I promise, I always do though.
Ingredients
- Chicken thighs: they’re juicy, fatty protein that stays tender and flavorful.
- Bamboo skewers: they keep strips secure for grilling and easy sharing.
- Plus coconut milk (marinade+sauce): it’s creamy, slightly sweet, makes it rich.
- Soy sauce and brown sugar: salty-sweet balance, gives caramelized umami.
- Basically garlic and ginger: pungent, warm aromatics; they punch up flavor.
- Coriander, turmeric, curry powder: earthy, warm spices for depth.
- Oil, salt and pepper: they help sear and season; basic but essential.
- Peanut butter: it’s the nutty, creamy backbone that makes the sauce irresistible.
- Lime, fish sauce and chili: acidity, umami and heat, brightens everything.
- Roasted peanuts, cilantro and lime wedges: crunch, fresh herbs and zesty finish.
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1 inch strips
- 12 to 16 bamboo skewers, soaked in water 30 minutes
- 1/3 cup canned coconut milk
- 3 tablespoons low sodium soy sauce
- 2 tablespoons packed light brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon curry powder
- 1 tablespoon vegetable oil or neutral oil
- Salt and black pepper to taste
- For the peanut sauce:
- 3/4 cup creamy peanut butter
- 1/2 cup canned coconut milk (or water to thin)
- 2 tablespoons soy sauce
- 1 1/2 tablespoons brown sugar or palm sugar
- 1 tablespoon lime juice
- 1 teaspoon fish sauce (optional but recommended)
- 1/2 to 1 teaspoon sambal oelek or sriracha, to taste
- 1 clove garlic, minced
- Warm water as needed to reach sauce consistency
- To serve:
- Chopped roasted peanuts for garnish
- Fresh cilantro leaves and lime wedges (optional)
How to Make this
1. Mix the marinade: whisk together 1/3 cup coconut milk, 3 tablespoons soy sauce, 2 tablespoons brown sugar, 2 minced garlic cloves, 1 teaspoon grated ginger, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/2 teaspoon curry powder, 1 tablespoon oil, and a little salt and pepper.
2. Add the chicken: toss 1 1/2 pounds bite sized chicken thigh strips in the marinade, cover and chill at least 30 minutes, ideally 2 to 4 hours for more flavor. Don’t skip that if you can help it.
3. Prep skewers and grill: soak 12 to 16 bamboo skewers in water for 30 minutes before using. Thread chicken strips onto skewers, leaving a tiny gap between pieces so heat can circulate. Preheat grill or grill pan to medium high and oil grates lightly.
4. Grill the satay: cook skewers 3 to 4 minutes per side, turning once or twice, until nicely charred at the edges and internal temp reaches 165 F. Watch them, thin strips cook fast.
5. Make the peanut sauce base: in a small saucepan or bowl, combine 3/4 cup creamy peanut butter, 1/2 cup coconut milk (or water to thin), 2 tablespoons soy sauce, 1 1/2 tablespoons brown or palm sugar, 1 tablespoon lime juice, 1 teaspoon fish sauce if using, 1/2 to 1 teaspoon sambal oelek or sriracha, and 1 minced garlic clove.
6. Heat and adjust sauce: warm the peanut sauce gently over low heat while whisking until smooth. If it’s too thick add warm water or more coconut milk a tablespoon at a time until it reaches a dipping consistency. Taste and adjust salt, lime, sugar or chili.
7. Plate: transfer grilled chicken skewers to a platter, let rest 2 minutes so juices redistribute.
8. Serve: spoon peanut sauce into a serving bowl and sprinkle chopped roasted peanuts on top. Garnish skewers with cilantro leaves and lime wedges if you like. Serve immediately with extra sauce for dipping.
9. Tips: if using a grill pan, press skewers down a little for nice char marks. Don’t overcook thighs or they’ll dry out. Leftover sauce keeps in the fridge several days and thickens, just warm or thin before serving.
10. Optional: brush a little reserved marinade on skewers while grilling but do not reuse marinade that touched raw chicken unless you boil it first for a minute.
Equipment Needed
1. Large mixing bowl
2. Whisk (or fork)
3. Measuring cups and spoons
4. Cutting board and sharp chef knife
5. Bamboo skewers (soaked)
6. Grill or grill pan and tongs
7. Small saucepan or microwave-safe bowl for the peanut sauce
8. Instant-read thermometer
9. Basting brush (optional, for brushing reserved marinade)
10. Serving platter and small serving bowl for sauce
FAQ
Chicken Satay With Peanut Sauce Recipe Substitutions and Variations
- Chicken thighs: swap with boneless skinless chicken breasts if you want leaner meat, or use pork tenderloin cut into strips for a slightly different flavor; for a vegetarian option try firm tofu, pressed and marinated well.
- Canned coconut milk: you can use light coconut milk to cut calories, or plain whole milk or unsweetened almond milk if you dont want coconut flavor; for a richer sauce use coconut cream but thin it with a little water.
- Soy sauce: low sodium soy sauce can be replaced with tamari for a gluten free option, or use coconut aminos if you need both gluten free and lower sodium; regular soy sauce works fine too just reduce added salt.
- Creamy peanut butter: substitute creamy almond butter or cashew butter for a different nutty taste, or use sunbutter (sunflower seed) if you have a peanut allergy; you may need to add a touch more sweetener or lime to balance flavor.
Pro Tips
1. Marinate longer if you can, 2 to 4 hours is best; the coconut milk and spices need time to really soak in, otherwise the outside will taste great but the inside will be kinda bland.
2. Thread the chicken with tiny gaps between pieces so heat circulates, and flip only once or twice; too much fiddling makes them dry and you lose those nice charred edges.
3. Reserve a little of the marinade before adding raw chicken, then brush the skewers once near the end of grilling and boil any used marinade if you want to reuse it; it gives extra flavor without risking food safety.
4. For a silky peanut sauce, warm it slowly and thin with hot water a tablespoon at a time, taste as you go, and add lime or a pinch more sugar to balance it; the sauce will thicken in the fridge so plan for that if serving later.
Chicken Satay With Peanut Sauce Recipe
I just grilled up Thai Peanut Satay Chicken that makes leftovers worth fighting over.
6
servings
572
kcal
Equipment: 1. Large mixing bowl
2. Whisk (or fork)
3. Measuring cups and spoons
4. Cutting board and sharp chef knife
5. Bamboo skewers (soaked)
6. Grill or grill pan and tongs
7. Small saucepan or microwave-safe bowl for the peanut sauce
8. Instant-read thermometer
9. Basting brush (optional, for brushing reserved marinade)
10. Serving platter and small serving bowl for sauce
Ingredients
1 1/2 pounds boneless skinless chicken thighs, cut into 1 inch strips
12 to 16 bamboo skewers, soaked in water 30 minutes
1/3 cup canned coconut milk
3 tablespoons low sodium soy sauce
2 tablespoons packed light brown sugar
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder
1 tablespoon vegetable oil or neutral oil
Salt and black pepper to taste
For the peanut sauce:
3/4 cup creamy peanut butter
1/2 cup canned coconut milk (or water to thin)
2 tablespoons soy sauce
1 1/2 tablespoons brown sugar or palm sugar
1 tablespoon lime juice
1 teaspoon fish sauce (optional but recommended)
1/2 to 1 teaspoon sambal oelek or sriracha, to taste
1 clove garlic, minced
Warm water as needed to reach sauce consistency
To serve:
Chopped roasted peanuts for garnish
Fresh cilantro leaves and lime wedges (optional)
Directions
- Mix the marinade: whisk together 1/3 cup coconut milk, 3 tablespoons soy sauce, 2 tablespoons brown sugar, 2 minced garlic cloves, 1 teaspoon grated ginger, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/2 teaspoon curry powder, 1 tablespoon oil, and a little salt and pepper.
- Add the chicken: toss 1 1/2 pounds bite sized chicken thigh strips in the marinade, cover and chill at least 30 minutes, ideally 2 to 4 hours for more flavor. Don’t skip that if you can help it.
- Prep skewers and grill: soak 12 to 16 bamboo skewers in water for 30 minutes before using. Thread chicken strips onto skewers, leaving a tiny gap between pieces so heat can circulate. Preheat grill or grill pan to medium high and oil grates lightly.
- Grill the satay: cook skewers 3 to 4 minutes per side, turning once or twice, until nicely charred at the edges and internal temp reaches 165 F. Watch them, thin strips cook fast.
- Make the peanut sauce base: in a small saucepan or bowl, combine 3/4 cup creamy peanut butter, 1/2 cup coconut milk (or water to thin), 2 tablespoons soy sauce, 1 1/2 tablespoons brown or palm sugar, 1 tablespoon lime juice, 1 teaspoon fish sauce if using, 1/2 to 1 teaspoon sambal oelek or sriracha, and 1 minced garlic clove.
- Heat and adjust sauce: warm the peanut sauce gently over low heat while whisking until smooth. If it’s too thick add warm water or more coconut milk a tablespoon at a time until it reaches a dipping consistency. Taste and adjust salt, lime, sugar or chili.
- Plate: transfer grilled chicken skewers to a platter, let rest 2 minutes so juices redistribute.
- Serve: spoon peanut sauce into a serving bowl and sprinkle chopped roasted peanuts on top. Garnish skewers with cilantro leaves and lime wedges if you like. Serve immediately with extra sauce for dipping.
- Tips: if using a grill pan, press skewers down a little for nice char marks. Don’t overcook thighs or they’ll dry out. Leftover sauce keeps in the fridge several days and thickens, just warm or thin before serving.
- Optional: brush a little reserved marinade on skewers while grilling but do not reuse marinade that touched raw chicken unless you boil it first for a minute.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 188g
- Total number of serves: 6
- Calories: 572kcal
- Fat: 38.5g
- Saturated Fat: 8.5g
- Trans Fat: 0.1g
- Polyunsaturated: 6.7g
- Monounsaturated: 23.2g
- Cholesterol: 113mg
- Sodium: 567mg
- Potassium: 612mg
- Carbohydrates: 16.3g
- Fiber: 2.2g
- Sugar: 11.2g
- Protein: 38g
- Vitamin A: 200IU
- Vitamin C: 2mg
- Calcium: 120mg
- Iron: 2.8mg
