Tender chicken, creamy peanut sauce, coconut milk, soy sauce — Chicken Satay with Peanut Sauce is the ultimate easy yet impressive grilled dish!
Okay, confession time.
I never thought chicken skewers would ever beat out burgers and hotdogs at my family cookouts. But here we are. The first time I made this Chicken Satay with Peanut Sauce, everything else on the table? Forgotten. Yup. Gone.
I remember standing there, watching my husband dunk his third skewer into that golden, creamy peanut sauce and say, “You need to make this every time now.” No pressure, right?
But honestly, once you make this, you’ll get it. This isn’t just chicken. It’s flavor-packed, tender, and smoky little bites of heaven. The peanut sauce? Oh, it’s the real MVP here — smooth, rich, with that hint of sweetness and zingy lime that makes your tastebuds do a little happy dance.
Why You’ll Love This Chicken Satay with Peanut Sauce Recipe?
Ever get bored of chicken? (Guilty.) This recipe totally fixes that.
First off — marinated chicken. It’s soaked in coconut milk, soy sauce, curry paste and a bunch of other magical stuff that makes every bite juicy and flavorful. No dry, sad chicken allowed here.
Then you grill it. Just enough to get that perfect char. Not too fancy. Not too fussy.
But the real secret weapon? That peanut sauce. It’s creamy, nutty, sweet, tangy… all the good stuff rolled into one bowl. I could drink it. (No shame.)
This whole combo makes your taste buds feel like they’ve taken a quick trip to Southeast Asia without even leaving your backyard.
Ingredient Notes:
Before you get started, let me walk you through why each ingredient is here (because I don’t do boring for no reason).
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Coconut milk: Not just for fancy recipes. This keeps your chicken buttery soft and gives it a subtle sweetness.
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Soy sauce + fish sauce: These bring in the salty, umami flavor that makes the marinade pop.
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Red curry paste: Adds heat and flavor without burning your face off. It’s bold but balanced.
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Chicken: Thighs, breasts, tenders… go with what you like. Thighs are my fave because they stay super juicy.
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Peanut butter: Creamy is best here — it makes that sauce extra smooth and silky.
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Lime juice: Don’t skip it. It gives the sauce that little zing that makes everything else shine.
How To Make Chicken Satay with Peanut Sauce?
This recipe? Totally chill. You don’t need to be a pro chef. Trust me.
Step 1: Marinate That Chicken
Mix coconut milk, soy sauce, curry paste, fish sauce, brown sugar, garlic, curry powder, salt, and pepper. Smells good already, right?
Toss in your chicken and make sure it’s coated really well. Cover it and let it marinate for at least an hour (or overnight if you’re a planner… I am not).
Step 2: Make The Peanut Sauce (aka Liquid Gold)
Throw peanut butter, coconut milk, brown sugar, curry paste, soy sauce, fish sauce, and lime juice into a pan. Stir it until it gets smooth and just a little thick. Takes about 5 minutes.
Pro tip? Try not to “sample” half of it before serving. I mean, I always do… but that’s between us.
Want To Save This Recipe?
Step 3: Grill Time!
Thread the marinated chicken onto skewers. Toss the leftover marinade (safety first, folks).
Heat up your grill or grill pan. Cook those skewers about 3-4 minutes on each side. You’re aiming for charred edges and juicy centers.
If you’re using a grill pan, a little oil goes a long way to keep it from sticking. Been there.
Step 4: Plate, Garnish, Devour
Pile those skewers up. Grab your peanut sauce. Top with chopped peanuts, chilies, cilantro, and lime wedges.
Then… go to town. Seriously. You’ll find yourself dipping everything in that sauce. Fingers included.
Storage Options:
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Chicken: Store in an airtight container in the fridge for up to 3 days. Heat it up gently — nobody likes rubbery chicken.
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Peanut Sauce: This keeps beautifully in the fridge for about a week. It’ll thicken, so just add a splash of water or coconut milk before reheating.
Variations and Substitutions:
I’m all about making recipes work for you, so here are some fun swaps:
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No chicken? Try beef, shrimp, or tofu.
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Nut allergy? Use sunflower seed butter. Still creamy and dreamy.
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Like it spicy? Add chili oil or more curry paste to the sauce.
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No grill? Bake the skewers at 425°F until cooked through.
What to Serve with Chicken Satay with Peanut Sauce?
Sure, these skewers are stars on their own, but they love a good supporting cast.
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Rice: Jasmine or coconut rice pairs perfectly.
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Fresh veggies: Cucumber slices or a light salad help cool things down.
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Naan or pita: You’ll want something to mop up that extra sauce. Trust me.
Frequently Asked Questions:
Can I make this ahead of time?
Yep! Marinate the chicken overnight and make the sauce up to 3 days ahead. Easy.
Can I bake instead of grill?
Of course. Bake at 425°F for 15-20 minutes. Less char but still tasty.
Is this gluten-free?
Just swap the soy sauce for tamari or coconut aminos. Done!
So, there you have it. Chicken Satay with Peanut Sauce — the recipe that single-handedly made me the most popular person at BBQ night.
Ready to wow your people too? Go make this. Seriously. And when you do, drop a comment or tag me. I wanna see your version — especially if you end up drinking the peanut sauce.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Satay with Peanut Sauce
Ingredients
For the Chicken Satay Skewers:
- ⅓ cup coconut milk
- 3 tablespoons soy sauce
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 4 cloves garlic minced
- 2 teaspoons curry powder
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 2 pounds boneless skinless chicken (thighs, breasts, or tenders), cut into 1-inch strips
- 16 wooden skewers soaked in water if grilling
For the Peanut Sauce:
- ½ cup peanut butter
- ¼ cup coconut milk
- 2 tablespoons brown sugar
- 1 tablespoon red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
For Serving:
- Chopped roasted peanuts
- Sliced red chilies
- Lime wedges
- Fresh cilantro leaves
Instructions
Prepare the Marinade and Chicken
- In a large mixing bowl, whisk together the coconut milk, soy sauce, red curry paste, fish sauce, brown sugar, minced garlic, curry powder, salt, and white pepper until fully combined.
- Add the chicken strips to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for a minimum of 1 hour, or preferably overnight to deepen the flavor.
Prepare the Peanut Sauce
- In a medium saucepan over medium heat, combine the peanut butter, coconut milk, brown sugar, red curry paste, soy sauce, fish sauce, and lime juice.
- Whisk continuously until the sauce is smooth and begins to simmer. Allow it to cook for approximately 5 minutes, stirring often to prevent sticking. Remove from heat and set aside.
Assemble and Grill the Skewers
- Preheat a grill or grill pan to medium-high heat.
- Thread the marinated chicken onto the prepared skewers, discarding any excess marinade.
- Place the skewers on the grill and cook for 3 to 4 minutes per side, or until the chicken is lightly charred and fully cooked through. If utilizing a grill pan, it is advisable to add 1–2 tablespoons of oil to prevent sticking.
Serve
- Arrange the grilled skewers on a serving platter.
- Garnish with chopped peanuts, sliced chilies, lime wedges, and fresh cilantro leaves.
- Serve alongside the warm peanut sauce for dipping and enjoy immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
