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Authentic Chicken Satay Skewers with Ultra Creamy & Spicy Thai Peanut Sauce

Close-up of perfectly grilled, golden chicken satay skewers served with a side of creamy peanut dipping sauce.
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Make tender, juicy chicken satay skewers marinated in coconut milk and spices, served with a rich, homemade peanut dipping sauce. This recipe brings bold, takeout-style flavor to your weeknight dinner or party appetizer.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken thighs, cut into 1-inch strips
  • 120 ml full-fat coconut milk
  • 30 ml soy sauce (or tamari for gluten free)
  • 1 tablespoon brown sugar
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Wooden skewers, soaked in water for 30 minutes
  • For the Peanut Sauce: 1/2 cup creamy peanut butter
  • 1/4 cup hot water
  • 3 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon chili garlic sauce (or more, to taste)

Instructions

  1. Combine coconut milk, soy sauce, brown sugar, turmeric, cumin, coriander, salt, and pepper in a bowl. Whisk until the sugar dissolves.
  2. Add the chicken strips to the marinade, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, for the best flavor.
  3. While the chicken marinates, prepare the peanut sauce. In a small saucepan, combine peanut butter, hot water, lime juice, soy sauce, brown sugar, rice vinegar, ginger, garlic, and chili garlic sauce.
  4. Heat the sauce mixture over medium-low heat, whisking constantly until smooth and creamy. If the sauce is too thick, add water, one teaspoon at a time, until you reach your desired dipping consistency. Remove from heat and set aside.
  5. Thread the marinated chicken onto the soaked wooden skewers, leaving a small space between each piece. Discard the remaining marinade.
  6. Cook the chicken skewers using your preferred method: Grill over medium heat for 4-6 minutes per side, or until cooked through and slightly charred. Alternatively, bake at 400°F (200°C) for 15-20 minutes, flipping halfway, or pan-fry in a lightly oiled skillet until done.
  7. Serve the hot chicken satay skewers immediately with the creamy peanut dipping sauce.

Notes

  • For an authentic Thai flavor, add 1/2 teaspoon of fish sauce to the marinade.
  • If you prefer baked chicken satay, place the skewers on a foil-lined baking sheet for easy cleanup.
  • Serve this dish with sliced cucumber and fresh lime wedges for brightness.

Nutrition

Find it online: https://cookingbymia.com/chicken-satay-recipe-easy-peanut-sauce/