Chicken Satay Spicy Peanut (Printable)
Grilled marinated chicken on skewers paired with a spicy, creamy peanut sauce and fresh citrus accents.
# What You Need:
→ Chicken Satay
01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch strips
02 - 2 tablespoons soy sauce
03 - 2 tablespoons fish sauce
04 - 1 tablespoon brown sugar
05 - 1 tablespoon vegetable oil
06 - 2 cloves garlic, minced
07 - 1 teaspoon ground coriander
08 - 1 teaspoon ground cumin
09 - 0.5 teaspoon ground turmeric
10 - 0.5 teaspoon black pepper
11 - 1 tablespoon fresh lime juice
12 - Bamboo or metal skewers (if bamboo, soak for 30 minutes)
→ Spicy Peanut Sauce
13 - 0.5 cup creamy peanut butter
14 - 0.33 cup coconut milk
15 - 2 tablespoons soy sauce
16 - 1 tablespoon brown sugar
17 - 1 tablespoon fresh lime juice
18 - 2 teaspoons chili-garlic sauce or Sriracha (adjust to taste)
19 - 1 clove garlic, minced
20 - 2 teaspoons grated ginger
21 - 2 to 4 tablespoons warm water (to thin as needed)
→ For Serving
22 - Fresh cilantro leaves
23 - Lime wedges
24 - Optional: sliced cucumber and red onion
# Steps:
01 - Combine soy sauce, fish sauce, brown sugar, vegetable oil, minced garlic, ground coriander, cumin, turmeric, black pepper, and lime juice in a large bowl. Add chicken strips and toss to coat evenly. Cover and refrigerate for at least 1 hour, up to 8 hours.
02 - Whisk peanut butter, coconut milk, soy sauce, brown sugar, lime juice, chili-garlic sauce, garlic, and ginger in a medium bowl. Gradually add warm water, 1 tablespoon at a time, until the sauce is smooth and pourable. Set aside.
03 - Preheat grill, grill pan, or broiler to medium-high heat. Thread marinated chicken strips onto soaked bamboo or metal skewers.
04 - Grill skewers for 3 to 4 minutes per side, or until chicken is cooked through and lightly charred.
05 - Arrange skewers on a platter. Garnish with fresh cilantro and lime wedges. Serve hot with spicy peanut sauce and optional cucumber and red onion slices.
# Expert Advice:
01 -
- The marinade does the heavy lifting, so you show up looking like a genius without fussing.
- One sauce works for everything—dipping, drizzling, or stretching across rice—and it tastes restaurant-quality.
- It's naturally shareable, which turns dinner into something more relaxed and social.
02 -
- Don't skip the soak for bamboo skewers—wet wood doesn't burn, dry wood does, and there's nothing worse than pulling off a skewer that's more char than useful.
- Your peanut sauce consistency matters more than you'd think; too thick and it coats your mouth, too thin and it runs off—aim for something that clings slightly to whatever you dip.
- Marinating longer than an hour is better, not worse—the chicken gets more tender and the spices sink deeper into the meat.
03 -
- Uneven chicken pieces cook unevenly, so take five extra seconds to cut everything close to the same size—it's the difference between some bites being dry and all bites being perfect.
- If your peanut sauce breaks or gets too thick, warm it gently and whisk in water slowly; peanut butter is forgiving if you coax it, not force it.