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Authentic Chicken Satay Skewers with Creamy Thai Peanut Sauce

Close-up of several grilled chicken satay skewers served with a small bowl of peanut sauce.
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Make juicy, intensely flavored chicken satay skewers using a coconut milk marinade, served with a rich, creamy homemade peanut dipping sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch strips
  • 1 can (13.5 oz) full-fat coconut milk, divided
  • 2 tablespoons soy sauce
  • 1 tablespoon turmeric powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 10 wooden skewers, soaked in water for 30 minutes
  • For the Peanut Sauce: 1 cup creamy peanut butter
  • 1/4 cup hot water
  • 3 tablespoons brown sugar
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon fish sauce (optional)
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes (or more for spice)

Instructions

  1. Combine the chicken strips, 1/2 cup of the coconut milk, soy sauce, turmeric, coriander, cumin, salt, and pepper in a bowl. Mix well to coat the chicken. Cover and refrigerate for at least 1 hour, or up to 4 hours.
  2. Thread the marinated chicken strips onto the soaked wooden skewers, leaving a small space between each piece.
  3. Prepare the peanut sauce: In a small saucepan, whisk together the peanut butter, remaining coconut milk, brown sugar, lime juice, soy sauce, fish sauce (if using), ginger, garlic, and red pepper flakes.
  4. Heat the sauce mixture over medium-low heat, stirring constantly until smooth and creamy. Add hot water, one tablespoon at a time, until the sauce reaches your desired dipping consistency. Keep warm or set aside.
  5. Cook the skewers: Preheat your grill or a large skillet over medium-high heat. Lightly oil the grates or pan.
  6. Place the skewers on the hot grill or pan. Cook for 3 to 4 minutes per side, turning until the chicken is cooked through and has nice char marks. Total cooking time is about 10 to 12 minutes.
  7. Serve the hot chicken satay skewers immediately with the creamy peanut sauce for dipping.

Notes

  • For extra flavor, substitute half of the coconut milk in the marinade with full-fat coconut cream.
  • If you prefer a spicier sauce, add a teaspoon of Sriracha or use a hotter chili paste instead of red pepper flakes.
  • If you do not have access to a grill, you can bake the skewers at 400°F (200°C) for 15-20 minutes, turning halfway through.

Nutrition

Find it online: https://whiskdaily.com/chicken-satay-recipe-juicy-peanut-sauce/