How to Make Delicious Chicken Satay with Peanut Sauce at Home

Chicken satay with peanut sauce is more than just grilled meat on a stick — it’s a flavor-packed journey straight to the heart of Southeast Asia. Tender, juicy chicken is marinated in aromatic spices, perfectly charred, and dipped into a rich, creamy peanut sauce that strikes just the right balance of sweet, savory, and spicy. Ready to discover what makes this dish irresistible? Keep reading — your taste buds are in for a treat.

Chicken Satay with Peanut Sauce

Description

Imagine the rich scent of grilled chicken infused with ginger and spices, wafting into the late afternoon air. This chicken satay with peanut sauce has that familiar magic of food that feels both special and comforting. The chicken is marinated to tenderness, kissed by the grill, and dipped into a luscious homemade peanut sauce that hits sweet, salty, and spicy notes in perfect balance.

This is one of those recipes I find myself returning to again and again, especially when I want to share a meal that brings smiles and conversation. Whether I’m cooking for hungry kids on a weeknight or welcoming friends to linger around the table, this dish always delivers.

Why You’ll Love This Recipe

The beauty of this recipe is in its simplicity and adaptability. The marinade comes together quickly with ingredients you likely have stocked. The chicken grills fast, and the creamy peanut sauce can be made ahead, making this a weeknight savior or a stress-free centerpiece for gatherings.

You can use a grill pan indoors, a real grill outdoors, or even the oven or air fryer. Choose between chicken thighs for juiciness or chicken breast for leaner bites. Gluten-free? Swap in tamari. Nut-free? Use sunflower seed butter. The essential charm is in the marinade and that crave-worthy dipping sauce.

Serving and Storage Tips

Serve chicken satay warm off the grill, with chopped cilantro, a sprinkle of chopped peanuts, or even toasted sesame seeds on top. I love adding sliced cucumbers and steaming jasmine rice on the side.

Leftovers are just as good the next day. Store in a sealed container in the fridge for up to three days. You can gently warm the skewers in a skillet and thin the sauce with just a touch of water while reheating. Want to plan ahead? Freeze marinated chicken (uncooked) for up to two months and defrost 24 hours before grilling.

Course, Cuisine

Main Course, Appetizer, Thai, Indonesian, Southeast Asian

Servings, Prep Time, Cook Time, Total Time, Serving Size

Ingredients

• 1 and 1⁄2 pounds boneless skinless chicken thighs
• 2 cloves garlic minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 tablespoon olive oil
• Wooden or metal skewers

For the Peanut Sauce:

• 1⁄2 cup creamy peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1 clove garlic minced
• 1⁄2 teaspoon red pepper flakes
• 1⁄3 cup warm water
• 1 teaspoon sesame oil

Equipment

• Cutting board
• Sharp knife
• Mixing bowls
• Measuring spoons and cups
• Whisk or spoon
• Grill or grill pan
• Tongs
• Blender or stick blender optional

Instructions

1. Slice the chicken: Using a sharp knife, slice the chicken thighs into long, even strips about 1 inch wide. Try to keep them similar in size so they cook evenly.
2. Make the marinade: In a medium bowl, mix together garlic, ginger, soy sauce, brown sugar, lime juice, coriander, turmeric, and olive oil. It should smell fragrant and slightly earthy from the turmeric and coriander.
3. Marinate the chicken: Add the chicken strips to the bowl and toss until fully coated. Cover the bowl and refrigerate for at least 30 minutes or up to 8 hours for deeper flavor. I often do this in the morning and come back to it at dinnertime.
4. Make the peanut sauce: Combine peanut butter, soy sauce, brown sugar, lime juice, garlic, red pepper flakes, sesame oil, and warm water in a separate bowl. Whisk until smooth. You can also use a stick blender for ultra-smooth results. Adjust with more water to desired dipping consistency.
5. Soak your skewers: If using wooden skewers, soak them in water for at least 30 minutes so they do not burn on the grill.
6. Preheat your grill: Heat your grill or grill pan over medium-high heat. Lightly oil the grates if needed.
7. Skewer the chicken: Thread each strip of marinated chicken onto a skewer, gently compressing to secure.
8. Grill the satay: Place the skewers on the hot grill and cook for about 3 to 4 minutes per side, or until nicely charred and fully cooked through. Flip just once to keep the juiciness in. Use tongs for easy turning.
9. Serve: Serve hot off the grill with a generous portion of peanut sauce, extra lime wedges, and garnishes if desired.

Nutrition per serving

Recipe Notes

For best results, use chicken thighs for juiciness. If you prefer a less spicy sauce, reduce the red pepper flakes or leave them out entirely. Make the peanut sauce in advance to save time.

FAQ

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Chicken Satay with Peanut Sauce

Chicken satay with peanut sauce brings the bold, aromatic flavors of Southeast Asia to your table. Tender chicken is marinated in spices, grilled to perfection, and served with a rich, creamy peanut dipping sauce. This irresistible, crowd-pleasing recipe is easy, flexible, and delivers profound flavor in every bite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Appetizer, Main Course

Cuisine Indonesian, Southeast Asian, Thai

Servings 4 servings

Calories 420 kcal

Ingredients

  

1x2x3x

• 1 ½ pounds boneless skinless chicken thighs
• 2 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 tablespoon olive oil
• Wooden or metal skewers
• ½ cup creamy peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1 clove garlic minced
• ½ teaspoon red pepper flakes
• ⅓ cup warm water
• 1 teaspoon sesame oil

Instructions

 

• Slice chicken thighs into long strips about 1 inch wide.
• In a large bowl, whisk together garlic, ginger, soy sauce, brown sugar, lime juice, coriander, turmeric, and olive oil.
• Add the chicken strips to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 8 hours.
• While the chicken marinates, prepare the peanut sauce. In a bowl, combine peanut butter, soy sauce, brown sugar, lime juice, garlic, red pepper flakes, sesame oil, and warm water. Whisk until smooth and fully blended. Add more water if needed to thin the sauce to your liking.
• If using wooden skewers, soak them in water for 30 minutes to prevent burning.
• Preheat a grill or grill pan to medium-high heat.
• Thread marinated chicken strips onto the skewers.
• Grill the skewers for 3 to 4 minutes on each side or until the chicken is fully cooked and has nice grill marks.
• Serve hot with the peanut sauce on the side or drizzled over the top.

Nutrition

Calories: 420kcalCarbohydrates: 15gProtein: 30gFat: 28gSodium: 590mgFiber: 2gSugar: 6g

Keyword chicken satay, peanut sauce, grilled chicken skewers, Thai chicken, party food, marinated chicken, Asian appetizer

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