Chicken Satay With Peanut Sauce Recipe

I’m sharing my Thai Peanut Satay Chicken, where chicken thighs marinated in soy, coconut milk, brown sugar and spices are grilled and paired with a creamy peanut sauce, and one little twist is the recipe’s secret.

I never planned to get hooked on Satay Chicken, but one night I tossed some chicken thighs on the grill and everything changed. The sauce made from creamy peanut butter is sticky, smoky and annoyingly addictive, and it turned a boring weeknight into something worth bragging about.

Ive kept this simple, not fussy, its the sort of thing that could easily be a star in Recipetineats Recipes roundups yet still feel homemade. If you like bold flavors that arrive fast, this dish will make you wonder why you waited so long to try it.

Ingredients

• Chicken thighs: rich in protein and iron, juicy and forgiving when grilled.
• Coconut milk: adds creaminess and mild sweetness, brings healthy fats and a tropical aroma.
• Peanut butter: gives protein and richness, makes sauce nutty and slightly sweet.
• Soy sauce: salty umami backbone, balances sweetness and lifts savory flavors.
• Lime juice: bright acid that cuts richness, adds fresh sour zing to the dish.
• Garlic and ginger: aromatic duo give warmth and sharpness, they wake up the peanut sauce.
• Brown sugar or honey: adds touch of sweetness, helps caramelize on grill and balances spice.
• Sambal oelek or sriracha: brings heat and tang, start small cause it can get spicy.

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken thighs
• 1/2 cup canned coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 2 garlic cloves
• 1 tablespoon fresh ginger
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 to 1/2 teaspoon chili powder or cayenne
• 1/2 cup creamy peanut butter
• 1/4 cup coconut milk (for the peanut sauce)
• 2 tablespoons soy sauce (for the peanut sauce)
• 1 tablespoon brown sugar or honey (for the peanut sauce)
• 1 tablespoon lime juice
• 1 to 2 teaspoons sambal oelek or sriracha
• 1 teaspoon fish sauce (optional)
• 2 tablespoons vegetable oil
• 8 to 10 bamboo skewers
• Salt
• Black pepper
• Chopped roasted peanuts for garnish
• Fresh cilantro and lime wedges for serving

How to Make this

1. Soak 8 to 10 bamboo skewers in water for at least 30 minutes so they don’t burn, then cut 1 1/2 pounds boneless skinless chicken thighs into 1 to 1 1/2 inch pieces and season lightly with salt and black pepper.

2. Make the marinade: whisk together 1/2 cup canned coconut milk, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 2 minced garlic cloves, 1 tablespoon grated fresh ginger, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric and 1/4 to 1/2 teaspoon chili powder or cayenne. Toss the chicken in the marinade, cover and chill at least 30 minutes, preferably 2 to 4 hours or overnight for best flavor.

3. While the chicken marinates, make the peanut sauce: in a bowl combine 1/2 cup creamy peanut butter, 1/4 cup coconut milk, 2 tablespoons soy sauce, 1 tablespoon brown sugar or honey, 1 tablespoon lime juice, 1 to 2 teaspoons sambal oelek or sriracha and 1 teaspoon fish sauce if using. Whisk until smooth; thin with hot water a tablespoon at a time to reach a spoonable but pourable consistency. Taste and adjust lime, sweet or heat.

4. If you prefer the sauce warm, gently heat it in a small saucepan over low heat for a couple minutes so flavors meld, stirring so it doesn’t stick. You can make this a day ahead, it actually gets better.

5. Preheat grill or grill pan to medium high, brush grates lightly with 2 tablespoons vegetable oil so the chicken won’t stick. Drain the chicken from the marinade and pat pieces dry with paper towels so they char nicely; discard any leftover raw marinade.

6. Thread the chicken onto the soaked skewers, leaving little gaps between pieces so heat circulates. Brush the skewers very lightly with oil and season again with a pinch of salt and black pepper if needed.

7. Grill the skewers 3 to 5 minutes per side, turning once or twice, until well charred in spots and an instant read thermometer registers 165 degrees F, about 8 to 12 minutes total depending on thickness. Watch for flare ups and move to a cooler part of the grill if flames get high.

8. In the last minute you can brush the tops with a bit of the prepared peanut sauce or a touch of oil for gloss, but don’t baste with raw marinade. Remove skewers and let rest 3 to 5 minutes so juices redistribute.

9. Serve the chicken satay with the peanut sauce on the side or spooned over, sprinkle chopped roasted peanuts on top, scatter fresh cilantro and give lime wedges for squeezing. Enjoy hot, and save extra sauce in the fridge for 3 to 4 days.

Equipment Needed

1. Bamboo skewers (8 to 10, soaked)
2. Cutting board
3. Chef’s knife
4. 2 mixing bowls (one for marinade, one for peanut sauce)
5. Measuring cups and spoons
6. Whisk
7. Grill or grill pan
8. Long tongs
9. Instant read thermometer
10. Silicone basting brush

FAQ

Chicken Satay With Peanut Sauce Recipe Substitutions and Variations

• Chicken thighs: boneless skinless chicken breasts, firm tofu pressed well, tempeh sliced thin. Breasts cook faster so watch the time, tofu soaks up the marinade and tempeh is super savory after a quick steam.
• Canned coconut milk: full fat Greek yogurt, light coconut milk, diluted coconut cream. Yogurt adds tang and helps tenderize the meat, but it will change the flavor a bit so thin with water if needed.
• Soy sauce: tamari, coconut aminos, liquid aminos. Tamari is basically the gluten free version, coconut aminos are less salty and a little sweet so you might want to cut back on the sugar.
• Creamy peanut butter: almond butter, sunflower seed butter, tahini plus a touch of maple syrup. Sunflower is great for nut allergies, tahini gives a sesame twist so add a bit of sweetener to balance.

Pro Tips

1. Cut the chicken into uniform chunks and marinate longer if you can, overnight is best. Trust me, it makes the meat way more tender and flavorful, but don’t forget to bring the pieces to room temp for 15 minutes before grilling so they cook evenly.

2. Pat the chicken dry before threading and searing. Too much wetness = steam not char, and that keeps you from getting nice grill marks. If pieces want to spin on a single skewer, use two parallel skewers so they stay put and turn easily.

3. If you want to baste while grilling, reserve a small portion of the marinade before adding raw chicken and boil that portion for a few minutes so it is safe to use. Never reuse raw marinade without cooking it first, it can make people sick.

4. For the peanut sauce: warm gently over low heat and thin with hot water or extra coconut milk a tablespoon at a time if it gets too thick. It also keeps in the fridge for a few days, just stir or microwave briefly before serving, and finish with a squeeze of lime to wake up the flavors.