Description
This Chicken Satay with Peanut Sauce recipe features tender, marinated chicken skewers grilled to perfection and served with a rich, creamy peanut sauce. Ideal for gatherings or a flavorful weeknight dinner, it combines bold Thai-inspired flavors with simple preparation techniques to deliver a satisfying dish packed with protein and vibrant taste.
Ingredients
Units
Scale
For the Peanut Sauce:
- 1/2 cup creamy peanut butter (peanuts only, or peanuts and salt)
- 1 cup unsweetened, full-fat coconut milk (from a can)
- 2 tablespoons fresh lime juice
- 2 tablespoons fish sauce (or low-sodium soy sauce)
- 2 tablespoons packed dark brown sugar
- 2 teaspoons grated fresh ginger (or 1 teaspoon ground ginger)
- 3 cloves garlic, peeled and chopped
- 1/2 teaspoon red pepper flakes (more or less to taste)
For the Chicken:
- 2 pounds boneless, skinless chicken thighs (approximately 4 medium)
Serving Suggestions (Optional):
- Crushed peanuts
- Chopped fresh cilantro
Instructions
- Make peanut sauce: In a bowl, whisk together peanut butter, coconut milk, lime juice, fish sauce, brown sugar, ginger, garlic, and red pepper flakes until smooth. Reserve 1 cup of the sauce for dipping.
- Marinate chicken: Cut chicken thighs into bite-sized pieces. Toss with the remaining peanut sauce in a bowl. Marinate for at least 1 hour, or up to 8 hours, stirring occasionally.
- Soak skewers: Soak bamboo skewers in warm water for 30 minutes before using to prevent burning.
- Thread skewers: Thread marinated chicken onto soaked skewers.
- Broil or grill chicken: Preheat the grill or broiler. Place skewers on the grill or broiler pan. Cook for 2-3 minutes per side until golden brown and cooked through, reaching internal temperature of 165°F (74°C).
- Serve: Sprinkle with crushed peanuts and chopped cilantro, if desired. Serve immediately with the reserved peanut sauce for dipping.
Notes
- Use creamy peanut butter made with only peanuts or peanuts and salt for the best flavor.
- Make sure to use unsweetened, full-fat coconut milk from a can, not from a carton.
- Leftover chicken satay can be refrigerated for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through.
- Leftover peanut sauce can be refrigerated for up to 4 days. Reheat gently before serving.
- If you prefer a smoky flavor, try grilling the chicken over charcoal or adding a touch of smoked paprika to the marinade.
Nutrition
- Serving Size: 1 skewer (approximately 4 oz chicken)
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 680 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg
