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Juicy Grilled Chicken Satay Skewers with Authentic Creamy Peanut Sauce

Close-up of grilled chicken satay skewers served with a side of creamy peanut dipping sauce.
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Make tender, juicy chicken satay skewers using a simple Thai marinade. This recipe includes instructions for grilling and a rich, homemade peanut sauce that tastes better than takeout, perfect for a quick dinner or appetizer.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken thighs, cut into 1-inch strips
  • 120 ml full-fat coconut milk
  • 30 ml soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • Wooden or metal skewers (soak wooden ones in water for 30 minutes)
  • For the Peanut Sauce:
  • 1 cup creamy peanut butter
  • 60 ml hot water
  • 30 ml soy sauce or tamari
  • 30 ml lime juice
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes (adjust for spice)

Instructions

  1. Combine the coconut milk, soy sauce, brown sugar, turmeric, coriander, cumin, salt, and white pepper in a bowl. Whisk until the sugar dissolves.
  2. Add the chicken strips to the marinade, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, for the best flavor.
  3. While the chicken marinates, prepare the peanut sauce. In a small saucepan, combine the peanut butter, hot water, soy sauce, lime juice, brown sugar, rice vinegar, ginger, garlic, and red pepper flakes.
  4. Heat the sauce mixture over medium-low heat, stirring constantly until smooth and creamy. If the sauce is too thick, add a teaspoon of hot water at a time until you reach your desired dipping consistency. Remove from heat and set aside.
  5. Preheat your grill to medium-high heat. Lightly oil the grates.
  6. Thread the marinated chicken pieces onto the soaked skewers, packing them tightly but leaving a small space between pieces.
  7. Grill the chicken satay skewers for 4 to 5 minutes per side, turning occasionally, until the chicken is cooked through and has light char marks. Avoid overcooking to keep the chicken juicy.
  8. Serve the grilled chicken satay immediately with the warm, creamy peanut sauce for dipping.

Notes

  • For extra juicy chicken, use chicken thighs instead of breasts.
  • If you do not have a grill, you can bake the skewers at 400°F (200°C) for 15-20 minutes, flipping halfway, or pan-fry them in a lightly oiled skillet until done.
  • This peanut sauce is excellent for meal prep and can be stored in the refrigerator for up to one week.

Nutrition

Find it online: https://fooddexterity.com/chicken-satay-juicy-grilled-skewers-peanut-sauce/