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Juicy Chicken Satay with Easy Thai Peanut Sauce

Close-up of perfectly grilled, slightly charred chicken satay skewers served with a side of peanut dipping sauce.
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Make restaurant-quality Chicken Satay at home. This recipe features tender, marinated chicken skewers and a creamy, simple Thai peanut dipping sauce perfect for weeknight dinner or appetizers.

Ingredients

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

Instructions

  1. Combine the coconut milk, soy sauce, brown sugar, turmeric, coriander, cumin, salt, and pepper in a bowl. Mix well to create the marinade.
  2. Add the cubed chicken to the marinade, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 2 hours, or up to 6 hours, for best flavor.
  3. While the chicken marinates, prepare the peanut sauce. In a medium saucepan, combine the peanut butter, hot water, coconut milk, soy sauce, brown sugar, lime juice, ginger, garlic, and red pepper flakes, if using.
  4. Heat the sauce mixture over medium-low heat, stirring constantly until smooth and creamy. If the sauce is too thick, add water, one tablespoon at a time, until you reach your desired dipping consistency. Remove from heat and set aside.
  5. Thread the marinated chicken pieces onto the soaked wooden skewers, leaving a small space between each piece. Do not pack them too tightly.
  6. Cook the chicken satay using your preferred method:
  7. For Grilling: Preheat your grill to medium-high heat. Lightly oil the grates. Grill the skewers for 3 to 4 minutes per side, turning until the chicken is cooked through and has nice char marks.
  8. For Air Frying: Preheat your air fryer to 380 degrees F (195 degrees C). Arrange the skewers in a single layer in the basket (work in batches if necessary). Cook for 10 to 12 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165 degrees F (74 degrees C).
  9. Serve the juicy chicken satay immediately with the warm or room temperature Thai peanut sauce for dipping.

Notes

  • For extra juicy chicken satay, use chicken thighs instead of breasts.
  • If you do not have wooden skewers, you can cook the marinated chicken pieces directly on a grill pan or in the air fryer without skewers.
  • You can serve this as an appetizer, over rice for a weeknight Asian dinner, or in fresh spring roll bowls.

Nutrition

Find it online: https://cookingbycarla.com/chicken-satay-recipe-easy-thai-peanut-sauce/