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Easy Chicken Satay with Homemade Peanut Sauce

Easy Chicken Satay with Homemade Peanut Sauce

Patricia Packard
This Easy Chicken Satay with Homemade Peanut Sauce is the kind of recipe that brings people together.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 450 kcal

Ingredients
  

For the Chicken Skewers:

  • 2 pounds boneless skinless chicken thighs (or breasts/tenderloins), cut into bite-sized pieces
  • ¼ cup soy sauce use Halal-certified
  • ¼ cup vegetable oil
  • ¼ cup packed dark brown sugar
  • 3 tablespoons ketchup
  • 2 cloves garlic minced
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground coriander
  • Tip: For a leaner option use chicken breast; for extra juiciness, thighs are ideal.

For the Peanut Sauce:

  • ¾ cup unsweetened coconut milk
  • ¼ cup creamy peanut butter natural, no-stir variety
  • 3 tablespoons packed dark brown sugar
  • 1 tablespoon Thai red curry paste check label for Halal certification
  • 1 tablespoon sriracha adjust more or less to taste
  • 1 tablespoon soy sauce or Halal-certified fish sauce
  • 2 tablespoons fresh lime juice about 1 lime

Substitutions:

  • Swap coconut milk for unsweetened almond milk for a lighter sauce.
  • Use Greek yogurt in place of some peanut butter for a tangy twist.

Instructions
 

Marinate the Chicken:

  • In a large bowl, whisk together soy sauce, vegetable oil, dark brown sugar, ketchup, minced garlic, turmeric, and coriander until the sugar dissolves.
  • Add chicken pieces, stirring to coat evenly. Cover and refrigerate for at least 30 minutes—up to 24 hours for maximum flavor.
  • Tip: Don’t skimp on marinating time; at least 30 minutes ensures the spices penetrate the meat without drying it out.

Prepare Your Skewers:

  • If using bamboo skewers, soak them in water for 20 minutes to prevent burning.
  • Preheat your grill or grill pan to medium-high heat (about 400°F/200°C).

Thread the Chicken:

  • Remove chicken from the marinade, letting excess drip off.
  • Thread 4–5 pieces onto each skewer, leaving a small gap between pieces for even cooking.

Make the Peanut Sauce:

  • In a small saucepan over medium heat, combine coconut milk, peanut butter, and brown sugar.
  • Whisk until smooth, then stir in curry paste, sriracha, soy sauce (or fish sauce), and lime juice.
  • Simmer gently for 3–4 minutes, stirring constantly, until the sauce thickens slightly. Remove from heat and keep warm.
  • Tip: If the sauce is too thick, thin with a splash of water or more coconut milk.

Grill the Skewers:

  • Place skewers on the hot grill. Cook for 3–4 minutes per side, turning once, until nicely charred and cooked through (internal temperature of 165°F/74°C).
  • Transfer to a platter and let rest for 5 minutes before serving.

Notes

Buttermilk Hack: No coconut milk? Stir 1 tablespoon lemon juice into ¾ cup milk and let sit 5 minutes.
Spice Level: Adjust sriracha and curry paste to suit your family’s heat tolerance.
Peanut Allergy Alternative: Swap peanut butter for sunflower seed butter and omit curry paste if it contains nuts.
Curry Paste Caution: Check for fish or shrimp paste; opt for a vegan/red curry paste if needed.
Common Mistake: Overcrowding the grill causes steaming instead of searing—leave space between skewers.
Fixing Dry Chicken: Brushing with leftover marinade or a bit of oil during grilling helps retain juiciness.