Chicken Satay with Peanut Sauce

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Chicken Satay with Peanut Sauce is a popular Southeast Asian dish known for its tender marinated chicken skewers grilled to perfection and served with a creamy and flavorful peanut dipping sauce. This recipe brings together the bold flavors of marinated chicken and a rich peanut sauce, making it a delicious appetizer or main dish. Here’s how to make Chicken Satay with Peanut Sauce at home, bringing a taste of Asian cuisine to your table.


For the Chicken Satay:

  • 1 pound boneless, skinless chicken breasts or thighs, cut into thin strips
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • Bamboo skewers, soaked in water for 30 minutes

For the Peanut Sauce:

  • 1/2 cup creamy peanut butter
  • 1/4 cup coconut milk
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • Water, as needed to thin out the sauce

For Serving:

  • Chopped peanuts, for garnish
  • Fresh cilantro leaves, for garnish
  • Lime wedges, for serving


1. Marinate the Chicken:

  1. In a bowl, combine soy sauce, fish sauce, brown sugar, curry powder, ground turmeric, ground coriander, ground cumin, minced garlic, and vegetable oil. Mix well to make the marinade.
  2. Add the chicken strips to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to develop.

2. Make the Peanut Sauce:

  1. In a small saucepan, combine peanut butter, coconut milk, soy sauce, lime juice, brown sugar, grated fresh ginger, minced garlic, and red pepper flakes (if using).
  2. Heat the sauce over medium-low heat, stirring constantly until smooth and heated through. If the sauce is too thick, gradually add water a tablespoon at a time until desired consistency is reached. Remove from heat and set aside.

3. Prepare the Chicken Satay:

  1. Preheat your grill or grill pan over medium-high heat. Thread the marinated chicken strips onto the soaked bamboo skewers.
  2. Grill the chicken skewers for 3-4 minutes on each side, or until cooked through and nicely charred. Alternatively, you can bake the skewers in a preheated oven at 400°F (200°C) for about 15-20 minutes, turning once halfway through cooking.

4. Serve:

  1. Arrange the grilled Chicken Satay skewers on a serving platter.
  2. Serve warm with the prepared Peanut Sauce on the side for dipping.

5. Garnish and Enjoy:

  1. Garnish the Chicken Satay with chopped peanuts and fresh cilantro leaves.
  2. Serve with lime wedges for squeezing over the chicken skewers and peanut sauce.

6. Optional Serving Suggestions:

  • Serve Chicken Satay with Peanut Sauce as an appetizer for a party or as a main dish with steamed rice and a side of cucumber salad.
  • Customize the spice level of the peanut sauce by adjusting the amount of red pepper flakes or adding a dash of sriracha sauce for extra heat.
  • Pair with a refreshing Asian beer or iced tea to complement the bold flavors of the dish.

7. Tips:

  • Soaking the bamboo skewers in water prevents them from burning during grilling or baking.
  • For a smoother peanut sauce, you can blend the ingredients in a food processor or blender until creamy.
  • Leftover Peanut Sauce can be stored in an airtight container in the refrigerator for up to one week. Reheat gently before serving.


Chicken Satay with Peanut Sauce is a flavorful and satisfying dish that showcases the vibrant flavors of Southeast Asian cuisine. Whether served as an appetizer or main dish, this recipe allows you to enjoy tender and aromatic chicken skewers paired with a creamy and savory peanut dipping sauce. Bring the exotic tastes of Chicken Satay with Peanut Sauce to your table and delight your family and guests with this delicious dish.

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Written by Robert Zelesky

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