Easy Chicken Satay with Peanut Sauce

Chicken satay with peanut sauce is your solution for a savory, satisfying meal. Brimming with bold flavors like coconut and turmeric, the chicken turns out unbelievably tender when paired with a rich, luscious peanut sauce. This dish delivers the Southeast Asian-inspired taste you’re craving without excessive effort.

Cuisine: Thai
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 2 hours 30 minutes (includes marinating)
Servings: 6-8

Why You’ll Love This Recipe

The marinade infuses the chicken with intense flavor while keeping it moist.
Peanut sauce offers a complex, nutty complement without overwhelming the dish.
Adaptable spice level with curry paste adjustments to suit all palates.

Ingredients

⅓ cup full-fat coconut milk: Provides a rich base for marinating. Full-fat is best for creaminess.
4 cloves garlic, minced: Adds depth and a savory note essential to the marinade.
1 tablespoon turmeric: Imparts a warm, earthy flavor and vibrant color.
2 tablespoons chopped fresh cilantro, plus more for serving: Offers freshness and an aromatic touch.
2 tablespoons brown sugar: Balances the savory elements with a hint of sweetness.
2 tablespoons fish sauce: Adds umami; substitute with soy sauce if needed.
½ teaspoon kosher salt: Enhances and balances the flavors.
2 pounds boneless, skinless chicken tenders: Ideal size and cut for quick grilling.
18 metal or bamboo skewers: Essential for easy grilling and serving.
¼ cup crushed peanuts, for serving: Adds a crunch and enhances the peanut theme.
1 (13.5-ounce) can full-fat coconut milk: Forms the base of the peanut sauce, lending creaminess.
1 to 2 tablespoons Thai red curry paste: Controls the heat; opt for more or less depending on preference.
¾ cup unsweetened creamy peanut butter: Key component of the sauce; no sweetener allows other flavors to shine.
½ tablespoon kosher salt: Balances the sweetness and richness in the sauce.
¾ cup sugar: Essential for sweetness and a classic satay sauce profile.
2 tablespoons apple cider or white vinegar: Adds acidity, cutting through the dish’s richness.

How to Make It

Step 1: Prepare the Marinade

In a small bowl, mix coconut milk, garlic, turmeric, cilantro, brown sugar, fish sauce, and kosher salt. Ensure the sugar dissolves completely to blend the flavors. This marinade will tenderize and impart aroma to the chicken.

Step 2: Marinate the Chicken

Pat the chicken dry, then use a mallet or rolling pin to pound it to an even thickness. This ensures uniform cooking and tenderness. Lay the chicken in a baking dish, pour the marinade evenly over, cover, and refrigerate for at least 2 hours or overnight for deeper flavor penetration.

Step 3: Make the Peanut Sauce

In a small saucepan, combine coconut milk, curry paste, peanut butter, salt, sugar, vinegar, and ½ cup water. Whisk over low heat until smooth, then simmer to reduce and thicken, about 5 minutes. Cooling thickens the sauce more, so adjust with water to maintain the perfect consistency for dipping.

Step 4: Grill the Chicken

Preheat your grill to medium. Thread the marinated chicken onto skewers, ensuring even spacing. Grill each skewer for 3-5 minutes per side, undisturbed, to achieve a charred exterior while keeping the inside juicy. Remove and rest before serving.

Step 5: Finish and Serve

Arrange the skewers on a platter, garnishing with additional cilantro and crushed peanuts for extra texture and color. Serve the satay with a bowl of peanut sauce alongside for dipping.

Recipe FAQs

Can I bake the chicken instead of grilling?

Yes, bake the skewers at 425°F on a lined baking sheet for 20-25 minutes, turning halfway through, to achieve even cooking and a subtly caramelized crust.

How do I store leftovers?

Place leftover skewers and sauce in an airtight container. Refrigerate for up to 3 days. Reheat gently, adding a splash of water to the sauce as needed.