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Ultimate Chicken Satay with Creamy Thai Peanut Sauce

Four grilled chicken satay skewers served on a white plate next to a dollop of creamy peanut sauce.
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Make tender, flavorful chicken satay skewers using a simple marinade and serve them with an authentic, creamy Thai peanut sauce. This recipe works well for grilling, baking, or air frying, making it a perfect weeknight chicken dinner or appetizer.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch strips
  • 1/4 cup coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 10 wooden skewers, soaked in water for 30 minutes
  • For the Peanut Sauce:
  • 1 cup creamy peanut butter
  • 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, cumin, salt, and pepper in a bowl. Add the chicken strips and toss to coat completely. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  2. Prepare the peanut sauce: In a medium bowl, whisk together the peanut butter, hot water, coconut milk, soy sauce, brown sugar, lime juice, ginger, garlic, and red pepper flakes until smooth and creamy. Add more hot water, one tablespoon at a time, if the sauce is too thick.
  3. Thread the marinated chicken pieces onto the soaked skewers, packing them tightly.
  4. Cook the skewers:
  5. For Grilling: Preheat your grill to medium-high heat. Grill the skewers for 3 to 4 minutes per side, turning occasionally, until the chicken is cooked through and lightly charred.
  6. For Baking: Preheat your oven to 400°F (200°C). Arrange skewers on a baking sheet lined with foil. Bake for 12 to 15 minutes, flipping halfway through, until cooked.
  7. For Air Fryer: Place skewers in the air fryer basket in a single layer. Cook at 380°F (195°C) for 10 to 12 minutes, flipping halfway through.
  8. Serve the hot chicken satay immediately with the creamy peanut dipping sauce.

Notes

  • Soaking the wooden skewers prevents them from burning on the grill or in the oven.
  • For the best flavor, use chicken thighs instead of breasts; they stay juicier when cooked.
  • If you do not have fresh ginger, use 1/2 teaspoon of ground ginger in the sauce.

Nutrition

Find it online: https://cookingbyfelix.com/chicken-satay-recipe-creamy-peanut-sauce/