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Easy Weeknight Thai Chicken Satay with Creamy Homemade Peanut Sauce

A plate of grilled, golden brown chicken satay skewers served with a small bowl of peanut dipping sauce.
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Make tender, juicy chicken satay skewers using a flavorful marinade, perfect for grilling or baking. Serve these easy chicken skewers with a rich, homemade peanut dipping sauce for a satisfying weeknight dinner or party appetizer.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
  • 1 can (13.5 oz) full-fat coconut milk, divided
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon turmeric powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • Wooden or metal skewers (if using wood, soak in water for 30 minutes)
  • For the Peanut Sauce: 1 cup creamy peanut butter
  • 1/4 cup hot water
  • 3 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon chili garlic sauce (optional)

Instructions

  1. Prepare the Marinade: In a medium bowl, whisk together 1/2 cup of the coconut milk, 1/4 cup soy sauce, 2 tablespoons brown sugar, turmeric, coriander, cumin, salt, and pepper.
  2. Marinate the Chicken: Add the cubed chicken to the marinade, toss to coat completely. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. Do not marinate longer than 4 hours due to the acidity.
  3. Prepare the Peanut Sauce: In a small saucepan, combine the peanut butter, remaining 1/2 cup coconut milk, 3 tablespoons soy sauce, lime juice, 1 tablespoon brown sugar, rice vinegar, ginger, garlic, and chili garlic sauce (if using).
  4. Cook the Sauce: Heat the sauce mixture over medium-low heat, whisking constantly until smooth and creamy. If the sauce is too thick, add hot water, one tablespoon at a time, until you reach a dipping consistency. Remove from heat and set aside.
  5. Skewer the Chicken: Thread the marinated chicken pieces onto the soaked wooden or metal skewers, leaving a small space between pieces.
  6. Cook the Satay: Preheat your grill to medium heat or preheat your oven to 400°F (200°C). Brush the grill grates or a baking sheet with vegetable oil.
  7. Grill or Bake: Grill the skewers for 4-6 minutes per side until cooked through and lightly charred. If baking, place skewers on the prepared sheet and bake for 15-20 minutes, flipping halfway, until the internal temperature reaches 165°F (74°C).
  8. Serve: Arrange the cooked chicken satay skewers on a platter and serve immediately with the homemade peanut dipping sauce.

Notes

  • For extra flavor, brush the chicken with a little reserved marinade during the last few minutes of grilling.
  • If you prefer an air fryer method, cook the skewers at 380°F (195°C) for 10-12 minutes, turning halfway through.
  • Serve this dish with jasmine rice or a fresh cucumber salad for a complete meal.

Nutrition

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