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Authentic & Easy Chicken Satay Skewers with Creamy 30-Minute Thai Peanut Sauce

Close-up of grilled chicken satay skewers on a white plate next to a small bowl of peanut sauce.
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Make tender, juicy chicken satay skewers at home. This recipe features a flavorful coconut milk marinade and a rich, creamy Thai peanut sauce that rivals takeout quality. Grill or pan-fry for a quick, satisfying dinner.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken thighs or breasts, cut into 1-inch strips
  • 120 ml full-fat coconut milk
  • 30 ml soy sauce (or tamari for gluten-free)
  • 1 tablespoon brown sugar
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
  • Wooden skewers, soaked in water for 30 minutes
  • For the Peanut Sauce: 1 cup creamy peanut butter
  • 1/4 cup hot water
  • 3 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes (optional, for spicy peanut sauce)

Instructions

  1. Combine coconut milk, soy sauce, brown sugar, turmeric, coriander, cumin, and salt in a bowl. Whisk well.
  2. Add the chicken strips to the marinade, toss to coat completely, cover, and refrigerate for at least 1 hour, or up to 4 hours for best flavor.
  3. While the chicken marinates, prepare the peanut sauce. In a medium saucepan, combine peanut butter, hot water, lime juice, soy sauce, brown sugar, rice vinegar, ginger, garlic, and red pepper flakes (if using).
  4. Heat the peanut sauce mixture over medium-low heat, stirring constantly until smooth and creamy. If the sauce is too thick, add water, one teaspoon at a time, until you reach a dipping consistency. Remove from heat and set aside.
  5. Preheat your grill to medium-high heat or heat a large skillet over medium-high heat with 1 tablespoon of oil.
  6. Thread the marinated chicken onto the soaked skewers, leaving a small space between pieces.
  7. Grill or pan-fry the skewers for 4–6 minutes per side, until the chicken is cooked through and has nice char marks.
  8. Serve the grilled chicken satay skewers immediately with the warm, creamy peanut dipping sauce on the side.

Notes

  • For an authentic taste, use chicken thighs; they stay juicier than breasts during grilling.
  • If you do not have wooden skewers, you can use metal skewers or simply cook the marinated chicken strips without skewering them.
  • Serve this dish with jasmine rice and a simple cucumber salad for a complete Thai chicken satay dinner idea.

Nutrition

Find it online: https://mistyplate.com/easy-chicken-satay-skewers-peanut-sauce/