This Easy Chicken Satay is made with juicy, tender chicken skewers and a creamy Thai peanut sauce that’s hard to resist. It’s perfect for a quick weeknight dinner or a fun barbecue!
Honestly, who doesn’t love dipping? The peanut sauce is so tasty, I could use it on just about anything! I often whip up extra for my veggies. Trust me, it’s a crowd-pleaser!
Key Ingredients & Substitutions
Chicken: I recommend using chicken thighs for juiciness, but breasts work too. If you’re looking for a healthier alternative, try using tofu or tempeh, seasoned the same way for a vegetarian option.
Turmeric: This adds color and flavor. If you don’t have it, you can use curry powder as a substitute. It won’t taste the same, but it will still be delicious!
Peanut Butter: Creamy peanut butter is best for a smooth sauce, but chunky can add a nice texture. Allergic to peanuts? Try using almond butter or sunflower seed butter as a substitute.
Coconut Milk: This gives the sauce creaminess. Canned coconut milk is ideal, but you can also use unsweetened almond milk or even yogurt if you need a lower-fat option.
How Do I Get the Chicken Skewers Cooked Just Right?
Grilling chicken skewers can be tricky since you want them cooked through yet juicy. Start by preheating your grill or pan. Here’s how to ensure they turn out perfectly:
- Keep the grill temperature to medium-high; this helps cook the chicken without burning.
- Space the skewers out on the grill – don’t crowd them! This makes sure they cook evenly.
- Grill each side for about 3-4 minutes. Flip them gently to check for a nice char without losing moisture.
- Use a meat thermometer to check for doneness. Chicken should reach 165°F (75°C).
Enjoy your cooking process and watch that chicken turn golden and delicious!
Easy Chicken Satay with Thai Peanut Sauce
Ingredients You’ll Need:
For the Chicken Satay:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, thinly sliced into strips
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp turmeric powder
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- Bamboo skewers, soaked in water for 30 minutes
For the Thai Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup coconut milk
- 1 tbsp soy sauce
- 1 tbsp brown sugar or palm sugar
- 1 tbsp lime juice
- 1 tsp red curry paste (adjust to taste)
- 1 clove garlic, minced
- 2-3 tbsp warm water (to thin sauce)
- Optional: chopped peanuts and fresh cilantro for garnish
How Much Time Will You Need?
This easy chicken satay recipe requires about 15 minutes of preparation time plus a minimum of 30 minutes for marinating. Allow an additional 10-15 minutes for cooking the skewers. In total, you’ll need about an hour to get this delicious dish on your table!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a medium bowl, mix together the soy sauce, fish sauce, brown sugar, turmeric powder, minced garlic, and vegetable oil. Stir until well combined to create a flavorful marinade.
2. Marinate the Chicken:
Add the thinly sliced chicken strips to the marinade, making sure each piece is well-coated. Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let it marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Prepare the Skewers:
Once the chicken has marinated, take your soaked bamboo skewers and thread the chicken strips onto them. You can fit 3-4 pieces of chicken on each skewer, depending on size.
4. Make the Peanut Sauce:
In a small bowl, whisk together peanut butter, coconut milk, soy sauce, brown sugar, lime juice, red curry paste, and minced garlic. Mix until smooth, adding warm water as needed to achieve your desired dipping consistency.
5. Cook the Satay:
Preheat your grill or grill pan to medium-high heat. Once hot, place the chicken skewers on the grill and cook for about 3-4 minutes per side, or until the chicken is fully cooked and has nice grill marks. The internal temperature should reach 165°F (75°C).
6. Serve:
Transfer the grilled chicken satay skewers to a serving plate. Serve alongside the Thai peanut sauce for dipping. For a garnish, sprinkle some chopped peanuts and fresh cilantro on top, if you like. Enjoy!
Now sit back, relax, and savor your delicious homemade chicken satay with rich Thai peanut sauce. It’s sure to be a hit!
FAQ for Easy Chicken Satay with Thai Peanut Sauce
Can I Use a Different Protein for the Satay?
Absolutely! You can substitute chicken with beef, pork, shrimp, or even tofu for a vegetarian option. Just adjust the cooking time based on the protein you choose, ensuring it’s cooked through.
What Should I Do If I Don’t Have Coconut Milk?
No problem! You can use regular milk or a dairy-free alternative like almond milk, but keep in mind that the flavor will differ slightly. For a richer taste, try using yogurt mixed with a little water to reach the desired consistency.
How Do I Store Leftover Chicken Satay and Peanut Sauce?
Store any leftover chicken satay and peanut sauce in separate airtight containers in the fridge. The chicken will stay good for up to 3 days, while the peanut sauce will keep for about a week. Reheat the chicken gently in a skillet, and stir the sauce before serving.
Can I Make the Peanut Sauce Ahead of Time?
Yes, you can! The peanut sauce can be made a day or two in advance and refrigerated. Just give it a good stir and add a splash of water if it thickens up too much when you’re ready to serve.