If you’ve ever wanted to bring the magic of Thai street food into your own kitchen, Thai Chicken Satay with Peanut Sauce is your golden ticket. Imagine juicy, marinated chicken grilled to perfection on skewers, served with a creamy, deeply flavorful peanut sauce that’s pure comfort in every dip. This dish packs a punch of flavor, yet it’s surprisingly simple to prepare. Whether you’re planning a casual weeknight dinner or a festive gathering, Thai Chicken Satay with Peanut Sauce always steals the show and leaves everyone reaching for seconds.
Ingredients You’ll Need
Gathering the right ingredients is the first step to unlocking that authentic, irresistible flavor. Each element in this recipe brings something unique, from the rich coconut milk to the aromatic spices and the creamy peanut butter. Don’t worry—every ingredient is easy to find and absolutely essential for the full Thai Chicken Satay with Peanut Sauce experience.
- Chicken thighs or breasts: Opt for boneless, skinless chicken for the juiciest skewers—thighs stay extra tender, but breasts work beautifully if you prefer.
- Coconut milk: Adds richness and moisture to both the marinade and the peanut sauce, infusing the chicken with classic Thai creaminess.
- Soy sauce: Delivers salty, savory depth; swap with tamari for a gluten-free option.
- Brown sugar: Balances the spices and brings a touch of caramel sweetness to both the marinade and sauce.
- Curry powder: A bold, aromatic blend that gives the chicken its gorgeous golden color and warm spice.
- Turmeric: Enhances the color and flavor with its earthy notes; just a teaspoon goes a long way.
- Garlic (minced): Fresh garlic infuses the marinade with sharp, savory bite.
- Fresh ginger (grated): Brightens everything up with its zingy, peppery undertones; don’t skip it!
- Lime juice: A burst of citrus that tenderizes the chicken and livens up the sauce.
- Wooden skewers (soaked): Soaking prevents burning on the grill and keeps your satay intact.
- Creamy peanut butter: The base of the luscious peanut sauce—choose a smooth variety for the silkiest texture.
- Red curry paste: Adds a gentle heat and deep Thai flavor to the peanut sauce.
- Warm water: Perfect for thinning the sauce to your preferred consistency.
How to Make Thai Chicken Satay with Peanut Sauce
Step 1: Marinate the Chicken
Start by whisking together coconut milk, soy sauce, brown sugar, curry powder, turmeric, garlic, ginger, and lime juice in a large bowl. This vibrant marinade is where the chicken soaks up all its flavor and tenderness. Add your sliced chicken and toss to coat every piece generously. Cover and let it chill in the fridge for at least one hour—overnight is even better for deeper flavor.
Step 2: Prepare the Peanut Sauce
While your chicken marinates, it’s time for the real star: the peanut sauce. Combine creamy peanut butter, coconut milk, soy sauce, brown sugar, red curry paste, lime juice, and ginger in a small saucepan. Warm everything gently over medium-low heat, stirring until smooth and just slightly thickened. Add warm water a little at a time if you’d like a pourable sauce. Set aside, but try not to eat it all with a spoon before the chicken is ready!
Step 3: Thread the Skewers
Once the chicken is done marinating, thread the strips onto your soaked wooden skewers. Don’t pack them too tightly—you want each piece to get kissed by the grill’s heat for that perfect char and smoky flavor. This is the stage where things start to look festive and fun.
Step 4: Grill to Perfection
Preheat your grill or grill pan to medium-high. Lay the skewers across the grates and cook for about 3 to 4 minutes per side. You’re aiming for beautiful grill marks and fully cooked, juicy chicken. The aroma will make it hard to wait, but trust me, it’s worth it!
Step 5: Serve with Peanut Sauce
Arrange your golden satay skewers on a platter and serve warm, with a generous bowl of peanut sauce on the side for dipping. Sprinkle with chopped peanuts, fresh cilantro, and a few lime wedges if you like. Thai Chicken Satay with Peanut Sauce is ready to wow your taste buds and impress your guests.
How to Serve Thai Chicken Satay with Peanut Sauce
Garnishes
Garnishing is where you can really let your creativity shine. Chopped roasted peanuts add crunch, fresh cilantro brings vibrant color, and lime wedges offer a pop of brightness. A sprinkle of sesame seeds or sliced red chili elevates the look and taste even more. These little touches make your Thai Chicken Satay with Peanut Sauce feel restaurant-worthy.
Side Dishes
To round out your meal, serve your satay with fluffy jasmine rice, a refreshing cucumber salad, or crisp lettuce wraps. Each side dish complements the bold flavors and provides a cooling contrast to the rich peanut sauce. Don’t forget to offer extra sauce for drizzling over rice or veggies—your guests will thank you!
Creative Ways to Present
If you’re feeling playful, try arranging the skewers upright in a tall glass or mason jar for a striking appetizer display. For a family-style meal, lay them out on a big platter with plenty of sauce in the center. Or go for a DIY satay bar, letting everyone assemble their own plates with sides and garnishes. Thai Chicken Satay with Peanut Sauce is as fun to serve as it is to eat.
Make Ahead and Storage
Storing Leftovers
Leftover satay and peanut sauce keep beautifully in the fridge. Store the chicken and sauce in separate airtight containers for up to 4 days. This makes lunch or quick dinners a breeze—just reheat and enjoy.
Freezing
You can freeze the marinated, uncooked chicken on the skewers for up to 2 months. When ready to cook, simply thaw overnight in the fridge and grill as usual. Peanut sauce can be frozen too, but let it cool completely first and store in a freezer-safe container for up to a month.
Reheating
To reheat, simply warm the chicken skewers in a 350°F oven or on a skillet until heated through. Gently reheat the peanut sauce on the stovetop, adding a splash of water or coconut milk if it’s too thick. Avoid microwaving the sauce directly, as it can separate—gentle heat is key.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Both chicken thighs and breasts work well for Thai Chicken Satay with Peanut Sauce. Thighs tend to be juicier and more forgiving, but breasts will deliver delicious results if you prefer leaner meat—just be careful not to overcook.
Is this recipe gluten-free?
It can be! Simply swap regular soy sauce for tamari or a certified gluten-free soy sauce in both the marinade and the peanut sauce. Always double-check labels if you’re cooking for someone with gluten sensitivity.
How spicy is the peanut sauce?
The sauce offers a mild, pleasant heat thanks to the red curry paste, but it’s easy to adjust. For more kick, add a pinch of chili flakes or extra curry paste. If you prefer it mild, use less red curry paste or skip it entirely.
Can I make the peanut sauce ahead of time?
Yes, and it actually gets better as the flavors meld! Make the peanut sauce up to 5 days in advance and store it in the refrigerator. Just give it a good stir and gently reheat before serving with your Thai Chicken Satay with Peanut Sauce.
What’s the best way to soak wooden skewers?
To prevent skewers from burning on the grill, soak them in water for at least 30 minutes before threading the chicken. If you’re planning ahead, you can soak a big batch and freeze them for future grilling sessions!
Final Thoughts
There’s something truly special about sharing Thai Chicken Satay with Peanut Sauce with friends and family—every bite is a burst of flavor and a little taste of Thailand at home. Whether you’re a grilling pro or a kitchen newbie, this recipe will have you coming back for more. Give it a try, and watch it become a staple in your meal rotation!
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Thai Chicken Satay with Peanut Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
- Diet: Non-Vegetarian
Description
This Thai Chicken Satay with Peanut Sauce features tender, marinated chicken skewers grilled to perfection and served with a rich, creamy peanut sauce. The marinade blends coconut milk, curry powder, and fresh spices, infusing the chicken with authentic Thai flavors. Perfect as an appetizer or main dish, it’s ideal for grilling enthusiasts and lovers of Southeast Asian cuisine.
Ingredients
For the Chicken Satay
- 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into thin strips
- 1/2 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Juice of 1 lime
- Wooden skewers, soaked in water for 30 minutes
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/2 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon red curry paste
- 1 tablespoon lime juice
- 1 teaspoon grated ginger
- Warm water, as needed to thin
Instructions
- Marinate the Chicken: In a bowl, whisk together the coconut milk, soy sauce, brown sugar, curry powder, turmeric, minced garlic, grated ginger, and lime juice. Add the chicken strips and toss to coat evenly. Cover the bowl and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to fully develop.
- Prepare the Peanut Sauce: While the chicken marinates, combine the peanut butter, coconut milk, soy sauce, brown sugar, red curry paste, lime juice, and grated ginger in a small saucepan over medium-low heat. Whisk continuously for 3 to 5 minutes until the sauce is smooth and slightly thickened. Add warm water little by little if needed to reach your desired consistency. Remove from heat and set aside.
- Preheat the Grill: Heat your grill or grill pan over medium-high heat, ensuring it’s ready to cook the chicken skewers evenly and achieve a slight char.
- Skewer the Chicken: Thread the marinated chicken strips onto the soaked wooden skewers, distributing the pieces evenly for balanced cooking.
- Grill the Chicken: Place the skewers on the grill and cook each side for 3 to 4 minutes, or until the chicken is fully cooked through and has a lightly charred exterior.
- Serve: Serve the grilled chicken satay warm with the peanut sauce on the side for dipping. Optionally, garnish with chopped peanuts, fresh cilantro, and lime wedges for added flavor and presentation.
Notes
- Serve with jasmine rice, cucumber salad, or lettuce wraps for a complete and satisfying meal.
- The peanut sauce can be stored in the refrigerator for up to 5 days and is versatile enough to be used as a dip for noodles or vegetables.
- For a gluten-free option, substitute soy sauce with tamari.
Nutrition
- Serving Size: About 2 skewers with sauce
- Calories: 410
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg
