Easy Thai Chicken Satay with Authentic Peanut Sauce
I’m glad you are here. This recipe shows you how to make juicy, flavorful chicken satay skewers using a simple marinade, perfect for grilling, baking, or air frying. We pair it with a rich, homemade Thai peanut dipping sauce.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 60 min
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Grilling
- Cuisine: Thai
- Diet: Low Fat
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1/4 cup full-fat coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
- Wooden skewers (soaked in water for 30 minutes if grilling)
- For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup hot water
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/2 teaspoon chili garlic sauce (or to taste)
Instructions
- Prepare the Chicken Marinade: In a medium bowl, whisk together the coconut milk, soy sauce, brown sugar, turmeric, coriander, cumin, salt, and pepper.
- Add the chicken pieces to the marinade, toss to coat completely, and cover the bowl. Refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Prepare the Peanut Sauce: While the chicken marinates, combine all peanut sauce ingredients in a small saucepan or microwave-safe bowl. Whisk until smooth. If the sauce is too thick, add hot water, one teaspoon at a time, until you reach a thick, dippable consistency. Heat gently on the stove or in the microwave until warm, stirring often.
- Assemble Skewers: Thread the marinated chicken pieces onto the soaked wooden skewers, leaving a small space between each piece. Brush the chicken lightly with vegetable oil.
- Cook the Satay: You can grill, bake, or air fry.
- For Grilling: Preheat your grill to medium-high heat. Grill the skewers for 4 to 6 minutes per side, turning occasionally, until the chicken is cooked through and has nice char marks.
- For Baking: Preheat your oven to 400°F (200°C). Arrange skewers on a foil-lined baking sheet. Bake for 15 to 20 minutes, flipping halfway through, until cooked through.
- For Air Frying: Place skewers in a single layer in the air fryer basket. Cook at 380°F (195°C) for 10 to 12 minutes, flipping halfway.
- Serve the chicken satay immediately with the warm peanut dipping sauce.
Notes
- If you do not have wooden skewers, you can cook the marinated chicken pieces directly in a hot skillet or on a grill pan.
- For an extra authentic Thai flavor in the marinade, add 1 teaspoon of minced lemongrass if you have it available.
- Serve this chicken satay as a party appetizer or as a main course alongside jasmine rice and a simple cucumber salad.
Nutrition
- Serving Size: 4 skewers
- Calories: 380
- Sugar: 8
- Sodium: 550
- Fat: 22
- Saturated Fat: 7
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 30
- Cholesterol: 85