Chicken Satay Skewers with Peanut Sauce

Chicken Satay Skewers with Peanut Sauce are a beloved Southeast Asian dish known for their smoky, char-grilled flavor and irresistibly creamy, nutty dipping sauce. Originating from Indonesia and widely enjoyed across Thailand, Malaysia, and Singapore, this dish perfectly balances savory, sweet, and tangy elements.

Tender pieces of marinated chicken are grilled on skewers until slightly charred and juicy, then served with a rich, aromatic peanut sauce made with coconut milk, soy sauce, lime juice, and spices.

Why I Love This Recipe

I love this recipe because it delivers restaurant-quality flavor at home using simple, fresh ingredients. The marinade infuses the chicken with layers of lemongrass, garlic, soy, and turmeric — giving it a deep golden hue and irresistible aroma.

The peanut sauce is the real star — rich, creamy, nutty, and just a touch sweet with a little spice for balance.

Why It’s a Must-Try Dish

• It’s a flavor explosion — smoky, sweet, spicy, and creamy all at once.
• A healthy, protein-packed meal that’s also incredibly satisfying.
• It’s great for parties or family dinners, served on skewers for easy eating.
• The peanut sauce is addictive — perfect for dipping, drizzling, or spreading.
• Make-ahead friendly — marinate in advance for a quick meal later.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Marination Time: 1 hour (recommended)
• Cooking Time: 15 minutes
• Total Time: 1 hour 35 minutes

Servings

• Serves 4 people (8–10 skewers)

Calories

• Approximately 380 calories per serving (with peanut sauce)

Cuisine

• Southeast Asian (Indonesian / Thai-inspired)

Course

• Appetizer / Main Course

Ingredients

For the Chicken Satay:

• 500 g (1 lb) boneless, skinless chicken breast or thighs, cut into bite-sized strips
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce (optional)
• 1 tablespoon brown sugar or honey
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon ground turmeric (or 1 tbsp fresh turmeric, grated)
• 1 tablespoon lemongrass paste (optional but authentic)
• 2 tablespoons coconut milk or yogurt
• 1 tablespoon vegetable oil
• Juice of ½ lime
• Salt and pepper to taste
• 8–10 bamboo skewers (soaked in water for 30 minutes)

For the Creamy Peanut Sauce:

• ½ cup creamy peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar or honey
• 1 tablespoon lime juice
• ½ teaspoon chili flakes or sriracha (adjust to spice level)
• ½ cup coconut milk (or warm water for a lighter version)
• 1 small garlic clove, minced
• 1 teaspoon sesame oil (optional, for aroma)

Simple Cooking Directions

1. Marinate chicken pieces in a flavorful mix of soy, garlic, turmeric, and coconut milk.
2. Skewer the marinated chicken.
3. Grill or bake until golden and slightly charred.
4. Prepare the creamy peanut dipping sauce.
5. Serve hot with peanut sauce, lime wedges, and fresh herbs.

Step-by-Step Recipe Preparation Method

Step 1: Prepare the Chicken

• Cut chicken into thin, even strips (about 1 inch wide).
• Place in a large bowl.

Step 2: Make the Marinade

• In a mixing bowl, combine:
  • Soy sauce
  • Fish sauce (if using)
  • Brown sugar
  • Garlic and ginger
  • Turmeric
  • Lemongrass paste
  • Coconut milk
  • Lime juice and vegetable oil
• Whisk well until combined.

Step 3: Marinate the Chicken

• Pour the marinade over the chicken pieces.
• Mix until the chicken is well coated.
• Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.

Step 4: Prepare the Skewers

• If using bamboo skewers, soak them in water for 30 minutes (prevents burning).
• Thread the marinated chicken strips onto skewers, folding them gently in a zig-zag pattern.

Step 5: Cook the Chicken Satay

Option 1 – Grilling:

• Preheat grill or grill pan over medium-high heat.
• Lightly oil the grates.
• Grill skewers for 3–4 minutes per side, until golden brown and slightly charred.

Option 2 – Baking:

• Preheat oven to 220°C (425°F).
• Place skewers on a lined baking tray.
• Bake for 12–15 minutes, flipping halfway through.
• For a charred finish, broil for 2 minutes at the end.

Step 6: Make the Peanut Sauce

• In a saucepan over low heat, combine:
  • Peanut butter, soy sauce, brown sugar, lime juice, chili flakes, coconut milk, and garlic.
• Stir constantly until smooth and slightly thickened (2–3 minutes).
• Adjust consistency with more coconut milk or warm water if needed.
• Taste and balance flavors (add lime for tang, sugar for sweetness, or chili for heat).

Step 7: Serve

• Arrange chicken skewers on a platter.
• Serve hot with a small bowl of peanut sauce, lime wedges, and fresh cilantro or crushed peanuts for garnish.

How to Serve

• Serve as an appetizer or main dish with rice, cucumber salad, or flatbread.
• For a full meal, pair with steamed jasmine rice, fried rice, or noodles.
• Add extra peanut sauce on the side — it’s irresistible!
• Great for parties: serve on skewers for easy handheld bites.

Additional Recipe Tips

• Use chicken thighs for juicier and more flavorful satay.
• Marinate longer (overnight if possible) for maximum tenderness and flavor.
• Don’t overcrowd the grill — it ensures even cooking and char.
• Adjust sauce thickness by adding warm water or coconut milk.
• Add a pinch of curry powder or coriander to the marinade for extra aroma.
• Double the sauce — you’ll definitely want more for dipping!

Recipe Variations

1. Beef Satay: Use thinly sliced beef sirloin or flank steak instead of chicken.
2. Tofu Satay (Vegetarian): Use firm tofu cubes marinated in the same mixture, then grilled.
3. Spicy Satay: Add extra chili paste or sriracha to the marinade and sauce.
4. Satay Noodle Bowl: Serve satay over rice noodles and drizzle with peanut sauce.
5. Coconut Satay: Add more coconut milk for a creamier, tropical flavor.

Freezing and Storage

• Marinated Chicken (Uncooked):
  Store in an airtight freezer bag for up to 2 months. Thaw overnight before cooking.
• Cooked Chicken Satay:
  Refrigerate for up to 3 days in an airtight container. Reheat in the oven or skillet.
• Peanut Sauce:
  Store in the fridge for up to 1 week, or freeze for up to 1 month.
  Reheat gently with a splash of coconut milk or water.

Special Equipment Needed

• Grill or grill pan
• Skewers (bamboo or metal)
• Mixing bowls
• Whisk or spatula
• Saucepan for peanut sauce
• Basting brush (optional)

Frequently Asked Questions (FAQ)

Q1: Can I bake the chicken instead of grilling?
Yes, baking at 425°F (220°C) gives a great result — just broil for 2 minutes at the end for char.

Q2: Can I use crunchy peanut butter for the sauce?
Yes! It adds a lovely texture. You can even sprinkle extra crushed peanuts on top.

Q3: Is there a substitute for coconut milk?
Use warm water or light cream for a lighter version, though coconut milk adds richness.

Q4: Can I make it ahead for parties?
Absolutely. Marinate the chicken overnight and grill just before serving for best freshness.

Q5: What can I serve with chicken satay?
Steamed jasmine rice, cucumber salad, fried rice, or even pita bread pair beautifully.

Conclusion

Chicken Satay Skewers with Peanut Sauce are a masterpiece of Southeast Asian cuisine — smoky, juicy, nutty, and bursting with flavor. The grilled chicken, marinated with aromatic spices, and the silky peanut sauce create a balance that’s both comforting and exotic.

It’s the perfect dish for family dinners, summer cookouts, or parties — easy to make, universally loved, and full of bold flavor. Whether you’re new to Asian cooking or a seasoned home chef, this recipe is guaranteed to impress.