Grilled marinated chicken skewers with a rich peanut dip
Chicken Satay with Peanut Sauce
Chicken Satay with Peanut Sauce
37 minEasy
Prep Time
25 min
Cook Time
12 min
Total Time
37 min
Servings
4
12 skewers
Difficulty
Easy
Cost
Budget
$
Chicken Satay with Peanut Sauce
Grilled marinated chicken skewers with a rich peanut dip
Tender chicken skewers marinated in lemongrass and turmeric, grilled until charred, and served with a creamy peanut dipping sauce.
25m
Prep Time
12m
Cook Time
37m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Chicken satay is one of those dishes that works as an appetizer, a party snack, or a main course depending on how many skewers you make. The marinade is simple but effective — a mixture of lemongrass, turmeric, garlic, and coconut milk that tenderizes the chicken and gives it a golden color on the grill.
The peanut sauce is the real star, and a good homemade version is worth the five minutes it takes to make. It should be rich, a little sweet, a little spicy, and thin enough to use as a dip without being watery.
Ingredients
- 1.5 lbs chicken thighs, sliced into strips
- 2 stalks lemongrass, minced
- 1 tsp turmeric
- 2 cloves garlic, minced
- 2 tbsp coconut milk
- 1 tbsp fish sauce
- 1/3 cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 1 tsp sriracha
- 1/4 cup warm water
- Wooden skewers, soaked
PrecisionUtility
Test Kitchen Pick
Thermometer
Helpful Tool
Why a thermometer helps here
This is the kind of recipe where doneness changes the result fast. A quick thermometer helps you pull it at the right moment instead of guessing.
The easiest upgrade here is accuracy, not another pan.
- Makes doneness more repeatable
- Helps avoid dry or overcooked protein
If you cook meat or fish regularly, an instant-read thermometer gets used constantly.
Shop thermometer options for this recipeInstructions
- 1
Marinate the chicken strips with lemongrass, turmeric, garlic, coconut milk, and fish sauce for at least 30 minutes.
- 2
Thread the chicken onto soaked wooden skewers in a flat zigzag pattern.
- 3
Grill over medium-high heat for 3 to 4 minutes per side until charred and cooked through.
- 4
Whisk together the peanut butter, soy sauce, lime juice, brown sugar, sriracha, and warm water until smooth.
- 5
Serve the skewers with the peanut sauce for dipping.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Arrange on a platter for easy sharing at your next gathering
DepthPantry
Test Kitchen Pick
Fish Sauce
Helpful Pantry Staple
Why the fish sauce matters
This dish leans on fish sauce for a lot of its savory depth, so the bottle you use has more impact than most pantry upgrades.
This is one of the few ingredients here that noticeably changes the final dish.
- Builds the backbone of the sauce
- Useful well beyond this recipe
A better bottle makes a real difference here and pays off across Vietnamese and Thai cooking.
Shop fish sauce for this recipeTips & Storage
Pro Tips
Soak wooden skewers for at least 30 minutes to prevent burning.
The marinade works well on pork or shrimp too.
Garnish with crushed peanuts and cilantro for presentation.
Storage
Refrigerate leftovers in airtight containers for up to 4 days.
Reheating
Reheat gently on the stovetop, in the oven, or in the microwave until hot.
Nutrition Facts
Per serving (3 skewers) · 4 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein30g
Carbohydrates10g
Fat18g
Fiber2g
Sugar5g
Sodium620mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this ahead?
- Yes. The components or finished dish hold well if properly chilled and stored.
- Can I adjust the seasoning?
- Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →Some product links on this page may be affiliate links. As an Amazon Associate RecipePool earns from qualifying purchases.
Featured in: Our Best Chicken Recipes
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