Sweet, savory skewers with creamy peanut dipping sauce
Chicken Satay with Peanut Sauce
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Servings
4
12-16 skewers
Difficulty
Medium
Cost
Budget
$
Chicken Satay with Peanut Sauce
Sweet, savory skewers with creamy peanut dipping sauce
★4.8(18)
Coconut-marinated chicken skewers grilled until charred and served with a rich peanut dipping sauce. A Thai street food favorite made at home.
30m
Prep Time
10m
Cook Time
40m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
If you have ever walked through a Thai night market, the intoxicating aroma of chicken satay sizzling over charcoal is probably seared into your memory. These skewers are a perfect balance of sweet, savory, and slightly smoky, and the peanut dipping sauce is so good you will want to put it on everything.
The marinade does most of the work here — coconut milk, lemongrass, and turmeric create a deeply flavored chicken that caramelizes beautifully on the grill. Thread them on bamboo skewers and you have an appetizer or main course that disappears fast at any gathering.
Ingredients
Instructions
- 1
Marinate chicken strips in coconut milk, fish sauce, turmeric, lemongrass, and 1 tsp sugar for at least 1 hour (overnight is best).
- 2
Soak bamboo skewers in water for 30 minutes to prevent burning.
- 3
Thread chicken strips onto skewers in a weaving pattern. Preheat grill to medium-high.
- 4
Make peanut sauce: whisk peanut butter, soy sauce, lime juice, sriracha, 2 tbsp warm water, and 1 tsp sugar until smooth. Thin with more water if needed.
- 5
Grill skewers for 3-4 minutes per side until charred and cooked through.
- 6
Serve immediately with peanut sauce for dipping, alongside cucumber slices and sticky rice.
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
Substitutions
Peanut butterAlmond butter or cashew butter
Both work well and provide a slightly different nutty flavor.
LemongrassLemon zest + ginger
Use 1 tsp lemon zest and 1 tsp grated ginger for a rough approximation.
SrirachaSambal oelek or red pepper flakes
Sambal oelek is chunkier but provides similar heat.
Tips & Storage
Pro Tips
Slice the chicken against the grain into thin, even strips for the best texture on skewers.
If the peanut sauce is too thick, thin it with warm water one tablespoon at a time.
These can be broiled instead of grilled — set the oven rack about 4 inches from the element.
Baste with a little extra coconut milk while grilling for even more flavor.
Storage
Refrigerate cooked skewers for up to 3 days. Store peanut sauce separately for up to a week.
Reheating
Reheat skewers under the broiler for 2-3 minutes or in a hot skillet. Warm peanut sauce gently with a splash of water.
Nutrition Facts
Per serving (3-4 skewers) · 4 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein30g
Carbohydrates10g
Fat18g
Fiber2g
Sugar4g
Sodium640mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use peanut butter with chunks?
- Smooth peanut butter works better for a dipping sauce. Chunky works but the texture will be different.
- What if someone has a peanut allergy?
- Sunflower seed butter or cashew butter makes a great nut-free alternative for the sauce.
- Can I bake these instead?
- Yes, bake at 425°F for 12-15 minutes, turning once. They will not have grill marks but will still taste great.
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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.
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