Satay Chicken Skewers Peanut Sauce (Printable)

Marinated chicken skewers grilled and topped with creamy peanut sauce; Southeast Asian flavors shine.

# What You'll Need:

→ Chicken Marinade

01 - 1.3 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
02 - 2 tablespoons soy sauce
03 - 2 tablespoons coconut milk
04 - 1 tablespoon brown sugar
05 - 2 teaspoons ground coriander
06 - 1 teaspoon ground cumin
07 - 1 teaspoon turmeric powder
08 - 2 garlic cloves, minced
09 - 1 tablespoon fresh ginger, grated
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper
12 - 1 tablespoon vegetable oil

→ Peanut Sauce

13 - 1/2 cup creamy peanut butter
14 - 1/2 cup coconut milk
15 - 1 tablespoon soy sauce
16 - 1 tablespoon brown sugar
17 - 1 tablespoon lime juice
18 - 1 teaspoon chili flakes or Sriracha, to taste (optional)
19 - 1 small garlic clove, minced
20 - 2 tablespoons water (more as needed for consistency)

→ To Serve

21 - Fresh coriander leaves
22 - Lime wedges
23 - Cucumber slices
24 - Steamed jasmine rice (optional)

# How to Make It:

01 - In a large bowl, whisk together soy sauce, coconut milk, brown sugar, coriander, cumin, turmeric, minced garlic, grated ginger, salt, black pepper, and vegetable oil. Add chicken cubes, tossing well to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.
02 - Submerge wooden skewers in water for 20 minutes to prevent charring during cooking.
03 - Slide marinated chicken pieces onto soaked skewers, distributing evenly.
04 - Preheat a grill, grill pan, or broiler to medium-high heat.
05 - Grill skewers for 12 to 15 minutes, turning occasionally, until chicken is fully cooked and lightly charred at the edges.
06 - While chicken is grilling, place peanut butter, coconut milk, soy sauce, brown sugar, lime juice, chili flakes (if using), minced garlic, and water in a small saucepan over low heat. Whisk continuously until smooth. Simmer gently for 2 to 3 minutes, adding extra water to adjust consistency as needed.
07 - Arrange hot skewers on a platter. Drizzle with peanut sauce and garnish with fresh coriander leaves, lime wedges, and cucumber slices. Serve with jasmine rice, if desired.

# Expert Hacks:

01 -
  • Fast enough for a weeknight yet impressive for guests
  • Uses pantry ingredients and a handful of fresh produce
  • Naturally gluten free when using the right soy sauce
  • The marinated chicken grills up juicy and charred in under fifteen minutes
  • The bright peanut sauce is absolutely addictive layered over each bite
02 -
  • Satay chicken is naturally high in protein making it a satisfying main dish
  • The peanut sauce can be made ahead and stored up to a week in the fridge
  • Chicken skewers are easy to freeze either raw in marinade or after cooking
03 -
  • Cut chicken evenly for uniform cooking and juiciness
  • Never rush the marinade the longer you wait the deeper the flavor
  • Whisk the peanut sauce slowly over gentle heat to prevent splitting
  • Serve everything right off the grill for the best aroma and tender bite

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