Chicken Satay with Peanut Sauce
Chicken Satay with Peanut Sauce is here to shake up your usual weeknight dinner routine! Chicken is first marinated in a coconut milk mixture before being grilled to perfection and served with a homemade peanut sauce that’s so good, you may just want to drink it with a straw. Kidding! Kind of.
Chicken Satay with Peanut Sauce
It’s springtime, which really means it’s almost summer time, which really really means one very important thing in my household – it’s grilling season! Even if there’s still snow on the ground, you can’t stop me from being a little excited about the oncoming summer days filled with pool parties, pineapple filled cocktails, and most importantly – grilled meats.
Most specifically, I’m excited to fire up my grill and make some chicken satay with peanut sauce! This is a real tried and true recipe that I’ve served family and friends for many years. It doubles both as the perfect party food in our backyard on a July afternoon, and as a family dinner in March around the kitchen table. No matter when or where you serve this grilled chicken meal, you’ll be glad you did so.
The most important thing to remember when grilling this chicken is to always serve it with plenty of homemade peanut sauce. Seriously, this stuff is so good, you’ll be looking for excuses to grill this chicken dinner all year round! Even if the weather is a bit too chilly to go outside and grill, you could always cook them on a grill pan inside. Any way to satiate your craving for peanut sauce is worth it!
How to Make Chicken Satay
Fire up the grill (or grill plate) and make this quick, easy, and unforgettably good chicken satay with peanut sauce!
- Prepare the chicken. Place the chicken in a large zip top bag and set aside.
- Make the marinade. In a medium bowl, whisk together the coconut milk, lime juice, zest, salt, and pepper.
- Marinate the chicken. Pour the marinade into the bag with the chicken and seal. Marinate the chicken for at least one hour, but preferably overnight in the fridge.
- Whip up the sauce. Combine all of the ingredients for the peanut sauce in the bowl of a food processor or blender. Blend until smooth, and set aside.
- Grill. Heat your grill or grill pan. Thread each marinated piece of chicken onto a skewer and set aside. Place the chicken onto the grill or grill pan, and cook for about 4-5 minutes per side until cooked through.
- Enjoy! Serve your chicken satay with the homemade peanut sauce, and enjoy!
Tips for the Best Chicken Satay with Peanut Sauce
- If you’re using your grill to make chicken satay, be sure to soak your skewers in water for at least an hour beforehand. This prevents them from catching on fire!
- The peanut sauce is easy to make and only takes about a minute. You can make it in advance and leftovers are amazing drizzled over this Thai Chicken Salad or used to dip fresh veggies!
- Speaking of the peanut sauce, it’s a bit spicy from the addition of chili paste. You can make the sauce more or less spicy by adding more or less chili paste to best fit your needs.
- While you can marinate the chicken for just an hour and still have tasty results, I find that the most flavorful chicken satay is achieved by marinating the meat for about 8 hours. That time period really gives the coconut marinade enough time to infuse the chicken with all of those delicious flavors!
Fire up the grill and make more of my favorite chicken recipes all summer long!
- Grilled Spatchcock Chicken
- Grilled Chicken Tenders with Sweet and Spicy Honey Mustard
- Grilled Boneless Chicken Thighs with Honey Butter Glaze
- Grilled Chicken Spiedini with Garlic Butter Sauce
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Get the Recipe: Satay Chicken with Spicy Peanut Sauce Recipe
Ingredients
CHICKEN & MARINADE:
- 30 ounces skinless boneless chicken breast, cut lengthwise into 1-inch strips
- 8 ounces light coconut milk
- 1 medium lime, zest and juice
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
SAUCE:
- 1/2 cup creamy natural peanut butter
- 1/4 cup low-sodium chicken broth
- 3 tablespoons soy sauce
- 2 1/2 tablespoons honey
- 1 medium lime, zest and juice
- 1 medium garlic clove, minced
- 1 tablespoon red curry paste or curry powder
- 1 medium shallot, chopped
- 2 tablespoons chili paste
- 2 tablespoons rice vinegar
- 8 to 10 wooden skewers, soaked in water for 1 hour
Equipment
- grill
Instructions
PREPARE THE CHICKEN:
- Place the chicken in a large zip top bag and set aside.
- In a medium bowl, whisk together the coconut milk, lime juice, zest, salt and pepper. Pour the marinade into the bag with the chicken and seal. Marinate the chicken for 1 hour or overnight in the refrigerator.
PREPARE THE SAUCE:
- In the bowl of a food processor or blender, add the peanut butter, broth, soy sauce, honey, lime juice and zest, garlic, curry, shallot, chili paste and vinegar. Blend to combine until smooth. Set aside.
GRILL AND SERVE:
- Heat grill or grill pan. Remove the chicken from the marinade. Thread each chicken strip onto a skewer and set aside. Place the chicken on the grill or grill pan. Cook for 4 to 5 minutes on each side or until cooked through.
- Serve the chicken with the peanut sauce for dipping.