This post may contain affiliate links. Please read our disclosure policy.
If there’s one thing I never get tired of in the summer, it’s easy, bold-flavored meals that feel like a little vacation in every bite. This Chicken Satay with Spicy Peanut Sauce is just that kind of recipe. It’s super simple to throw together (especially if you marinate the chicken ahead of time), and the flavors? Pure magic.
Whether you’re planning a casual backyard dinner or just need a lunch that isn’t a sad sandwich, Chicken Satay is here to save the day.
When the weather heats up, I’m excited to light 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, tailgating at the stadium and as a family dinner in March around the kitchen table. No matter when or where you serve this grilled chicken recipe, you’ll be glad you did.
Why I Love This Recipe
Restaurant-quality, but way more affordable. You’ll feel like you ordered takeout, but better.
Totally make-ahead friendly. Marinate the chicken in the morning and dinner’s a breeze.
Kid-approved and adult-obsessed. You can even leave the spice out of the peanut sauce for younger palates.
Perfect for the grill but easy to make indoors. I’ve made this on my stovetop grill pan plenty of times and it’s still delicious.
Ingredients for this Chicken Satay
All the measurements are in the recipe card below, but let’s talk about what you need and how you can switch things up if you’re missing an ingredient or two.
Chicken breast or thighs – Boneless, skinless chicken breast is what I usually use, but thighs are amazing if you want something even juicier and more flavorful. Tofu works if you’re going meatless!
Soy sauce – Tamari or coconut aminos are great swaps if you’re gluten-free or just trying something different.
Fish sauce – Adds that punchy, savory depth. Don’t skip it unless you have to, though Worcestershire, extra soy sauce or even anchovy paste can fill in flavor-wise in a pinch.
Brown sugar – Gives that subtle sweetness to balance out the salty and spicy. Honey or maple syrup works just as well.
Ground turmeric – Adds color and a warm, earthy flavor. Curry powder is a good substitute if that’s what you have.
Coconut milk – Makes the marinade super luxurious. You can swap in Greek yogurt or even buttermilk if needed, though the flavor will be a bit different.
Garlic and ginger – Fresh garlic and fresh ginger root is best, but ground ginger and garlic powder will work in you can’t get your hands on fresh ingredients.
Spicy Peanut Sauce – Made with peanut butter, soy sauce, fresh lime juice, a bit of Sriracha, and more. Almond butter or sunflower butter can totally work, too!
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!
Kellie’s Tips for the Best Chicken Satay
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!
How to Store Leftovers
Chicken Satay stores beautifully using the following methods.
- Fridge: Keep leftovers in an airtight container for up to 3 days.
- Freezer: Freeze the cooked, cooled chicken for up to 2 months. Freeze the peanut sauce separately in a small container.
- Reheat: Warm gently in the microwave or a skillet. Add a splash of water to the sauce if it thickens up too much in the fridge.
More of my favorite chicken recipes!
- Grilled Spatchcock Chicken
- Caesar Chicken Kabobs
- Juicy Grilled Chicken Burgers
- Grilled Chicken Tenders with Sweet and Spicy Honey Mustard
- Grilled Boneless Chicken Thighs with Honey Butter Glaze
- Grilled Chicken Spiedini with Garlic Butter Sauce
For more easy grilled chicken recipes, follow us on Instagram and Facebook!
Chicken Satay Recipe
Equipment
- grill
- chef's knife
- cutting board
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
Instructions
Prep 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.
Make 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.
Cook the Chicken
- 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.
Notes
- For extra flavor, marinate the chicken overnight.
- You can swap the chicken for tofu or shrimp for a different twist.
- Thin the peanut sauce with warm water, one tablespoon at a time, until it reaches your desired consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
