Chicken Satay with Spicy Peanut Sauce Recipe

Introduction

Chicken Satay is a flavorful and juicy grilled chicken dish marinated in aromatic spices and served with a creamy peanut sauce. Perfect for a weeknight dinner or a weekend barbecue, this recipe brings a taste of Southeast Asia to your table with simple ingredients and easy steps.

Ingredients

• 8 ounces coconut milk
• 1 1/2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon lime juice
• 3 cloves garlic, minced
• 1/4 teaspoon ground ginger
• 1/2 teaspoon cumin
• 3/4 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 3 boneless, skinless chicken breasts, cut into 1-inch strips
• Fresh chopped cilantro for garnish
• 1/4 cup smooth peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 6 ounces coconut milk
• 1 tablespoon fish sauce
• 1/4 teaspoon red pepper flakes
• 2 tablespoons lime juice

Instructions

1. Step 1: Soak wooden skewers in water for at least 20 minutes to prevent burning during grilling.
2. Step 2: In a bowl, whisk together 8 ounces coconut milk, 1 1/2 tablespoons soy sauce, honey, lime juice, minced garlic, ground ginger, cumin, ground coriander, and turmeric to make the marinade.
3. Step 3: Add chicken strips to the marinade, making sure they are all well coated. Cover and refrigerate for at least 30 minutes or up to 2 hours to absorb the flavors.
4. Step 4: Prepare the peanut sauce by combining peanut butter, 1 tablespoon soy sauce, brown sugar, 6 ounces coconut milk, fish sauce, red pepper flakes, and 2 tablespoons lime juice in a small saucepan. Cook over medium heat, stirring constantly until smooth and heated through. Set aside.
5. Step 5: Preheat the grill to medium-high heat. Thread the marinated chicken strips onto the soaked skewers evenly.
6. Step 6: Grill the chicken skewers for about 5 minutes on each side, or until fully cooked and slightly charred.
7. Step 7: Remove from the grill, sprinkle with fresh chopped cilantro, and serve immediately with the peanut sauce on the side for dipping.

Tips & Variations

• For extra smoky flavor, lightly char the chicken over direct heat before moving to indirect heat to finish cooking.
• Substitute chicken breasts with thigh meat for a juicier texture.
• Add chopped peanuts on top of the peanut sauce for added crunch when serving.
• Use coconut yogurt or dairy-free peanut butter to make this recipe vegan-friendly by substituting chicken with tofu.

Storage

Store leftover grilled chicken skewers and peanut sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave to avoid drying it out. Warm the peanut sauce on the stovetop before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the marinade ahead of time?

Yes, the marinade can be prepared and stored in the refrigerator for up to 2 days. Combine it fresh with the chicken just before marinating for best results.

What if I don’t have a grill?

You can cook the chicken satay under a broiler or in a grill pan on the stovetop. Cook each side until nicely browned and the chicken reaches an internal temperature of 165°F (74°C).

Chicken Satay with Spicy Peanut Sauce Recipe

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★★★★★

4.7 from 90 reviews

This Chicken Satay recipe features tender chicken strips marinated in a flavorful blend of coconut milk, spices, and soy sauce, grilled to perfection, and served with a rich, creamy peanut dipping sauce. Perfect for a delicious appetizer or main dish that combines sweet, savory, and tangy flavors with a hint of spice.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Grilling
• Cuisine: Southeast Asian

Ingredients

Scale 1x2x3x

Marinade

• 8 ounces coconut milk
• 1 1/2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon lime juice
• 3 cloves garlic, minced
• 1/4 teaspoon ground ginger
• 1/2 teaspoon cumin
• 3/4 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 3 boneless, skinless chicken breasts, cut into 1-inch strips

Peanut Sauce

• 1/4 cup smooth peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 6 ounces coconut milk
• 1 tablespoon fish sauce
• 1/4 teaspoon red pepper flakes
• 2 tablespoons lime juice

Garnish

• Fresh chopped cilantro (for garnish)

Additional

• Wooden skewers, soaked in water for at least 20 minutes

Instructions

1. Prepare marinade: Soak wooden skewers in water for at least 20 minutes to prevent burning during grilling. In a separate bowl, whisk together coconut milk, soy sauce, honey, lime juice, minced garlic, ground ginger, cumin, ground coriander, and turmeric until fully combined.
2. Marinate chicken: Add the chicken strips to the marinade ensuring each piece is thoroughly coated. Cover the bowl and refrigerate the chicken for a minimum of 30 minutes, or up to 2 hours for enhanced flavor and tenderness.
3. Cook sauce: In a small saucepan over medium heat, combine the peanut butter, soy sauce, brown sugar, coconut milk, fish sauce, red pepper flakes, and lime juice. Stir continuously until the sauce is smooth and heated through, then remove from heat and set aside.
4. Grill skewers: Preheat your grill to medium-high heat. Thread the marinated chicken strips onto the soaked wooden skewers. Grill the chicken for approximately 5 minutes per side, or until fully cooked and nicely charred. Be sure the internal temperature reaches 165°F (74°C).
5. Serve: Arrange the grilled chicken satay skewers on a platter, sprinkle with fresh chopped cilantro, and serve alongside the warm peanut dipping sauce.

Notes

• Soaking the wooden skewers prevents them from burning on the grill.
• Marinate the chicken longer for more intense flavor.
• Adjust red pepper flakes in the peanut sauce to control spiciness.
• Can be served with steamed rice or cucumber salad for a complete meal.
• Vegetarians can substitute chicken with tofu or tempeh.

Keywords: Chicken Satay, Peanut Sauce, Grilled Chicken, Southeast Asian Recipe, Appetizer, Coconut Milk Marinade, Spiced Chicken Skewers