If you’re craving something full of flavor and a little spice, this Chicken Satay Recipe with Peanut Sauce is sure to satisfy! Tender, marinated chicken skewers are grilled to perfection and paired with a creamy, spicy Thai peanut sauce that takes this dish to a whole new level. Whether you’re preparing it for a summer barbecue or a quick weeknight dinner, this recipe is a crowd-pleaser.

Let’s break down how to make this easy, delicious dish that’s perfect for family meals or entertaining guests!

Why You’ll Love This Chicken Satay Recipe with Peanut Sauce :

This recipe combines two fantastic components—juicy, marinated chicken satay and a luscious, tangy Thai peanut sauce. The marinade is bursting with flavor from Thai peppers, lemongrass, garlic, and a mix of spices that permeates the chicken, making it incredibly flavorful and moist.

And the peanut sauce? It’s creamy, spicy, and slightly sweet, thanks to a combination of peanut butter, chili-garlic sauce, honey, and lime juice. You’ll want to drizzle it over everything! This sauce pairs perfectly with the grilled chicken, making it irresistible.

Ingredients for Chicken Satay Recipe with Peanut Sauce :

Here’s what you’ll need to make this delicious Chicken Satay Recipe with Peanut Sauce:

For the Chicken:

• 1-1/2 pounds chicken, cut into bite-sized pieces: You can use either chicken thighs or breasts for this recipe.
• 3-4 Thai peppers, chopped: Adds heat to the marinade (or use any spicy red peppers available to you).
• 1 shallot, chopped: Mildly sweet and adds great flavor.
• 2 stalks lemongrass, trimmed and chopped (or 1 teaspoon lemongrass paste): For a citrusy note.
• 3 cloves garlic, chopped: Essential for bold flavor.
• 1 teaspoon fresh ginger, chopped: Adds a bit of zing.
• 2 tablespoons fish sauce: Provides umami and depth to the marinade.
• ¼ cup brown sugar: Balances out the heat with sweetness.
• 3 tablespoons soy sauce: Adds saltiness and depth.
• 2 tablespoons sriracha: For heat and flavor.
• 1 teaspoon turmeric: Adds earthiness and color.
• 1 teaspoon cumin: Gives the marinade a warm, slightly smoky flavor.
• 2 tablespoons chopped cilantro: Adds freshness to the marinade, plus more for garnish.
• Spicy chili flakes, as desired: For extra heat.
• Bamboo skewers, soaked in water for at least 20 minutes: To prevent burning on the grill.

For the Easy Thai Peanut Sauce:

• ¼ cup creamy peanut butter (use ½ cup for more peanut flavor): The base of the sauce.
• 2 tablespoons soy sauce: Adds savory depth.
• 1 tablespoon rice wine vinegar: For acidity and balance.
• 2 tablespoons chili-garlic sauce: Adds heat and flavor.
• 1 tablespoon sesame oil: For a nutty, toasty flavor.
• 1 tablespoon honey: To add sweetness to balance the spice.
• 1 teaspoon lime juice: Adds brightness and tang.
• 1 teaspoon cayenne powder (or use paprika for milder heat): For spice.
• 1 teaspoon garlic powder (or use 1 clove garlic, finely minced): Adds flavor without overpowering the sauce.
• 1 teaspoon ginger powder (or 1 teaspoon fresh grated ginger): Adds warmth and depth.
• 1 tablespoon water (or more as needed): To thin the sauce to your desired consistency.

How to Make Chicken Satay Recipe with Peanut Sauce :

Follow these steps to make your own Chicken Satay with Peanut Sauce:

1. Marinate the Chicken

In a large bowl or resealable bag, combine the chicken, Thai peppers, shallot, lemongrass, garlic, ginger, fish sauce, brown sugar, soy sauce, sriracha, turmeric, cumin, cilantro, and chili flakes. Mix everything well so the chicken is evenly coated with the marinade.

Cover and refrigerate for at least 1 hour, but for the best flavor, let it marinate for 12 hours or overnight.

Tip: The longer the chicken marinates, the more flavor it absorbs, so feel free to prep this the night before for maximum taste!

2. Prepare the Skewers

Soak the bamboo skewers in water for at least 20 minutes before grilling. This prevents them from burning on the grill.

Once the chicken is done marinating, thread the chicken pieces onto the soaked skewers.

3. Grill the Chicken

Heat a grill to medium heat and lightly oil the grates to prevent sticking. Grill the chicken skewers for 4-5 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Tip: Keep an eye on the grill to avoid burning the chicken. If you don’t have a grill, you can cook the chicken in a skillet or bake it in the oven (see Alternative Cooking Methods below).

4. Make the Peanut Sauce

While the chicken is grilling, prepare the Thai peanut sauce. In a small bowl, whisk together the peanut butter, soy sauce, rice wine vinegar, chili-garlic sauce, sesame oil, honey, lime juice, cayenne powder, garlic powder, and ginger powder until well combined and smooth.

If the sauce is too thick, add water, a teaspoon at a time, until you reach your desired consistency.

5. Serve

Once the chicken is cooked, remove it from the grill and garnish with fresh cilantro and spicy chili flakes. Serve with the spicy Thai peanut sauce on the side or drizzle it over the chicken.

Enjoy!

Tips for Making the Best Chicken Satay :

• Marinate for Maximum Flavor: For the best flavor, let the chicken marinate for at least 12 hours or overnight.
• Alternative Proteins: You can substitute the chicken with shrimp, pork, or even tofu for a vegetarian option.
• Adjust the Spice: If you prefer a milder dish, reduce the number of Thai peppers or skip the chili flakes in the marinade.
• Leftover Sauce: The peanut sauce will keep in the refrigerator for up to a week. You can use it as a dipping sauce, drizzling sauce, or even as a base for stir-fries!

What to Serve with Chicken Satay :

This Chicken Satay with Peanut Sauce pairs wonderfully with a variety of sides. Here are a few ideas:

• Steamed Jasmine Rice: Perfect for soaking up the flavorful peanut sauce.
• Cucumber Salad: A light and refreshing side to balance the rich satay flavors.
• Grilled Vegetables: Try serving the chicken with grilled bell peppers, zucchini, or eggplant.
• Naan or Flatbread: Great for dipping into the extra peanut sauce.

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Yield: 4 servings

Chicken Satay Recipe with Peanut Sauce

Print

This recipe combines two fantastic components—juicy, marinated chicken satay and a luscious, tangy Thai peanut sauce.

Prep Time 15 minutes

Cook Time 10 minutes

Marinate Time 1 hour

Total Time 1 hour 25 minutes

Ingredients

• For the Chicken:
• 1-1/2 pounds chicken, cut into bite-sized pieces
• 3-4 Thai peppers, chopped (or spicy red peppers)
• 1 shallot, chopped
• 2 stalks lemongrass, trimmed and chopped (or 1 teaspoon lemongrass paste)
• 3 cloves garlic, chopped
• 1 teaspoon fresh ginger, chopped
• 2 tablespoons fish sauce
• ¼ cup brown sugar
• 3 tablespoons soy sauce
• 2 tablespoons sriracha
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 2 tablespoons chopped cilantro + more for garnish
• Spicy chili flakes, as desired
• Bamboo skewers, soaked in water for at least 20 minutes
• For the Thai Peanut Sauce:
• ¼ cup creamy peanut butter (use ½ cup for more peanut flavor)
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 2 tablespoons chili-garlic sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon lime juice
• 1 teaspoon cayenne powder (or paprika for milder heat)
• 1 teaspoon garlic powder (or 1 clove garlic, finely minced)
• 1 teaspoon ginger powder (or 1 teaspoon fresh grated ginger)
• 1 tablespoon water (or more as needed)

Instructions

Marinate the Chicken: Mix all ingredients for the chicken in a large bowl or bag. Cover and refrigerate for at least 1 hour.

Prepare the Skewers: Soak bamboo skewers, then thread marinated chicken onto the skewers.

Grill the Chicken: Grill the skewers over medium heat for 4-5 minutes per side until cooked through.

Make the Peanut Sauce: Whisk all sauce ingredients until smooth, adding water to thin as needed.

Serve: Garnish chicken with cilantro and serve with peanut sauce.

Notes

Nutrition Information (per serving):

• Calories: 400
• Fat: 25g
• Saturated Fat: 6g
• Cholesterol: 80mg
• Sodium: 1050mg
• Carbohydrates: 12g
• Fiber: 3g
• Sugar: 8g
• Protein: 30g

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