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Authentic Thai Chicken Satay Skewers with Quick & Creamy Peanut Dipping Sauce

Four perfectly grilled chicken satay skewers served on a plate next to a small ramekin of peanut dipping sauce.
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Make tender, juicy chicken skewers marinated in coconut milk and spices, grilled perfectly, and served with a rich, homemade peanut sauce. This recipe brings restaurant-quality Thai flavor to your weeknight dinner or party appetizer with minimal effort.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken thighs, cut into 1-inch strips
  • 120 ml full-fat coconut milk
  • 30 ml soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon vegetable oil (for grilling)
  • Wooden skewers, soaked in water for 30 minutes
  • For the Peanut Sauce: 1/2 cup creamy peanut butter
  • 1/4 cup hot water
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes (optional, for spicy peanut sauce)

Instructions

  1. Combine coconut milk, soy sauce, brown sugar, turmeric, cumin, coriander, salt, and pepper in a bowl. Mix well to create the marinade.
  2. Add the chicken strips to the marinade, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, for the best flavor.
  3. While the chicken marinates, prepare the peanut dipping sauce. In a small saucepan, whisk together peanut butter, hot water, soy sauce, lime juice, brown sugar, ginger, garlic, and red pepper flakes (if using) over low heat until smooth and creamy. Remove from heat and set aside.
  4. Thread the marinated chicken pieces onto the soaked wooden skewers, leaving a small space between each piece.
  5. Preheat your grill to medium-high heat, or preheat your oven to 400°F (200°C) if baking or pan-frying. Lightly oil the grill grates.
  6. Grill the skewers for 4-6 minutes per side, turning occasionally, until the chicken is cooked through and has slight char marks. If baking, place skewers on a lined baking sheet and bake for 15-20 minutes, flipping halfway.
  7. Remove the juicy grilled chicken satay from the heat. Serve immediately with the creamy peanut dipping sauce on the side.

Notes

  • For an authentic taste, use chicken thighs instead of breasts; they stay more tender during grilling.
  • If you do not have wooden skewers, you can cook the marinated chicken directly in a hot skillet.
  • You can make the peanut sauce ahead of time; it thickens when cold, so reheat gently before serving.

Nutrition

Find it online: https://pureplatepath.com/chicken-satay-juicy-grilled-skewers-peanut-sauce/