Chicken Satay Peanut Sauce

I still remember the first time I tasted chicken satay at a small night market in Bangkok, watching the vendor expertly thread marinated chicken onto bamboo skewers and grill them over charcoal until they were golden and fragrant. The smell of coconut, garlic, and toasted spices filled the humid air, and when I dipped that first skewer into the creamy peanut sauce, I knew I had to learn how to make this at home. Now, whenever I fire up the grill, I'm transported back to those bustling streets, and somehow recreating that magic in my own kitchen has become one of my favorite cooking rituals.

I made this for my sister's birthday gathering last summer, and watching my usually skeptical father take his first bite and then immediately go back for seconds was one of those quiet kitchen moments that reminded me why I love cooking for people I care about. The combination of smoke from the grill and the aroma of that peanut sauce simmering on the stove had everyone hovering in the kitchen before we even sat down to eat.

Ingredients

• Boneless, skinless chicken thighs or breasts (500g): Thighs are more forgiving and stay juicier when grilled, but breasts work beautifully too if you don't overcook them; cut them into thin, even strips so they marinate quickly and grill evenly without drying out.
• Soy sauce (2 tablespoons for marinade, 2 tablespoons for sauce): This is your umami anchor, but use tamari or coconut aminos if you need it gluten-free; it deepens all the other flavors.
• Coconut milk (2 tablespoons for marinade, 200ml for sauce): The full-fat kind from a can works best here, creating that silky richness that makes the sauce so craveable.
• Brown sugar (1 tablespoon for marinade, 1 tablespoon for sauce): Just a touch of sweetness to balance the salt and spice, helping caramelize the chicken slightly on the grill.
• Fish sauce (1 tablespoon for marinade, 1 tablespoon for sauce): I know it smells funky, but trust me, it's the secret weapon that makes everything taste authentically Southeast Asian; if you skip it, the dish loses its soul.
• Vegetable oil (1 tablespoon): Helps the marinade coat the chicken evenly and keeps it from sticking to the grill.
• Garlic and ginger (2 cloves and 1/2 teaspoon respectively): Minced fresh garlic is non-negotiable; it adds that sharp, living flavor that transforms the marinade from flat to vibrant.
• Warm spices: coriander, cumin, turmeric, white pepper: Toast these in a dry pan before measuring if you have time, and you'll be amazed at how much more fragrant they become; they're what makes people ask if you spent all day on this.
• Creamy peanut butter (150g): Skip the powdered kind and use real, creamy peanut butter; it's the foundation of your sauce and makes all the difference in texture and taste.
• Lime juice (1 tablespoon): Fresh lime is essential, cutting through the richness of the peanut sauce with brightness.
• Chili paste (1 teaspoon, optional): Sambal oelek adds a beautiful heat, but add it gradually if you're unsure about spice levels.
• Bamboo skewers: Always soak them for at least 30 minutes so they don't splinter or char before your chicken is done.
• Fresh cucumber slices, cilantro, and lime wedges for serving: These aren't just garnishes; they're the cooling, bright counterpoint that makes every bite feel balanced.

Instructions

Build your marinade base:

In a large mixing bowl, whisk together soy sauce, coconut milk, brown sugar, fish sauce, and vegetable oil until the sugar dissolves and everything's combined smoothly. Add your minced garlic, then sprinkle in the coriander, cumin, turmeric, white pepper, and salt. Give it all a good stir, and you should see the oil glistening with spice particles—this is when your kitchen starts to smell incredible.

Marinate the chicken:

Add your chicken strips to that fragrant mixture and toss them gently with a spoon until every piece is coated in the marinade. Cover the bowl and slide it into the refrigerator for at least an hour, though overnight is truly the golden hour for flavor—the chicken will develop a deeper, more complex taste as it sits.

Create the peanut sauce while waiting:

In a small saucepan, combine your creamy peanut butter, coconut milk, soy sauce, brown sugar, lime juice, fish sauce, minced garlic, and grated ginger. If you're adding chili paste for heat, add it now. Pour in the water to start. Place the saucepan over medium-low heat and whisk slowly and steadily, watching as the peanut butter loosens and transforms into something silky and pourable, about 5 to 7 minutes. It should coat the back of a spoon but still flow easily; add more water by the tablespoon if it seems too thick.

Get your grill ready:

Preheat your grill or grill pan to medium-high heat about 10 minutes before you plan to cook. While it's heating, carefully thread your marinated chicken strips onto the soaked skewers, leaving a tiny bit of space between pieces so heat can circulate and cook them evenly.

Grill with confidence:

Once your grill is hot and you can feel the heat from several inches away, place your skewers on the grates. You'll hear a satisfying sizzle immediately. Let them be for 2 to 3 minutes without moving them, until you see golden-brown char marks forming on the bottom. Flip them over gently and cook the other side for another 2 to 3 minutes until the chicken is cooked through (no pink inside when you cut into the thickest piece) and has those beautiful charred edges that add depth of flavor.

Plate and serve like you mean it:

Arrange your grilled satay skewers on a beautiful platter, creating a little nest of fresh cucumber slices if you like, and scatter cilantro leaves over everything. Set out your warm peanut sauce in a small bowl with lime wedges on the side. If you're serving rice, have it steaming and ready. Let people dip their first skewer into that sauce, and watch their faces light up.

Save

The memory that always comes back to me is my neighbor stopping by the fence one evening when I was grilling these, just drawn in by the smell, and three hours later we were still in the yard with half the block, laughing and eating our way through platter after platter. That's when I realized this recipe was about more than food; it was about bringing people together around something warm and fragrant and alive.

Mastering the Marinade

The marinade is where all the magic happens in this dish. The combination of coconut milk, fish sauce, and warm spices creates a flavor profile that's at once creamy, salty, umami-rich, and aromatic. I've found that letting the chicken sit for at least an hour allows the spices to fully penetrate the meat, but if you have overnight, that's when you really taste the difference. The sugar in the marinade also helps the chicken caramelize beautifully on the grill, creating that charred exterior while the interior stays tender. Think of the marinade as a flavor insurance policy—the longer you let it work, the more forgiving your cooking becomes.

The Peanut Sauce Secret

This sauce is the soul of the dish, and getting it right is easier than you'd think if you remember one thing: low heat and constant stirring. I used to rush it on high heat and end the up with a broken, grainy sauce that looked nothing like what I was after. Now I baby it over medium-low heat, whisking gently and patiently for those 5 to 7 minutes, watching as the peanut butter softens and eventually incorporates completely into the coconut milk. The result is silky, luxurious, and complex, with the lime juice providing that essential brightness and the fish sauce adding an umami depth that makes people wonder what your secret is. The texture should be like liquid velvet, coating a spoon but still pourable. If it gets too thick, just add a little more water; you can always make it thinner, but you can't undo too-thin sauce.

Serving and Storage Wisdom

Chicken satay is best enjoyed the moment it comes off the grill, when the exterior still has that delicious charred warmth and the inside is juicy. But I've learned over the years that you can make everything ahead, which is perfect for entertaining. Cook the skewers a few hours before serving, let them come to room temperature, and grill them for just 1 to 2 minutes per side to warm through right before your guests arrive. The peanut sauce is even better made a day ahead, as the flavors meld and deepen overnight in the refrigerator, and it keeps beautifully for up to 4 days. One final thought—if you're feeding a vegetarian guest, substitute firm tofu or tempeh for the chicken, and the dish loses nothing in translation, only gains flexibility.

• Leftover satay can be refrigerated for up to 3 days and reheated gently on the grill or under the broiler until warmed through.
• The peanut sauce is your friend beyond satay; drizzle it over grain bowls, use it as a dip for spring rolls, or thin it out as a dressing for salads.
• If you're making this for a crowd, marinate the chicken in the morning, grill right before serving, and you'll have a showstopping appetizer or main course that looks like you spent hours in the kitchen.

Save

There's something deeply satisfying about taking a handful of humble ingredients—chicken, peanut butter, spices—and transforming them into something that tastes like you've spent years perfecting it. This recipe never fails to transport me back to those Bangkok nights, and every time I make it, I'm grateful for the kitchen moments and shared meals it's created.

Your Questions Answered

→ How long should the chicken marinate?

Marinate the chicken for at least 1 hour to allow the spices and coconut milk to deeply infuse the meat. For stronger flavor, marinate overnight.

→ Can I use chicken breasts instead of thighs?

Yes, both boneless chicken thighs and breasts work well; thighs offer more juiciness while breasts provide a leaner option.

→ What gives the peanut sauce its creamy texture?

The creamy texture comes from smooth peanut butter combined with coconut milk, creating a rich and velvety sauce.

→ How can I adjust the spice level in the sauce?

Adding or reducing chili paste adjusts heat; omit it for a milder taste or increase for more kick.

→ What alternatives work well instead of fresh chicken?

Firm tofu or tempeh can be marinated and grilled similarly, offering a plant-based option that soaks up the spices nicely.

→ How should leftover sauce be stored?

Store leftover peanut sauce in an airtight container in the refrigerator for up to 4 days; stir before using.