Chicken Satay Peanut Sauce (Printable)
Grilled chicken strips infused with spices, served alongside a smooth and flavorful peanut sauce.
# What You Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken thighs or breasts, sliced into thin strips
02 - 2 tablespoons soy sauce
03 - 2 tablespoons coconut milk
04 - 1 tablespoon brown sugar
05 - 1 tablespoon fish sauce
06 - 1 tablespoon vegetable oil
07 - 2 cloves garlic, minced
08 - 1 teaspoon ground coriander
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon turmeric powder
11 - 1/2 teaspoon ground white pepper
12 - 1/2 teaspoon salt
13 - Bamboo skewers, soaked in water for 30 minutes
→ Peanut Sauce
14 - 2/3 cup creamy peanut butter
15 - 3/4 cup plus 1 tablespoon coconut milk
16 - 2 tablespoons soy sauce
17 - 1 tablespoon brown sugar
18 - 1 tablespoon lime juice
19 - 1 tablespoon fish sauce
20 - 1 teaspoon chili paste (optional)
21 - 1 clove garlic, minced
22 - 1/2 teaspoon freshly grated ginger
23 - 1/4 cup water, more as needed
→ For Serving
24 - Fresh cucumber slices
25 - Fresh cilantro leaves
26 - Steamed jasmine rice (optional)
27 - Lime wedges
# How To Cook:
01 - Combine soy sauce, coconut milk, brown sugar, fish sauce, vegetable oil, minced garlic, ground coriander, ground cumin, turmeric, white pepper, and salt in a large mixing bowl. Stir to blend thoroughly.
02 - Add the sliced chicken strips to the marinade, tossing to coat completely. Cover and refrigerate for at least 1 hour, or overnight for enhanced flavor.
03 - In a small saucepan, combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, fish sauce, chili paste if using, minced garlic, grated ginger, and water. Place over medium-low heat and whisk continuously until the sauce is smooth and slightly thickened, about 5 to 7 minutes. Adjust with additional water to achieve a pourable consistency, then remove from heat.
04 - Preheat the grill or grill pan to medium-high heat while threading the marinated chicken strips onto the soaked bamboo skewers.
05 - Place skewers on the grill and cook for 2 to 3 minutes per side, turning once, until the chicken is cooked through and has slight charring at the edges.
06 - Arrange the grilled chicken skewers on a serving platter. Accompany with peanut sauce, cucumber slices, fresh cilantro, and lime wedges. Offer steamed jasmine rice as an optional side.
# Expert Tips:
01 -
- The chicken becomes incredibly tender and flavorful from the coconut-spice marinade, absorbing every layer of those aromatic flavors that make Southeast Asian food so addictive.
- That peanut sauce is silky, complex, and rich without being heavy, balancing creamy, tangy, and spicy all at once in a way that turns simple grilled chicken into something restaurant-worthy.
- It's a true crowd-pleaser that works equally well as an elegant appetizer for dinner parties or a casual weeknight main course with rice, and people always ask for the recipe.
02 -
- Don't skip soaking your bamboo skewers; I learned this the hard way when half my first batch caught fire and singed before the chicken even cooked through.
- Fish sauce is pungent in the bottle but absolutely essential to this dish; it melds with the other flavors and creates something far more complex than its smell suggests, so trust the process and don't skip it.
- Chicken thighs forgive you if your grill is slightly too hot or if you lose track of time, while breasts will dry out quickly, so choose based on your confidence level and grill setup.
03 -
- Always use full-fat coconut milk from a can rather than the light version; it creates that authentic, creamy richness that makes the sauce unforgettable.
- If you're nervous about your grill heat or don't have a grill, these work beautifully in a grill pan on the stovetop or even under the broiler, giving you year-round access to this recipe regardless of weather.