Grilled Chicken Satay Sauce (Printable)
Tender grilled chicken cubes paired with rich peanut satay sauce for a vibrant and tasty meal option.
# What You Need:
→ Chicken Skewers
01 - 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch cubes
02 - 2 tbsp soy sauce (gluten-free if required)
03 - 1 tbsp fish sauce
04 - 2 tbsp vegetable oil
05 - 1 tbsp brown sugar
06 - 2 garlic cloves, minced
07 - 1 tsp ground coriander
08 - 1 tsp ground cumin
09 - 1/2 tsp ground turmeric
10 - 1/2 tsp freshly ground black pepper
11 - Juice of 1 lime
12 - 8 wooden or metal skewers
→ Satay Sauce
13 - 2/3 cup smooth peanut butter
14 - 2/3 cup coconut milk
15 - 1 tbsp soy sauce
16 - 1 tbsp brown sugar
17 - 1 tbsp lime juice
18 - 1 tsp chili paste or sriracha (optional)
19 - 1 garlic clove, minced
20 - 1 tsp grated fresh ginger
21 - 2–3 tbsp warm water (to thin as needed)
# How To Cook:
01 - In a large bowl, whisk together soy sauce, fish sauce, vegetable oil, brown sugar, garlic, coriander, cumin, turmeric, black pepper, and lime juice. Add chicken cubes and toss to coat evenly. Cover and refrigerate for a minimum of 30 minutes or up to 2 hours for enhanced flavor.
02 - If using wooden skewers, soak them in water for 30 minutes to prevent burning during grilling.
03 - Thread the marinated chicken pieces evenly onto the skewers, ensuring a uniform size for even cooking.
04 - Heat a grill or grill pan over medium-high heat and lightly oil the grates to prevent sticking.
05 - Cook the skewers for 10 to 12 minutes, turning occasionally until the chicken is thoroughly cooked and has a light char.
06 - While grilling, combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, chili paste (if using), garlic, and ginger in a small saucepan. Heat gently over low heat, stirring continuously until smooth. Adjust consistency by adding warm water one tablespoon at a time.
07 - Present chicken skewers hot alongside warm satay sauce for dipping.
# Expert Tips:
01 -
- The chicken stays impossibly juicy because the spice marinade does the seasoning work while the oil keeps everything tender.
- That peanut sauce is creamy without being heavy, balancing heat and sweetness in a way that makes you reach for another skewer before you've finished the first.
- It's genuinely easier than it looks, which means you can actually make this on a Tuesday night, not just for special occasions.
02 -
- Wooden skewers absolutely must soak or they'll turn to ash while the chicken is still cooking; I learned this the hard way with a blackened skewer and an undercooked center.
- Don't marinate longer than 2 hours or the acid in the lime juice and fish sauce will start to make the chicken mushy instead of tender.
- The satay sauce thickens as it cools, so make it slightly thinner than you think you want it when it's hot.
03 -
- Toast your spices in a dry pan for 30 seconds before measuring if you have time; it deepens their flavor and makes the whole marinade taste more rounded and intentional.
- If your grill flares up, move the skewers to the cooler side for a minute—that slight break from direct heat keeps the outside from charring while the inside stays raw.