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Sandra Valvassori

Sandra Valvassori

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Home โ€บ Dinner

Chicken Satay with Peanut Sauce

Posted: September 2, 2022 | by Sandra Valvassori
Jump to Recipe

This Chicken Satay with Peanut sauce is an irresistibly delicious dish that is full of flavours found in Southeast Asia. Tender morsels of chicken are marinated in coconut milk and fragrant spices, then grilled until lightly charred and served with a delectable peanut dipping sauce.

chicken satay skewers on a plate with peanut dipping sauce and cucumber slices

There are days when I desperately crave Thai food and nothing else will do. Sometimes takeout will suffice but more often than not I turn to the experts for some help so I can recreate a tasty Thai dish at home.

This flavourful, sweet and savoury Thai chicken satay is one of them. Chicken thigh pieces soak in a flavourful marinade that combines coconut milk, brown sugar, curry powder, turmeric, and garlic; the next step is to thread the chicken pieces through skewers then grill until lightly charred.

Table of Contents[Hide]
  • What Is Chicken Satay?
  • Ingredients And Notes
  • How to Make Chicken Satay
  • How to Skewer the Chicken Thighs 
  • Expert Tips
  • To Serve
  • Make Ahead
  • Storage Tips
  • More Thai Dishes To Try
  • Chicken Satay with Peanut Sauce
    • Ingredients  1x2x3x
    • Instructions 
    • Notes

Lastly, the juicy, flavourful chicken is served with a peanut dipping sauce that is so outrageously delicious you will want to double the batch.

This is a thrifty dish that you can prepare ahead for a late-summer relaxed meal or appetizer. No matter how you serve it, make a big batch โ€” it’s always a hit.

grilled chicken satay skewers on baling sheet

What Is Chicken Satay?

Satay, a popular Southeast Asian street food, is considered to be a national dish of Indonesia. There are endless variations of satay, but it usually consists of marinated meat that is skewered and grilled, then served with a dipping sauce.

For this recipe we are using chicken thighs but pork, chicken breast, beef, vegetables or tofu can also be used. Essential to a good satay is a perfectly seasoned peanut dipping sauce that is full of aromatics and luxuriously creamy.

The recipe for the peanut sauce is only slightly adapted from Leela Punyaratabandhu. If you have been following here for a while you know I absolutely adore her food blog which I consider a treasure for authentic Thai recipes. The marinade I use here for the chicken satay is also loosely based on her shrimp satay recipe, though I add a few more ingredients.

This iconic Thai street food is a delightful treat and absolutely easy to recreate at home. We love it with a cooling cucumber salad alongside rice and topped with lots of crushed peanuts for some crunch.

ingredients for recipe

Ingredients And Notes

At first glance, the written ingredient list may seem a little long but if you glance at the ingredient image above, you will see most are spices and standard pantry staples.

Chicken and marinade:

  • Chicken – For chicken satay I prefer to use chicken thighs which have a lot more flavour and will not dry out when grilled. You can use breast if you wish, but they will need less time on the grill so make sure you remove them sooner.
  • Coconut milk – You will need full-fat coconut milk for the best flavour.
  • Garlic – Essential for deeply flavouring the chicken.
  • Turmeric – On top of tinting the chicken a beautiful golden colour which characterizes chicken satay, it also adds some lovely earthy flavour
  • Curry powder – A good quality curry powder contains spices that I really love in a chicken satay. Look for one that contains cinnamon, cloves, and coriander.
  • Thai red curry paste – A chicken satay marinade is a lot better when it includes lemongrass, shallots, and galangal. The good news is, you can find all these ingredients (and more!) conveniently packaged in a commercial red curry paste. The only caveat is you have to buy the right brand. My favourite brand is Maesri which is the one recommended by Leela Punyaratabandhu. If you can’t find it, Mae Ploy will also work but it is spicier so use a bit less.
  • Brown sugar – Just a tiny pinch to balance all the salty flavours. You can also use palm sugar, agave, maple syrup or honey.
  • Salt and pepper – A pinch of both to season the marinade.
  • Chopped peanuts – Optional, for topping.

For the Peanut Dipping Sauce:

  • Peanut butter – I highly recommend you use an unsalted, natural peanut butter here which means the only ingredient is crushed peanuts. Otherwise, the sauce will not taste rich or flavourful. I prefer smooth but you can use crunchy if you wish. If a peanut allergy is a concern, almond butter would also be delicious.
  • Coconut milk – Gives the sauce flavour and a creamy luxuriousness.
  • Thai red curry paste – Again, all the flavours we need are conveniently packed in one little can. In Ontario you can find the Maesri brand at most Asian markets and at all T&T supermarkets.
  • Brown sugar – You will need the sugar to make the sauce tastier and to balance all the flavours. You can also use palm sugar, agave, maple syrup or honey.
  • Apple cider vinegar – As mentioned, this peanut sauce recipe is from Leela Punyaratabandhu. She says you can also use white vinegar but nothing else. It’s best to listen to her but in a pinch I would think rice vinegar wold be okay.
  • Salt – The peanut butter is unsalted so just a pinch of slat is needed for flavour.
  • Water – You will need about 1/4 cup warm water to help emulsify and loosen the peanut sauce.
close up of chicken satay skewers on a plate with peanut dipping sauce and cucumber slices

How to Make Chicken Satay

This Chicken Satay with peanut sauce recipe is simple to make, fun to eat and perfect for an end-of-summer gathering.

  1. If using bamboo skewers, soak in cold water for at least 30 minutes.
  2. Cut the chicken thighs into 1-inch pieces.
  3. To a medium bowl, add the coconut milk, garlic, turmeric, curry powder, red curry paste, sugar, salt and pepper. Whisk to combine. Add the chicken pieces and use tongs to thoroughly coat.
  4. Let sit at room temperature for 30 minutes or chill in the refrigerator up to overnight.
  5. Meanwhile, make peanut sauce: Place all of the sauce ingredients in a medium saucepan and bring to a simmer over medium heat. Cook, whisking constantly, until sauce thickens, about 3 minutes. Transfer to a small bowl to serve with your chicken satay. Best served warm or at room temperature.
  6. Preheat grill to medium-high heat and clean and oil the grates. Thread all of the chicken pieces onto the skewers. (See section below for tips on how to skewer the chicken thighs). Transfer any reserved marinade to a bowl, and add 1/4 cup coconut milk. This will be used for basting the chicken while it grills.
  7. Place chicken directly on hot, well-oiled grill. Cook, turning occasionally and brushing with coconut milk mixture each time you flip, until chicken is cooked through, about 8 minutes total.
  8. Remove from grill and sprinkle satay with chopped peanuts and chopped cilantro. Serve with peanut sauce and sliced cucumbers.

How to Skewer the Chicken Thighs 

Slicing chicken into one long piece makes it easier and faster to skewer. The problem is, that also means the meat will likely dry out before it has a chance to get the ubiquitous char marks we’re after in a chicken satay. According to this post by Leela Punyaratabandhu, the way to solve this is by using chicken pieces that are about 1 or 2-inches in size then packing them tightly together on the skewer.

This makes it a bit more work, but it keeps the meat juicy and tender on the inside with a super flavourful and crispy exterior.

chicken thigh pieces marinating in glass container
threading chicken pieces through skewers
grilled chicken satay on baling sheet

Expert Tips

  • Use tongs to toss together the chicken and marinade. Otherwise your hands will be stained yellow from the turmeric. Likewise, use disposable gloves when skewering the meat.
  • Soak wooden skewers. If using wooden skewers, don’t forget to soak them in water. They will still char (like mine did, lol) but they won’t light up in flames.
  • Marinate longer, if possible. I rarely marinate the chicken overnight and it’s still super flavourful and delicious. That said, an overnight marinade will likely make the chicken more tender and tastier.
  • Clean and oil the grill grates. As always, when grilling leaner meat such as chicken and fish, make sure your grill grates are cleaned and oiled really well.
  • Use a grill pan if you don’t have an outdoor grill. If you prefer to use the oven, cook in a 450ยบF oven for 10 minutes then broil the skewers for 2-3 minutes a side.
  • For a speedier dinner, omit the skewers. If you don’t feel like skewering chicken pieces, marinate the whole chicken thighs and cook for about 8 minutes a side, or until cooked through. Not really satay but still super delicious!
close up of chicken satay skewers on a plate with peanut dipping sauce and cucumber slices

To Serve

In Thailand, Satay skewers are most often served as appetizers, or finger foods. We almost always enjoy it as a main served with a simple cucumber salad and some udon noodles or coconut rice.

Don’t forget the chopped peanuts for garnish which add a most welcome crunch.

Make Ahead

To get ahead, you can leave the chicken marinating in the fridge overnight, then skewer when ready to grill. The peanut sauce can be made up to 4 days ahead, then gently reheated when ready to use.

close up of chicken satay skewers on a plate with peanut dipping sauce and cucumber slices

Storage Tips

  • To Store. Remove the chicken from the leftovers skewers then store in an airtight container in the refrigerator for up to 4 days. Store the peanut sauce in a separate container, covered, for up to 10 days in the refrigerator.
  • To Reheat. Place chicken pieces on a small baking sheet and reheat it in 350ยบF oven until just warmed through, about 12 minutes. Reheat the peanut sauce in a small saucepan over medium heat, adding a few tablespoons of water as needed to thin it out. Remove from heat when warm through.

More Thai Dishes To Try

  • Thai Yellow Curry
  • Chicken Meatballs in Thai Red Curry Sauce
  • Sweet and Sticky Chicken Drumsticks
  • Quick Thai Green Curry Chicken and Vegetables
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Chicken Satay with Peanut Sauce

Author: Sandra Valvassori
This Chicken Satay with Peanut sauce is an irresistibly delicious dish that is full of flavours found in Southeast Asia. Tender morsels of chicken are marinated in coconut milk and fragrant spices, then grilled until lightly charred and served with a delectable peanut dipping sauce.ย 
Prep Time 20 mins
Cook Time 15 mins
Marinate 20 mins
Total Time 55 mins
Servings 4 (or 8 as appetizer)
chicken satay skewers on a plate with peanut dipping sauce and cucumber slices

Ingredients  

For the chicken

  • 2 pounds boneless skinless chicken thighs sliced into 1-inch pieces
  • 1/3 cup coconut milk
  • 2 cloves garlic minced or grated
  • 2 teaspoons ground turmeric
  • 1 tablespoon curry powder
  • 1 tablespoon Thai red curry paste *see notes
  • 1 tablespoon packed brown sugar (or coconut sugar, palm sugar, or cane sugar)
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground pepper

For the peanut sauce

  • 1/3 cup natural smooth peanut butter
  • 1/3 cup coconut milk
  • 1/4 teaspoon kosher salt
  • 2 tablespoons brown sugar (or coconut sugar, palm sugar, cane sugar, honey, or maple syrup)
  • 1 tablespoon Thai red curry paste *see notes
  • 1/4 cup warm water

Instructions 

  • If using bamboo skewers, soak in cold water for at least 30 minutes.
  • In a medium bowl, whisk the coconut milk, garlic, turmeric, curry powder, red curry paste, sugar, salt and pepper until combined. Add the chicken pieces and use tongs to thoroughly coat. Let sit at room temperature for 30 minutes or chill in the refrigerator for a few hours or up to overnight.
  • Preheat grill to medium-high heat and clean and oil the grates. Thread all of the chicken pieces snuggly onto the skewers. Transfer any reserved marinade to a bowl, and add 1/4 cup coconut milk. This will be used for basting the chicken as it grills.
  • Place chicken directly on hot, well-oiled grill. Cook, turning occasionally and brushing with reserved coconut milk mixture each time you flip, until chicken is cooked through, about 10-12 minutes total. Cooking time will vary depending on the size of your chicken pieces and how hot your grill is.
  • Remove skewers from grill and sprinkle with chopped peanuts, if using.
  • Peanut sauce: Place all of the sauce ingredients in a medium saucepan and bring to a simmer over medium heat. Cook, whisking constantly, until sauce thickens, about 3 minutes. Transfer to a small bowl to serve with your chicken satay. The sauce is best served warm or at room temperature.
  • Serve the chicken satay with peanut sauce and sides of your choice.

Notes

  • Thai red curry paste – A chicken satay marinade is a lot better when it includes lemongrass, shallots, and galangal. The good news is, you can find all these ingredients (and more!) conveniently packaged in a commercial red curry paste. The only caveat is you have to buy the right brand. My favourite brand is Maesri which is the one recommended by Leela Punyaratabandhu. If you can’t find it, Mae Ploy will also work but it is spicier so use a bit less.
  • To Store. Remove the chicken from the leftovers skewers then store in an airtight container in the refrigerator for up to 4 days. Store the peanut sauce in a separate container, covered, for up to 10 days in the refrigerator.
  • To Reheat. Place chicken pieces on a small baking sheet and reheat it in 350ยบF oven until just warmed through, about 12 minutes. Reheat the peanut sauce in a small saucepan over medium heat, adding a few tablespoons of water as needed to thin it out. Remove from heat when warm through.
Keywords: Satay, Thai satay, chciken satay, peanut dipping sauce
Cuisine Thai
Tried this recipe?Tag @sandra_valvassori on Instagram or hashtag #sandravalvassori!

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