Chicken Satay with Peanut Sauce

This easy recipe for 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.

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.

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 — it’s always a hit.

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 And Notes

At first glance, the written ingredient list may seem a little long. But if you have a look at the image above, you will see most of the ingredients are just spices and mostly standard pantry staples.

CHICKEN AND MARINADE:

• Chicken – For chicken satay I prefer to use boneless, skinless 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. The coconut milk not only adds wonderful flavour but helps keep the chicken super moist while it grills.
• 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.
• Optional, for topping – Chopped fresh cilantro, chopped peanuts, lime wedges. 

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 a smooth, creamy peanut butter 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.

Variations

• Add fish sauce. If you love salty umaminess, add a teaspoon or two of fish sauce to the satay sauce. Likewise, you can add a little fish sauce to the marinade as well. 
• Make it spicy. A spicy peanut sauce is fabulous with the chicken satay. Stir in a teaspoon (or more to taste) of sambal oelek or other chili sauce – delish! 
• Add lime juice to the marinade. If you aren’t marinating the chicken for too long, you can add a few tablespoons of lime juice for a little extra acidic flavour.
• Use any other nut or seed butter. If a peanut allergy is a concern, almond butter or any other nut butter, would also be delicious. 

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. Make the chicken marinade: In a medium bowl, whisk together 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. 
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.

What To Serve With Chicken Satay

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 coconut rice. The chicken satay is also delcious with just plain Jasmine rice, or udon noodles. 

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.

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 350ºF 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