Chicken Satay Peanut Sauce (Printable Version)
Marinated grilled chicken skewers served with a creamy, flavorful peanut sauce and fresh garnishes.
# Ingredient List:
→ Chicken Skewers
01 - 1.1 lbs boneless, skinless chicken thighs or breasts, cut into ¾-inch strips
02 - 2 tablespoons soy sauce or tamari (for gluten-free)
03 - 1 tablespoon fish sauce
04 - 1 tablespoon brown sugar
05 - 2 cloves garlic, minced
06 - 1 tablespoon grated fresh ginger
07 - 1 teaspoon ground coriander
08 - 1 teaspoon ground cumin
09 - 1 tablespoon vegetable oil
10 - Juice of ½ lime
11 - 8–12 bamboo skewers, soaked in water for 30 minutes
→ Peanut Sauce
12 - ½ cup creamy peanut butter
13 - ½ cup coconut milk
14 - 1 tablespoon soy sauce or tamari
15 - 1 tablespoon brown sugar
16 - 1 tablespoon fresh lime juice
17 - 1 teaspoon chili garlic sauce or Sriracha
18 - 1 teaspoon fish sauce
19 - 1 small garlic clove, minced
20 - 2 to 3 tablespoons warm water to thin as needed
→ Garnish
21 - Fresh cilantro, chopped
22 - Lime wedges
23 - Crushed roasted peanuts
# Step-by-Step Instructions:
01 - In a bowl, combine soy sauce, fish sauce, brown sugar, garlic, ginger, coriander, cumin, vegetable oil, and lime juice. Add chicken strips and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 2 hours.
02 - While chicken marinates, whisk peanut butter, coconut milk, soy sauce, brown sugar, lime juice, chili garlic sauce, fish sauce, and minced garlic over low heat in a saucepan. Stir until smooth and warmed through. Adjust consistency with warm water as desired. Remove from heat.
03 - Thread marinated chicken pieces onto the soaked bamboo skewers evenly.
04 - Heat grill or grill pan to medium-high and lightly oil the grates to prevent sticking.
05 - Grill skewers for 3 to 4 minutes per side until chicken is fully cooked and lightly charred.
06 - Immediately serve the grilled skewers accompanied by peanut sauce. Garnish with chopped cilantro, lime wedges, and crushed peanuts.
# Tips from hearthlykitchen:
01 -
- The chicken stays impossibly tender because thighs are more forgiving than breasts, and the marinade does most of the work while you relax.
- One peanut sauce that tastes like a restaurant made it, but takes maybe ten minutes of gentle whisking.
- Grilling on skewers means you can eat with your hands, which somehow makes everything taste better.
02 -
- Marinating for at least 30 minutes isn't negotiable—this is what keeps chicken thighs tender and gives the spices time to get inside the meat, not just coat the surface.
- Don't skip soaking the bamboo skewers; I learned this the hard way when one skewer caught fire and I had to grab it with tongs while everyone watched.
- The peanut sauce thickens as it cools, so make it slightly looser than you think you want it, because by the time you plate everything it'll be perfect.
03 -
- If you forget to soak the skewers, wrap the exposed ends in foil before grilling—it's not fancy but it works and prevents splintering.
- Toast whole coriander and cumin seeds in a dry pan for 30 seconds before grinding them if you have a grinder; the flavor difference is worth it, especially if you're meal prepping these.