Chicken Satay Skewers Spicy Sauce

A friend once handed me a plate of satay skewers at a street market in Bangkok, and I bit into one still steaming from the grill—the chicken was impossibly tender, and that peanut sauce hit me with this perfect wave of spicy, creamy, savory all at once. I spent the next three days trying to reverse-engineer the recipe from pure memory and taste, scribbling notes in a notebook like a food detective. What started as obsession became something I make constantly now, and every time I thread chicken onto skewers, I'm right back there in that humid market, hungry and amazed.

I made this for my sister's birthday potluck last summer, and watching people grab skewer after skewer while barely talking because their mouths were full—that's when I knew I'd nailed it. Someone asked if I'd made the peanut sauce from scratch, and the surprise on their face when I said yes was worth every minute of prep.

Ingredients

• Chicken thighs: Dark meat stays moist even when grilled, soaking up the marinade like a sponge—breasts work too, but watch them carefully so they don't dry out.
• Soy sauce and fish sauce: Fish sauce smells intense in the bottle, but it dissolves into the marinade and gives the chicken this umami depth you can't fake with salt alone.
• Brown sugar, coriander, and cumin: These three create a warm spice base that feels both familiar and exotic, striking that balance Southeast Asian food does so well.
• Coconut milk and peanut butter: Full-fat coconut milk makes the sauce silky; creamy peanut butter (not the natural kind) gives you the right texture and authentic flavor.
• Chili-garlic sauce: Sriracha or store-bought chili-garlic sauce saves time without sacrificing heat—adjust it based on who you're feeding.
• Bamboo skewers: Soaking them prevents charring while your chicken cooks, a small step that prevents frustration.

Instructions

Build the marinade:

Whisk soy sauce, fish sauce, brown sugar, oil, garlic, coriander, cumin, turmeric, pepper, and lime juice in a large bowl—the mixture should smell instantly aromatic and complex. Toss in your chicken strips and coat them thoroughly, then cover and refrigerate for at least an hour while the flavors seep in.

Make the peanut sauce:

Whisk peanut butter with coconut milk, soy sauce, brown sugar, lime juice, chili-garlic sauce, garlic, and ginger until smooth. Add warm water a tablespoon at a time—you want it pourable but still thick enough to cling to the chicken, not runny like a soup.

Prepare for grilling:

Pull your soaked skewers and marinated chicken from the fridge and get your grill or grill pan screaming hot over medium-high heat. The chicken should be room temperature-ish so it cooks evenly.

Thread and grill:

Slide chicken strips onto skewers, leaving a tiny bit of space between pieces so heat can reach all sides. Grill for 3 to 4 minutes per side—you're looking for charred edges and meat that's cooked through, still juicy inside.

Finish and serve:

Pile skewers onto a platter, scatter cilantro over the top, tuck lime wedges around them, and set out that peanut sauce for dunking. Cold cucumber and onion slices alongside make everything feel fresh and complete.

Save to Pinterest

My neighbor smelled these grilling one evening and just appeared at my back fence with a beer and a hopeful expression, and I ended up having an unexpected dinner party of four with just these skewers, jasmine rice, and conversation that went late into the evening. That's when I realized this dish has a kind of magic—it makes people want to gather around it.

The Marinade Magic

The spice blend in the marinade—coriander, cumin, turmeric—is what you'll find in curry pastes, but here they're just subtle enough that your guests won't immediately name them. They create a warm golden undertone that the soy and fish sauce build on, with brown sugar and lime keeping everything balanced so nothing turns bitter or harsh.

Grilling Like You Mean It

Medium-high heat is your sweet spot—hot enough to char the outside quickly before the inside dries out, but not so blazing that you're charring before the chicken cooks through. If you're using a grill pan instead of an outdoor grill, you'll get the same result; the surface contact is what creates those gorgeous caramelized edges that make people close their eyes when they bite in.

Make It Your Own

Once you nail the basic technique, this recipe becomes a playground for your tastes and what you have on hand. The beauty of satay is that it's forgiving enough to adapt but structured enough that nothing goes wrong if you follow the framework.

• For a sweeter sauce, add another tablespoon of brown sugar and less chili-garlic sauce; for heat-seekers, double the Sriracha.
• Almond butter or sunflower seed butter work if peanut allergies are a concern, though the flavor shifts—less funky, more neutral and pleasant.
• Serve over jasmine rice, with an Asian slaw on the side, or even tucked into lettuce cups for something completely different.

Save to Pinterest

There's something deeply satisfying about feeding people food that feels a little adventurous but tastes like home, all at once. These skewers do that.

Recipe Questions & Answers

→ Can I use chicken breast instead of thighs?

Yes, chicken breast works well, though thighs remain juicier. Cut breasts into strips and avoid overcooking to prevent dryness.

→ How should I store leftovers?

Store cooled skewers and sauce separately in airtight containers in the refrigerator for up to three days. Reheat gently before serving.

→ Is the peanut sauce very spicy?

The spice level is adjustable. Start with a small amount of chili-garlic sauce and increase gradually to suit your heat preference.

→ Do I need to soak bamboo skewers?

Yes, soaking bamboo skewers in water for at least 30 minutes prevents them from burning and splintering while on the grill.

→ Can I make this gluten-free?

Absolutely. Substitute the regular soy sauce with tamari or a certified gluten-free soy sauce alternative to accommodate dietary needs.