Chicken Satay Skewers Spicy Sauce (Printable Version)
Grilled marinated chicken strips served with a rich, creamy spicy peanut dipping sauce for a delicious meal.
# Ingredient List:
→ Chicken Satay
01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch strips
02 - 2 tablespoons soy sauce
03 - 2 tablespoons fish sauce
04 - 1 tablespoon brown sugar
05 - 1 tablespoon vegetable oil
06 - 2 cloves garlic, minced
07 - 1 teaspoon ground coriander
08 - 1 teaspoon ground cumin
09 - 0.5 teaspoon ground turmeric
10 - 0.5 teaspoon black pepper
11 - 1 tablespoon fresh lime juice
12 - Bamboo or metal skewers (if bamboo, soak for 30 minutes)
→ Spicy Peanut Sauce
13 - 0.5 cup creamy peanut butter
14 - 0.33 cup coconut milk
15 - 2 tablespoons soy sauce
16 - 1 tablespoon brown sugar
17 - 1 tablespoon fresh lime juice
18 - 2 teaspoons chili-garlic sauce or Sriracha (adjust to taste)
19 - 1 clove garlic, minced
20 - 2 teaspoons grated ginger
21 - 2–4 tablespoons warm water (to thin as needed)
→ For Serving
22 - Fresh cilantro leaves
23 - Lime wedges
24 - Sliced cucumber and red onion (optional)
# Step-by-Step Instructions:
01 - Combine soy sauce, fish sauce, brown sugar, vegetable oil, minced garlic, ground coriander, cumin, turmeric, black pepper, and lime juice in a large bowl. Add chicken strips, toss to coat, cover, and refrigerate for at least 1 hour.
02 - Whisk peanut butter, coconut milk, soy sauce, brown sugar, lime juice, chili-garlic sauce, garlic, and ginger in a medium bowl. Gradually add warm water until smooth and pourable; set aside.
03 - Preheat grill, grill pan, or broiler to medium-high heat. Thread marinated chicken onto soaked bamboo or metal skewers.
04 - Grill chicken skewers for 3 to 4 minutes per side until cooked through and lightly charred.
05 - Arrange skewers on a platter. Garnish with fresh cilantro and lime wedges. Serve hot with spicy peanut sauce and optional cucumber and red onion slices.
# Tips from hearthlykitchen:
01 -
- The marinade transforms simple chicken thighs into something so tender and flavorful that guests always ask for your secret.
- That peanut sauce is genuinely addictive—spicy, creamy, and alive with ginger and garlic in a way bottled versions never quite capture.
- Everything comes together in about an hour, making this fancy enough for guests but easy enough for a weeknight craving.
02 -
- Don't skip the soaking of bamboo skewers—I learned this the messy way when bamboo went up in flames and I had to rescue half-cooked chicken mid-grill.
- Fish sauce in small amounts is your friend; it doesn't make the chicken taste fishy, it makes it taste like itself, just amplified and better.
- The peanut sauce thickens as it cools, so make it slightly looser than you think you want it—a little more water is easier than trying to thin it back out.
03 -
- Marinate your chicken for the full hour minimum—eight hours is even better if you have the time, and you can prep everything the night before and grill fresh the next day.
- A squeeze of fresh lime juice right before serving wakes up both the chicken and the sauce, cutting through the richness and making everything taste brighter.