Chicken Satay brings bold, Thai-inspired flavors to your table with tender, marinated chicken skewers grilled to perfection. Served with a rich peanut dipping sauce, pair this flavorful dish with rice or a crisp salad for a delicious meal.

For more dinner recipes, try my Easy Shrimp Scampi and Pork Wellington next!

Chicken Satay with Peanut Sauce

This chicken satay tastes like the dish from your favorite Thai restaurant. But now, you get to enjoy it from the comfort of home. I was inspired to make my own after seeing Naji’s (of RecipeTin Eats) recipe.

The tender chicken breasts soak up the marinade, turning smoky and juicy once grilled.

But the real star is the nutty, spicy peanut sauce that brings it all together. I could put this sauce on just about anything! Every bite has that perfect mix of flavors that make you reach for another skewer.

Why We Love This Recipe

Versatile: Satay chicken works as a protein-packed snack, appetizer, or main course.
Flavorful: Say no to boring chicken recipes! The combination of peanut butter, soy, and spices makes each bite unforgettable.
Easy to Make: Simple ingredients and straightforward steps make this dish perfect for any cook. You can enjoy authentic Thai flavors without spending hours in the kitchen.

What is Chicken Satay?

Chicken satay is a traditional Indonesian dish of marinated, skewered, and grilled meat. While chicken is common here in the U.S., there are also beef and pork versions. It’s served with a nutty peanut dipping sauce that pairs well with the smoky, tender meat.

Satay has become popular in other Southeast Asian countries like Thailand and Malaysia, each with its variations.

Ingredients

Marinade

Coconut milk: Adds richness and helps the flavors penetrate the chicken for a tender result.
Red curry paste: Provides a warm, spicy base that pairs well with the creamy coconut milk.
Tandoori seasoning: Brings a unique blend of spices that adds depth and a hint of smokiness.
Salt: Enhances all the flavors in the marinade.
Sugar: Balances out the savory and spicy elements for a well-rounded taste.
Chicken breast: Sliced lengthwise to ensure even cooking and easy skewering.

Satay Sauce

Coconut milk: Creates a creamy base that blends smoothly with the peanut butter.
Water: Helps adjust the consistency of the sauce.
Red curry paste: Adds a subtle heat and ties in the flavors from the marinade.
Peanut butter: Use creamy peanut butter for a smooth texture and strong peanut flavor.
Honey: Acts as a natural sweetener, balancing the savory and spicy notes.
Low-sodium soy sauce: Adds umami without making the sauce too salty.
Apple cider vinegar: Provides a touch of tanginess to cut through the richness of the sauce.

A grilled chicken satay skewer being held up over a grill, showing char marks and a rich marinade.

Check out the recipe card below for measurements.

How to Make Chicken Satay

Preparing the Marinade

To make the marinade, I combine the coconut milk, red curry paste, tandoori seasoning, salt, and sugar in a large bowl. Then, I add the sliced chicken and toss it to coat each piece well.

Once everything's mixed, I cover the bowl and pop it into the fridge for at least an hour to let the flavors sink in.

Grilling the Chicken

When it’s time to cook, I preheat the grill to medium-high heat and thread the marinated chicken onto skewers. I grill the skewers, turning them occasionally until they’re cooked through and reach an internal temperature of 165°F.

On rainy or cold days, I use a grill pan on the stove as an alternative.

Close-up of grilled chicken satay skewers garnished with crushed peanuts and served on a plate with lime wedges and sliced red chili peppers.

Making the Satay Sauce

For the sauce, I stir together the coconut milk, water, red curry paste, peanut butter, honey, soy sauce, and apple cider vinegar in a saucepan. I bring it to a boil and then reduce the heat to let it simmer. While it thickens, I whisk it frequently until it reaches the perfect consistency and then take it off the heat.

A bowl of peanut sauce garnished with chopped peanuts, surrounded by chicken satay, lime wedges, and sliced red chili peppers.

Serving the Chicken Satay

To serve, I drizzle the warm peanut sauce over the grilled chicken skewers. For an extra touch, I like to top them with crumbled peanuts and a squeeze of lime juice. Then, it’s time to dig in and enjoy!

A hand reaching to sprinkle peanuts over grilled chicken satay next to a bowl of peanut sauce.

Tips for the Best Satay Chicken

Marinate the chicken for at least an hour. This allows the flavors to fully infuse into the meat, making it more tender and flavorful.
Soak wooden skewers before grilling. Soaking for about 30 minutes prevents them from burning on the grill.
Adjust the spice level to your taste. If you prefer a milder dish, reduce the amount of red curry paste in both the marinade and sauce.
Use full-fat coconut milk for the best texture. This adds a richer, creamier consistency to both the marinade and sauce.
Whisk the Thai peanut sauce frequently as it simmers. This ensures a smooth texture and prevents any ingredients from sticking to the bottom of the pan.
Let the sauce cool slightly before serving. It will thicken as it cools, creating the perfect consistency for dipping.
Serve with fresh lime wedges. A squeeze of lime juice adds brightness and enhances the flavors of the grilled chicken and peanut sauce.

A hand holding a chicken satay skewer topped with crushed peanuts.

Storage

To store chicken satay, place any leftovers in an airtight container and keep them in the refrigerator for up to 3 days.

To Freeze: If you’d like to freeze it, wrap the skewers in plastic wrap and place them in a freezer-safe bag or container for up to 2 months.

To Reheat: Thaw the chicken in the fridge overnight and warm it in a skillet over medium heat or in the oven at 350°F (175°C) until heated through to maintain its tenderness.

Storing the Peanut Sauce

The peanut sauce should be stored separately in an airtight container and can be reheated gently on the stovetop or in the microwave, adding a splash of water if needed to maintain its creamy texture.

A close-up of grilled chicken satay skewers topped with crushed peanuts and a squeeze of lime juice.

Frequently Asked Questions

Marinate the chicken for at least 1 hour, but for the most flavorful results, marinate it for up to 4 hours or even overnight in the refrigerator.
If the peanut sauce is too thick, add a little warm water or extra coconut milk and stir until it reaches your desired consistency.
Yes, you can use a grill pan or even broil the skewers in the oven to achieve a slightly charred, smoky flavor. Just keep an eye on them to ensure even cooking.