Name: Chicken Satay with Easy Thai Peanut Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 500g boneless skinless chicken thighs or breasts; 200ml coconut milk; 1 teaspoon ground coriander; 1 teaspoon ground cumin; ½ teaspoon turmeric; 1 tablespoon brown sugar; 1 tablespoon soy sauce or fish sauce; 2 cloves garlic, minced; 1 teaspoon grated ginger; ½ cup creamy peanut butter; 1 tablespoon red curry paste; 1 tablespoon lime juice; 1 tablespoon soy sauce; 1 tablespoon brown sugar or honey; ⅓ cup water

I’ve always had a deep love for bold flavors, and Chicken Satay with Easy Thai Peanut Sauce never disappoints. There’s something about the smoky aroma of grilled marinated chicken paired with the rich, nutty punch of a silky peanut sauce that’s absolutely irresistible. It’s one of those dishes that instantly transports me to bustling night markets in Southeast Asia, where skewers sizzle over open flames and sauces are crafted with layers of sweet, spicy, and savory depth.

The best part? You don’t have to travel far or spend hours prepping to enjoy this flavor-packed meal. This version of chicken satay is incredibly easy to make at home — with a few simple ingredients and a grill (or grill pan), you’re just steps away from one of the most satisfying dishes you’ll ever serve. Whether you’re hosting friends, planning a family dinner, or meal-prepping for the week, this recipe fits right in.

Why You’ll Love This Chicken Satay with Easy Thai Peanut Sauce

This dish checks all the right boxes: it’s quick, packed with protein, and bursting with flavor. The marinade is rich with spices and coconut milk, ensuring the chicken stays juicy while gaining incredible depth. And that peanut sauce? It’s creamy, tangy, and just the right amount of sweet and spicy — perfect for dipping, drizzling, or even spooning over rice. You’ll want to make it again and again.

What Cut of Chicken Works Best for Chicken Satay?

While traditional satay recipes often use chicken thighs for their tenderness and flavor, I’ve found that boneless, skinless chicken breasts also work beautifully — especially when marinated well. Chicken thighs tend to be more forgiving on the grill, staying juicy even with a little extra cook time, but chicken breasts can be just as succulent when sliced thin and not overcooked. If you’re feeding a crowd or aiming for leaner protein, chicken breasts are a great option.

No matter which cut you choose, the key lies in the marinade. Giving the chicken ample time to soak up those Southeast Asian spices and coconut milk transforms even the simplest cuts into something extraordinary.

Options for Substitutions

If you need to adapt the recipe, you’ve got a lot of flexibility:

Nut-Free Option: Replace peanut butter in the sauce with sunflower seed butter or tahini for a nut-free version that still offers creaminess.
Protein Swap: Not into chicken? This marinade works just as well with tofu, shrimp, or beef strips. Just adjust cooking time accordingly.
Vegan Adaptation: Use tofu or tempeh and swap fish sauce with soy sauce or a vegan fish sauce alternative.

Coconut Milk Alternative: In a pinch, full-fat Greek yogurt or plain non-dairy yogurt can work instead of coconut milk, though the flavor will change slightly.
Sugar Substitutes: You can use honey, coconut sugar, or even a sugar-free option like monk fruit sweetener in the peanut sauce to match your dietary preferences.

These substitutions help make this recipe accessible and customizable without compromising on flavor.

Ingredients for This Chicken Satay with Easy Thai Peanut Sauce

Each ingredient plays a specific role in building layers of flavor and texture in this dish. Here’s what you’ll need and why it’s important:

Boneless, Skinless Chicken Thighs or Breasts – The star of the show. These soak up the marinade beautifully and stay juicy when grilled.
Coconut Milk – Adds richness and tenderizes the chicken while giving the marinade that authentic Thai flavor.

Ground Coriander – Brings a citrusy, nutty warmth that complements the other spices.
Ground Cumin – Adds earthiness and depth to the marinade.
Turmeric – Offers vibrant color and a subtle bitter edge that balances the richness.

Brown Sugar – Adds sweetness to balance the spices and helps with caramelization when grilling.
Soy Sauce or Fish Sauce – Introduces umami and saltiness, making the flavor more complex.
Garlic (minced) – For sharp, aromatic depth in the marinade.

Ginger (grated) – Adds warmth and a little zing, helping cut through the richness.
Peanut Butter (for the sauce) – The creamy base that brings that irresistible nuttiness.
Red Curry Paste – Packs the peanut sauce with bold, spicy, and slightly sweet Thai flavors.

Lime Juice – Brightens up the sauce and adds acidity to balance the fat.
Soy Sauce (for the sauce) – Deepens the flavor and enhances the saltiness.
Brown Sugar or Honey – Balances out the savory and spicy notes in the peanut sauce.

Water – Helps thin out the peanut sauce to the perfect dipping consistency.

Optional garnishes or sides like cucumber salad or chopped peanuts add freshness and crunch to round out the plate.

Step 1: Make the Marinade

In a bowl, whisk together coconut milk, ground coriander, ground cumin, turmeric, soy sauce or fish sauce, brown sugar, minced garlic, and grated ginger. Stir until smooth and well combined.

Step 2: Prepare the Chicken

Slice your chicken thighs or breasts into long, even strips. Place them in a large zip-top bag or a shallow dish, then pour the marinade over the chicken. Toss to coat thoroughly, seal the bag (or cover the dish), and refrigerate for at least 1 hour — overnight is even better for deeper flavor.

Step 3: Soak Skewers (if using wooden ones)

If you’re using wooden skewers, soak them in water for 30 minutes before grilling. This prevents them from burning over high heat.

Step 4: Thread the Chicken

Remove the marinated chicken from the fridge and thread each piece onto skewers. Try to keep the chicken strips flat for even cooking.

Step 5: Preheat the Grill

Heat your grill or grill pan over medium-high heat. Lightly oil the grates or pan to prevent sticking.

Step 6: Grill the Chicken

Grill the skewers for about 3–4 minutes per side, or until the chicken is cooked through and has beautiful char marks. The internal temperature should reach 165°F (75°C).

Step 7: Make the Peanut Sauce

While the chicken cooks, whisk together peanut butter, red curry paste, lime juice, soy sauce, brown sugar or honey, and water in a saucepan over low heat. Stir until smooth and warmed through. Add more water if you need to thin it out.

Step 8: Serve and Enjoy

Transfer the cooked chicken satay to a platter. Serve with a generous side of warm peanut sauce and optional cucumber relish for freshness.

How Long to Cook the Chicken Satay

Grilling the chicken should take around 6-8 minutes total, depending on the size of your chicken pieces and the heat of your grill. Make sure to turn the skewers halfway through cooking to ensure even char and tenderness. The internal temperature of the chicken should reach 165°F (75°C) for safe consumption.

Tips for Perfect Chicken Satay

Marinate Long Enough: The longer the chicken sits in the marinade, the more flavorful it becomes. Aim for at least 1 hour, but marinating overnight will yield even better results.

Don’t Overcrowd the Grill: If you have a lot of skewers, grill them in batches to avoid overcrowding. Giving the chicken enough space allows it to cook evenly and develop that perfect char.
Adjust Spice Levels: If you like it spicier, increase the amount of red curry paste in the peanut sauce or add a pinch of chili flakes to the marinade. For a milder version, use less.
Grill at the Right Temperature: Ensure your grill is preheated to medium-high heat. Too hot, and the chicken may burn on the outside before cooking through; too low, and you’ll lose that nice smoky flavor.

Consistency of Peanut Sauce: If your peanut sauce is too thick, just add a little extra water to reach your desired consistency. It should be thick enough to coat the chicken but not too runny.

Watch Out for These Mistakes While Cooking

Even a straightforward dish like chicken satay has a few pitfalls to avoid:

Skipping the marinade time: Rushing the marinade will leave your chicken under-flavored. Give it time to soak up those spices.

Using dry or overly lean cuts: Chicken breast can dry out quickly. If you’re using it, slice thinly and don’t overcook.
Burning the skewers: Wooden skewers can catch fire fast if not soaked properly — at least 30 minutes in water is essential.
Over-thickening the peanut sauce: It thickens as it cools. Always loosen it up with water if needed before serving.

Uneven chicken slices: If some pieces are thicker than others, you’ll end up with uneven cooking. Aim for consistency when slicing.

What to Serve With Chicken Satay with Easy Thai Peanut Sauce?

Cucumber Salad

A refreshing Thai-style cucumber salad with rice vinegar, red onion, and sugar balances out the richness of the satay and peanut sauce.

Jasmine or Coconut Rice

Fragrant, fluffy rice helps absorb all that delicious peanut sauce. Coconut rice adds a sweet creaminess that pairs beautifully.

Rice Noodles

Serve chicken satay over soft rice noodles tossed with herbs and lime juice for a satisfying meal bowl.

Thai Slaw

Crunchy cabbage, carrots, and a tangy dressing offer texture and brightness to contrast the grilled meat.

Lettuce Cups

Use romaine or butter lettuce leaves to wrap chicken and spoon on extra sauce — a fun and light low-carb option.

Pickled Vegetables

Quick-pickled carrots, daikon, or onions add acidity and crunch to balance the savory-sweet flavors.

Grilled Pineapple

Grill some pineapple rings for a naturally sweet side that plays well with the spice and nuttiness of the dish.

Satay-Style Spring Rolls

Wrap leftover chicken and veggies in rice paper with herbs and a drizzle of peanut sauce for a next-day twist.

Storage Instructions

Chicken satay is incredibly meal-prep friendly and stores well:

Refrigerator: Store leftover cooked chicken satay in an airtight container in the fridge for up to 4 days. Keep the peanut sauce in a separate container so it doesn’t soak into the chicken.
Freezer: You can freeze the grilled chicken (without sauce) for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: Warm the chicken in a skillet over medium heat or in the oven at 350°F (175°C) until heated through. Reheat the peanut sauce gently on the stove with a splash of water to loosen it.

Estimated Nutrition (Per Serving – Approximate, based on 4 servings)

Calories: 410
Protein: 32g

Fat: 24g
Saturated Fat: 8g
Unsaturated Fat: 13g

Carbohydrates: 17g
Fiber: 2g
Sugar: 6g

Sodium: 680mg
Cholesterol: 90mg

Keep in mind that values will vary slightly depending on specific ingredients used, such as the brand of peanut butter or coconut milk.

Frequently Asked Questions

What’s the best way to cut chicken for skewers?

Slice the chicken against the grain into long, thin strips — about 1 inch wide and ¼–½ inch thick. This helps the meat stay tender and cook evenly on the grill.

Can I cook chicken satay without a grill?

Absolutely! A stovetop grill pan or even a cast-iron skillet works well. You can also broil the skewers in the oven for a slightly charred finish.

Is chicken satay spicy?

Not necessarily. The base marinade isn’t spicy, and you can control the heat in the peanut sauce by adjusting the red curry paste. Add chili flakes if you want more kick.

Can I make the peanut sauce ahead of time?

Yes! The sauce can be made up to 5 days ahead and stored in the fridge. Just reheat gently with a splash of water to loosen it.

Can I use crunchy peanut butter for the sauce?

You can — it adds a nice texture. If you prefer a silky sauce, stick with creamy peanut butter.

What if I don’t have red curry paste?

You can substitute with a small amount of sriracha or chili garlic sauce for heat, though it won’t have the same depth of flavor as Thai red curry paste.

Is this dish gluten-free?

It can be! Use tamari or a gluten-free soy sauce and ensure your curry paste and peanut butter are certified gluten-free.

Can I double the recipe for a party?

Definitely. This recipe scales up beautifully — just make sure not to overcrowd your grill and prepare extra sauce for dipping!

Conclusion

Chicken Satay with Easy Thai Peanut Sauce is the kind of dish that delivers maximum flavor with minimal fuss. With its perfectly marinated grilled chicken and luscious, tangy-sweet peanut sauce, it’s a guaranteed crowd-pleaser — whether you’re firing up the grill for a casual summer dinner or meal-prepping for the week. Simple ingredients, bold taste, and endless serving options make this a staple in my kitchen — and hopefully soon, in yours too.