If you’re craving something flavorful yet simple to whip up, this Chicken Satay with Easy Peanut Sauce Recipe is just the ticket. It’s that golden, toasty grilled chicken skewers paired with a silky, tangy peanut dipping sauce that always feels like a cozy celebration at home. Whether it’s a weeknight dinner or a casual weekend cookout, you’ll love how this recipe balances savory spices with creamy sweetness – making every bite a little moment of joy.
Jump to:
Why You’ll Love This
This Chicken Satay with Easy Peanut Sauce Recipe hits all the right notes — it’s quick enough for busy nights but special enough to impress. I’ve made this dozens of times, and it’s my go-to when I want something that feels exotic but is still comfort food at heart.
- Reliable Texture, Great Flavor: Tender chicken strips marinated in fragrant spices soak up bold curry and turmeric notes for a juicy bite every time.
- Crisp–Golden Finish: Grilling or pan-searing gives the chicken a beautiful, toasty char that wakes up the senses.
- Pantry-Friendly Ingredients: You likely have most things on hand - soy sauce, peanut butter, garlic – which means no last-minute store runs!
- Weeknight Easy, Weekend Worthy: The recipe’s quick marinade and straightforward steps make it perfect for both hectic dinners and leisurely entertaining.
Ingredient Snapshot
Choosing fresh, quality ingredients will really elevate your Chicken Satay with Easy Peanut Sauce Recipe. I always recommend boneless, skinless chicken breasts for their lean tenderness and easy slicing. For the peanut sauce, creamy peanut butter blends best for that smooth dip texture — chunky is great too if you want texture, but smoother gets you more even sauce clinging.
- Chicken breasts: Opt for firm, fresh breasts and slice them evenly so they cook at the same rate.
- Soy sauce: Use a naturally brewed variety for richer umami depth in the marinade.
- Coconut milk: Adds subtle creaminess and soft sweetness; full-fat gives a more luxurious mouthfeel.
- Peanut butter: Creamy style is best for easy mixing and a velvety sauce.
- Lime juice: Freshly squeezed brightens the peanut sauce and balances richness.
- Brown sugar: Enhances caramelization on the chicken during grilling.
- Curry powder and turmeric: Bring warmth and that signature golden color to the marinade.
- Garlic and black pepper: Essential aromatics that sharpen the savory profile.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Chicken Satay with Easy Peanut Sauce Recipe
Step 1 — Set Up & Season
Start by cutting your chicken breasts into strips about 3–4 inches long and half an inch thick – this size helps them cook evenly without drying out. Mix together the soy sauce, coconut milk, brown sugar, curry powder, minced garlic, turmeric, and black pepper to form a fragrant marinade. Toss the chicken in, making sure each piece is well-coated. I usually pop mine in the fridge to marinate for at least 20 minutes; if you have more time, an hour or two boosts flavor even more.
Step 2 — Sear, Toast, or Mix
Thread the marinated chicken strips onto skewers, spacing them slightly apart. Preheat your grill or grill pan over medium-high heat – you want that hot surface for a nice char without overcooking. Cook the skewers about 6 to 8 minutes per side, turning once to get those beautiful grill marks and toasty edges. If you don’t have a grill, a cast-iron skillet works great too.
Step 3 — Finish for Best Texture
While the chicken cooks, mix the peanut sauce ingredients — creamy peanut butter, lime juice, hoisin sauce, honey, and warm water — in a bowl until perfectly smooth. By the time the chicken is golden and cooked through, your sauce should be silky and ready for dipping. Remember, the chicken should be opaque with juices running clear; avoid overcooking to keep it juicy and tender.
Smart Little Tips
Through the years, I’ve learned a few tricks to guarantee perfect Chicken Satay with Easy Peanut Sauce Recipe results. Here’s what works best every time.
- Doneness Cue: Look for firm chicken that has lost its pinkness and juices that run clear when pierced.
- Temperature Trick: Let your grill or pan get hot before adding the skewers to get that satisfying sear without sticking.
- Make-Ahead Move: Marinate up to 4 hours ahead — this deepens flavor and lets you relax before cooking.
- Avoid This Pitfall: Don’t overcrowd the pan or grill; giving each skewer space ensures even cooking and crisp edges.
Serving Ideas
Finishing Touches
A quick sprinkle of chopped fresh cilantro and thinly sliced green onions over your chicken skewers adds fresh brightness and color. For a little extra pop, I sometimes drizzle a splash of toasted sesame oil on top or scatter crushed peanuts on the peanut sauce. These subtle touches bring that elevated, restaurant-style charm right to your plate.
Pair It With
Chicken satay loves company. Serve it alongside fluffy jasmine rice or coconut rice to soak up every last drop of peanut sauce. Crisp cucumber salad or quick pickled veggies cut through the richness beautifully, giving your meal a refreshing crunch. I also enjoy it with simple steamed greens or a light slaw to round out the plate.
Easy Plating Upgrades
For weeknight dinners, a rustic wooden board piled with skewers and a small bowl of peanut sauce is both inviting and casual. For special occasions, lay the skewers neatly on a clean white platter, garnish with edible flowers or extra chopped herbs, and serve with individual dipping bowls – it instantly feels festive without any fuss.
Make-Ahead, Store & Reheat
Storing Leftovers
Store leftover chicken satay in an airtight container in the refrigerator for up to 3 days. The chicken holds moisture well but the texture of the grilled edges softens slightly. Keep the peanut sauce in a separate container to keep it fresh and vibrant.
Freezing Tips
This Chicken Satay with Easy Peanut Sauce Recipe freezes surprisingly well. Place cooked skewers in a freezer-safe bag or container, with peanut sauce stored separately if possible. Thaw overnight in the fridge and reheat gently. The flavors stay robust, though the texture is best when fresh.
Reheating Chicken Satay with Easy Peanut Sauce Recipe Without Drying Out
To reheat without drying, warm chicken skewers in a low oven (around 300°F) covered loosely with foil for about 10-15 minutes. A quick 30-second zap in the microwave with a damp paper towel can also refresh moisture. If you have an air fryer, 3-4 minutes at 350°F crisps the edges nicely again—just watch carefully to avoid overcooking.
Frequently Asked Questions
Absolutely! Boneless, skinless thighs work beautifully here. They’re a bit juicier and more forgiving if you slightly overcook them, and they soak up the marinade wonderfully.
This version leans mild and comforting, perfect for a wide range of tastes. If you like heat, adding a pinch of cayenne to the marinade or some chili flakes to the peanut sauce is an easy way to spice things up.
Yes, soaking wooden skewers in water for at least 30 minutes before use prevents them from burning over the heat. If you’re using metal skewers, you can skip this step.
Definitely. The peanut sauce can be made a day ahead and stored in the fridge. Just give it a good stir before serving, as it may thicken slightly when chilled.
Final Thoughts
I love how this Chicken Satay with Easy Peanut Sauce Recipe brings a little bit of magic to simple ingredients. It’s that satisfying mix of bold spices, juicy chicken, and creamy, tangy sauce that keeps me coming back. Next time you want something flavorful, approachable, and a little adventurous, give this recipe a try—you’ll enjoy the process as much as the delicious results.
PrintPrint Recipe
Chicken Satay with Easy Peanut Sauce Recipe
Chicken Satay with an Easy Peanut Sauce is a delightful comfort-food favorite featuring tender marinated chicken strips grilled to perfection and served with a creamy, tangy peanut sauce. This recipe combines aromatic spices and a touch of sweetness, making it a perfect appetizer or main course with a Southeast Asian flair.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: Southeast Asian
Ingredients
Chicken Marinade
- 1 lb boneless, skinless chicken breasts, cut into strips
- 2 tablespoon soy sauce
- 2 tablespoon coconut milk
- 1 tablespoon brown sugar
- 1 tablespoon curry powder
- 2 garlic cloves, minced
- ½ teaspoon ground turmeric
- ¼ teaspoon black pepper
Peanut Sauce
- ½ cup creamy peanut butter
- 2 tablespoon lime juice
- 2 tablespoon hoisin sauce
- 1 tablespoon honey
- ¼ cup warm water
Instructions
- Prepare the marinade: In a bowl, combine soy sauce, coconut milk, brown sugar, curry powder, minced garlic, ground turmeric, and black pepper. Mix well until all ingredients are incorporated.
- Marinate the chicken: Add the chicken strips to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 20 minutes to allow the flavors to develop.
- Skewer the chicken: Thread the marinated chicken strips onto skewers, arranging them evenly for uniform cooking.
- Grill the skewers: Preheat your grill to medium-high heat. Place the chicken skewers on the grill and cook for 6 to 8 minutes per side, or until the chicken is cooked through with a slight char.
- Make the peanut sauce: In a small bowl, whisk together peanut butter, lime juice, hoisin sauce, honey, and warm water until smooth and creamy.
- Serve: Remove the chicken satay from the grill and serve hot with the prepared peanut sauce on the side for dipping.
Notes
- For best flavor, marinate the chicken for longer than 20 minutes, up to 2 hours if possible.
- If you don't have a grill, you can cook the skewers on a grill pan or under a broiler in your oven.
- Use fresh lime juice for the best tang in the peanut sauce.
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Adjust the peanut sauce consistency by adding more warm water if needed.
Leave a Reply