If you’re craving a dish that bursts with bold flavors and brings a vibrant touch of Thai cuisine to your table, this Chicken Satay with Thai Peanut Sauce Recipe is an absolute must-try. Imagine tender strips of marinated chicken grilled to juicy perfection, paired with a luscious, creamy peanut sauce that’s equal parts sweet, tangy, and savory. It’s the kind of recipe that instantly turns an ordinary meal into a memorable gathering with friends or family, promising smiles and satisfied appetites with every bite.
Ingredients You’ll Need
Gathering the right ingredients is simpler than you might think, and each one plays a crucial role in building the dish’s irresistible flavor and texture. From the fragrant spices in the marinade to the creamy richness of the peanut sauce, these essentials come together beautifully to create this classic Thai treat.
- 1 lb chicken breasts, cut into thin strips: Choosing thin strips helps the chicken absorb the marinade and cook evenly on the grill.
- 2 tablespoons soy sauce: Adds that perfect salty depth, balancing the sweetness in the dish.
- 1 tablespoon coconut milk: Brings a subtle creaminess and tropical aroma to the marinade.
- 1 tablespoon fish sauce: Infuses authentic umami flavor that’s signature to Thai cooking.
- 2 teaspoons ground coriander: Provides a warm, citrusy spice that brightens the chicken.
- 1 teaspoon turmeric powder: For a beautiful golden hue and earthy undertone.
- 1 teaspoon ground cumin: Offers smokiness that enhances the grilled flavor.
- 2 cloves garlic, minced: Fresh garlic delivers pungent aroma and zest.
- 1 tablespoon fresh ginger, grated: Adds a zippy, slightly sweet heat.
- 1 tablespoon brown sugar: Balances spices with mild caramel sweetness.
- Wooden skewers, soaked in water for 30 minutes: Prevents burning during grilling while making for easy serving.
- For the Thai Peanut Sauce:
- 1 cup coconut milk: Creates a rich, silky base for the sauce.
- 1/2 cup creamy peanut butter: The star ingredient delivering creamy texture and nutty flavor.
- 2 tablespoons soy sauce: Adds savory depth and saltiness.
- 2 tablespoons brown sugar: Brings just the right touch of sweetness.
- 1 tablespoon red curry paste: Delivers spicy warmth and complexity.
- 1 tablespoon lime juice: Brightens the sauce with fresh acidity.
- 1 teaspoon fish sauce: Rounds out umami flavors perfectly.
- 1 clove garlic, minced: Infuses the sauce with fragrant punch.
How to Make Chicken Satay with Thai Peanut Sauce Recipe
Step 1: Prepare the Marinade
Start by whisking together soy sauce, coconut milk, fish sauce, ground coriander, turmeric powder, cumin, minced garlic, grated ginger, and brown sugar in a large bowl. This marinade is the key to that iconic, layered flavor, so take your time to mix everything until perfectly combined.
Step 2: Marinate the Chicken
Gently toss the thin chicken strips into the marinade, making sure every piece is well-coated with the fragrant mixture. Cover the bowl and let it chill in the fridge for at least one hour. If you have time, overnight marination really deepens the flavors, turning the chicken irresistibly tender.
Step 3: Make the Thai Peanut Sauce
While waiting for the chicken, combine the coconut milk, creamy peanut butter, soy sauce, brown sugar, red curry paste, lime juice, fish sauce, and minced garlic in a small saucepan over medium heat. Stir constantly, blending everything into a smooth, glossy sauce that thickens just slightly. This sauce is magical—rich, tangy, and just spicy enough to keep your taste buds dancing.
Step 4: Preheat the Grill and Prepare Skewers
Get your grill heating to medium-high, giving you that sizzling surface to cook the chicken just right. Remember to soak wooden skewers in water for 30 minutes beforehand to prevent burning. Now, thread the marinated chicken strips onto the skewers neatly, ready for cooking.
Step 5: Grill the Chicken Satay
Lightly oil your grill grates and place the skewers down. Grill each side about 6-8 minutes, watching for a slight char and making sure the chicken cooks through to juicy perfection. The aroma at this stage is absolutely mouthwatering.
Step 6: Rest and Serve
Remove the skewers from the grill and let the chicken sit for a few minutes before serving. This rest allows the juices to lock in, ensuring every bite is moist and flavorful. Serve alongside your homemade Thai peanut sauce for dipping heaven.
How to Serve Chicken Satay with Thai Peanut Sauce Recipe
Garnishes
Sprinkle chopped fresh cilantro and a few sliced green onions on top for a pop of color and fresh, herbaceous notes. For an extra crunch, crushed roasted peanuts scattered over the sauce or chicken add a satisfying texture contrast.
Side Dishes
Pair this dish with fragrant jasmine rice to soak up every bit of that luscious peanut sauce. Alternatively, a crisp cucumber salad dressed with a light lime dressing complements the rich chicken satay perfectly, adding a refreshing balance.
Creative Ways to Present
For a party or fun family meal, serve the chicken satay skewers standing upright in a narrow vase or jar, with the peanut sauce in a bowl in the center. Another option is to create mini chicken satay bites without skewers, perfect for finger food style snacking or appetizers.
Make Ahead and Storage
Storing Leftovers
Any leftover chicken satay can be stored in an airtight container in the refrigerator for up to three days. Keep the peanut sauce separate to preserve its fresh, creamy texture. This way, you’re just a few minutes away from another tasty snack or meal.
Freezing
You can freeze cooked chicken satay skewers by wrapping them tightly in foil or placing them in a freezer-safe bag. Freeze for up to two months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat the chicken satay gently on a grill pan or in a skillet over medium heat to retain its charred flavor and prevent drying out. Warm the peanut sauce separately on low to medium heat, stirring constantly until heated through and smooth.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are juicier and even more forgiving when grilled, making them a fantastic alternative if you prefer a richer flavor and more tender texture.
Is the peanut sauce spicy?
It has a mild kick thanks to the red curry paste, but it’s balanced with sweetness and creaminess, so it’s not overwhelming. You can adjust the curry paste amount to suit your heat preference.
Do I need to soak the wooden skewers?
Yes, soaking prevents the skewers from burning on the grill and keeps them sturdy while cooking, making your satay experience much smoother and safer.
Can I make this recipe gluten-free?
Definitely. Just make sure to use gluten-free soy sauce, often labeled as tamari, and double-check the red curry paste for any gluten-containing ingredients.
What can I do if I don’t have a grill?
No grill? No problem! You can cook the chicken satay under a broiler or on a grill pan indoors. Just watch carefully to get that nice char without overcooking.
Final Thoughts
This Chicken Satay with Thai Peanut Sauce Recipe is a true celebration of flavors and colors, offering a delightful cooking adventure and comforting, delicious results. Whether you’re impressing guests or simply treating yourself, this dish is sure to become a beloved favorite. So go ahead—grab your ingredients, fire up that grill, and savor every mouthwatering bite of this classic Thai-inspired delight!
Print
Chicken Satay with Thai Peanut Sauce Recipe
- Prep Time: 1h 0m
- Cook Time: 0h 16m
- Total Time: 1h 16m
- Yield: 4 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: Thai
Description
This flavorful Chicken Satay recipe features tender chicken strips marinated in a fragrant blend of spices and coconut milk, grilled to perfection and served with a rich, creamy Thai peanut sauce. Perfect as an appetizer or main dish, this recipe combines traditional Southeast Asian flavors for a delightful and satisfying meal.
Ingredients
Chicken Marinade
- 1 lb chicken breasts, cut into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon coconut milk
- 1 tablespoon fish sauce
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon brown sugar
- Wooden skewers, soaked in water for 30 minutes
Thai Peanut Sauce
- 1 cup coconut milk
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon red curry paste
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- 1 clove garlic, minced
Instructions
- Prepare the Marinade: In a large bowl, combine soy sauce, coconut milk, fish sauce, ground coriander, turmeric powder, ground cumin, minced garlic, grated ginger, and brown sugar. Mix well to form a flavorful marinade.
- Marinate the Chicken: Add the chicken strips to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for a stronger infusion of flavors.
- Make the Thai Peanut Sauce: While the chicken marinates, heat a small saucepan over medium heat. Add coconut milk, peanut butter, soy sauce, brown sugar, red curry paste, lime juice, fish sauce, and minced garlic. Stir constantly until the sauce is smooth and slightly thickened. Then remove from heat and set aside.
- Preheat the Grill: Set your grill to medium-high heat to prepare for cooking the skewers.
- Prepare the Skewers: Thread the marinated chicken strips carefully onto the soaked wooden skewers, spreading the pieces evenly.
- Grease the Grill: Lightly oil the grill grates to prevent sticking before placing the skewers on them.
- Grill the Chicken: Cook the chicken skewers on the grill for about 6-8 minutes on each side, turning carefully, until the chicken is cooked through and has a slight char for added flavor.
- Rest the Chicken: Remove the skewers from the grill and let them rest for a few minutes to allow juices to redistribute.
- Serve: Serve the chicken satay hot alongside the prepared Thai peanut sauce for dipping.
Notes
- Soaking the wooden skewers prevents them from burning on the grill.
- Marinating overnight intensifies the flavors significantly.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C).
- You can adjust the red curry paste in the peanut sauce for more or less spiciness.
- This dish pairs well with steamed jasmine rice and fresh cucumber slices.
