Grilled Chicken Satay with Creamy Peanut Dipping Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes (plus 30 minutes marinating)
• Cook Time: 12–15 minutes
• Total Time: 40 minutes (plus marinating)

Quick Ingredients

• 1 1/2 lb (680 g) boneless skinless chicken thighs or breasts, cut into strips
• 12–16 wooden skewers, soaked
• 1 cup (240 ml) coconut milk, divided
• 3 tbsp soy sauce, divided
• 3 tbsp brown sugar or palm sugar, divided
• 3 tbsp fresh lime juice, divided
• 4 cloves garlic, minced or grated, divided
• 1 tbsp grated fresh ginger
• 1 tsp ground turmeric, 1 tsp ground coriander, 1/2 tsp ground cumin
• 1 tbsp neutral oil, 1/2 tsp salt
• 1/2 cup (125 g) creamy peanut butter
• 1/2–2/3 cup (120–160 ml) warm water (to thin sauce)
• 1–2 tsp chili-garlic sauce or sriracha
• Roasted peanuts, cilantro, cucumber, lime wedges for serving

Do This

• 1. Soak wooden skewers in water for at least 20 minutes. Cut chicken into long strips about 1 inch (2.5 cm) wide.
• 2. Whisk marinade: 3/4 cup coconut milk, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp lime juice, 3 cloves garlic, ginger, turmeric, coriander, cumin, oil, and salt. Toss chicken in marinade; chill 30 minutes to 8 hours.
• 3. Make peanut sauce: whisk peanut butter, 1/4 cup coconut milk, 1 tbsp soy sauce, 2 tbsp brown sugar, 2 tbsp lime juice, 1 clove garlic, chili-garlic sauce, and enough warm water to reach a pourable, creamy consistency. Adjust sweetness, salt, and heat to taste.
• 4. Preheat grill or grill pan to medium-high (about 400°F / 200°C). Lightly oil grates.
• 5. Thread marinated chicken onto soaked skewers, concertina-style.
• 6. Grill 5–7 minutes, turning once or twice, until nicely charred and cooked through (internal temp 165°F / 74°C). Rest 3 minutes, then serve hot with peanut sauce, cucumber, cilantro, lime, and chopped peanuts.

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Why You’ll Love This Recipe

• Juicy, tender chicken thanks to a coconut-lime marinade packed with warm spices.
• Silky, rich peanut sauce that is perfectly balanced: salty, sweet, tangy, and just a little spicy.
• Great for parties, weeknight dinners, or meal prep—skewers are easy to grill, broil, or cook on a grill pan.
• Flexible and forgiving: easily adjust the spice level, swap proteins, or make ahead for stress-free entertaining.

Grocery List

• Produce: Garlic, fresh ginger, limes, fresh cilantro, cucumber, optional red chili or jalapeño, optional green onions.
• Dairy: None (recipe is naturally dairy-free).
• Pantry: Boneless skinless chicken thighs or breasts, canned coconut milk, soy sauce, brown sugar or palm sugar, creamy peanut butter, chili-garlic sauce or sriracha, ground turmeric, ground coriander, ground cumin, neutral oil (canola, vegetable, or peanut), salt, roasted peanuts, wooden skewers.

Full Ingredients

For the Chicken Satay

• 12–16 wooden skewers, soaked in water for at least 20 minutes
• 1 1/2 lb (680 g) boneless skinless chicken thighs or breasts, cut into long strips about 1 x 3–4 inches (2.5 x 7–10 cm)

Satay Marinade

• 3/4 cup (180 ml) full-fat coconut milk, well shaken
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp packed brown sugar or palm sugar
• 1 tbsp fresh lime juice (about 1/2 lime)
• 3 cloves garlic, finely minced or grated
• 1 tbsp finely grated fresh ginger
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1 tbsp neutral oil (canola, vegetable, or peanut)
• 1/2 tsp fine salt (reduce if using very salty soy sauce)
• 1/4 tsp freshly ground black pepper (optional)

Creamy Peanut Sauce

• 1/2 cup (125 g) creamy peanut butter (smooth, unsweetened preferred)
• 1/4 cup (60 ml) full-fat coconut milk (from the same can as above)
• 1–3 tbsp warm water, more as needed to thin
• 1 tbsp soy sauce (plus more to taste)
• 2 tbsp packed brown sugar or palm sugar
• 2 tbsp fresh lime juice (about 1 lime)
• 1 small clove garlic, very finely minced or grated
• 1–2 tsp chili-garlic sauce or sriracha, to taste
• 1/2 tsp fish sauce (optional, for extra depth)
• Pinch of salt, to taste (depending on saltiness of soy sauce and peanut butter)

For Serving (Optional but Recommended)

• 1/4 cup (30 g) roasted peanuts, roughly chopped
• Small handful fresh cilantro leaves
• 1 cucumber, thinly sliced or cut into sticks
• Lime wedges
• Steamed jasmine rice or rice noodles, if serving as a main dish

Step-by-Step Instructions

Step 1: Soak Skewers and Prep the Chicken

Place the wooden skewers in a shallow dish and cover completely with water. Soak for at least 20–30 minutes to prevent them from burning on the grill.

Meanwhile, trim any excess fat from the chicken. Slice into long strips about 1 inch (2.5 cm) wide and 3–4 inches (7–10 cm) long. Try to keep the strips fairly even in size so they cook at the same rate. Pat the chicken dry with paper towels so the marinade clings better.

Step 2: Make the Satay Marinade

In a medium bowl, whisk together the coconut milk, soy sauce, brown sugar, lime juice, garlic, ginger, turmeric, coriander, cumin, neutral oil, salt, and black pepper (if using). The mixture should be smooth and fragrant, with a rich golden-yellow color from the turmeric.

Taste a small spoonful. It should be pleasantly salty, lightly sweet, and aromatic. Remember that the flavor will mellow slightly on the chicken and during cooking, so it can be slightly stronger than you would want as a dipping sauce.

Step 3: Marinate the Chicken

Place the chicken strips into a large zip-top bag or shallow dish. Pour the marinade over the chicken, making sure every piece is well coated. If using a bag, seal and gently massage to distribute the marinade evenly. If using a dish, turn the strips a few times to coat.

Refrigerate for at least 30 minutes, or up to 8 hours. The longer you marinate (within that range), the more flavorful and tender the chicken will be. If marinating for more than 2 hours, give the chicken a quick toss once or twice to redistribute the marinade.

Step 4: Make the Creamy Peanut Sauce

While the chicken marinates, make the peanut sauce. In a medium bowl, combine the peanut butter, coconut milk, soy sauce, brown sugar, lime juice, garlic, chili-garlic sauce or sriracha, and fish sauce (if using). Whisk until thick and smooth.

Add warm water 1 tablespoon at a time, whisking between additions, until the sauce reaches a creamy, pourable consistency—thick enough to coat the back of a spoon but loose enough for dipping. This is usually 1–3 tablespoons of water depending on your peanut butter.

Taste and adjust: add more lime juice for brightness, more sugar for sweetness, more soy for saltiness, or more chili sauce for heat. Cover and set aside at room temperature. The sauce will thicken slightly as it sits; if needed, loosen with a splash of warm water just before serving.

Step 5: Thread the Chicken onto Skewers

Remove the chicken from the refrigerator. Discard any excess marinade. Thread each strip of chicken onto a soaked skewer, weaving it on in a slightly zigzag or “accordion” pattern so the meat is secure but not bunched too tightly. Leave a little space between folds so heat can circulate and the edges can char nicely.

Arrange the skewers on a tray or baking sheet for easy transport to the grill or stove. Let them sit at room temperature for 10–15 minutes while you preheat your cooking surface; this helps the chicken cook more evenly.

Step 6: Grill (or Broil) the Chicken Satay

To grill: Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Clean and lightly oil the grates to help prevent sticking. Place the skewers on the grill in a single layer, leaving a bit of space between each.

Cook for 5–7 minutes total, turning every 2–3 minutes, until the chicken is nicely charred in spots and cooked through. The internal temperature should reach 165°F (74°C) at the thickest part. Avoid overcooking to keep the chicken juicy.

To broil: Preheat your broiler to high and position a rack 6 inches (15 cm) from the heat source. Arrange skewers on a foil-lined baking sheet. Broil 5–7 minutes, turning once halfway through, until cooked through and lightly charred at the edges.

Transfer cooked skewers to a clean plate or platter and let rest for 3–5 minutes to allow the juices to redistribute.

Step 7: Garnish and Serve

Give the peanut sauce a good stir, thinning with a splash of warm water if it has become too thick. Transfer it to a serving bowl.

Arrange the hot chicken satay skewers on a large platter. Sprinkle with chopped roasted peanuts and fresh cilantro leaves. Add cucumber slices or sticks and lime wedges around the edges. If serving as a main dish, add bowls of steamed jasmine rice or rice noodles.

Serve immediately, encouraging everyone to squeeze lime over the skewers and dunk them generously into the creamy peanut sauce.

Pro Tips

• Use thighs for extra juiciness. Chicken thighs are more forgiving than breasts and stay moist even if cooked a little longer.
• Do not skip soaking the skewers. At least 20–30 minutes of soaking keeps wooden skewers from scorching or catching fire.
• Control the sauce thickness. Add water slowly; it is easy to thin, but hard to thicken once it is loose. Aim for a thick yet dippable texture.
• Preheat thoroughly. A properly hot grill or grill pan gives you those beautiful charred edges without drying out the meat.
• Marinate ahead. Mixing the marinade and chicken the night before makes cooking day incredibly fast and flavorful.

Variations

• Oven-baked satay: Instead of grilling, bake skewers on a parchment-lined sheet at 425°F (220°C) for 12–15 minutes, turning once, then briefly broil for extra color.
• Tofu or vegetable satay: Use extra-firm tofu (pressed and cut into strips) or firm vegetables like zucchini, bell peppers, and mushrooms. Marinate 30–60 minutes and grill or roast until charred and tender.
• Extra spicy: Add finely sliced fresh chili to the marinade and increase the chili-garlic sauce in the peanut sauce. Garnish with additional sliced chilies for a real kick.

Storage & Make-Ahead

Marinating in advance: You can marinate the chicken for up to 8 hours in the refrigerator. Do not go much beyond that, or the texture may become too soft. The peanut sauce can be made up to 3 days ahead; store in an airtight container in the fridge and thin with warm water before serving.

Leftover cooked satay: Cool completely, then remove chicken from skewers and store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until just warmed through.

Freezing: You can freeze the marinated, uncooked chicken (without skewers) for up to 2 months. Thaw overnight in the refrigerator, then thread onto skewers and cook as directed. Peanut sauce can also be frozen for up to 1 month; thaw overnight and whisk until smooth.

Nutrition (per serving)

Approximate values for 1 of 4 servings (including peanut sauce but not rice): 560 calories; 34 g protein; 32 g fat; 24 g carbohydrates; 3 g fiber; 11 g sugar; 960 mg sodium. Actual values will vary based on exact ingredients, portion sizes, and any optional sides or garnishes.