Thai Chicken Satay with Peanut Sauce

🕒 Prep: 30 min
🔥 Cook: 15 min
🍽 Serves: 4
★★★★★
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If you're looking for a dish that combines the savory and the sweet with a hint of spice, then this Thai Chicken Satay with Peanut Sauce is just what you need. It's a perfect blend of flavors that brings the taste of a Thai street food market right to your backyard grill.

Ingredients for Thai Chicken Satay with Peanut Sauce

Chicken breast serves as a lean and tender base, soaking up all the marinade flavors beautifully. Coconut milk is the creamy element that adds richness and a hint of sweetness. Soy sauce and fish sauce bring umami depth and saltiness that balance the sweetness. Brown sugar enhances the caramelization during grilling. Turmeric and coriander provide earthy, warm spices that are quintessential to Thai cuisine. Finally, the garlic adds a pungent aroma that ties everything together.

Tips & Tricks

  • If you're short on time, marinate the chicken in a resealable plastic bag. It maximizes flavor absorption and makes cleanup a breeze.
  • For an extra kick, increase the chili paste in the peanut sauce or add a sprinkle of red pepper flakes.
  • Use a meat thermometer for precision—it takes the guesswork out of grilling.

Serving Suggestions

This dish pairs wonderfully with a side of jasmine rice or a fresh cucumber salad. If you want to go all out, serve it alongside some grilled vegetables like bell peppers or asparagus. A sprinkle of chopped fresh cilantro or crushed peanuts can add an extra layer of flavor and texture.

Frequently Asked Questions

Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs are more forgiving and remain juicy even if slightly overcooked.
How long can I keep the leftovers?
Leftover chicken and sauce can be stored in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Thai Chicken Satay with Peanut Sauce Recipe Walkthrough

Start by soaking the bamboo skewers in water for at least 30 minutes. This prevents them from burning on the grill. While they soak, grab a mixing bowl and combine the coconut milk, soy sauce, fish sauce, brown sugar, turmeric, coriander, and minced garlic. Stir until everything is well mixed.

Next, slice the chicken breast into strips. Aim for pieces that are about an inch wide, which helps them cook evenly. Toss these strips into your marinade, ensuring each piece is fully coated. Let them sit in the fridge for at least an hour to soak up all those fantastic flavors.

As the chicken marinates, prepare your grill by preheating it to medium-high heat. Once it's hot, thread the marinated chicken onto the soaked skewers. Place them on the grill, cooking for 5-7 minutes on each side. You're looking for a nice char and an internal temperature of 165°F to ensure they're cooked through.

While the chicken is grilling, let's move on to the peanut sauce. In a saucepan over low heat, combine creamy peanut butter, coconut milk, soy sauce, lime juice, brown sugar, chili paste, and water. Stir continuously until the sauce is smooth and all the ingredients have melded together.

Once your chicken is ready, serve the skewers with the peanut sauce on the side, perfect for dipping or drizzling.

Why You'll Love This Recipe

  • Authentic Thai flavors with a manageable ingredient list.
  • Quick marinade and sauce prep, perfect for busy weeknights.
  • Grilling adds a smoky depth to the chicken.
  • Peanut sauce is a crowd-pleaser and versatile enough to use beyond this dish.

Ingredients

1 lb chicken breast
1 cup coconut milk
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp brown sugar
1 tsp ground turmeric
1 tsp ground coriander
1 clove garlic, minced
1/2 cup creamy peanut butter
1/2 cup coconut milk
1 tbsp soy sauce
1 tbsp lime juice
1 tbsp brown sugar
1 tsp chili paste
1/4 cup water
Bamboo skewers

Step-by-step Instructions

1. Soak bamboo skewers in water for at least 30 minutes.
2. In a bowl, combine 1 cup coconut milk, 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp brown sugar, 1 tsp ground turmeric, 1 tsp ground coriander, and minced garlic.
3. Cut chicken breast into strips and marinate in the mixture for at least 1 hour.
4. Preheat a grill to medium-high heat.
5. Thread marinated chicken onto skewers.
6. Grill skewers for 5-7 minutes on each side or until fully cooked.
7. For the peanut sauce, mix creamy peanut butter, 1/2 cup coconut milk, 1 tbsp soy sauce, lime juice, 1 tbsp brown sugar, 1 tsp chili paste, and 1/4 cup water in a saucepan over low heat until smooth and well combined.
8. Serve grilled chicken skewers with peanut sauce on the side.

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