Chicken Satay with Peanut Sauce

Chicken Satay skewers with the easiest peanut sauce is both authentic and approachable for kids too! So delicious you’ll skip the Thai food delivery!

Thai recipes are a huge hit in our house including the fan favorites Easy Pad Thai and Pad See Ew (Thai Stir Fried Noodles).

Chicken Satay skewers with peanut sauce
 Chicken Satay with Peanut Sauce

We’re totally creatures of comfort around here. If you were to work at one of our favorite delivery options you’d know our order the second you heard our voices. When it comes to ordering Thai food the kids are ALL about chicken satay.

What is in satay?

Chicken satay is sweet, salty, savory and tangy. The peanut butter is creamy, slightly spicy and citrusy with both lime juice and zest in the peanut sauce.

We’ve created many different versions of peanut sauce including peanut sauce with coconut milk, but this version is genuinely the easiest peanut sauce ever without even needing the coconut milk.

The best chicken satay uses an ingredients like fish sauce and lemongrass. I actually love cooking with fresh lemongrass, but I find it hit or miss when I am cooking for clients who don’t have local Asian grocery stores.

To combat the issues with finding lemongrass I actually use dried lemongrass in this recipe and it works PERFECTLY. You can of course use fresh, I’d say about a 2 inch piece of fresh lemongrass would be plenty.

To bring a bit of sweetness to the recipe we use brown sugar. Brown sugar is great in this recipe because it has a deeper flavor from a bit of molasses and it melts well into the marinade and caramelizes well during the grilling.

I use chicken breasts in this recipe because we’re grilling on skewers and it’s quick with high heat. If you’d prefer to bake this recipe or use thighs just make sure you’re cooking long enough to cook through the chicken. Often when putting chicken on a skewer people will overload the skewer and push the pieces of chicken together.

Use caution in how much chicken you add to the skewer. Make sure there is a small space between the pieces of chicken.

The most delicious Chicken Satay with creamy peanut sauce!

Other tips for these Chicken Satay Skewers:

  • Soak the wooden skewers before grilling them. I start soaking before doing anything else, then just thread the chicken on. No need to dry them.
  • If you have found this recipe in time, the longer you marinate the chicken, the better the flavors. I try to give it a full 24 hours.
  • How long to grill chicken satay? Try not to overcook, white meat chicken will tend to dry out before dark meat. Just a few minutes on each side is plenty.
  • Looking for a fun presentation, I dressed them up with chopped cilantro, crushed peanuts and a swirl of Sriracha in the dipping bowl.

Baked Chicken Satay Recipe:

  • Marinade the chicken satay as described for 30 minutes.
  • Pre-heat the oven to 375 degrees.
  • Bake the chicken for 18-20 minutes, turning halfway through the cook time.
  • Serve with peanut sauce.

Looking for the slow cooker version? Slow Cooker Thai Peanut Chicken

The marinade in this recipe may seem overly complicated but the flavors of Chicken Satay are authentic to Thai cuisine which has a very floral and tropical flavor.

We’ve created many different versions of peanut sauce including peanut sauce with coconut milk, but this version is genuinely the easiest peanut sauce ever without even needing the coconut milk. The ingredients for the marinade may seem hard to find but I’ve included sources for them below.

The use of coconut milk, lemongrass and fish sauce in Thai cooking are very popular. In fact if you’re looking for a peanut sauce with coconut milk you can add ¼ cup unsweetened coconut milk to the recipe below.

The best peanut dipping sauce EVER with easy Chicken Satay!

How to make Chicken Satay Peanut Sauce:

  • 1 cup smooth peanut butter
  • ⅓ cup low sodium soy sauce
  • 3 cloves garlic
  • 2 tablespoons sesame oil
  • 1 inch piece fresh ginger
  • 1 teaspoon Sriracha
  • 2 limes juiced and zested
  1. Puree all the ingredients together until smooth before serving.

What do you serve with chicken satay? We love to serve with roasted or grilled vegetables, steamed coconut rice and Healthy Thai Peanut Chicken Zucchini Noodles.

Want more Asian Food Recipes?

Tools used in the making of this Chicken Satay with Peanut Sauce:
Dried Lemongrass: All the flavor with all the convenience.
Fish Sauce: Great flavors, but for our family I actually use the fish free version (tastes JUST as good)
Dark Soy Sauce: Brewed longer and with a thicker texture the flavors are not saltier than soy sauce, they’re more like a marinade.

Pin this recipe now to remember it later

Pin Recipe

Chicken Satay with Peanut Sauce

Chicken Satay skewers with the easiest peanut sauce is both authentic and approachable for kids too! So delicious you'll skip the Thai food delivery!
Yield 6 Servings
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course Main Course
Cuisine Asian
Author Sabrina Snyder

Ingredients
 

CHICKEN SATAY

  • 1/4 cup dried lemongrass
  • 1/4 yellow onion
  • 4 cloves garlic
  • 1 teaspoon Sriracha
  • 1 tablespoon fresh ginger 1 inch piece
  • 1/2 teaspoon turmeric
  • 2 tablespoons ground coriander
  • 1 tablespoon cumin
  • 1/4 cup dark soy sauce
  • 2 tablespoons fish sauce
  • 1/3 cup brown sugar
  • 2 tablespoons vegetable oil
  • 2 pounds chicken breast cut into 1 inch cubes

PEANUT SAUCE

  • 1 cup smooth peanut butter
  • 1/3 cup lite soy sauce
  • 3 cloves garlic
  • 2 tablespoons sesame oil
  • 1 inch piece fresh ginger
  • 1 teaspoon sriracha
  • 2 limes juiced and zested
  • wooden skewers

Instructions

  • Soak your wooden skewers in water.
  • Add all the ingredients from the chicken marinade except for the chicken in the food processor and puree until smooth.
  • Add the marinade to the chicken pieces and let marinate for as long as possible (30 minutes minimum but ideally one day).
  • Thread each piece of chicken onto a wooden skewer (about 6-8 pieces on each one).
  • Cook on a grill or grill pan over high heat for 2-3 minutes per side.
  • To make the peanut sauce add all the ingredients of the sauce together in a small food processor and puree until smooth.

Notes

  • Looking for a fun presentation, I dressed them up with chopped cilantro, crushed peanuts and a swirl of Sriracha in the dipping bowl.

Nutrition

Calories: 564kcal | Carbohydrates: 34g | Protein: 46g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 96mg | Sodium: 2182mg | Potassium: 1039mg | Fiber: 3g | Sugar: 17g | Vitamin A: 110IU | Vitamin C: 14.5mg | Calcium: 73mg | Iron: 3.5mg
Keyword: Chicken Satay with Peanut Sauce
Chicken Satay skewers with the easiest peanut sauce is both authentic and approachable for kids too! So delicious you'll skip the Thai food delivery!
Satay Chicken made SUPER EASY with a spicy, citrus flavored peanut dipping sauce. Skip the Thai delivery!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

    1. It’ll last up to a week if kept in an airtight container in the refrigerator. Just make sure to take it out 30 minutes prior to serving to allow it to come to room temperature due to the peanut butter. Hope this helps!

  1. Would love to make this for a party. How many skewers can you fill with 2 pounds of chicken? I am planning to use tenderloins to reduce chopping required, so curious how many multiples I’d need to do about 60 skewers?

  2. Love most of your recipes, but this one was just okay. Our family of spice-lovers found the flavors in this one to be off-balance. The coriander in particular seemed really strong. We did like the peanut sauce though. I’ll probably try again, tweaking the seasonings a bit.

  3. Really delicious! Made double batch of marinade for 6lb chicken, then cooked in instant pot. Substituted 1Tbsp ea lemon & lime zest for lemongrass (per batch marinade) “sauce” left after cooking this way good on rice/salad.

  4. AMAZING!! Loved it, left out a few items like fish sauce, cumin, and coriander but it was still awesome

  5. This is one of my favorite meals to get at restaurants. This looks so easy and delicious to make at home!