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Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

This chicken satay with peanut sauce is a really easy way to change up your dinner routine.

 

In this recipe, chicken thighs are marinated in soy sauce, coconut milk, brown sugar and a combination of spices. Then they’re grilled and served with a delicious peanut sauce.

 

The chicken needs to marinate for at least a couple of hours, but the marinade is a cinch to make and the chicken cooks pretty quickly. Plus, the peanut sauce is super easy to make too.

 

Serve the chicken satay with peanut sauce as an appetizer or pair it with a side of jasmine rice and steamed vegetables for a complete meal your family will really enjoy.

 

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For the Chicken Satay you will need

2 pounds Chicken Thighs, boneless, skinless and cut into roughly 2 inch pieces

¼ cup Soy Sauce, low sodium

¼ cup Coconut Milk, unsweetened

2 tablespoons Brown Sugar

2 Garlic Cloves, grated or minced

½ teaspoon Turmeric

½ teaspoon Ginger Powder

½ teaspoon Salt

½ teaspoon Coriander

¼ teaspoon Crushed Red Pepper

The ingredients for the chicken satay, before cooking. Set up in clear glass bowls and displayed on a wood cutting board.

 

For the Peanut Sauce you will need

½ cup Peanut Butter, smooth

½ cup Coconut Milk, unsweetened

¼ cup Brown Sugar

2 tablespoons Soy Sauce, low sodium

½ tablespoon Fresh Lime Juice

½ a Garlic Clove, grated or minced

¼ teaspoon Ginger Powder

¼ teaspoon Turmeric

Pinch Crushed Red Pepper

The ingredients for the peanut sauce in clear, glass bowls displayed on a wood cutting board.

 

You will also need

8-10 Bamboo Skewers (10-12 inches)

Grill Spray, to reduce sticking

 

Prep Work for the chicken satay and peanut sauce

There is a little prep work with this delicious dish. We have to prepare the marinade, and marinate the chicken. Then make a peanut sauce from scratch. Luckily, everything is really easy to do.

 

Prepare the chicken

We’ll start with the chicken because it needs to marinate for a while for the best taste. Get it started at least two hours before grilling.

 

We marinate the chicken the night before and leave it in the refrigerator overnight. The chicken thighs turn out so tender and flavorful.

 

Cut the boneless, skinless chicken thighs into roughly 2 inch pieces and place them in a large bowl or a zip top bag.

 

Next, make the marinade by adding the coconut milk, soy sauce, brown sugar, grated garlic, turmeric, ginger powder, salt, coriander and crushed red pepper to a bowl. Stir well with a fork or small whisk to combine.

Coconut milk being added to a large, clear glass bowl.

 

Tip: Use a microplane to grate garlic. They’re super convenient, just grate right into the bowl or jar. No dirty cutting board and no fuss.

A clove of garlic being grated on a microplane into a jar.

 

Add the marinade to the chicken and toss well to coat it completely. If you’re using a zip top bag, seal it well, then massage the chicken a little bit to coat it with the marinade.

Marinade being added to raw chicken thighs that are cut into pieces.

 

Cover the bowl with plastic wrap or place the bag on a pan or plate just in case it leaks. Refrigerate the chicken at least 2 hours, to overnight.

 

Prepare the peanut sauce

Add all of the peanut sauce ingredients to a small blender, like a Nutribullet, or use a blender.

Peanut butter being added to a plastic blender jar using a red, rubber spatula.

 

A half a lime being juiced into a spoon.

 

Blend until all of the ingredients are combined and the sauce is smooth. Use a rubber spatula to scrape down the sides and blend again.

A spoon covered in peanut sauce that is dripping into a plastic blender jar.

 

Transfer the sauce to a serving bowl or container. You can make the sauce ahead of time and refrigerate until ready to use. Two things:

  • Cover the sauce with a lid or plastic wrap.
  • Remove it from the refrigerator a while before using to get the chill out, and stir it vigorously to loosen.

 

Soak the skewers

We use bamboo skewers for this chicken satay (10-12 inches long). Soak them prior to using to prevent them from burning on the grill.

 

Place the bamboo skewers on a sheet pan or shallow baking dish and cover with water. Soak the skewers for 30 minutes to an hour so they don’t catch fire on the grill.

Several bamboo skewers covered with water in a metal sheet pan.

 

Skewer the chicken

Remove the bamboo skewers from the water. Thread about 5 chicken pieces onto each skewer. The chicken thigh pieces will be irregularly shaped so tread any loose pieces through the skewer to secure.

 

Set the skewer on a pan or plate and repeat with the remaining chicken.

Eight chicken skewers before cooking, set on a metal sheet pan.

 

Discard any leftover marinade.

 

Grill the chicken

Spray the barbecue grates with the grill spray to prevent sticking. Grill the chicken satay over moderate heat, turning them a couple of times. Cook until they are golden brown on both sides and completely cooked through.

 

Grilling should take about 12-15 minutes since the chicken is boneless and cut into small pieces. Make sure the juices run clear when pierced with a fork or knife and the meat is no longer pink.

 

The internal temperature of the chicken should be at least 165°F at its thickest part. Use an instant read thermometer to make sure.

 

Serve the chicken satay with the prepared peanut sauce. Makes 8-10 Skewers

Chicken satay served with peanut sauce on a white platter.

 

Want more Asian inspired recipes? Try one of these:

 

Chicken satay with peanut sauce served on a rectangular, white platter.
Print Recipe
5 from 1 vote

Chicken Satay with Peanut Sauce

This chicken satay with peanut sauce is a really easy way to change up your dinner routine. In this recipe, chicken thighs are marinated in soy sauce, coconut milk, brown sugar and a combination of spices. Then they're grilled and served with a delicious peanut sauce.
Prep Time25 mins
Cook Time20 mins
Marinate the chicken2 hrs
Total Time2 hrs 45 mins
Course: Main Course
Cuisine: Asian
Keyword: chicken recipes
Servings: 4
Calories: 864kcal

Ingredients

Chicken Satay Ingredients

  • 2 pounds Chicken Thighs boneless, skinless and cut into 2 inch pieces
  • ¼ cup Soy Sauce low sodium
  • ¼ cup Coconut Milk unsweetened
  • 2 tablespoons Brown Sugar
  • 2 Garlic Cloves grated or minced
  • ½ teaspoon Turmeric
  • ½ teaspoon Ginger Powder
  • ½ teaspoon Salt
  • ½ teaspoon Coriander
  • ¼ teaspoon Crushed Red Pepper

Peanut Sauce Ingredients

  • ½ cup Peanut Butter smooth
  • ½ cup Coconut Milk unsweetened
  • ¼ cup Brown Sugar
  • 2 tablespoons Soy Sauce low sodium
  • ½ tablespoon Fresh Lime Juice
  • ½ a Garlic Clove grated or minced
  • ¼ teaspoon Ginger Powder
  • ¼ teaspoon Turmeric
  • Pinch Crushed Red Pepper

Instructions

You will also need: 8-10 Bamboo Skewers and Grill Spray

    Prepare the chicken

    • Cut the boneless, skinless chicken thighs into roughly 2 inch pieces and place them in a large bowl or zip top bag.
    • Add the soy sauce, coconut milk, brown sugar, grated garlic, turmeric, ginger powder, salt, coriander and crushed red pepper to a bowl. Stir well to combine. Add the marinade to the chicken and toss well until coated. If you’re using a zip top bag, seal it well, then massage the
      chicken a little bit to coat it with the marinade.
    • Cover the bowl with plastic wrap or place the bag on a pan or plate just in case it leaks. Refrigerate the chicken at least 2 hours, to overnight.

    Prepare the peanut sauce

    • Add all of the peanut sauce ingredients to a small blender (like a Nutribullet), or use a blender. Blend until all of the ingredients are combined and the sauce is smooth. Transfer the sauce to a serving bowl or container until ready to serve.
    • Place the bamboo skewers on a sheet pan or shallow baking dish and cover with water. Soak the skewers for 30 minutes to an hour.

    Grill the chicken

    • Remove the bamboo skewers from the water. Thread 4-5 chicken pieces onto each skewer. Set on a pan or plate and repeat with the remaining chicken. Discard any remaining marinade.
    • Spray the barbecue grates with the grill spray to prevent sticking. Grill the chicken satay on moderate heat, turning occasionally until they are browned and completely cooked through (about 15 minutes). The internal temperature of the chicken should be at least 165°F at its thickest piece.
    • Serve the chicken satay with the peanut sauce.

    Video

    Nutrition

    Calories: 864kcal | Carbohydrates: 31g | Protein: 47g | Fat: 63g | Saturated Fat: 22g | Cholesterol: 222mg | Sodium: 1425mg | Potassium: 829mg | Fiber: 2g | Sugar: 23g | Vitamin A: 215IU | Vitamin C: 1.3mg | Calcium: 61mg | Iron: 4.3mg
    The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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