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Chicken Satay with Thai Peanut Sauce

A flavor-packed dish featuring marinated chicken skewers grilled to perfection, served with a rich and creamy Thai peanut sauce.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Southeast Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken Skewers
  • 1 pound boneless, skinless chicken thighs (or breasts) Thighs offer juiciness, but breasts work too. Choose high-quality chicken.
  • 2 tablespoons soy sauce Use low-sodium for a healthier option.
  • 1 tablespoon vegetable oil Good for keeping the chicken moist while grilling.
  • 1 tablespoon oyster sauce Adds depth and umami.
  • 1 tablespoon brown sugar Balances the flavors beautifully.
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder Fresh minced garlic works if you prefer.
  • 1 teaspoon salt Adjust according to taste.
  • ½ teaspoon black pepper
  • skewers wooden or metal If using wooden skewers, soak in water for at least 30 minutes.
For the Thai Peanut Sauce
  • ½ cup creamy peanut butter Natural peanut butter is healthier!
  • 3 tablespoons soy sauce Extra flavor.
  • 2 tablespoons rice vinegar For tanginess.
  • 1 tablespoon brown sugar Again, balancing the taste.
  • 1 tablespoon fresh lime juice Adds brightness to the sauce.
  • 1 teaspoon red chili flakes (optional) For a spicy kick!
  • water warm water Use as needed to achieve the desired consistency.

Method
 

Marinate the Chicken
  1. In a bowl, mix together soy sauce, vegetable oil, oyster sauce, brown sugar, garlic powder, coriander, cumin, salt, and black pepper.
  2. Slice the chicken into strips and add them into the marinade, ensuring each piece is thoroughly coated.
  3. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
Make the Peanut Sauce
  1. In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, brown sugar, lime juice, and red chili flakes.
  2. Gradually add warm water until you achieve a smooth, pourable consistency.
Preheat the Grill
  1. Heat your grill or a grill pan to medium-high.
  2. If you’re using wooden skewers, make sure to soak them in water for about 30 minutes to prevent burning.
Skewer the Chicken
  1. Thread the marinated chicken onto your skewers, spacing them slightly (about 1 inch apart) for even cooking.
Grill the Chicken
  1. Place the skewers on the grill and cook for 12–15 minutes, turning occasionally until cooked through.
  2. Ensure the chicken reaches an internal temperature of 165°F (75°C).
Serve
  1. Remove from the grill and serve the chicken hot alongside your creamy peanut sauce for dipping or drizzling.

Notes

Leftover Chicken Satay can be stored in an airtight container in the fridge for up to 3 days. Prepare the chicken and sauce a day in advance to save time.