This Easy Chicken Satay with Peanut Sauce tastes just like it came from your favorite Thai restaurant, but it is so simple to make at home! These grilled chicken skewers are perfectly tender with an addictive peanut dipping sauce that you won’t be able to resist.
What is chicken satay?
Satay or Sate refers to seasoned, skewered and grilled meat served with a sauce. It is thought to have originated in Javanese cuisine and is now a national dish in Indonesia. It is popular in many Southeast Asian countries including Malaysia, Philippines, and Thailand.
In North America it is often served as an appetizer at Thai restaurants, along with peanut sauce. Most menus serve chicken satay, but pork satay is also common.
What are the ingredients for chicken satay?
- Skinless chicken breast – however chicken thigh meat would also be great.
- Coconut milk – use the full fat kind, from the can.
- Curry Powder – lots of different spices all in one.
- brown sugar – adds flavor and helps with browning.
- lime juice – adds some acidity and helps tenderize the chicken.
- salt – seasons the meat.
- ginger root – use a microplane to grate it
- garlic – I use a garlic press to make it very fine, so it blend into the marinade
Tips for making chicken satay
- Cut the chicken against the grain for the most tender meat.
- If using wooden skewers, soak them in water for 20-30 minutes before using to prevent them from charring.
- Marinade the chicken for at least half an hour, but overnight is fine too.
How do you make peanut sauce for chicken satay?
Although you could buy peanut sauce, I prefer to make mine. Over the years I have developed the most delicious peanut sauce that takes this chicken satay to another level. You can see the full post HERE or scroll down to the recipe.
Ingredients for Satay sauce
- peanut butter -use natural, unsweetened peanut butter
- low sodium soy sauce
- rice vinegar
- brown sugar
- chili garlic sauce
- fresh lime juice
- garlic – minced or grated
- ginger root – grated
- 2-4 tablespoons warm water – add one tablespoon at a time to get the consistency that you like.
What to serve with Chicken Satay?
The most important thing to serve with chicken satay is peanut sauce! I recommend my Best Thai Peanut Sauce, but feel free to use your favorite peanut sauce. Make this a full meal by serving with Coconut Rice and Cucumber Slaw.
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- 2 lbs chicken breast
- 1 cup coconut milk full fat
- 1 tbsp curry powder
- 1 tsp brown sugar
- 1 tsp kosher salt
- 4 cloves garlic minced
- 1 tbsp ginger grated
- 1 tbsp lime juice
For Peanut Sauce
- 1/2 cup peanut butter natural, unsweetened
- 2 TBSP LOW SODIUM soy sauce
- 1 TBSP rice vinegar
- 2 TBSP brown sugar
- 2 tsp chili garlic sauce more or less to desired spiciness
- 1 TBSP lime juice fresh squeezed
- 3 cloves garlic grated or pressed with a garlic press
- 1 TBSP ginger root grated
- 2-4 TBSP warm water
- If using wooden skewers, soak in water for 20-30 minutes before using.
- Whisk together ingredients for the marinade in a medium sized bowl, set aside.
- Slice chicken against the grain into 1 inch thick strips. Add to the marinade and turn until chicken is completely coated. Place bowl in refrigerator and marinate for at least 30 minutes and up to overnight.
- Whisk together all ingredients for peanut sauce except for water. Gradually whisk in water until the sauce reaches the consistency that you like. Set sauce aside until ready to serve.
- When ready to cook, thread chicken onto skewers. Discard excess marinade.
- Grill over high heat, about 3 minutes per side, or until chicken is cooked through. Serve with peanut sauce.
To cook under broiler
- Line a large baking sheet with foil for easy cleanup, then place a rack on the baking sheet and spray with cooking spray or brush with oil. Arrange the chicken skewers in an even layer on the rack.
- Move oven rack to highest position and turn on broiler. When broiler is hot, place baking sheet on top rack.
- Broil chicken for 2-3 minutes, until starting to brown. Flip chicken and cook another 2-3 minutes, or until chicken is cooked.
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