Growing up, summer evenings were defined by smoky air and the sizzling sound of skewers hitting the grill. There was something comforting and exciting about watching food cook over open flames, especially when it was chicken satay—a dish that had traveled thousands of miles from the street markets of Southeast Asia to our cozy backyard. My uncle, who spent years living in Thailand, taught us how to make this dish during one unforgettable summer vacation. That first bite—juicy, chargrilled chicken dipped into a velvety Thai peanut sauce—was unforgettable. Since then, chicken satay has become a cherished tradition in our home, especially during warm-weather celebrations and casual family dinners.
Originating in Indonesia and beloved across Thailand and Malaysia, satay is more than just food. It’s community. It’s the scent of spices in the air, the lively chatter of night markets, and the shared experience of eating together, one skewer at a time. This version of Chicken Satay with Easy Thai Peanut Sauce is a tribute to that heritage, made simple for the everyday cook but staying true to the bold, balanced flavors of the original.
Why You’ll Love This Recipe
This Chicken Satay is both impressively flavorful and surprisingly easy to make. The marinade is infused with warm curry powder, coconut milk, and Thai red curry paste, resulting in juicy, aromatic chicken that grills beautifully. The peanut sauce is luscious, creamy, and slightly sweet with a touch of tang—perfect for dipping or drizzling. Whether you’re cooking for friends, prepping a weeknight dinner, or throwing a weekend barbecue, this dish offers that magical blend of comfort and excitement in every bite.
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Chicken Satay with Easy Thai Peanut Sauce
Description
Growing up, summer evenings were defined by smoky air and the sizzling sound of skewers hitting the grill. There was something comforting and exciting about watching food cook over open flames, especially when it was chicken satay—a dish that had traveled thousands of miles from the street markets of Southeast Asia to our cozy backyard. My uncle, who spent years living in Thailand, taught us how to make this dish during one unforgettable summer vacation. That first bite—juicy, chargrilled chicken dipped into a velvety Thai peanut sauce—was unforgettable. Since then, chicken satay has become a cherished tradition in our home, especially during warm-weather celebrations and casual family dinners.
Originating in Indonesia and beloved across Thailand and Malaysia, satay is more than just food. It’s community. It’s the scent of spices in the air, the lively chatter of night markets, and the shared experience of eating together, one skewer at a time. This version of Chicken Satay with Easy Thai Peanut Sauce is a tribute to that heritage, made simple for the everyday cook but staying true to the bold, balanced flavors of the original.
Ingredients
- For the Chicken Marinade:
-
600 g boneless skinless chicken thighs, cut into 2 cm pieces
-
1 tbsp curry powder
-
1 tsp white sugar
-
2 tsp red curry paste
-
1 tsp salt
-
400 ml full-fat coconut milk
-
13–16 bamboo skewers
- For the Thai Peanut Sauce:
-
2 tsp red curry paste
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¾ cup natural peanut butter
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¼ cup white sugar
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2 tsp dark soy sauce
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1 tsp salt
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2 tbsp cider vinegar
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¾ cup water
- Optional Garnishes:
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Chopped roasted peanuts
-
Lime wedges
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Fresh coriander leaves
-
Sliced red chili
Instructions
Step 1: Marinate the Chicken
Start by mixing the curry powder, white sugar, red curry paste, salt, and half of the coconut milk in a large bowl. This aromatic marinade blends warmth, sweetness, and subtle heat. Add the chicken pieces and toss until they are evenly coated. Cover the bowl and refrigerate for at least 20 minutes. For the deepest flavor, marinate for 2–3 hours if time allows.
Step 2: Prepare the Peanut Sauce
While the chicken is marinating, get started on the creamy Thai peanut sauce. In a saucepan over medium heat, whisk together the red curry paste with a splash of coconut milk. Let it sizzle until fragrant—this brings out the spices. Stir in the peanut butter, sugar, dark soy sauce, salt, vinegar, remaining coconut milk, and water. Simmer for 5 minutes, whisking constantly, until the sauce becomes smooth, thick, and glossy.
Step 3: Assemble the Skewers
Soak your bamboo skewers in water for about 10 minutes to prevent burning. Then thread the marinated chicken pieces onto each skewer, packing them snugly for even cooking.
Step 4: Cook the Satay
Heat a grill pan, outdoor grill, or heavy skillet over medium-high heat. Brush lightly with oil if needed. Cook the chicken skewers for 3 to 4 minutes per side, or until beautifully charred and cooked through. You’ll know they’re ready when the edges start to crisp and the center is no longer pink.
Step 5: Serve and Enjoy
Arrange the satay on a serving plate. Either drizzle the peanut sauce over the top or serve it on the side in a small bowl for dipping. Finish with a sprinkling of chopped peanuts, a squeeze of lime, fresh coriander, and a few slices of chili for a bit of sparkle and spice.
Notes
-
Want a lighter sauce? Add more water or a splash of lime juice.
-
Make it spicy: Add extra chili paste to the marinade or sauce.
-
Serve it with cucumber salad, sticky rice, or warm flatbread for a full meal.
INGREDIENTS YOU’LL NEED
For the Chicken Marinade:
- 600 g boneless skinless chicken thighs, cut into 2 cm pieces
- 1 tbsp curry powder
- 1 tsp white sugar
- 2 tsp red curry paste
- 1 tsp salt
- 400 ml full-fat coconut milk
- 13–16 bamboo skewers
For the Thai Peanut Sauce:
- 2 tsp red curry paste
- ¾ cup natural peanut butter
- ¼ cup white sugar
- 2 tsp dark soy sauce
- 1 tsp salt
- 2 tbsp cider vinegar
- ¾ cup water
Optional Garnishes:
- Chopped roasted peanuts
- Lime wedges
- Fresh coriander leaves
- Sliced red chili
How to Make Chicken Satay
STEP-BY-STEP INSTRUCTIONS
Step 1: Marinate the Chicken
Start by mixing the curry powder, white sugar, red curry paste, salt, and half of the coconut milk in a large bowl. This aromatic marinade blends warmth, sweetness, and subtle heat. Add the chicken pieces and toss until they are evenly coated. Cover the bowl and refrigerate for at least 20 minutes. For the deepest flavor, marinate for 2–3 hours if time allows.
Step 2: Prepare the Peanut Sauce
While the chicken is marinating, get started on the creamy Thai peanut sauce. In a saucepan over medium heat, whisk together the red curry paste with a splash of coconut milk. Let it sizzle until fragrant—this brings out the spices. Stir in the peanut butter, sugar, dark soy sauce, salt, vinegar, remaining coconut milk, and water. Simmer for 5 minutes, whisking constantly, until the sauce becomes smooth, thick, and glossy.
Step 3: Assemble the Skewers
Soak your bamboo skewers in water for about 10 minutes to prevent burning. Then thread the marinated chicken pieces onto each skewer, packing them snugly for even cooking.
Step 4: Cook the Satay
Heat a grill pan, outdoor grill, or heavy skillet over medium-high heat. Brush lightly with oil if needed. Cook the chicken skewers for 3 to 4 minutes per side, or until beautifully charred and cooked through. You’ll know they’re ready when the edges start to crisp and the center is no longer pink.
Step 5: Serve and Enjoy
Arrange the satay on a serving plate. Either drizzle the peanut sauce over the top or serve it on the side in a small bowl for dipping. Finish with a sprinkling of chopped peanuts, a squeeze of lime, fresh coriander, and a few slices of chili for a bit of sparkle and spice.
HELPFUL TIPS
- Use chicken thighs for maximum juiciness—they’re less likely to dry out during grilling.
- Don’t skip the soaking of skewers if you’re using bamboo. It helps prevent burning.
- Let the peanut sauce rest after cooking. It thickens slightly and deepens in flavor.
- Double the sauce if serving with rice or noodles—it goes fast!
DETAILS
- Prep Time: 20 minutes (plus marinating)
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings (12–14 skewers)
- Category: Main Course / Appetizer
- Method: Grilling / Pan-Searing
- Cuisine: Thai-Inspired
- Diet: Gluten-free adaptable
NOTES
- Want a lighter sauce? Add more water or a splash of lime juice.
- Make it spicy: Add extra chili paste to the marinade or sauce.
- Serve it with cucumber salad, sticky rice, or warm flatbread for a full meal.
NUTRITIONAL INFORMATION (per serving)
- Calories: 450
- Protein: 30g
- Fat: 30g
- Carbohydrates: 20g
FREQUENTLY ASKED QUESTIONS
Can I make this ahead of time?
Yes. Marinate the chicken up to 24 hours in advance. You can also prepare the sauce and refrigerate it—just reheat gently before serving.
Can I bake the chicken instead of grilling?
Definitely. Preheat the oven to 200°C (400°F) and bake the skewers on a lined tray for about 15–18 minutes, turning halfway through.
What if I don’t have red curry paste?
You can substitute with yellow curry paste or a homemade mix of garlic, chili, and ginger for a different flavor profile.
STORAGE INSTRUCTIONS
Refrigerate leftover chicken and sauce separately in airtight containers for up to 4 days. Reheat chicken in a skillet or the oven; warm the sauce on low heat, adding water if needed to loosen it.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- A Cozy Bowl of Thai Peanut Chicken
- Chinese Peanut Butter Chicken
- A Warming Classic: Spicy Ginger Chicken
- Asian Chilli Chicken
CONCLUSION
Making Chicken Satay with Easy Thai Peanut Sauce is more than just a recipe—it’s an experience. It brings warmth, excitement, and a hint of adventure to your kitchen. Whether it’s your first time or your fiftieth, the process never gets old. With each bite, you’re tasting tradition, comfort, and the joy of sharing food with people you love.
