Chicken Satay with Easy Thai Peanut Sauce

Chicken Satay with Easy Thai Peanut Sauce is one of my go-to dishes when I’m craving something bold, savory, and packed with flavor. The chicken is marinated in warm spices and grilled until juicy and charred, then served with a creamy, tangy, slightly spicy peanut sauce that ties everything together beautifully. Whether I’m firing up the grill or using a stovetop pan, this recipe always delivers restaurant-quality flavor right at home.

Why I Love This Recipe

I love this recipe because it’s easy, versatile, and incredibly satisfying. The marinade gives the chicken so much depth, thanks to ingredients like cumin, coriander, and ginger, while the peanut sauce adds that signature Thai richness and balance of salty, sweet, tangy, and spicy. It’s perfect as an appetizer, main dish, or even part of a party platter. Plus, the leftovers (if there are any) taste just as good the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken satay:

• 1 pound boneless, skinless chicken thighs or breasts, cut into strips

• 1 tablespoon soy sauce

• 1 tablespoon vegetable oil

• 1 tablespoon brown sugar

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 1 teaspoon garlic powder

• 1 teaspoon ginger powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• Wooden skewers (soaked in water for 30 minutes if grilling)

For the Thai peanut sauce:

• 1/2 cup creamy peanut butter

• 1/4 cup coconut milk

• 2 tablespoons soy sauce

• 2 tablespoons lime juice

• 1 tablespoon brown sugar

• 1 teaspoon sriracha (optional for heat)

• 1 clove garlic, minced

Directions

1. I combine the soy sauce, vegetable oil, brown sugar, coriander, cumin, garlic powder, ginger powder, salt, and pepper in a large bowl. Then I add the chicken strips and toss them well to coat.

2. I cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes—or up to 2 hours when I want deeper flavor.

3. While the chicken marinates, I whisk together the peanut butter, coconut milk, soy sauce, lime juice, brown sugar, sriracha, and minced garlic in a medium bowl. I mix until smooth and creamy. If it’s too thick, I thin it out with a bit more coconut milk until I reach the perfect dipping consistency.

4. I preheat my grill or grill pan over medium-high heat. I thread the marinated chicken strips onto the soaked wooden skewers.

5. I grill the chicken for about 5–7 minutes per side, or until nicely charred and fully cooked (internal temperature should hit 165°F).

6. I serve the chicken skewers warm with the peanut sauce on the side for dipping.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Marinate time: 30–120 minutes
Cook time: 15 minutes
Total time: About 1 hour

Nutritional Information (per serving):
Calories: 320
Net Carbs: 10g
Protein: 25g
Fat: 20g

Variations

• I sometimes swap out the chicken for firm tofu slices and follow the same marinating and grilling process for a vegetarian option.

• For extra texture, I top the peanut sauce with crushed peanuts or a sprinkle of toasted sesame seeds.

• If I’m serving this as a main dish, I often pair it with jasmine rice or rice noodles and a side of steamed veggies.

• I also love garnishing with fresh cilantro and lime wedges for added brightness.

Storage/Reheating

I store leftover chicken and peanut sauce separately in airtight containers in the fridge for up to 3 days. To reheat the chicken, I use the oven or a skillet over medium heat until warmed through. I reheat the peanut sauce gently in a small saucepan, adding a splash of water or coconut milk if it’s too thick.

FAQs

Can I bake the chicken instead of grilling?

Yes, I’ve baked it at 400°F for about 18–20 minutes, flipping once halfway through. It still turns out juicy and flavorful.

What kind of peanut butter works best?

I prefer creamy peanut butter without added sugar or salt so I can control the flavor better, but any kind works in a pinch.

Can I make the peanut sauce ahead of time?

Absolutely. I often make it a day ahead and keep it chilled. I let it come to room temperature or warm it slightly before serving.

Can I freeze the marinated chicken?

Yes, I freeze the raw, marinated chicken in a sealed bag for up to 2 months. I thaw it overnight in the fridge before grilling.

Is this dish spicy?

It’s mildly spicy if I include the sriracha. I adjust the heat level to taste or leave it out entirely for a milder version.

Conclusion

Chicken Satay with Easy Thai Peanut Sauce is one of those recipes I keep in my back pocket because it always impresses without a lot of work. The bold, layered flavors of the marinade and sauce bring Thai-inspired magic to simple ingredients, and the presentation—with grilled skewers and creamy dipping sauce—is perfect for both casual dinners and entertaining. If I’m ever in doubt about what to make, this dish never lets me down.

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