This easy chicken satay is a hit at any gathering! Tender chicken pieces are grilled to perfection and served with a creamy, yummy Thai peanut sauce that you’ll want to dip everything in!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for juiciness, but breasts work too. If you’re looking for a vegetarian option, try firm tofu or mushrooms as a protein substitute!
Fish Sauce: This adds umami flavor, but if you’re vegetarian or vegan, use soy sauce or a dash of liquid aminos. You won’t lose too much flavor!
Peanut Butter: Creamy peanut butter gives the sauce a nice texture. If allergies are a concern, sun butter or tahini can be good alternatives, though the taste will vary slightly.
Coconut Milk: Use full-fat coconut milk for richness. Light coconut milk or even almond milk can work if you’re looking for a lower-calorie option.
How Do You Marinate Chicken for Maximum Flavor?
Marinating is key to tasty chicken satay! The marinade makes the chicken flavorful and tender. Here’s how to do it right:
- Mix soy sauce, fish sauce, brown sugar, curry, turmeric, garlic, and oil in a bowl.
- Add your chicken, ensuring it’s well coated.
- Cover and refrigerate for at least 30 minutes—1-2 hours is even better for flavor!
This allows the spices to penetrate the chicken. Remember, the longer you marinate, the better the flavor!
What’s the Best Way to Grill the Chicken Satay?
Grilling brings out amazing flavors. To grill chicken satay perfectly:
- Soak bamboo skewers for 30 minutes to avoid burning. If using metal skewers, you can skip this.
- Preheat your grill or grill pan to medium-high heat for a good sear.
- Thread marinated chicken strips onto the skewers, but don’t crowd them—leave space for even cooking.
- Grill chicken for 3-4 minutes per side until cooked through and with nice grill marks. Too long can dry it out!
Keep an eye on them; grilling is quick work! Enjoy your delicious satay with peanut sauce!
Easy Chicken Satay with Thai Peanut Sauce
Ingredients You’ll Need:
For the Chicken Satay:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- Bamboo skewers (soaked in water for 30 minutes)
For the Thai Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/2 cup coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- 1 clove garlic, minced
- Water, as needed to thin the sauce
How Much Time Will You Need?
This delightful dish takes about 15-20 minutes of prep time, plus at least 30 minutes for marinating (1-2 hours is even better!). Grill time is around 8-10 minutes, making your total time about 1 hour or so, depending on how long you marinate. Perfect for a quick but crowd-pleasing meal!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a bowl, mix together the soy sauce, fish sauce, brown sugar, curry powder, turmeric, minced garlic, and vegetable oil. This will be your flavorful marinade.
2. Marinate the Chicken:
Add the chicken strips to the marinade. Mix well to coat all the pieces thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours if you have time).
3. Soak the Skewers:
While the chicken is marinating, soak your bamboo skewers in water for about 30 minutes. This helps prevent them from burning on the grill.
4. Make the Peanut Sauce:
In a small saucepan, combine the peanut butter, coconut milk, red curry paste, soy sauce, brown sugar, lime juice, fish sauce, and minced garlic. Heat over low-medium heat, stirring often, until the sauce is smooth and well combined. If it’s too thick, add a little water to reach your desired consistency. Remove from heat and set aside.
5. Preheat the Grill:
Get your grill or grill pan heating up on medium-high heat while you prep the chicken skewers.
6. Thread the Chicken:
Once marinated, thread the chicken strips onto the soaked skewers, placing about 3-4 pieces per skewer.
7. Grill the Satay:
Grill the chicken skewers for about 3-4 minutes on each side, or until they are cooked through and have nice grill marks. Keep an eye on them to avoid burning!
8. Serve and Enjoy:
Serve your delicious chicken satay hot with the Thai peanut sauce on the side for dipping. For an extra touch, sprinkle some chopped peanuts and fresh cilantro on top. Enjoy every bite!
FAQ – Easy Chicken Satay with Thai Peanut Sauce
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are juicier and more flavorful, making them a great option for this recipe. Just ensure they’re cooked through, as they may take slightly longer than breasts to grill.
What If I Don’t Have Fish Sauce?
No worries! If you don’t have fish sauce, you can substitute it with an extra tablespoon of soy sauce or try using a splash of Worcestershire sauce for a similar umami flavor. It will still be delicious!
Can I Make the Peanut Sauce Ahead of Time?
Yes, you can! The peanut sauce can be prepared in advance and stored in an airtight container in the refrigerator for up to a week. Just give it a good stir or reheat it gently before serving, adding a touch of water if it thickens up.
How Should I Store Leftovers?
Store any leftover chicken satay and peanut sauce in separate airtight containers in the refrigerator. The chicken will stay good for up to 3 days. To reheat, simply warm the chicken on the grill or in a pan, and heat the sauce in a saucepan over low heat, stirring until warmed through.
