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Chicken Satay with Thai Peanut Sauce

A flavorful and comforting dish featuring marinated grilled chicken served with a creamy, savory peanut sauce, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Indonesian, Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Chicken Satay
  • 1 pound boneless, skinless chicken thighs or breasts for a leaner option
  • 2 tablespoons soy sauce or use tamari for gluten-free
  • 1 tablespoon vegetable oil coconut oil adds a nice twist
  • 1 tablespoon oyster sauce or a plant-based alternative
  • 1 tablespoon brown sugar use coconut sugar for a healthier option
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • as needed Skewers wooden or metal; soak wooden skewers in water for 30 minutes before use
For the Peanut Sauce
  • ½ cup creamy peanut butter smooth and unsweetened
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon red chili flakes optional for added heat
  • as needed Warm water just enough to reach your desired consistency

Method
 

Marinating the Chicken
  1. In a large bowl, mix together the soy sauce, vegetable oil, oyster sauce, brown sugar, garlic powder, ground coriander, cumin, salt, and black pepper. Slice the chicken into strips and add to the marinade, ensuring all pieces are well-coated. Cover and refrigerate for at least 30 minutes.
  2. Pro Tip: Marinating overnight enhances the flavors even more!
Making the Peanut Sauce
  1. In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, brown sugar, lime juice, and red chili flakes. Gradually add warm water until you achieve a smooth, pourable consistency. Set aside.
Grilling the Chicken
  1. Preheat your grill or grill pan to medium-high. If using wooden skewers, make sure to soak them in water for 30 minutes to prevent burning.
  2. Thread the marinated chicken onto the skewers, spacing them slightly apart for even cooking.
  3. Place the skewers on the grill and cook for 12–15 minutes. Turn occasionally until the chicken is fully cooked and has beautiful grill marks. The chicken should read 165°F on a meat thermometer.
Serving
  1. Enjoy hot, with the creamy peanut sauce as a dip or drizzle!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture. You can double or triple this recipe for a crowd.