Chicken Satay with Peanut Sauce

The first time I made satay skewers, I was standing in a friend's kitchen at dusk, the smell of charred spices drifting through an open window. She'd just returned from Thailand with stories about street vendors and their hypnotic grilling rhythm, and I found myself wanting to recreate that magic for her. What started as curiosity became something I now make whenever I want to transport people somewhere far away, right there at the dinner table.

I remember my neighbor stopping by mid-preparation, drawn by the ginger-and-curry smell wafting across the fence. By the time the skewers hit the grill, she was already seated at my kitchen counter with chopsticks in hand, unable to resist sampling everything. That's when I knew this dish had the kind of magnetism that makes people linger longer than they planned.

Ingredients

• Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier on the grill and don't dry out like breast meat can, though breasts work if that's what you have.
• Soy sauce (2 tablespoons for marinade, 2 tablespoons for sauce): This is your umami backbone, the thing that makes people ask what's in there.
• Coconut milk (120 ml for sauce, 2 tablespoons for marinade): The richness here balances the heat and acidity perfectly, creating a sauce people will want to drink straight from the bowl.
• Brown sugar (1 tablespoon for marinade, 1½ tablespoons for sauce): Just enough sweetness to round out the spices without making anything taste like dessert.
• Curry powder, ground coriander, and ground cumin (1 teaspoon each): These three together create that warm, toasted flavor that makes satay unmistakable.
• Fresh garlic and ginger (1 clove and 1 teaspoon each, minced): Don't skip the fresh versions here—they brighten everything and add a sharpness that dried spices can't match.
• Chili garlic sauce or Sriracha (1 teaspoon): A gentle heat that builds on the palate without overwhelming the other flavors.
• Fresh lime juice (1 tablespoon for sauce): The acidity cuts through richness and wakes up every other ingredient.
• Creamy peanut butter (120 g): Natural peanut butter works beautifully here, though conventional works too—just stir it well before using.
• Bamboo skewers: Soak them for at least 30 minutes before threading; this keeps them from charring while the chicken cooks.

Instructions

Build the marinade:

In a large bowl, whisk together soy sauce, coconut milk, brown sugar, vegetable oil, curry powder, coriander, cumin, minced garlic, and ginger until the spices are fully dissolved and fragrant. You'll smell the warmth immediately.

Marinate the chicken:

Cut your chicken into thin, even strips (about ¼ inch thick so they cook evenly), add them to the marinade, and toss until every piece is glossy and coated. Cover and refrigerate for at least 1 hour, though overnight deepens the flavor significantly.

Make the peanut sauce:

While the chicken rests, whisk together peanut butter, coconut milk, soy sauce, brown sugar, lime juice, chili garlic sauce, minced garlic, and ginger in a separate bowl. Slowly add warm water a tablespoon at a time until the sauce reaches a dippable consistency—thinner than peanut butter but thicker than a dressing.

Thread and grill:

Preheat your grill or grill pan to medium-high heat. Thread the marinated chicken strips onto soaked skewers, leaving a little space between each piece so heat circulates evenly. Grill for 3 to 4 minutes per side until the chicken is cooked through and has dark, caramelized grill marks.

Plate and serve:

Arrange the skewers on a platter and scatter with chopped cilantro, lime wedges, and crushed roasted peanuts if you have them. Serve immediately with the peanut sauce alongside.

Save

There's a moment when you pull those skewers off the grill, still steaming, and the peanut sauce is waiting nearby—that's when satay stops being dinner and becomes an experience. Watching someone dip that first piece, close their eyes, and smile is exactly why I keep making this.

Why Chicken Thighs Are Your Secret Weapon

Chicken thighs contain more fat and connective tissue than breasts, which means they stay moist and tender on the grill instead of becoming dry and stringy. The dark meat also has deeper flavor that plays beautifully with the warm spices in the marinade. If you can't find thighs, breasts will still work, but don't walk away from the grill—they need close attention.

The Perfect Peanut Sauce

The sauce is where balance lives: sweet from brown sugar, tangy from lime juice, creamy from coconut milk, rich from peanut butter, and a whisper of heat from chili garlic sauce. If the sauce tastes flat, it's usually missing either lime juice or soy sauce—add a tiny bit more of either and it blooms back to life. The warm water at the end matters more than you'd think; too thick and it clogs on the skewer, too thin and it slides right off.

Variations and Serving Ideas

This dish adapts beautifully depending on what's in your kitchen or what mood you're in. Serve it with jasmine rice and cucumber salad for a light meal, or as part of a larger spread with other Southeast Asian dishes. The leftovers shred beautifully into wraps the next day, and the sauce keeps for several days in the refrigerator.

• Add a dash of fish sauce to the marinade for deeper umami complexity if you enjoy that funky depth.
• For a spicier version, increase the chili garlic sauce or add fresh sliced chilies to the skewers as you thread them.
• If you don't have a grill, broil the skewers 6 inches from the heat for 4 to 5 minutes per side with the same delicious results.

Save

Satay skewers are one of those dishes that feels fancy enough to impress but easy enough to make on a Tuesday night. Once you nail this version, you'll find yourself making it again and again.

Questions & Answers

→ What cut of chicken works best for grilling?

Boneless, skinless chicken thighs are preferred for moistness, but breasts also work well when cut thinly.

→ How long should the chicken marinate?

Marinate the chicken for at least one hour; longer marinating improves flavor and tenderness.

→ Can the peanut sauce be adjusted for spice?

Yes, increase or decrease chili garlic sauce or Sriracha to match preferred heat levels.

→ What alternatives exist if a grill is not available?

Use a grill pan or broil the skewers in the oven for similar results.

→ What sides pair well with this dish?

Jasmine rice or a fresh cucumber salad complement the flavors nicely.