Easy Thai Chicken Satay Skewers with Quick & Creamy Peanut Sauce
Make tender, juicy chicken satay skewers marinated in aromatic spices and serve them with a rich, homemade peanut dipping sauce. This recipe brings authentic Thai flavor to your kitchen, perfect for a weeknight dinner or a party appetizer.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 1 hour 35 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Grilling
- Cuisine: Thai
- Diet: Low Fat
Ingredients
Scale
- 1.5 lb boneless, skinless chicken thighs, cut into 1-inch strips
- 120 ml full-fat coconut milk
- 30 ml soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Wooden skewers (soaked in water for 30 minutes if grilling)
- For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 60 ml hot water
- 30 ml soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Combine the coconut milk, 30 ml soy sauce, brown sugar, turmeric, cumin, coriander, salt, and pepper in a bowl. Whisk until the sugar dissolves.
- Add the cut chicken strips to the marinade, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, for best flavor.
- While the chicken marinates, prepare the peanut sauce. In a small saucepan, combine the peanut butter, hot water, 30 ml soy sauce, lime juice, brown sugar, ginger, garlic, and red pepper flakes (if using).
- Heat the sauce mixture over low heat, stirring constantly until smooth and creamy. Remove from heat and set aside. If the sauce is too thick, add water, one teaspoon at a time, until you reach your desired dipping consistency.
- Thread the marinated chicken pieces onto the soaked wooden skewers, leaving a small space between each piece.
- Cook the skewers: For grilling, cook over medium-high heat for 3-4 minutes per side until cooked through and lightly charred. For pan-cooking, heat 1 tablespoon of oil in a large skillet over medium-high heat and cook the skewers for 4-5 minutes per side.
- Serve the hot chicken satay skewers immediately with the creamy peanut sauce for dipping.
Notes
- Soaking wooden skewers prevents them from burning on the grill.
- For an authentic taste, use chicken thighs instead of breasts; they stay juicier.
- You can substitute gluten-free soy sauce to make this dish gluten-free adaptable.
Nutrition
- Serving Size: 4 skewers
- Calories: 380
- Sugar: 8
- Sodium: 450
- Fat: 22
- Saturated Fat: 6
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 30
- Cholesterol: 85