Chicken Satay with Peanut Dipping Sauce Recipe
This recipe for Chicken Satay is bursting with authentic Thai flavor! Chicken is bathed in a fragrant marinade of coconut milk and Thai spices, then grilled to perfection and served with a flavorful peanut dipping sauce.
How to Make the Best Chicken Satay with Peanut Dipping Sauce
Chicken satay is one of those dishes that instantly transports you to the bustling streets of Thailand. These tender, fragrant skewers are marinated in a rich blend of coconut milk, yellow curry powder, and garlic, creating layers of flavor that caramelize beautifully on the grill. Paired with a creamy, slightly spicy peanut dipping sauce, this dish is a crowd-pleaser that works perfectly as an appetizer or main course.
The secret to truly great chicken satay lies in the marinade. The combination of coconut milk and aromatic spices not only infuses the chicken with incredible flavor but also helps keep it incredibly moist during cooking. Don’t skip the marinating time—those 30 minutes (or longer!) make all the difference in achieving restaurant-quality results at home.
Serve these satay skewers at your next gathering with plenty of peanut sauce for dipping, fresh lime wedges for squeezing, and a sprinkle of crushed peanuts and cilantro on top. They’re perfect for summer cookouts, game day snacking, or a weeknight dinner that feels special.
Chicken Satay with Peanut Dipping Sauce
This recipe for Chicken Satay is bursting with authentic Thai flavor! Chicken is bathed in a fragrant marinade of coconut milk and Thai spices, then grilled to perfection and served with a flavorful peanut dipping sauce.
Ingredients
Chicken Satay
Peanut Dipping Sauce
Garnishes
Instructions
Marinate the Chicken
- Soak bamboo skewers in water for at least 30 minutes to prevent burning.
- In a bowl, whisk together coconut milk, curry powder, garlic, brown sugar, salt, soy sauce, oil, and water to create the marinade.
- Add sliced chicken to the marinade, toss to coat, and refrigerate for at least 30 minutes (or up to overnight).
Grill the Satay
- Thread marinated chicken strips onto the soaked skewers in a weaving pattern.
- Preheat grill or grill pan to medium-high heat. Brush grates with oil to prevent sticking.
- Grill skewers for 3-4 minutes per side, until chicken is cooked through and has nice grill marks.
Make the Peanut Sauce
- In a small saucepan, combine peanut butter, red curry paste, coconut milk, brown sugar, vinegar, fish sauce, and water.
- Heat over medium-low, whisking until smooth and warmed through. Add more water if needed to reach desired consistency.
- Serve sauce warm or at room temperature alongside the grilled satay.
Notes
- For a vegan version, substitute firm tofu for the chicken and use maple syrup instead of honey.
- Allow at least 30 minutes for marinating—longer marinating results in more flavorful chicken.
- Adjust the amount of red curry paste in the peanut sauce to your preferred spice level.
