Grilled Chicken Satay Peanut

I still remember the first time I made grilled chicken satay with peanut sauce—it was a warm weekend evening when a few unexpected friends stopped by, and I wanted something flavorful but easy to whip up. The spices filled the kitchen with such a cozy aroma that everyone was instantly at the table.

One time, when I nailed the perfect char on the grill, guests raved so much they asked for the recipe on the spot. That moment made me realize I had stumbled onto a keeper!

Ingredients

• Boneless chicken thighs or breasts: I love chicken thighs here because they stay juicy on the grill, but breasts work just as well if you prefer leaner meat
• Soy sauce: Use gluten-free tamari if you need it; it adds that salty depth that makes all the spices pop
• Coconut milk: This keeps everything rich and tender and adds a subtle sweetness that balances the spices beautifully
• Peanut butter: Creamy style is best for that smooth sauce texture you can effortlessly dip into
• Ground coriander, turmeric, cumin: These spices build the aromatic backbone of the marinade—fresh is always best if you can find them
• Garlic and lime juice: They brighten and freshen the flavors, keeping the dish lively and vibrant

Instructions

Get Everything Ready:

Combine soy sauce, coconut milk, brown sugar, fish sauce, lime juice, garlic, coriander, turmeric, cumin, chili flakes, and vegetable oil in a bowl. Toss the chicken strips so each piece is fully coated, cover it tightly, and let it sit in the fridge for at least an hour to soak in all that flavor.

Soak Your Skewers:

While the chicken marinates, soak wooden skewers in water for about 30 minutes to prevent them from burning on the grill.

Thread and Fire Up the Grill:

Once marinated, thread the chicken onto your skewers. Preheat your grill or grill pan to medium-high; you'll want to hear that satisfying sizzle when the skewers hit the heat. Grill each side for 3 to 4 minutes until the chicken is cooked through and has a beautiful char.

Make the Peanut Sauce:

On low heat, stir together peanut butter, coconut milk, soy sauce, brown sugar, lime juice, sriracha, garlic, and fish sauce in a small saucepan. Warm it gently until smooth and creamy, then thin with warm water a tablespoon at a time to get the perfect dipping consistency.

Time to Serve:

Plate the skewers hot with the peanut sauce on the side. Garnish with fresh cilantro and lime wedges, and add cucumber slices or steamed rice if you want to round out the meal.

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This dish has become so much more than just food in my home—it’s the go-to for celebrations and comforting weekend dinners alike, always bringing good vibes and full bellies around the table.

Keeping It Fresh

Always chop your cilantro fresh right before serving to keep its bright flavor and vibrant green color. If you’re making this ahead, store the peanut sauce separately to keep it from thickening too much.

Serving Ideas That Clicked

Sometimes we serve these satay skewers over steamed jasmine rice with a side of cucumber salad tossed in lime and a pinch of sugar—a perfect balance of rich, fresh, and tangy.

A Time This Recipe Saved the Day

Once when guests arrived unexpectedly, I whipped up the marinade quickly while soaking skewers, and by the time they settled in, the house smelled incredible. The simple steps and fast cook time make it my ultimate last-minute star.

• Don’t forget to soak skewers well, or they might burn (learned the hard way!)
• Adjust chili flakes and sriracha to your heat comfort level—it’s easy to dial up or down
• Always have fresh lime wedges handy; they brighten every bite

Save

Thanks for hanging out and cooking this with me—hope these skewers bring as much joy to your table as they have to mine.

Questions & Answers

→ How long should the chicken marinate?

Marinate for at least one hour to allow flavors to penetrate, though overnight marinating enhances taste further.

→ Can I use chicken breasts instead of thighs?

Yes, both boneless skinless chicken breasts or thighs work well; thighs offer more tenderness and juiciness.

→ How do I prevent chicken from sticking to the grill?

Soak wooden skewers in water for 30 minutes before grilling and oil the grill grates lightly to prevent sticking.

→ Is there a substitute for peanut butter in the sauce?

Almond butter can be used as a substitute for a different nutty flavor and similar creamy texture.

→ Can the spice level be adjusted?

Yes, chili flakes in the marinade and sriracha in the sauce can be varied to control heat intensity.

→ What sides pair well with this dish?

Cucumber slices, steamed rice, and fresh lime wedges complement the rich flavors perfectly and add freshness.