Grilled Chicken Satay Sauce

The first time I grilled these chicken skewers, my neighbor wandered over drawn by the smell of spices and charred meat, and I ended up making an extra batch just to share. There's something about the combination of aromatic spices hitting hot grates that transforms simple chicken into something people actually get excited about. Now I make them whenever I want to feel like I've got everything under control, even on nights when the day felt chaotic.

I remember standing at the grill during a last-minute summer dinner, fork in hand, turning skewers and noticing how the sugar in the marinade caramelized into dark spots on the chicken. My partner came outside with a cold drink and just watched for a minute, and I realized this dish has a way of making cooking feel like part of the gathering, not separate from it.

Ingredients

• Boneless, skinless chicken breast or thighs (600 g, cut into 2.5 cm cubes): Thighs stay juicier than breasts, but either works; just make sure your pieces are roughly the same size so they cook evenly.
• Soy sauce (2 tbsp for marinade, 1 tbsp for sauce): Use the gluten-free version if that matters for your table, and don't skip it—this is where the umami lives.
• Fish sauce (1 tbsp): I know it smells intense straight from the bottle, but trust it; once cooked, it adds depth without tasting fishy.
• Vegetable oil (2 tbsp): This carries all those spices into the chicken and helps with the grilling.
• Brown sugar (1 tbsp for marinade, 1 tbsp for sauce): The sugar creates those caramelized edges on the grill that make people pause mid-conversation.
• Garlic cloves (2 for marinade, 1 for sauce, minced): Fresh garlic makes a noticeable difference in both the marinade and the sauce.
• Ground coriander, cumin, and turmeric (1 tsp, 1 tsp, and 1/2 tsp): These three spices are what make this taste authentic; they're worth having on hand.
• Freshly ground black pepper (1/2 tsp): Freshly ground tastes brighter than pre-ground, and you'll notice it here.
• Lime juice (1 for marinade, 1 tbsp for sauce): Lime keeps everything tasting fresh and balanced, not heavy.
• Smooth peanut butter (150 g): Smooth works better than chunky in the sauce; it melts into the coconut milk more gracefully.
• Coconut milk (150 ml): Full-fat coconut milk makes the sauce feel luxurious and silky.
• Chili paste or sriracha (1 tsp, optional): Add this if you want heat, or leave it out if your crowd is sensitive to spice.
• Grated fresh ginger (1 tsp): Fresh ginger adds a small warmth that makes the sauce taste more complex.
• Warm water (2–3 tbsp for sauce consistency): Add this slowly; the sauce thickens as it cools, and you can always add more.
• Wooden or metal skewers (8): If using wooden, soak them; if using metal, you're good to go straight to the chicken.

Instructions

Mix the marinade:

In a large bowl, whisk together soy sauce, fish sauce, vegetable oil, brown sugar, minced garlic, coriander, cumin, turmeric, black pepper, and lime juice until the sugar dissolves. This is where all the flavor happens, so don't rush it.

Marinate the chicken:

Add your chicken cubes to the bowl and toss until every piece is coated in that aromatic mixture. Cover and refrigerate for at least 30 minutes, though 2 hours is even better if you have the time and remember it's in there.

Soak the skewers:

If you're using wooden skewers, submerge them in water for 30 minutes so they don't char before the chicken cooks through. Metal skewers can skip this step entirely.

Thread the skewers:

Pull the chicken pieces out of the marinade and thread them onto your skewers, spacing them slightly apart so heat can reach all sides. Don't pack them too tightly.

Get the grill ready:

Heat your grill or grill pan to medium-high heat and lightly oil the grates so the chicken doesn't stick. You'll know it's hot enough when a drop of water sizzles immediately on contact.

Grill the chicken:

Place the skewers on the hot grill and let them sit for a couple of minutes before turning, so they develop those golden-brown, slightly charred edges. Turn them every few minutes until the chicken is cooked through and no longer pink inside, about 10–12 minutes total.

Make the satay sauce:

While the chicken cooks, combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, chili paste if using, minced garlic, and ginger in a small saucepan over low heat. Stir gently until everything is smooth and warm, then add warm water one tablespoon at a time until you reach the consistency you like—it should coat a spoon but still pour easily.

Serve:

Plate the hot skewers and pour the warm satay sauce into a bowl on the side so people can dip and drizzle as they like.

Save

There was an evening when a friend who said she didn't cook much volunteered to help grill these, and by the time we were done, she was asking for the recipe and talking about making them for her own dinner party. That's when I realized this dish has a way of making people feel capable in the kitchen, which is maybe the best thing a recipe can do.

Why This Tastes Like a Restaurant Dish

The secret isn't technique or fancy equipment; it's layering flavor. The spiced marinade creates depth, the char from the grill adds complexity, and the satay sauce brings everything together with creaminess and brightness. Most home cooking feels simpler than restaurant food because we use fewer flavor building blocks, but this recipe stacks them intentionally. Once you understand that approach, you start seeing it everywhere.

Timing and Prep

This dish rewards a little planning but doesn't require much hands-on time. If you marinate the chicken in the morning and let it sit all day, the flavors deepen even more. The satay sauce comes together in five minutes while the grill works, so you're never frantically cooking during the final moments. I've made this work as a weeknight dinner and as something special for company, and it scales effortlessly either way.

How to Make It Your Own

This base recipe is flexible enough to adapt without losing its character. Swap the chicken for shrimp if you want something lighter, or use tofu if you're cooking for vegetarians—just adjust the cooking time accordingly. The marinade works beautifully on beef or pork too, and I've even used it on thick-cut vegetables for a mixed grill. The satay sauce is equally forgiving; some people love it spicier, others dilute it more with water to make it closer to a drizzle than a dip.

• Serve alongside jasmine rice or a crisp cucumber salad for a complete meal that feels intentional.
• Garnish with fresh cilantro and chopped roasted peanuts for color, texture, and a nod to authenticity.
• A cold lager or crisp Riesling pairs perfectly if you're opening a bottle.

Save

These skewers have become my go-to move when I want to feed people something that tastes like I know what I'm doing. Make them once, and you'll understand why.

Questions & Answers

→ How long should the chicken marinate?

Marinate the chicken for at least 30 minutes to develop flavor, though up to 2 hours is ideal for a richer taste.

→ Can I use wooden skewers for grilling?

Yes, soak wooden skewers in water for 30 minutes before grilling to prevent burning.

→ What can I substitute for peanut butter in the sauce?

Sunflower seed butter works well as a substitute for peanut butter, especially for nut allergies.

→ How should I adjust cooking for different proteins?

Adjust grilling times accordingly: tofu takes less time, while beef or shrimp may require slight variations for optimal doneness.

→ What sides pair well with grilled chicken and satay sauce?

Serve with jasmine rice, cucumber salad, or complement with a cold lager or crisp Riesling.