Chicken Satay with Easy Thai Peanut Sauce

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Grilling has always been one of my favorite ways to bring bold flavors to simple ingredients, and Chicken Satay with Easy Thai Peanut Sauce is a perfect example of that. The marinade alone — rich with turmeric, coriander, garlic, and lemongrass — is enough to make anyone’s mouth water before the skewers even hit the grill. But what really seals the deal is that creamy, spicy-sweet peanut sauce. It’s the kind of dish that feels exotic but is completely doable in your own kitchen.

I love making this for casual dinners, weekend cookouts, or even meal prepping for the week. It’s quick, full of flavor, and incredibly satisfying. And the best part? Everyone loves it. The aroma that fills the air as the chicken chars just slightly is unbeatable. Paired with a crunchy cucumber salad or even a bowl of jasmine rice, this dish turns into something unforgettable.

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Why You’ll Love This Chicken Satay with Easy Thai Peanut Sauce

This dish has all the qualities of a weeknight winner and a party-pleasing showstopper rolled into one. It’s:

• Bursting with authentic Thai flavor
• Ready in under 30 minutes
• Easily customizable for spice level
• Perfect for grilling, baking, or pan-searing
• Delicious hot or cold, making it great for leftovers
• Packed with protein and naturally gluten-free

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What Kind of Chicken Should I Use for Satay?

Boneless, skinless chicken thighs are my go-to for this recipe. They’re juicy, flavorful, and can handle the high heat of grilling without drying out. That said, chicken breast works perfectly fine too — especially if you’re aiming for a leaner version. Just be sure to slice the chicken into thin, even strips so they cook quickly and absorb the marinade thoroughly.

If you’re short on time or already have pre-cut tenders or fillets, go for those. The key is to marinate them well and not overcook, so you get that perfect char without sacrificing tenderness.

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Options for Substitutions

Don’t have every ingredient on hand? No problem — this recipe is flexible:

• Chicken Alternatives: Try beef strips, tofu, or even shrimp for a different twist. The marinade works beautifully across proteins.
• Nut-Free Option: Swap peanut butter with sunflower seed butter or tahini for a similar creamy texture in the sauce.
• Coconut Milk: If you’re avoiding coconut, use plain Greek yogurt or a bit of cream with a splash of lime juice for tang and richness.
• No Grill? Use a grill pan, cast iron skillet, or even bake in the oven at 425°F until cooked through and slightly browned.

These substitutions help adapt the dish to whatever you have on hand — or dietary needs — without losing the essence of its flavor.

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Ingredients for Chicken Satay with Easy Thai Peanut Sauce

Chicken Thighs or Breasts
This is the heart of the dish. I use boneless, skinless chicken thighs for juicy texture, but breasts work well for a leaner option.

Garlic
Fresh garlic adds a strong aromatic base to the marinade. It deepens the flavor and gives a savory kick.

Ginger
Grated ginger brings brightness and a little heat, helping balance the richness of the marinade.

Turmeric Powder
This gives the chicken its signature golden color and warm, earthy flavor.

Ground Coriander
A key spice in satay, coriander adds citrusy, nutty notes that elevate the dish.

Soy Sauce or Fish Sauce
For saltiness and umami. Soy sauce is more common, but fish sauce gives it a more authentic Thai flavor.

Brown Sugar
A little sweetness balances the salty and savory elements of the marinade.

Lemongrass (fresh or paste)
This ingredient adds a vibrant, citrusy aroma that makes the marinade sing.

Coconut Milk
It provides creaminess and helps tenderize the chicken while adding mild sweetness.

Peanut Butter (for the sauce)
Creamy peanut butter is the star of the dipping sauce, bringing richness and body.

Red Curry Paste
A shortcut to complex flavor, this adds heat, depth, and that unmistakable Thai essence to the sauce.

Lime Juice
Brightens the peanut sauce and balances the richness with a fresh tang.

Soy Sauce (for the sauce)
Adds salt and umami to round out the peanut sauce.

Sugar or Honey
Just a touch to balance the spice and acid in the sauce.

Water
Used to thin the sauce to your desired consistency without diluting the flavor.

Chili Flakes or Sriracha (optional)
To bring in extra heat if you love it spicy.

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Step 1: Prepare the Marinade

In a bowl, combine garlic, ginger, turmeric, ground coriander, soy sauce (or fish sauce), brown sugar, lemongrass, and coconut milk. Whisk until smooth and aromatic. This mixture should be vibrant in color and fragrance.

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Step 2: Slice and Marinate the Chicken

Cut the chicken into thin strips, about 1 inch wide. Place them in a large zip-top bag or shallow dish and pour the marinade over the chicken. Seal or cover, then refrigerate for at least 1 hour, preferably overnight for deeper flavor.

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Step 3: Soak the Skewers (if using bamboo)

If you’re using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill or under the broiler.

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Step 4: Make the Thai Peanut Sauce

In a saucepan over medium-low heat, mix peanut butter, red curry paste, lime juice, soy sauce, brown sugar or honey, and a splash of water. Stir until smooth and warmed through. Adjust with more water for a thinner consistency or more curry paste for heat.

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Step 5: Skewer the Chicken

Thread the marinated chicken strips onto skewers, weaving them in a ribbon-like fashion so they cook evenly.

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Step 6: Cook the Satay

Grill the skewers over medium-high heat for about 3–4 minutes per side, until charred in spots and cooked through. Alternatively, bake at 425°F (220°C) for 15–18 minutes, flipping halfway through, or cook in a grill pan on the stove.

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Step 7: Serve

Serve the hot chicken satay with a side of the Thai peanut sauce and optional cucumber salad or jasmine rice. Garnish with chopped peanuts, cilantro, or lime wedges if desired.

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How Long to Cook Chicken Satay with Easy Thai Peanut Sauce

Cooking time will vary slightly depending on your method and the thickness of the chicken strips, but generally:

• Grilling: 3–4 minutes per side over medium-high heat
• Baking: 15–18 minutes at 425°F (220°C), flipping once halfway
• Stovetop (grill pan or skillet): 4–5 minutes per side on medium-high heat

You’ll know the chicken is done when it’s slightly charred on the outside, cooked through to 165°F (74°C) internally, and still juicy.

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Tips for Perfect Chicken Satay with Easy Thai Peanut Sauce

• Marinate Longer for More Flavor: If you can, let the chicken marinate overnight. It makes a huge difference in taste and tenderness.
• Use Uniform Slices: Evenly sized chicken strips ensure consistent cooking and keep the meat juicy.
• Don’t Overcook: Chicken strips are thin and cook quickly. Pull them off the grill as soon as they’re done to avoid dryness.
• Thin the Sauce Gradually: Add water one tablespoon at a time when making the peanut sauce so you don’t make it too runny.
• Char Is Your Friend: A little grill char adds authentic flavor and texture. Let it happen!
• Make Extra Sauce: The peanut sauce is irresistible — perfect for dipping veggies, drizzling on rice bowls, or even as a salad dressing.

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Watch Out for These Mistakes While Cooking

• Skipping the Marinade Time: Rushing the marinade doesn’t allow the flavors to develop. Even 30 minutes makes a difference — but longer is better.
• Using Uneven Chicken Pieces: Irregular cuts cook at different speeds, leading to dry or undercooked spots. Aim for even, thin strips.
• Cooking Over High Heat Too Long: High heat is great for char, but don’t walk away — the thin chicken can overcook quickly.
• Not Soaking Wooden Skewers: If you forget to soak them, they’ll burn up on the grill or in the oven.
• Over-thinning the Peanut Sauce: Add water slowly. Once it’s too thin, it loses that creamy, luxurious texture.
• Overcrowding the Pan or Grill: Space out the skewers so they sear properly and don’t steam.
• Undercooking the Sauce: Heating helps blend the flavors. Don’t skip warming it — it’s quick and worth it!

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What to Serve With Chicken Satay with Easy Thai Peanut Sauce?

Cucumber Salad

A fresh cucumber salad with rice vinegar, sugar, and a pinch of chili flakes adds a refreshing crunch and balances the savory satay.

Jasmine or Coconut Rice

Light, fragrant jasmine rice or creamy coconut rice soaks up the extra peanut sauce perfectly.

Pickled Vegetables

Quick pickles with carrots, radish, or red onion add acidity that cuts through the richness of the sauce.

Thai Noodle Salad

Cold noodles tossed with herbs, veggies, and a light vinaigrette create a complete and cooling contrast.

Satay Lettuce Wraps

Use butter lettuce leaves to wrap chicken and sauce — great for low-carb or fun party-style serving.

Grilled Pineapple

The sweet char of grilled pineapple adds a tropical pop that complements the salty peanut sauce.

Roti or Flatbread

Warm roti, naan, or even tortillas make a great vessel for scooping up chicken and sauce.

Spicy Papaya Salad (Som Tum)

This crunchy, tangy, and slightly spicy salad adds bold contrast and traditional Thai flair.

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Storage Instructions

Refrigerator:
Store leftover chicken satay and peanut sauce in separate airtight containers. The chicken will stay fresh for up to 4 days. The peanut sauce can last up to a week in the fridge.

Freezer:
Freeze cooked chicken satay (without sauce) for up to 2 months. Place in a freezer-safe bag or container. Thaw overnight in the fridge before reheating. The peanut sauce can also be frozen, though it may need a good stir or slight warming to re-emulsify after thawing.

Reheating:
Reheat chicken gently in a skillet, oven, or microwave. For the peanut sauce, warm it on the stovetop over low heat with a splash of water to loosen it up.

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Estimated Nutrition (per serving – about 2 skewers with sauce)

• Calories: ~370
• Protein: 30g
• Carbohydrates: 12g
• Fat: 22g
• Saturated Fat: 6g
• Sugar: 6g
• Sodium: 580mg
• Fiber: 1g
• Cholesterol: 85mg
• Trans Fat: 0g

Note: Nutritional values can vary depending on ingredients used and portion sizes.

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Frequently Asked Questions

Can I make chicken satay without a grill?

Absolutely. You can cook it in a grill pan, regular skillet, or even bake it in the oven at 425°F. The flavor is still fantastic, especially if the marinade is strong.

Can I use crunchy peanut butter for the sauce?

Yes, but the texture will be chunkier. If you prefer a smooth sauce, stick to creamy peanut butter. Crunchy works if you’re into a bit of extra texture.

How spicy is the peanut sauce?

It’s mild by default. You can adjust the heat by adding more red curry paste or a dash of chili flakes or Sriracha if you like it spicy.

Can I make this ahead of time?

Definitely. You can marinate the chicken overnight and prepare the sauce a day or two ahead. It’s a great recipe for meal prepping.

Is this gluten-free?

Yes, if you use gluten-free soy sauce or tamari and check that your red curry paste is certified gluten-free.

What if I don’t have lemongrass?

You can leave it out or substitute with a little lime zest and extra ginger. It won’t be quite the same, but still delicious.

Can I use pork or beef instead of chicken?

Yes, both work well. Just adjust cooking time depending on the meat. Pork tenderloin or beef flank steak are great choices.

What’s the best way to reheat leftovers?

Reheat the chicken in a skillet or microwave until just warmed through. For the sauce, warm it gently on the stovetop with a splash of water to restore its creamy texture.

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Conclusion

Chicken Satay with Easy Thai Peanut Sauce is one of those dishes that delivers maximum flavor with minimal fuss. It’s quick, vibrant, and versatile — perfect for weeknight dinners, backyard BBQs, or even meal prep. The balance of smoky, tender chicken with the creamy, nutty sauce is just irresistible. And the best part? You don’t need to be a Thai food expert to pull it off beautifully in your own kitchen. Whether you grill it or bake it, serve it with rice or salad, this recipe is one you’ll come back to again and again.

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