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Chicken Satay With Peanut Sauce

Chicken satay with peanut sauce featuring a coconut-turmeric marinade and caramelized, char-marked grilled chicken skewers. The creamy peanut sauce is thinned to a dip-able consistency with warm water and brightened with lime.
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Prep Time 25 minutes
Cook Time 12 minutes
marinating 2 hours
Total Time 2 hours 37 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Thai
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

chicken satay
  • 1.5 lb boneless chicken thighs cut into thin strips
  • 0.5 can (13.5 oz) coconut milk divided
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 tsp cumin
  • 2 clove garlic minced
peanut sauce
  • 0.5 can (13.5 oz) coconut milk divided
  • 0.5 cup peanut butter
  • 3 tbsp soy sauce
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 1 tbsp sriracha
  • 1 clove garlic minced
  • 4 tbsp warm water to thin (use 3-4 tbsp as needed)
assembly
  • 1 wooden skewers soak in water 30 minutes
  • 1 cucumber slices
  • 1 lime wedges

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Combine half the coconut milk with soy sauce, fish sauce, brown sugar, turmeric, coriander, cumin, and garlic. Marinate the chicken strips for at least 2 hours in the refrigerator.
Make the peanut sauce
  1. Whisk peanut butter, soy sauce, lime juice, honey, sriracha, garlic, and the remaining coconut milk until smooth. Thin with warm water to reach a pourable, dip-able texture.
Skewer and grill
  1. Soak wooden skewers in water for 30 minutes. Thread the marinated chicken strips onto the skewers.
  2. Preheat a grill to medium-high heat and grill the skewers for 5-6 minutes per side until char marks appear and the chicken is cooked through.
Serve
  1. Serve the satay immediately with peanut sauce on the side. Add cucumber slices and lime wedges for freshness.

Notes

For best flavor, keep the chicken fully submerged in the marinade and marinate in a sealed container. Refrigerate leftovers up to 3 days; the peanut sauce keeps 3 days and can be gently reheated, while satay can be warmed on a grill or skillet. Freezing: freeze grilled chicken satay without cucumber garnish up to 2 months; thaw and reheat thoroughly. For a lighter option, replace honey with an equal amount of maple syrup or use half the amount of sriracha to reduce sweetness and heat.