If you’re craving a dish that’s bursting with flavor but still simple enough for a weeknight dinner, this Chicken Satay with Easy Peanut Sauce Recipe is going to become your new go-to. I absolutely love how the marinade infuses the chicken with vibrant spices, and the peanut sauce is incredibly creamy yet delightfully tangy – a perfect balance that works every time. Whether you’re cooking for your family or serving guests, this recipe strikes that wonderful balance between impressive and achievable.
When I first tried this Chicken Satay with Easy Peanut Sauce Recipe, what really stood out was how easy it was to get that authentic satay taste without needing a ton of complicated ingredients or techniques. You’ll find that even if you’re a busy cook, marinating the chicken ahead allows you to relax while the flavors develop. Trust me, once you try this recipe, you’ll want it in your regular rotation for casual dinners or even as an appetizer for a party.
Why You’ll Love This Recipe
- Simple to Make: The marinade and sauce come together fast with everyday pantry ingredients.
- Big Flavor Impact: Bold spices combined with creamy peanut sauce make each bite a delight.
- Versatile Dish: Perfect as a main meal or party appetizer, adapting easily to your needs.
- Crowd-Pleaser: My family goes crazy for this one every time I make it.
Ingredients You’ll Need
I love that this Chicken Satay with Easy Peanut Sauce Recipe uses fresh spices and simple pantry staples that pack a flavorful punch. Having good quality peanut butter and fresh ginger really makes the sauce sing, so if you can, opt for natural peanut butter without added sugars.
- Garlic: Fresh cloves release more flavor than pre-minced, trust me on this one.
- Lemon juice: Adds brightness to the marinade, balancing the richness perfectly.
- Turmeric: Gives that beautiful golden color and earthy taste that’s iconic in satay.
- Dried coriander: Adds subtle citrus and spice notes to the chicken.
- Chilli powder: Adjust this based on your heat preference; I like a gentle warmth.
- Salt: Essential to enhance all the other flavors.
- Vegetable oil: Helps the marinade coat the chicken evenly.
- Skinless boneless chicken breasts: Cubed for quick grilling and easy eating.
- Natural peanut butter: Smooth or chunky, either works well in the sauce.
- Soy sauce: Adds umami and saltiness to the peanut sauce.
- Brown sugar: Balances out the salt and kicks up the sweetness.
- Grated ginger: Fresh ginger brightens the sauce with a zingy bite.
- Coconut milk: Adds creaminess and a touch of tropical flavor.
- Sriracha sauce or other chilli sauce: Gives a bit of heat and complexity.
- Salt to taste: To finish seasoning the sauce perfectly.
- Water: To thin the peanut sauce for perfect dipping consistency.
- Chopped peanuts: For garnish and an extra crunch on top.
Variations
One of the things I adore about this Chicken Satay with Easy Peanut Sauce Recipe is how easy it is to make it your own. You can tweak the spice level or swap out ingredients to match your dietary needs or what’s in your fridge.
- Use chicken thighs: I sometimes swap breasts for thighs since they stay juicier during grilling.
- Make it vegetarian: Try marinated tofu or tempeh skewers for a plant-based twist.
- Adjust heat: Add more chilli powder or Sriracha if you love spice, or keep it mild for kids.
- Serve with peanut noodles: Pairing the satay with simple rice noodles lifts the meal to another level.
How to Make Chicken Satay with Easy Peanut Sauce Recipe
Step 1: Marinate the Chicken for Maximum Flavor
Start by combining garlic, lemon juice, turmeric, coriander, chilli powder, salt, and vegetable oil in a large shallow bowl. Add your cubed chicken and stir everything together so each piece is well coated. Cover tightly with plastic wrap and pop it in the fridge to marinate overnight or at least 2 hours. I’ve learned that the longer it marinates, the more vibrant and tender the chicken gets, so if you have the time, overnight is best.
Step 2: Whisk Together the Easy Peanut Sauce
Mix peanut butter, soy sauce, brown sugar, lemon juice, grated ginger, coconut milk, and Sriracha sauce in a medium bowl. To get the perfect dipping consistency, slowly stir in warm water, one tablespoon at a time, until the sauce is creamy and pourable. Salt to taste. I always sprinkle chopped peanuts over the sauce before serving – it adds such a nice texture contrast!
Step 3: Skewer and Grill the Chicken to Perfection
Preheat your grill to medium-high heat. Thread the chicken pieces onto skewers, taking care not to overcrowd them so the heat circulates evenly and cooks the chicken through. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning. Grill the skewers about 7 minutes per side, flipping carefully, until the chicken is cooked through and has a lovely char on the edges. This method locks in juiciness while the outside gets beautifully smoky.
Pro Tips for Making Chicken Satay with Easy Peanut Sauce Recipe
- Marinate Longer for Tenderness: I found that marinating overnight develops deeper flavors and keeps the chicken moist after grilling.
- Consistent Skewer Size: Cutting chicken into similar-sized cubes ensures even cooking and avoids drying out smaller pieces.
- Adjust Sauce Thickness: Don’t rush adding water to the peanut sauce — I add a tablespoon at a time to get that perfect dip consistency without it becoming too runny.
- Prevent Skewers Burning: Soaking wooden skewers in water is a lifesaver; I’ve burnt skewers one too many times before learning this trick.
How to Serve Chicken Satay with Easy Peanut Sauce Recipe
Garnishes
I like to top the peanut sauce with extra chopped roasted peanuts and fresh cilantro leaves for color and crunch. Squeeze of lime wedges on the side adds that fresh tang that cuts through the richness and makes every bite pop. Feel free to add thinly sliced red onions or cucumber ribbons for a refreshing contrast too!
Side Dishes
My favorite sides to serve with this chicken satay are coconut rice or simple jasmine rice, which soak up all the lovely sauce. I also love pairing it with a crisp Asian cucumber salad or steamed greens like bok choy for a balanced meal. If you’re serving guests, spring rolls or crunchy vegetable slaw work wonderfully alongside these skewers.
Creative Ways to Present
For special occasions, I’ve plated these skewers over a bed of vermicelli noodles sprinkled with toasted sesame seeds and fresh herbs. For a fun twist, serving them as finger food in little bamboo boats or on decorative platters really adds to the party vibe. Mini skewers with colorful veggies in between chicken morsels can make an eye-catching appetizer too!
Make Ahead and Storage
Storing Leftovers
I store leftover grilled chicken satay and peanut sauce separately in airtight containers in the fridge. This keeps the chicken from getting soggy and the sauce fresh. They usually stay good for up to 3 days – perfect for quick lunches or snacks.
Freezing
When I have extra marinated chicken, I freeze it before grilling. Just lay the chicken cubes on a baking tray to freeze individually, then transfer them into a freezer bag. This way, you can thaw them overnight in the fridge and grill fresh skewers any time you want satay without the prep.
Reheating
To reheat leftover satay, I prefer gently warming the skewers in a preheated oven at 325°F (160°C) for about 10 minutes to keep them juicy without overcooking. Microwave works in a pinch, but I find it can dry the chicken out. Always warm the peanut sauce separately and stir before serving to bring it back to that silky smooth texture.
FAQs
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Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Chicken thighs are a great option if you want juicier, more flavorful meat. Just be sure to trim excess fat and cut the pieces into similar-sized chunks as you would breasts for even cooking. You might need to adjust the grill time slightly as thighs can be a bit thicker.
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Can I make the peanut sauce ahead of time?
Yes, the peanut sauce can be made a day ahead and stored in the fridge in an airtight container. Before serving, give it a good stir and add a splash of water or coconut milk if it thickened too much. Making it ahead saves time and lets the flavors meld beautifully.
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What can I substitute if I don’t have coconut milk?
If you don’t have coconut milk, you can substitute with regular milk or almond milk for the sauce. The sauce will be less rich and tropical-flavored but still tasty. Some people also use Greek yogurt for creaminess, though that changes the texture slightly.
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Is it necessary to soak the wooden skewers?
Soaking wooden skewers in water for at least 30 minutes before grilling is essential to prevent them from catching fire and burning on the grill. It also helps keep the skewers sturdy while cooking. If you forget, using metal skewers is a great alternative.
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Can this recipe be made gluten-free?
Definitely! Just swap the soy sauce for tamari or a gluten-free soy sauce alternative. Everything else in the recipe is naturally gluten-free, so you can enjoy it without worry.
Final Thoughts
This Chicken Satay with Easy Peanut Sauce Recipe has become a staple in my home because it’s reliably delicious every time and surprisingly easy to pull off. Sharing it with friends feels like gifting a little bit of that special street-food magic that’s so comforting. I hope you give this recipe a try and find as much joy in making and eating it as I do — it’s truly one of those dishes that bring people together beautifully.
Print
Chicken Satay with Easy Peanut Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Southeast Asian
Description
This Chicken Satay recipe features tender, marinated chicken skewers grilled to perfection and served with a rich, creamy peanut sauce. The dish combines aromatic spices like turmeric, coriander, and chili powder with a tangy and slightly sweet peanut sauce enhanced by coconut milk and Sriracha for a perfect balance of flavors. Ideal for a flavorful appetizer or main course, it’s easy to prepare and perfect for gatherings or weeknight dinners.
Ingredients
For the Marinade
- 3 cloves garlic, minced
- 1 lemon, juice only
- 2 tsp turmeric powder
- 2 tsp dried coriander
- 1 tsp chili powder
- 1 tsp salt
- 2 tsp vegetable oil
- 1kg (2 lbs) skinless boneless chicken breasts, cubed
For the Peanut Sauce
- 4 tbsp natural peanut butter (smooth or chunky)
- 2 tsp soy sauce
- 2 tsp brown sugar
- 1 tsp lemon juice
- 1 tsp grated fresh ginger
- 4 tbsp coconut milk
- 1 tbsp Sriracha sauce or other chili sauce
- Salt to taste
- Water, to thin out the sauce
- 1 tbsp chopped roasted peanuts, for topping
Instructions
- Prepare the Marinade: In a large shallow bowl, combine minced garlic, lemon juice, turmeric, dried coriander, chili powder, salt, and vegetable oil. Add the cubed chicken breast pieces and stir thoroughly to coat each piece evenly. Cover the bowl with plastic wrap and refrigerate to marinate for at least 2 hours, preferably overnight for best flavor.
- Make the Peanut Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, brown sugar, lemon juice, grated ginger, coconut milk, and Sriracha sauce until smooth. Gradually add warm water one tablespoon at a time until you reach your desired sauce consistency. Season with salt to taste. Transfer the sauce to a serving dish and sprinkle the top with chopped roasted peanuts.
- Prepare the Grill and Skewers: Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning. Thread the marinated chicken cubes onto the skewers without overcrowding to ensure even cooking.
- Grill the Chicken: Place the skewers on the preheated grill and cook for about 7 minutes on one side. Then turn the skewers and grill for an additional 5 to 7 minutes or until the chicken is thoroughly cooked and has a slight char. Ensure the internal temperature of chicken reaches 165°F (75°C) for safe consumption.
- Serve: Remove the chicken satay skewers from the grill and serve hot with the prepared peanut sauce and lime wedges on the side for squeezing over the chicken.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Marinate the chicken overnight if possible to enhance flavor and tenderness.
- Adjust the spiciness of the peanut sauce by varying the amount of Sriracha or using a milder chili sauce.
- If you don’t have a grill, chicken satay can also be cooked on a grill pan or under a broiler in the oven.
- Serve with fresh lime wedges to add a zesty brightness to the dish.
