Chicken Satay Peanut Sauce (Printable Version)
Grilled chicken strips infused with aromatic spices, served alongside a smooth peanut dipping sauce.
# What You'll Need:
→ Chicken Satay
01 - 1.1 lbs boneless, skinless chicken thighs or breasts, cut into thin strips
02 - 2 tablespoons soy sauce
03 - 2 tablespoons coconut milk
04 - 1 tablespoon brown sugar
05 - 1 tablespoon vegetable oil
06 - 2 teaspoons curry powder
07 - 1 teaspoon ground coriander
08 - 1 teaspoon ground cumin
09 - 1 clove garlic, minced
10 - 1 teaspoon grated fresh ginger
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
13 - Bamboo skewers, soaked in water for 30 minutes
→ Peanut Dipping Sauce
14 - ½ cup creamy peanut butter
15 - ½ cup coconut milk
16 - 2 tablespoons soy sauce
17 - 1½ tablespoons brown sugar
18 - 1 tablespoon fresh lime juice
19 - 1 teaspoon chili garlic sauce or Sriracha (adjust to taste)
20 - 1 clove garlic, minced
21 - 1 teaspoon grated fresh ginger
22 - 2 to 4 tablespoons warm water (to thin sauce as needed)
→ Garnish (optional)
23 - Chopped fresh cilantro
24 - Lime wedges
25 - Crushed roasted peanuts
# Directions:
01 - Combine soy sauce, coconut milk, brown sugar, vegetable oil, curry powder, coriander, cumin, garlic, ginger, salt, and pepper in a large bowl. Add chicken strips and toss to coat evenly. Cover and refrigerate for at least 1 hour, up to overnight for enhanced flavor.
02 - Whisk together peanut butter, coconut milk, soy sauce, brown sugar, lime juice, chili garlic sauce, garlic, and ginger in a medium bowl. Gradually add warm water, one tablespoon at a time, until the sauce reaches desired consistency. Set aside.
03 - Heat a grill or grill pan over medium-high heat to prepare for cooking.
04 - Thread marinated chicken strips onto the soaked bamboo skewers, ensuring even distribution.
05 - Cook skewers on the preheated grill for 3 to 4 minutes per side, until chicken is thoroughly cooked and grill marks develop.
06 - Arrange skewers on a platter and garnish with chopped cilantro, lime wedges, and crushed roasted peanuts as desired. Serve immediately with peanut dipping sauce on the side.
# Expert Tips:
01 -
- The marinade does something almost magical, turning simple chicken into something juicy and deeply flavorful.
- That peanut sauce tastes like a restaurant secret, but it comes together in five minutes flat.
- These are impressive enough for guests but easy enough for a lazy weekend dinner.
02 -
- Marinating time matters—rushing this to thirty minutes yields decent satay, but an hour transforms it into something tender and complex.
- Coconut milk separates, so give it a good stir before measuring; you want the creamy part mixed with the liquid, not just using the watery bottom.
- Don't skip soaking your skewers or you'll have a smoke alarm situation and charred sticks holding your food.
03 -
- If you have fish sauce on hand, add just a teaspoon to the marinade for that authentic restaurant depth that makes people ask what your secret ingredient is.
- Thread the chicken loosely on skewers—packed tight means uneven cooking and dried-out chicken on the outside while the inside catches up.