Marinated Thai chicken satay skewers - tender and juicy, with a lightly charred finish - served with a spicy peanut sauce. Even with a bit of marinating time it's super quick and easy! The satay peanut sauce has a few special additions for a spicy creamy finish you'll love!
What is it about peanut butter that makes it taste so disgusting on it's own, but drop-dead-deliciously-droolworthy mixed with other stuff?
I know, it's not like the marmite camp, where I've probably got half you on my side here. I think most people actually like peanut butter on toast.
In fact, I did a bit of googling to understand the peanut butter split.
Surprisingly there wasn't much research on it....
However, I came across one paper involving a study of 157 people, which said 80% of them liked peanut butter.
I think that sounds about right, so I'm going to believe that as scientific fact.
Now my real question is, how many of that 20% of peanut butter haters like it mixed with other stuff, like peanut chicken or Thai chicken salad? In other words, how many people are like me?
Maybe I should do an experiment (I do love a good experiment. Have you seen my cookie experiment ?).
Before I go down that rabbit hole, let's talk through this chicken satay recipe.
What do we need?
How to make it:
For the satay sauce, we mix together peanut butter, soy sauce, chilli flakes, fish sauce, coconut milk, light brown sugar, ground coriander and lime juice.
Once the satay ingredients have been mixed together, heat over a medium heat until thickened. Then turn off the heat. You can serve it warm or cold. If serving it warm, just reheat before serving.
TIPS**
- If you're using wooden skewers for your chicken satay, soak the wooden skewers in water for an hour beforehand, so they're less likely to burn under the grill (broiler) or on the griddle.
- For the chicken, we marinade chicken breast strips (or you can use chicken thighs) in a mixture of soy sauce, garlic, coconut milk, cumin, ground coriander and ground ginger. Give it a good mix, then cover and refrigerate for at least 30 minutes (up to over night).
- The chicken is then threaded onto those pre-soaked skewers, and grilled on a griddle pan until cooked through. You can also cook on the barbecue, or under the grill (broiler).
Serve the chicken skewers with that lovely spicy peanut sauce. I also like to sprinkle on a few toppings (as always!) of some chilli flakes and fresh coriander/cilantro). You can also sprinkle on some sesame seeds, sliced red onion and a few roughly chopped peanuts if you're as mad about toppings as I am!
So tell me, are you a peanut butter hater who has a delicious peanut butter recipe? I'd love to know about it!
Peanut butter or whizzed up peanuts?
I'd probably be frowned upon by some for using peanut butter at all in satay sauce, but I can't really tell the difference between using that or using peanuts I've whizzed up at home. It does make the whole thing a lot simpler (and means I don't have to drag out the food processor).
A traditional Indonesian Satay (where satay originates) would use roasted peanuts that have been ground by hand. I might try that one day, for authenticity's sake. I'll let you know if I do.
Chicken breast or thigh meat?
I sometimes use chicken thighs (more tender meat), but chicken breast works really well when marinated in this way. Tenderising it with the coconut milk means the chicken breast takes that burst of high-cooking-heat much better than if they weren't marinated.
What can I serve with Chicken Satay?
Special Fried Rice
Vegetarian Kway Teow (noodles)
Veggie matchstick fries
Vegetarian Buddha bowls
More peanut butter recipes:
- No-bake peanut butter granola bars
- Peanut butter ice cream cake
- Peanut pork with broccoli
- African chicken and peanut stew
- Snickers cheesecake (no-bake)
- Thai sweet potato skins
See how to make it:
Easy Chicken Satay with Peanut Chilli Sauce
Ingredients
Chicken Skewers:
- 3 Chicken breasts - cut into long, thin strips
- 1 tbsp dark soy sauce - use tamari for gluten free
- 2 garlic cloves - peeled and crushed
- 7 oz (200ml) coconut milk - from a tin
- ½ tsp cumin
- ½ tsp coriander
- ¼ tsp ground ginger
Satay sauce:
- 3 heaped tbsp smooth peanut butter
- 1 tbsp dark soy sauce - use tamari for gluten free
- ½ tsp chilli flakes - (red pepper flakes)
- 1 tbsp fish sauce
- 7 oz (200ml) coconut milk - from a tin
- 1 tbsp light brown sugar
- ½ tsp ground coriander
- Juice of 1 lime
To Serve:
- 1 fresh red chilli - thinly sliced
- 2 tbsp Fresh coriander (cilantro) - chopped
- ½ tsp chilli flakes - (red pepper flakes)
- ¼ red onion - peeled and finely sliced
- 1 tbsp roasted peanuts - roughly chopped
- 1 tsp sesame seeds
INSTRUCTIONS
- Begin by soaking 8 wooden skewers in water for half an hour. This will prevent them from burning when cooking.
- Place the sliced chicken breast in a large bowl with the rest of the chicken skewer ingredients. Mix together using your hands and massage the sauce into the chicken for a minute. Cover and place in the fridge to marinate for at least 30 mins (up to overnight).
- Whilst the meat is marinating, place all of the satay sauce ingredients EXCEPT for the lime juice into a small pan.
- Heat over medium heat whilst stirring with a wooden spoon. The sauce will look thin at first, then as it comes close to boiling point, it will start to thicken. Don't let the sauce boil, just turn down the heat as it approaches boiling point and stir until thickened, then turn off the heat and stir in the lime juice.* Note 1
- Take the skewers out of the water and give them a shake to remove excess water, then thread the chicken strips onto the skewers, and place the skewers on a plate.
- Brush a little oil on the griddle (or BBQ), then heat until smoking. Place the skewers on the griddle and cook for 8-10 minutes until golden brown - turning a couple of times during cooking (you could grill/broil the skewers if you prefer). Cut into the thickest part of one of the pieces of chicken to check it's cooked. There should be no pinkness to the chicken.
- Place the skewers on plates, then reheat the satay sauce if you like it hot. Serve in a bowl with the skewers. Top with fresh coriander (cilantro) and a few slices of red chilli. If you like lots of toppings, you can also top with chilli flakes, a little red onion, a few chopped peanuts and some sesame seeds.
Video
✎ Notes
Can I make Chicken Satay ahead?
Yes, you can marinate the chicken and place on skewers, then refrigerate for up to a day.The sauce can be made ahead, cooled, covered and refrigerated for up to 2-3 days. Place in a pan and reheat whilst stirring if you want to serve it warm.
I wouldn't recommend cooking the chicken skewers ahead of time, as the chicken will dry out.
Can I make extra sauce?
This recipe comes with a good amount of sauce, but yes, you can double or treble the recipe if you like.Can I make it gluten free?
Replace the soy sauce with tamari and check your fish sauce and peanut butter are gluten free (they usually are) and it should be fine for gluten free.Other cooking methods (oven, bbq, grill)
You can place these kebabs on a barbecue or under the grill. You can even cook them in the oven (watch out, the kebab sticks will be HOT!) for approx 15 minutes at 200C/400F. Check they're fully cooked by ensuring they're no longer pink in the middle. Nutritional Information is per skewer (based on 7 skewers) including 1/7 of the sauce.Nutrition
This post was first published in August 2015. Updated in April 2020 with new photos and tips and a video.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Vanessa Marshall says
Wow this was, as my boyfriend put it “phenomenal” ❤️ The flavour of the chicken was delicious even without the sauce (helped that it was cooked to perfection on the bbq). The sauce is the star, so peanuty & creamy with a hint of spice. Served the skewers on a bed of steamed jasmine rice and steamed veges... could be a new “go to” meal - yum! 😋
Jen says
Recipe was delicious! The only mod I made was using chicken thighs and baking rather than bbq’ing. We’ll definitely be making this again!
Chante says
Came across this site by flook. I've been searching for a decent satay sauce recipe for years. This is spot on. The chicken marinade was delicious. I swapped a level teaspoon of fresh ginger (minced) as I didn't have ground ginger. All delicious and good reviews from fellow diners. Thanks!!
Gayle Albanese says
wow how easy and absolutely gorgeous, really enjoyed doing these, thanks. This website is quickly becoming my best friend.
Ali Smith says
Absolutely gorgeous, this is super delicious 😋 💖
Helen says
I’ll definitely give this a go!
You’re not alone! I dislike peanut butter alone but one of my favourite dips for crudités is peanut butter mixed with sweet chilli sauce, it’s amazing and super quick.
Claire Smith says
Could you make this as not on skewers and just grill the chicken and the serve with rice?
Michael Vullo says
Hi can the cooked chicken satay be put in the freezer.
Nicky Corbishley says
You can freeze the satay sauce with good results. I think freezing the chicken and reheating will dry it out, so it will be chewier if you defrost and reheat.
denise vernon says
Delicious & so easy to make.
Catherine says
Amazing loved this meal. Can I freeze if there is extra sauce ?
Thanks cat
Neal says
I have a dumb question. How much is a tin of coconut milk?
Chris Corbishley says
Hi Neal,
A tin of coconut milk is 400g (14oz) thanks
Chris
Katy says
Love trying your bbq recipes (making the most of this fab warm weather in UK). I'm not usually a big fan of peanut butter, but I really enjoyed these skewers.
nina says
Nice Pictures! Where did you find the black stone?
Nicky Corbishley says
Thanks Nina 🙂
A bit of a bizarre one, but I actually picked up the black slate at a slate mine in Wales (UK). We were taking a tour and they were selling offcuts for £1 each, so I had to grab a few 🙂
davy says
Seriously delicious - and if you have any sauce left over - which is unlikely 🙂 you can have it on a slice of plain white or brown toast for a stylish breakfast... Just for extra greediness I like a very fine layer of butter on the toast as well... The only the issue here is that once you make this everything else you ever eat have will have a frisson of disappointment, Super recipe Nicola.. love it.
Nicky Corbishley says
Ha ha love that 'frisson of disappointment'. Thanks for checking out the recipe Dave 🙂
Gabriel @ The Dinner Special podcast says
Totally with you on the peanut butter. I have friends who'd scoop it straight from the jar and eat it just like that - what's that about? But with satays (yours look awesome btw with the crispy charring) or in something like pad thai? I'm all over it!! Something about the sweet and savory... yum!
Nicky Corbishley says
Yeah, I think my son would stick his head in a jar of it if I got one big enough!! blurgh! 🙂
Pad thai sounds like a great idea. Love pad thai!!