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Better Than Takeout Chicken Satay Skewers with Creamy Thai Peanut Sauce

Four skewers of perfectly grilled chicken satay served on a plate next to a small bowl of peanut dipping sauce.
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Learn how to make incredibly juicy, tender Chicken Satay skewers using a flavorful coconut milk marinade. This recipe includes simple steps for the rich, creamy peanut dipping sauce that makes this dish taste better than your favorite takeout spot. Perfect for a quick weeknight dinner or an impressive party appetizer.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken thighs or breasts, cut into 1-inch strips
  • 120 ml unsweetened full-fat coconut milk (for marinade)
  • 2 tablespoons soy sauce or tamari (for gluten-free option)
  • 1 tablespoon brown sugar
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 1 teaspoon minced lemongrass paste (optional, but recommended)
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • Wooden skewers, soaked in water for 30 minutes
  • For the Peanut Sauce: 1/2 cup creamy peanut butter
  • 1/4 cup hot water
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes (adjust to your spice preference)

Instructions

  1. Prepare the Marinade: In a medium bowl, whisk together the coconut milk, soy sauce, brown sugar, turmeric, coriander, lemongrass paste, minced garlic, and salt until combined.
  2. Marinate the Chicken: Add the chicken strips to the marinade, toss to coat completely, cover the bowl, and refrigerate for at least 1 hour, or up to 4 hours, for the best flavor.
  3. Prepare the Peanut Sauce: While the chicken marinates, combine all peanut sauce ingredients (peanut butter, hot water, soy sauce, lime juice, brown sugar, ginger, garlic, and red pepper flakes) in a small saucepan or microwave-safe bowl. Heat gently, stirring constantly, until the sauce is smooth and creamy. Add a splash more hot water if the sauce is too thick. Set aside.
  4. Assemble Skewers: Thread the marinated chicken pieces onto the soaked wooden skewers, leaving a small space between each piece.
  5. Cook the Chicken: You can grill, broil, or pan-cook the skewers. For grilling or broiling, preheat your grill or oven broiler to medium-high heat. Cook the skewers for 3 to 4 minutes per side, turning occasionally, until the chicken is cooked through and lightly charred (about 10-12 minutes total).
  6. Serve: Arrange the cooked chicken satay skewers on a platter. Serve immediately with the warm peanut dipping sauce on the side.

Notes

  • For an authentic Thai flavor boost, add 1/2 teaspoon of fish sauce to the marinade.
  • If you prefer chicken breast, pound the strips slightly thinner so they cook evenly with the thighs.
  • This recipe is naturally gluten-free if you use tamari instead of standard soy sauce.

Nutrition

Find it online: https://tastetaught.com/chicken-satay-better-than-takeout-recipe/