Name: Chicken Satay with Easy Thai Peanut Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Thai
Ingredients: 0.5 cup coconut milk 2 tablespoons soy sauce 1 tablespoon brown sugar 2 tablespoons lime juice 3 cloves garlic, minced 1 tablespoon grated fresh ginger 1 teaspoon ground coriander; 0.5 teaspoon ground turmeric; 1.5 pounds boneless skinless chicken thighs, sliced into strips 8–10 wooden skewers (soaked if using); .5 cup peanut butter; .5 cup coconut milk 1 tablespoon soy sauce 1 tablespoon rice vinegar 1 tablespoon brown sugar 1 tablespoon chili garlic sauce or sriracha (adjust to taste) 2–4 tablespoons water (to thin as needed) 1 clove garlic, minced 1 teaspoon grated fresh ginger

There’s something incredibly satisfying about threading marinated chicken onto skewers and throwing them on a hot grill. The smoky char, the savory spice blend, and the creamy Thai peanut sauce create a combination that feels both comforting and exotic. When I make this Chicken Satay with Easy Thai Peanut Sauce, it’s not just about the food—it’s about bringing a little adventure to my kitchen and sharing it with people I care about.

This recipe is one of my go-tos when I want something simple yet packed with flavor. The marinade uses ingredients I usually have on hand, and the peanut sauce comes together in minutes. I love how it transforms basic chicken into a dish that tastes like it came straight from a Thai street market. Serve it with a crisp cucumber salad and warm rice, and you’ve got a dinner that feels special without being fussy.

Why You’ll Love This Chicken Satay with Easy Thai Peanut Sauce

If you’re someone who enjoys bold, well-balanced flavors, this recipe will speak to you. The chicken is juicy and aromatic thanks to a flavorful marinade that includes spices, coconut milk, and lime juice. The grill adds irresistible charred edges that contrast beautifully with the creamy, nutty Thai peanut sauce. It’s quick enough for a weeknight but impressive enough for guests. Plus, it’s naturally gluten-free and easy to customize for your taste.

What Kind of Chicken Should I Use for Chicken Satay?

I always go for boneless, skinless chicken thighs when making satay. They’re juicier, more forgiving on the grill, and soak up the marinade beautifully. If you’re in a pinch, chicken breast works too—it just needs a little extra attention to avoid overcooking. Slice the meat into thin, even strips so they cook quickly and evenly on skewers. The key is to let the marinade do its magic, ideally for at least a few hours or overnight if you can.

Options for Substitutions

This recipe is flexible and can be tailored to what you have or need:

Chicken Substitute: Try tofu, shrimp, or even tempeh for a vegetarian or pescatarian twist. Tofu should be firm and pressed well before marinating.
Nut-Free Sauce: Swap peanut butter with sunflower seed butter or tahini if you’re avoiding nuts. The flavor will change slightly but still tastes great.
Spice Level: The peanut sauce has a little kick, but you can reduce or increase the heat easily by adjusting the chili garlic sauce or crushed red pepper.
Coconut Milk: If you’re out of coconut milk, full-fat Greek yogurt can be a creamy alternative for the marinade.
Grill Alternatives: No grill? No problem. Use a stovetop grill pan or broil the skewers in the oven.

Ingredients for this Chicken Satay with Easy Thai Peanut Sauce

Boneless, Skinless Chicken Thighs
The star of the dish—tender, juicy, and perfect for absorbing all the rich flavors of the marinade.
Coconut Milk
Brings creaminess and helps tenderize the chicken while adding subtle tropical sweetness.
Soy Sauce
Adds a deep umami note and saltiness that balances the richness of the coconut milk.
Brown Sugar
Just a touch to round out the flavors and promote caramelization during grilling.
Fresh Garlic & Ginger
These two bring warmth, spice, and complexity to both the marinade and the sauce.
Ground Coriander & Turmeric
Classic satay spices that give the chicken a golden hue and earthy aroma.
Lime Juice
Adds brightness and acidity to cut through the richness and wake up the flavors.
Peanut Butter
The base of the Thai peanut sauce—creamy, nutty, and slightly sweet.
Coconut Milk (again, for the sauce)
Thins the peanut butter and adds richness to make the sauce smooth and pourable.
Soy Sauce (for the sauce)
Balances the sweetness and adds that necessary savory layer.
Chili Garlic Sauce or Sriracha
Gives the peanut sauce a little kick. Adjust to your heat tolerance.
Rice Vinegar
Lifts the sauce with a bit of tang and prevents it from feeling too heavy.
Water
Helps loosen the sauce to the perfect drizzling consistency without diluting the flavor.

Step 1: Prepare the Marinade

In a bowl, whisk together coconut milk, soy sauce, brown sugar, lime juice, garlic, ginger, coriander, and turmeric. Stir until everything is well combined and aromatic.

Step 2: Slice and Marinate the Chicken

Cut the chicken thighs into thin strips—about 1 inch wide. Add them to the marinade, making sure every piece is coated well. Cover and refrigerate for at least 1 hour, preferably overnight for the best flavor.

Step 3: Soak the Skewers (if using wooden)

If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.

Step 4: Thread the Chicken

Remove the chicken from the marinade and thread each strip onto a skewer. Don’t pack them too tightly—leave a little space to ensure even cooking.

Step 5: Make the Peanut Sauce

In a saucepan over medium heat, combine peanut butter, coconut milk, soy sauce, chili garlic sauce, rice vinegar, water, and a pinch of brown sugar. Stir continuously until smooth and warmed through. Adjust thickness with more water if needed.

Step 6: Grill the Chicken

Preheat your grill (or grill pan) over medium-high heat. Cook the chicken skewers for 3–4 minutes per side or until fully cooked and nicely charred. Internal temperature should reach 165°F (74°C).

Step 7: Serve

Serve the hot skewers with the warm Thai peanut sauce on the side. Garnish with chopped peanuts or cilantro if desired, and don’t forget the cucumber salad for freshness.

How Long to Cook the Chicken Satay

Once the grill is hot and ready, the chicken cooks quickly—just 3 to 4 minutes per side. Depending on the thickness of your strips, total cook time should be around 6 to 8 minutes. You’ll know they’re done when they have a nice char and the internal temperature hits 165°F (74°C).

The peanut sauce takes only about 5 minutes on the stovetop—just enough to melt everything together into a smooth, pourable consistency. So overall, it’s a fast recipe once the prep and marination are out of the way.

Tips for Perfect Chicken Satay with Easy Thai Peanut Sauce

Marinate Overnight for Maximum Flavor
A few hours is good, but overnight takes it to another level—deep, aromatic, and juicy.
Use Thighs Over Breasts
Thighs stay moist and tender, even if you slightly overcook them. They’re much more forgiving.
Preheat Your Grill
A properly preheated grill ensures the chicken gets that nice char without sticking.
Don’t Skip the Skewer Soak
If you’re using wooden skewers, soaking them prevents any burning or splintering.
Thin the Sauce Slowly
Add water to the peanut sauce a tablespoon at a time to reach the ideal consistency.
Taste and Adjust the Sauce
Every peanut butter brand is different—adjust salt, lime, or heat to suit your preference.
Rest Before Serving
Let the grilled chicken rest for a few minutes off the heat before serving. It keeps the juices in.

Watch Out for These Mistakes While Cooking

Skipping the Marination Time
Rushing this step leaves the chicken bland. Even an hour makes a huge difference, but overnight is best.
Overcrowding the Skewers
If the chicken pieces are too close together, they’ll steam instead of grill—leading to a lack of char and uneven cooking.
Using Too Much Heat
High heat is great, but if it’s too high, the outside burns before the inside cooks. Medium-high is your sweet spot.
Neglecting to Stir the Peanut Sauce
Peanut butter can stick and burn. Keep it moving over medium heat for a silky, lump-free sauce.
Not Adjusting the Sauce to Taste
Taste as you go. Too thick? Add water. Not enough tang? Add lime. Missing heat? More chili garlic sauce.

What to Serve With Chicken Satay with Easy Thai Peanut Sauce?

Cucumber Salad

Refreshing and crunchy, it balances the richness of the peanut sauce. A quick mix of cucumber, vinegar, sugar, and chili flakes is all you need.

Jasmine Rice or Coconut Rice

Fragrant and fluffy, jasmine rice is a natural pairing. For something creamier, go with coconut rice to echo the flavors in the marinade.

Grilled Veggies

Bell peppers, zucchini, or mushrooms work beautifully. Just toss them with olive oil and grill alongside the satay.

Thai Mango Salad

A zesty, juicy mango salad adds sweetness and acidity that complements the savory satay.

Peanut Noodles

If you’re feeling extra indulgent, toss some rice noodles in a little extra peanut sauce for a noodle side that echoes the main dish.

Lettuce Wraps

Serve the satay with butter lettuce for a light, hand-held option. Add herbs, sliced cucumber, and a drizzle of sauce.

Pickled Vegetables

The bright, vinegary crunch of pickled carrots or radish cuts through the richness and adds a fun contrast.

Thai Iced Tea or Coconut Water

Round out the meal with a refreshing drink. Thai iced tea brings creaminess, while coconut water keeps it light and tropical.

Storage Instructions

If you have leftovers (lucky you!), here’s how to keep everything tasting fresh:

Cooked Chicken Satay: Store in an airtight container in the fridge for up to 3 days. Reheat gently on a skillet or in the oven at 300°F until warmed through. Avoid microwaving if possible, as it can dry out the chicken.
Peanut Sauce: Keep in a sealed jar or container in the fridge for up to 1 week. It will thicken when cold, so just warm it gently and stir in a splash of water or coconut milk to loosen it.
Freezing: You can freeze the marinated (uncooked) chicken for up to 2 months. Thaw overnight in the fridge before grilling. The peanut sauce isn’t ideal for freezing—it may separate or change texture.

Estimated Nutrition

(Per serving – based on 4 servings)

Calories: ~420
Protein: 30g
Fat: 28g
Saturated Fat: 11g
Carbohydrates: 14g
Fiber: 2g
Sugar: 6g
Sodium: 720mg
Cholesterol: 110mg

Keep in mind that exact values may vary based on your specific ingredients and serving size. The peanut sauce adds richness, while the grilled chicken provides lean protein, making this dish flavorful and balanced.

Frequently Asked Questions

Can I bake the chicken satay instead of grilling?

Yes! Preheat your oven to 425°F (220°C) and bake the skewers on a foil-lined baking sheet for 15–18 minutes, flipping halfway. You can also broil them for the last 2 minutes to get a little char.

Can I make this recipe ahead of time?

Absolutely. You can marinate the chicken up to 24 hours ahead and prepare the peanut sauce up to 5 days in advance. Just store everything separately until you’re ready to cook and serve.

Is this recipe gluten-free?

Yes, as long as you use gluten-free soy sauce (or tamari) in both the marinade and the sauce, this recipe is naturally gluten-free.

Can I use chicken breast instead of thighs?

You can. Chicken breast will work, but keep a close eye on the cooking time, as it dries out more easily than thighs. Slice thinly and marinate well for best results.

How spicy is the peanut sauce?

The base recipe has a mild heat. If you’re sensitive to spice, reduce or skip the chili garlic sauce. If you love heat, add more to taste or toss in a bit of crushed red pepper.

What’s the best way to reheat leftovers?

The best way is to reheat chicken on a skillet or in the oven at low heat. For the sauce, gently warm it on the stovetop with a splash of water to bring it back to a smooth texture.

Can I make the peanut sauce without coconut milk?

Yes. You can substitute with water, milk, or even chicken broth. The flavor will change slightly, but the sauce will still be creamy and delicious.

Do I have to use skewers?

Not at all. If you’re short on time or tools, just marinate and grill the chicken pieces directly, turning as needed. Skewers make for a nice presentation but aren’t mandatory.

Conclusion

Chicken Satay with Easy Thai Peanut Sauce is one of those dishes that delivers on all fronts: it’s flavorful, easy to make, and flexible enough to suit a variety of diets and preferences. Whether you’re throwing it on the grill for a summer dinner or baking it indoors on a weeknight, it brings a touch of Thai street food right to your plate. That creamy, spicy peanut sauce ties everything together in the most addictive way. Try it once, and it’ll become a regular in your meal rotation.