Chicken Satay with Peanut Sauce
Chicken satay is marinated chicken threaded onto skewers, grilled until lightly charred, and served with a creamy, savory peanut dipping sauce. It is a classic Southeast Asian street food that is easy to make at home.
- 35 minTotal time
- 4Servings
- 520kcal / serving
- 38 gProtein
The coconut and curry marinade makes the chicken tender and fragrant, and the sauce comes together in five minutes. Cook the skewers on a grill or under the broiler.
The science: why this works
- Coconut milk and spices coat the chicken with fat-soluble flavor and keep it moist as it grills.
- A little sugar in the marinade helps the chicken char and caramelize at the edges.
- Fish sauce adds savory depth without a fishy taste once cooked.
- Cooking over high heat for a short time keeps the thigh meat juicy.
- Peanut sauce balances salt, sweet, tangy and spicy so each bite tastes complete.
Fish sauce umami
Fish sauce is fermented fish and salt, full of glutamates that add deep savory flavor. In small amounts it blends into the background and boosts the marinade, making the chicken taste meatier rather than fishy.
Learn: Fish sauce and umami →Sweet and salty balance
Sugar softens the sharp edge of salt and chili, and salt keeps sugar from tasting flat. In the peanut sauce, brown sugar and lime juice balance the soy and chili so nothing dominates and the sauce tastes round instead of sharp, sticky or one-note.
Learn: Balancing sweet, sour, salty, hot →Marinade timing
Marinades work on the surface, adding flavor and a little tenderness. Thirty minutes is enough for thin strips, and up to 4 hours is fine. Longer in salty, acidic liquid can make the texture mushy.
Learn: How marinades work →Chicken Satay with Peanut Sauce
35 min · 4 servings · Thai · Main course
Ingredients
Makes 4 servings
- 700 gboneless, skinless chicken thighs, cut into long 2 cm strips
- 80 mlcoconut milk
- 2 tbspsoy sauce
- 1 tbspfish sauce
- 1 tbspbrown sugar
- 2 tspcurry powder
- 1 tspground turmeric
- 3 clovesgarlic, minced
- 1 tbspfresh ginger, grated
- 12bamboo skewers, soaked in water 30 minutes
- 120 mlcreamy peanut butter
- 120 mlcoconut milk, for the sauce
- 1 tbspsoy sauce, for the sauce
- 1 tbsplime juice
- 1 tbspbrown sugar, for the sauce
- 1 tspchili sauce or sriracha
Method
Tips for the best result
- Soak bamboo skewers so they do not burn.
- Thread the chicken in a loose wave so it cooks evenly.
- Thin the sauce with warm water if it thickens as it sits.
Mistakes to avoid
- Skipping the skewer soak means burned sticks, so soak at least 30 minutes.
- Overcooking dries the thin strips, so pull at 165°F (74°C).
- Boiling the peanut sauce can split it, so keep the heat low.
Variations and swaps
- Use chicken breast strips and cook 2 to 3 minutes per side.
- Add a pinch of chili flakes to the marinade for heat.
- Serve in lettuce cups with cucumber and cilantro.
- Swap peanut butter for almond or sunflower butter for a nut-free-ish option, checking labels.
- Swap fish sauce for extra soy sauce plus a squeeze of lime.
- Swap coconut milk for plain yogurt in the marinade.
Storing and reheating
Refrigerate skewers and sauce separately within 2 hours; keep 3 to 4 days. Reheat the chicken until it reaches 165°F (74°C), and warm the sauce gently with a splash of water.
Chicken Satay with Peanut Sauce: questions
How long should chicken satay marinate?
30 minutes to 4 hours is ideal. The marinade flavors the surface, and longer can start to soften the texture.
Do I have to soak the skewers?
Soaking bamboo skewers for 30 minutes helps stop them burning. Metal skewers do not need soaking.
Can I make chicken satay in the oven?
Yes. Broil on high, 10 cm (4 inches) from the heat, for 3 to 4 minutes per side, or bake at 450°F (230°C) for 12 to 15 minutes.
What is satay sauce made of?
Peanut butter, coconut milk, soy sauce, lime, a little sugar and chili. It should be creamy, savory and slightly sweet.
Can I use chicken breast for satay?
Yes, but it dries out faster. Slice it thin and cook just 2 to 3 minutes per side until it reaches 165°F (74°C).
