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Easy Thai Chicken Satay Recipe
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5 from 9 votes

Chicken Satay Recipe with Peanut Sauce

My favorite chicken satay recipe with chicken marinated for maximum flavor, grilled on skewers, then slathered with a creamy, spicy Thai-style peanut sauce. So good!
Prep Time10 mins
Cook Time10 mins
Marinating Time1 hr
Course: Appetizer, Main Course
Cuisine: American, Thai
Keyword: chicken, grilled chicken, spicy, thai
Servings: 6
Calories: 243kcal



  • 1-1/2 pounds chicken cut into bite-sized pieces
  • 3-4 Thai peppers chopped (or use spicy red peppers available to you)
  • 1 shallot chopped
  • 2 stalks lemongrass trimmed and chopped (or use 1 teaspoon lemongrass paste)
  • 3 cloves garlic chopped
  • 1 teaspoon fresh ginger chopped
  • 2 tablespoons fish sauce
  • ¼ cup brown sugar
  • 3 tablespoons soy sauce
  • 2 tablespoons sriracha
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 2 tablespoons chopped cilantro + more for garnish
  • Spicy chili flakes as desired
  • Bamboo skewers soaked in water for at least 20 minutes


  • ¼ cup creamy peanut butter use ½ cup for more peanut flavor
  • 2 tablespoons soy sauce
  • 1 tablespoons rice wine vinegar
  • 2 tablespoons chili-garlic sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 teaspoon lime juice
  • 1 teaspoon cayenne powder or use paprika for a milder heat
  • 1 teaspoon garlic powder or use 1 clove garlic, finely minced or grated
  • 1 teaspoon ginger powder or use 1 teaspoon fresh grated ginger
  • 1 tablespoon water or more as needed for thinning



  • Add all of the ingredients to a large bowl or a baggie. Mix until the chicken is evenly coated with the flavors. Cover and refrigerate at least 1 hour.
  • Pierce the chicken pieces onto skewers when you’re ready to cook.
  • Next, heat a grill to medium heat and lightly oil the grates. Grill the chicken skewers 4-5 minutes per side, until the chicken is cooked through. It should measure 165 degrees F. internally.
  • Garnish with fresh cilantro and spicy chili flakes. Serve with the spicy Thai peanut sauce.


  • Whisk all of the ingredients together, except for the water, in a small bowl until well combined and the sauce is nice and smooth.
  • Add water a teaspoon at a time until you achieve your desired consistency.
  • Serve!


NOTES: This Thai peanut sauce will last a week in the refrigerator or longer. It is not ideal for freezing, and best use right away. Use it as a dipping sauce, drizzling sauce, or you can heat it in a pan with cooked vegetables and/or chicken for a meal.
Marinating Time: You’ll get more flavor with a longer marinade. 12 hours or overnight is best. I like to start the marinade in the morning so the chicken is ready by dinnertime.
Makes ~1-1/4 cup of sauce (20 tablespoons)
Alternative Cooking Methods
  • SKILLET. Heat 2 tablespoons olive oil in a large skillet or pan over medium high heat. Cook for 4-5 minutes per side, or until the chicken is cooked through. The internal temperature should read 165 degrees F. You may need to work in batches.
  • OVEN. Heat your oven to 350 degrees F. Bake the skewers for 15-20 minutes on lightly oiled baking sheets, or until the chicken is cooked through. The internal temperature should read 165 degrees F.


Calories: 243kcal | Carbohydrates: 19g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 1783mg | Potassium: 268mg | Fiber: 1g | Sugar: 15g | Vitamin A: 218IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 2mg