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!
FOR THE CHICKEN
- 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
FOR THE EASY THAI PEANUT SAUCE
- 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
FOR THE CHICKEN
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.
FOR THE 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.
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