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Satay Skewers With Peanut Sauce: An Easy Flavorful Recipe

Satay Skewers With Peanut Sauce

Tender Thai-style chicken thighs are marinated with soy sauce, fish sauce, lime, garlic, and warm spices, then grilled and served with a creamy coconut-peanut sauce. Serve with lime wedges, cucumber salad, or steamed rice.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken Skewers
  • 1 1/2 lb (680 g) Boneless, skinless chicken thighs, cut into thin strips
  • 2 tbsp Soy sauce
  • 1 tbsp Fish sauce
  • 1 tbsp Packed light brown sugar
  • 1 tbsp Lime juice
  • 2 cloves Garlic, finely grated or minced
  • 1 tsp Ground coriander
  • 1 tsp Ground cumin
  • 1/2 tsp Ground turmeric
  • 1 tbsp Neutral oil, such as canola or vegetable oil
  • 12-16 skewers Bamboo skewers, soaked in water
Peanut Sauce
  • 1 cup (240 ml) Unsweetened coconut milk
  • 1/2 cup (125 g) Smooth natural or regular peanut butter
  • 1-2 tbsp Thai red curry paste
  • 1 tbsp Light brown sugar
  • 1 tbsp Fish sauce
  • 1 tbsp Lime juice
  • 2-4 tbsp Water, as needed

Method
 

Step-by-Step
  1. Combine the soy sauce, fish sauce, brown sugar, lime juice, garlic, coriander, cumin, turmeric, and neutral oil in a bowl. Add the thinly sliced chicken thighs and toss thoroughly until every piece is coated.
  2. Cover the marinated chicken and refrigerate for at least 1 hour, or up to 12 hours for deeper flavor. Soak the bamboo skewers in water for at least 30 minutes before grilling.
  3. Thread the chicken strips onto the soaked skewers, folding or weaving each strip so it stays secure. Let excess marinade drip away before cooking for better browning.
  4. Whisk the coconut milk, peanut butter, red curry paste, brown sugar, fish sauce, and lime juice in a saucepan over medium-low heat. Simmer gently for 3-5 minutes until smooth, then add water a tablespoon at a time until the sauce is pourable.
  5. Grill the skewers over medium-high heat, broil them, or cook them in a lightly oiled grill pan for approximately 3-5 minutes per side. Cook until lightly charred and the chicken reaches 165°F (74°C) internally.
  6. Serve the hot skewers with peanut sauce, lime wedges, and optional chopped cilantro, sliced red chili, cucumber salad, or steamed rice. Spoon extra sauce over the chicken just before eating.

Notes

Chicken thighs remain moist during grilling and are preferred for this recipe. If using chicken breast, slice it thinly and avoid overcooking. Soak bamboo skewers thoroughly, keep the ends away from the hottest part of the grill, and do not boil the peanut sauce vigorously because it may separate.