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A plate of perfectly grilled Chicken Satay skewers, served with a side of peanut dipping sauce, cucumber, and chili garnish.

Spicy Grilled Chicken Satay with Creamy Peanut Sauce

Tender strips of chicken marinated in a vibrant blend of spices, grilled to perfection, and served with a rich, creamy homemade peanut dipping sauce. This classic Southeast Asian dish is bursting with authentic flavors.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 42 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Indonesian, Malaysian, Southeast Asian, Thai
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Satay
  • 1.5 lbs boneless, skinless chicken breast or thighs cut into 1/2-inch strips
  • 12-15 wooden skewers soaked in water for at least 30 minutes
For the Chicken Marinade
  • 3 tbsp coconut milk
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp fresh lime juice
  • 1 tbsp light brown sugar packed
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder or red pepper flakes adjust to taste
  • 2 cloves garlic minced
  • 1 inch fresh ginger grated
For the Creamy Peanut Sauce
  • 1/2 cup creamy peanut butter
  • 1/4 cup coconut milk full-fat for creaminess
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp fresh lime juice
  • 1 tbsp light brown sugar packed
  • 1 clove garlic minced
  • 1/2 inch fresh ginger grated
  • 1-2 tsp red curry paste adjust to desired spice level
  • 1/4 cup warm water or more, to adjust consistency
For Serving (Optional Garnish)
  • 2 tbsp fresh cilantro chopped
  • 2 tbsp roasted peanuts crushed
  • 1 lime cut into wedges

Equipment

  • Large Mixing Bowl
  • Whisk
  • Saucepan
  • Grill (outdoor or indoor grill pan)
  • Wooden Skewers

Method
 

Prepare the Chicken & Marinade
  1. Start by soaking your wooden skewers in water for at least 30 minutes. This prevents them from burning on the grill.
  2. In a large bowl, combine the chicken strips with the coconut milk, soy sauce, lime juice, brown sugar, turmeric, coriander, cumin, chili powder (or red pepper flakes), minced garlic, and grated ginger. Mix well to ensure all chicken pieces are thoroughly coated.
  3. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours, to allow the flavors to meld. For best results, marinate overnight.
Make the Peanut Sauce
  1. While the chicken marinates, prepare the peanut sauce. In a small saucepan, combine the peanut butter, coconut milk, soy sauce, lime juice, brown sugar, minced garlic, grated ginger, and red curry paste.
  2. Heat over medium-low heat, whisking constantly, until the sauce is smooth and warm. If the sauce is too thick, gradually add warm water, 1 tablespoon at a time, until it reaches your desired consistency. Taste and adjust seasonings if necessary.
  3. Remove from heat and set aside. You can serve it warm or at room temperature.
Skewer and Grill the Chicken
  1. Thread the marinated chicken strips onto the soaked skewers. You can weave them back and forth or fold them in half before skewering. Don't overcrowd the skewers.
  2. Preheat your grill or grill pan to medium-high heat. Lightly brush the grill grates with oil to prevent sticking.
  3. Place the chicken skewers on the hot grill. Cook for 2-3 minutes per side, turning occasionally, until the chicken is cooked through, no longer pink, and has nice grill marks. This usually takes 8-12 minutes total, depending on the thickness of the chicken and grill temperature.
  4. Remove the cooked chicken satay from the grill.
Serve
  1. Arrange the grilled chicken satay on a serving platter. Serve immediately with the creamy peanut sauce on the side for dipping.
  2. Garnish with fresh chopped cilantro, crushed roasted peanuts, and lime wedges, if desired.

Notes

For an extra kick, add a pinch more red pepper flakes to the chicken marinade. Leftover peanut sauce can be stored in an airtight container in the refrigerator for up to 5 days. You may need to warm it slightly and whisk in a little water to restore consistency before serving.