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Ultimate Thai Chicken Satay with Creamy, Easy Homemade Peanut Sauce

A platter of perfectly grilled chicken satay skewers served alongside a small bowl of creamy peanut dipping sauce.
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Make restaurant-quality Thai Chicken Satay at home. You get tender, marinated chicken skewers grilled perfectly, served with a rich and creamy homemade peanut dipping sauce. This recipe is simple enough for a weeknight chicken dinner but impressive enough for party appetizers.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1/2 cup full-fat coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • Wooden or metal skewers (soaked if wooden)
  • For the Peanut Sauce:
  • 1 cup creamy peanut butter
  • 1/2 cup hot water
  • 1/4 cup coconut milk
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon lime juice
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon sriracha or chili garlic sauce (adjust to taste)

Instructions

  1. Combine the coconut milk, soy sauce, brown sugar, turmeric, coriander, cumin, and cayenne pepper in a bowl. Whisk until the sugar dissolves.
  2. Add the cut chicken pieces to the marinade, toss to coat completely, cover, and refrigerate for at least 2 hours, or up to 6 hours.
  3. While the chicken marinates, prepare the creamy peanut dipping sauce. In a medium saucepan, combine the peanut butter, hot water, coconut milk, soy sauce, brown sugar, lime juice, rice vinegar, ginger, garlic, and sriracha.
  4. Heat the sauce mixture over medium-low heat, whisking constantly until smooth and creamy. Do not let it boil. Remove from heat and set aside. The sauce will thicken as it cools.
  5. Preheat your grill to medium-high heat, or preheat your air fryer to 375°F (190°C).
  6. Thread the marinated chicken pieces onto the soaked skewers, leaving a small space between each piece.
  7. Grill the skewers for 4 to 6 minutes per side, turning occasionally, until the chicken is cooked through and has nice char marks. If using an air fryer, cook in batches for 10-12 minutes, flipping halfway.
  8. Serve the grilled chicken satay immediately with the homemade peanut sauce for dipping.

Notes

  • For the best flavor, use chicken thighs instead of breasts; they stay juicier on the grill.
  • If you prefer a sweeter sauce, add another teaspoon of brown sugar to the peanut sauce mixture while heating.
  • If you do not have wooden skewers, you can cook the chicken in a grill pan on the stovetop.

Nutrition

Find it online: https://gourmetgaze.com/chicken-satay-ultimate-creamy-sauce-recipe/