Chicken Satay Peanut Sauce (Printable)
Grilled chicken strips paired with a creamy peanut dipping sauce, infused with aromatic spices.
# What You'll Need:
→ Chicken Satay
01 - 1.1 lbs boneless, skinless chicken thighs or breasts, sliced into thin strips
02 - 2 tablespoons soy sauce
03 - 2 tablespoons coconut milk
04 - 1 tablespoon brown sugar
05 - 1 tablespoon vegetable oil
06 - 2 teaspoons curry powder
07 - 1 teaspoon ground coriander
08 - 1 teaspoon ground cumin
09 - 1 clove garlic, minced
10 - 1 teaspoon grated fresh ginger
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
13 - Bamboo skewers, soaked in water for 30 minutes
→ Peanut Dipping Sauce
14 - ½ cup creamy peanut butter
15 - ½ cup coconut milk
16 - 2 tablespoons soy sauce
17 - 1½ tablespoons brown sugar
18 - 1 tablespoon fresh lime juice
19 - 1 teaspoon chili garlic sauce or Sriracha (adjust to taste)
20 - 1 clove garlic, minced
21 - 1 teaspoon grated fresh ginger
22 - 2–4 tablespoons warm water (to adjust consistency)
→ Garnish (optional)
23 - Chopped fresh cilantro
24 - Lime wedges
25 - Crushed roasted peanuts
# How to Make It:
01 - In a large bowl, mix soy sauce, coconut milk, brown sugar, vegetable oil, curry powder, coriander, cumin, minced garlic, grated ginger, salt, and black pepper. Add chicken strips and toss to coat evenly. Cover and refrigerate for at least 1 hour, up to overnight for enhanced flavor.
02 - In a medium bowl, whisk together peanut butter, coconut milk, soy sauce, brown sugar, lime juice, chili garlic sauce, minced garlic, and grated ginger. Gradually add warm water, one tablespoon at a time, until reaching preferred dipping consistency. Set aside.
03 - Preheat grill or grill pan to medium-high heat. Thread marinated chicken strips onto the soaked bamboo skewers.
04 - Grill skewers for 3 to 4 minutes per side, until chicken is thoroughly cooked and displays grill marks.
05 - Arrange skewers on a serving platter. Optionally garnish with chopped cilantro, lime wedges, and crushed roasted peanuts.
06 - Serve immediately alongside the prepared peanut dipping sauce.
# Expert Advice:
01 -
- The marinade works fast but rewards patience, delivering that restaurant-quality depth in just one hour.
- You get two components that sing separately but become unforgettable together on the same plate.
- It's the kind of appetizer that makes people ask for the recipe before they've even finished eating.
02 -
- Soaking those bamboo skewers isn't optional—dry skewers will combust, and charred wood tastes nothing like caramelized chicken.
- Don't skip the marinade time; one hour is the minimum, but overnight transforms good satay into the kind of thing people remember.
- Thin slices of chicken cook through before the outside burns, so resist the urge to use thick pieces.
03 -
- Add a splash of fish sauce to the marinade if you love umami depth—it's optional but transforms good satay into transcendent satay.
- Keep the peanut sauce warm while grilling; cold sauce against hot chicken is nice, but warm sauce is silkier and more forgiving.
- Make extra sauce; it's better as a condiment for leftovers the next day, drizzled over rice or vegetables.