This Easy Chicken Satay is a fun dish with juicy chicken skewers that are easy to grill. Dipped in a rich Thai peanut sauce, it’s packed with flavor!
I love serving these skewers at parties! They disappear fast, and everyone raves about that creamy peanut sauce. You might want to make extra for yourself — trust me! 😄
Key Ingredients & Substitutions
Chicken: You can use chicken breasts or thighs based on your preference. Thighs are juicier, while breasts are leaner. If you need a meat alternative, tofu or tempeh works nicely too!
Fish Sauce: This adds depth to the flavor, but if you’re vegetarian or don’t have it, you can leave it out or use soy sauce or mushroom sauce as a substitute.
Peanut Butter: Creamy peanut butter gives the best texture for the sauce. If you’re allergic to peanuts, almond or sunflower butter can be good alternatives, but they will change the flavor a bit.
Coconut Milk: You can replace coconut milk with water or chicken broth for a lighter sauce. Full-fat coconut milk, however, adds a rich creaminess that I love!
How Do You Make Sure Your Chicken Stays Juicy on the Grill?
Grilling can sometimes dry out chicken if not done right. Here’s how to keep it juicy:
- Marinate the chicken for at least 30 minutes. The longer, the better! This helps tenderize the meat.
- Cook it over medium-high heat. This helps sear the outside and lock in juices.
- Avoid overcooking! Grill for about 3-4 minutes per side. Using a meat thermometer helps. Aim for 165°F (75°C) internal temperature.
- Let the chicken rest for a few minutes before serving. This allows juices to redistribute, keeping it moist.
With these tips and tricks, your Chicken Satay will be a hit at your next meal! Enjoy!
Easy Chicken Satay with Thai Peanut Sauce
Ingredients You’ll Need:
For the Chicken Satay:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into thin strips
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp fresh lime juice
- 2 cloves garlic, minced
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tbsp vegetable oil
- Bamboo skewers, soaked in water for 30 minutes
For the Thai Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup coconut milk (or water)
- 2 tbsp soy sauce
- 1 tbsp brown sugar or palm sugar
- 1 tbsp fresh lime juice
- 1 tsp red curry paste or 1/2 tsp chili flakes (adjust to taste)
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
- Warm water (to thin sauce as needed)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and at least 30 minutes to marinate. Then, grill the chicken for about 8 minutes. Overall, you can have a delicious Chicken Satay ready to enjoy in under an hour!
Step-by-Step Instructions:
1. Marinating the Chicken:
In a bowl, combine the soy sauce, fish sauce, brown sugar, lime juice, minced garlic, turmeric, coriander, cumin, and vegetable oil. Stir everything together to create a tasty marinade. Add the chicken strips, making sure each piece is coated well. Cover the bowl and refrigerate for at least 30 minutes. The longer it sits, the better the flavor!
2. Making the Peanut Sauce:
While the chicken marinates, let’s make the peanut sauce! In a small saucepan over low heat, mix together peanut butter, coconut milk, soy sauce, brown sugar, lime juice, red curry paste, minced garlic, and grated ginger. Stir the mixture continuously until it’s smooth and heated through. If it’s too thick, add warm water a tablespoon at a time until you reach your desired dipping consistency. Once done, remove from heat and set aside.
3. Grilling the Chicken:
Preheat your grill or grill pan to medium-high heat. Take the marinated chicken strips and thread them onto the soaked bamboo skewers. Grill the skewers for about 3-4 minutes on each side, or until they’re fully cooked and have nice char marks. Make sure the chicken is cooked to an internal temperature of 165°F (75°C).
4. Serve and Enjoy:
Once grilled, remove the chicken satay from the skewers and place them on a serving platter. Serve hot with the Thai peanut sauce on the side for dipping. You can also garnish with chopped cilantro or toasted peanuts if you like!
Enjoy your easy and flavorful Chicken Satay with Thai Peanut Sauce!
FAQ for Easy Chicken Satay with Thai Peanut Sauce
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are actually juicier and more flavorful than breasts, making them a great choice for satay. Just ensure they are cut into thin strips for even cooking.
What Can I Substitute for Peanut Butter?
If you’re allergic to peanuts or prefer a different flavor, you can use almond butter or sunflower seed butter. Keep in mind that these will change the taste a bit, but they’ll still create a delicious sauce!
How Do I Store Leftover Chicken Satay?
To store leftovers, place the cooked chicken satay and peanut sauce in separate airtight containers. They can be refrigerated for up to 3 days. Reheat the chicken in a microwave or on the stove, and gently warm the peanut sauce over low heat before serving.
Can I Make This Recipe Ahead of Time?
Yes! You can marinate the chicken and prepare the peanut sauce a day before serving. Just keep the chicken covered in the fridge and store the sauce in an airtight container. When ready to serve, grill the chicken and enjoy!
