Name: Chicken Satay with Peanut Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Cuisine: Southeast Asian
Ingredients: 6–8 chicken thighs, cut into bite-sized chunks; ¼ small onion, minced; 4 garlic cloves, minced; 1 Tbsp grated ginger; 1 stalk lemongrass, minced (white part only); 1 tsp ground cumin; 1 tsp curry powder; 1 tsp ground turmeric; 1 tsp cayenne pepper (adjust to taste); 1 tsp ground coriander; Splash of soy sauce; 2 Tbsp brown sugar; Juice of 1 lime; Salt and pepper to taste; 1 small can coconut milk (about 5 oz / 150 ml); 2 heaping Tbsp peanut butter; 1 Tbsp soy sauce (sauce); 1 Tbsp brown sugar (sauce); 1 tsp sriracha (or to taste); Splash of rice vinegar; Juice of ½ lime (sauce); Salt and pepper to taste; Rice and sliced cucumber, for serving

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Short description

Flavorful chicken satay skewers marinated in aromatic spices and citrus, grilled or pan-seared until juicy, and served with a creamy peanut sauce over rice and lightly pickled cucumbers.

Why You’ll Love This Recipe

Bold Southeast Asian-inspired flavors from lemongrass, ginger, turmeric, and curry
Juicy chicken thighs with caramelized marinade and tangy-sweet glaze
Creamy and slightly spicy peanut sauce that mirrors traditional satay
Great balanced meal—protein, grains, and fresh sides all in one

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken Marinade:

6–8 chicken thighs, cut into bite-sized chunks
¼ small onion, finely minced
4 cloves garlic, minced
1 Tbsp grated ginger (or minced)
1 stalk lemongrass, minced (white part only)
1 tsp ground cumin
1 tsp curry powder
1 tsp ground turmeric
1 tsp cayenne pepper (adjust to heat preference)
1 tsp ground coriander
Splash of soy sauce
2 Tbsp brown sugar
Juice of 1 lime
Salt and pepper, to taste

Peanut Sauce: (approximate and to taste)

1 small can coconut milk (about 5 oz / 150 ml)
2 Tbsp peanut butter (heaping)
1 Tbsp soy sauce
1 Tbsp brown sugar
1 tsp sriracha (or to taste)
Splash of rice vinegar
Juice of ½ lime
Salt and pepper, to taste

Directions

Prep marinade: Mince onion, garlic, ginger, and lemongrass finely. Cut chicken thighs into bite-sized pieces.
Marinate chicken: Combine all marinade ingredients in a bowl, add chicken and mix well. Let sit at least 30 minutes (or refrigerate for up to several hours).
Soak skewers & prep sides: Soak bamboo skewers in water for 10–15 minutes to prevent burning. Meanwhile prepare rice and slice cucumbers or preferred side.
Skewer chicken: Thread marinated chicken pieces onto prepared skewers.
Cook skewers: Heat oil in a cast iron pan, grill, or oven grill to medium-high. Cook skewers until chicken is cooked through (~165 °F / 74 °C) and caramelized—about 5–6 minutes per side, depending on size and method.
Make peanut sauce: While chicken cooks, whisk together coconut milk, peanut butter, soy sauce, brown sugar, sriracha, rice vinegar, lime juice, and seasoning. Adjust sweetness, salt, or heat to taste.
Glaze poultry: When skewers are nearly done, brush chicken with some peanut sauce to create a glossy glaze.
Serve: Plate the skewers over rice with cucumber on the side. Drizzle or serve extra sauce on top. Garnish with chopped cilantro or lime wedges if desired, and enjoy!

Servings and timing

Serves: 4 (approx.)
Marinade time: Optionally up to 1 hour
Prep and assembly: ~15 minutes (excluding marinade)
Cooking time: ~10–15 minutes total
Total time: ~30–45 minutes (with marinade)

Variations

Use chicken breast pieces for leaner skewers—watch cook time carefully.
Grill on outdoor barbecue for smoky flavor.
Swap peanut butter with almond or cashew butter for a nutty alternative.
Add finely grated sweet potato or carrot stripes on skewers for veggie contrast.
Make sauce zesty by adding more lime juice or fresh chopped chilies.

Storage/reheating

Store cooked skewers and sauce separately in airtight containers in fridge for up to 2 days.
Reheat chicken gently in a warm skillet (medium heat) or oven until heated through; reheat sauce on the stovetop or microwave, stirring to recombine.
Serve with fresh cucumber and lime if sauce was refrigerated for freshness.

FAQs

Can I use chicken breast instead of thighs?

Yes—but breasts cook faster and can dry out. Monitor closely and use slightly lower heat or shorter cook time.

Do I need to pre-soak the skewers?

Yes—soaking prevents skewers from burning during cooking, especially if grilling or using high heat.

Can I make the peanut sauce ahead of time?

Absolutely—make it up to one day in advance. Store in fridge and stir before serving; thin with water or coconut milk if it thickens.

What if I don’t have lemongrass?

You can omit it or replace with lime zest for citrus note. The dish will still be flavorful.

Is the peanut sauce spicy?

It has mild heat from sriracha and cayenne. Adjust to taste or omit for a milder version.

Can I make this nut-free?

Use sunflower seed butter or soy butter instead of peanut butter and omit peanut-specific allergens.

Should I grill or pan-fry the skewers?

Both work well—grilling adds smokiness; pan-frying gives caramelized edges. Choose based on your equipment and weather.

How do I prevent chicken from drying out?

Cook over medium heat and brush with sauce late in cooking to maintain moisture and flavor.

What sides pair well with this?

Serve with steamed rice, coconut rice, fresh cucumber salad, pickled veggies, or simple slaw to complement flavors.

Can I double the recipe for more servings?

Yes—scale marinade and sauce accordingly, cook in batches or larger pans to maintain spacing and heat consistency.

Conclusion

These Chicken Satay Skewers with Peanut Sauce offer a vibrant, flavor-rich dish with minimal fuss. Spiced marinade, silky peanut-lemon sauce, and easy sides make this an ideal weeknight dinner or entertaining option. Balanced, aromatic, and satisfying—take a flavorful trip to Southeast Asia from your kitchen.