Chicken Satay Skewers with Peanut Sauce – Perfectly spiced grilled chicken skewers soaked in a coconut milk and peanut butter marinade, then grilled and served with a delicious peanut butter dipping sauce.
Friends, with this super simple and quick recipe, you can comfortably skip that Thai food takeout and make chicken satay at home. Marinating the chicken in a mix of peanut butter, coconut milk, lime, and spices results in tender meat and wonderfully bold flavors.
Years ago, when I was young and free, I traveled Australia for over a month and that is where I was introduced to Thai food. Out of all places, right? Thanks to chicken satay or satay chicken, I immediately fell in love with their authentic flavors and Thai cuisine, overall.
Thai Chicken Lettuce Wraps was the very first recipe I made when I returned home from OZ land because in Indiana, at that time (early 2K), a Thai restaurant was hard to find.
My version of chicken satay uses fewer and simpler ingredients than the real authentic stuff, making it much more approachable for kids, as well as for anyone that is just being introduced to Thai food.
Although the recipe is written to use some spices that may not be up to par for the younger crowd, you can easily skip them or adjust to your own taste.
Also, for the sake of time, I like to skip the chopping of chicken breasts and go straight for the chicken tenders, which are also easier and quicker to thread onto the skewers.
HOW TO MAKE CHICKEN SATAY MARINADE
Again, to make things that much easier, we are going to use half the marinade as a dipping sauce, too.
The satay sauce is made with coconut milk, smooth peanut butter, fish sauce, lime juice, garlic, ginger, and crushed red pepper.
HOW TO MAKE CHICKEN SATAY SKEWERS
First, you’ll divide up the prepared marinade and pour half of it in a ziploc bag. Then, toss in a pound of chicken tenders with the marinade, close and place in the fridge for 30 minutes, or for up to 3 hours.
Soak some wooden skewers in water to prevent them from burning, and thread the marinated chicken tenders onto the skewers.
When ready, brush the grill grates with oil, preheat it to medium-high heat, then place chicken skewers on the grill and cook through, turning once halfway.
If preparing the chicken satay skewers in the oven, preheat oven to 450F, place the skewers on a large baking sheet. Bake for 10 minutes, flip the skewers, and continue to bake for another 5 minutes or until cooked through.
WHAT TO SERVE WITH CHICKEN SATAY
While the chicken is cooking, I highly recommend preparing a simple cucumber salad. Cucumbers were made for chicken satay, no joke. It is the perfect combo and I wouldn’t even think about NOT serving them together.
I also recommend serving it with Thai Rice. It’s easy, one-pot spicy rice with toasted peanuts, fresh basil and dried Thai chili. I promise you’ll love it!
YOU MIGHT ALSO LIKE:
- Chicken Skewers with Cucumber-Garlic Yogurt Sauce
- Beer and Sweet Honey BBQ Sauce Chicken Skewers
- Asian Beef Skewers
- Grilled Chicken Thighs with Brown Sugar Glaze
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
Chicken Satay Skewers with Peanut Sauce
Perfectly spiced grilled chicken skewers soaked in a coconut milk and peanut butter marinade, then grilled and served with a delicious peanut butter dipping sauce.
- 1/2 cup Creamy Natural Peanut Butter
- 1/2 cup light Coconut Milk, (stirred)
- 3 tablespoons fish sauce
- 2 limes, (juiced and zested)
- 4 cloves garlic, (minced)
- 1-inch piece fresh ginger, (peeled and minced)
- 1 teaspoon ground cumin
- 1/2 teaspoon curry powder
- 1 teaspoon, OR to taste, crushed red pepper
- 2 pounds boneless skinless chicken tenders
- wooden skewers, soaked in water
- sliced green onions, (for garnish (optional))
- crushed peanuts, (for garnish (optional))
- Cucumber Salad, (for serving (optional))
In a large mixing bowl, combine peanut butter, coconut milk, fish sauce, lime juice, lime zest, garlic, minced ginger, cumin, curry, and crushed red pepper; whisk to combine.
- Remove half of the marinade and reserve.
- Add the chicken tenders to the large bowl (or in a ziploc bag together with the marinade) and toss to coat.
- Set in the fridge for 30 minutes, or up to 3 ours to marinate.
- Preheat grill to medium-high heat.
- Thread the chicken tenders onto the skewers.
- Brush grill grates with oil and place chicken skewers on the grill.
- Cook for 5 minutes on each side, or until chicken is charred and cooked through.
- Remove from grill and garnish with sliced green onions and peanuts.
- Serve with the reserved satay sauce and a cucumber salad.
- If preparing the chicken satay skewers in the oven, preheat oven to 450F, place the skewers on a large baking sheet. Bake for 10 minutes, flip the skewers, and continue to bake for another 5 minutes or until cooked through.
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