Chicken Satay Peanut Sauce

There's something about the smell of satay cooking that stops time. Years ago, a friend brought me to a tiny street stall in Bangkok where an old woman was grilling dozens of skewers over charcoal, the smoke curling around her face while she worked. I bit into one still warm from the flames and thought, 'This is it—this is what I want to learn how to make.' That first taste of tender chicken and silky peanut sauce rewired my whole approach to cooking.

I made this for my sister's birthday dinner on a summer evening, threading the chicken while she sat on the kitchen counter talking about her new job. When the skewers hit the grill, the whole backyard filled with this warm, spiced aroma that made everyone lean against the fence waiting. We ate them standing up, sauce dripping everywhere, and nobody cared about sitting at a table.

Ingredients

• Boneless, skinless chicken thighs or breasts: Thighs are forgiving and stay juicier than breasts, but either works if you don't let them dry out on the grill.
• Soy sauce: The backbone of the marinade, bringing saltiness and depth that makes everything taste richer.
• Coconut milk: This is what makes the chicken stay silky and tender; it tenderizes while the spices do all the flavor work.
• Curry powder, coriander, and cumin: The holy trinity that tastes like Southeast Asia—use good quality spices because they're doing the heavy lifting here.
• Fresh ginger and garlic: Don't skip these; they're what makes your satay taste alive and not like a spice jar.
• Brown sugar: A small amount balances the salt and spices, creating that savory-sweet moment that keeps people reaching for more.
• Creamy peanut butter: Natural or regular both work, but make sure it's not the oil-separated kind or your sauce will be gritty.
• Lime juice: The bright acid that wakes up the whole sauce at the very end.
• Bamboo skewers: Soaking them prevents burning and makes them less likely to splinter when you thread the chicken.

Instructions

Build the marinade and let the chicken soak in spice.

Whisk together the soy sauce, coconut milk, brown sugar, oil, curry powder, coriander, cumin, minced garlic, ginger, salt, and pepper in a bowl. The mixture should smell warm and complex, like you're opening a spice cabinet in someone's home kitchen. Toss your chicken strips through it until every piece is glossy with marinade, then cover and refrigerate for at least an hour—overnight is even better if you have the time.

Make the sauce while everything else waits.

In a separate bowl, whisk the peanut butter with coconut milk until it softens and loosens, then add soy sauce, brown sugar, lime juice, chili garlic sauce, minced garlic, and ginger. Start adding warm water a tablespoon at a time until you get a sauce that's creamy enough to dip but not so thin it runs off the chicken.

Heat your grill and thread the skewers.

Get your grill to medium-high heat so it's hot enough to mark the chicken but not so hot it chars before the inside cooks. Thread the marinated chicken strips onto your soaked bamboo skewers, leaving a tiny gap between pieces so heat gets all around them.

Grill until the chicken is cooked and marked.

Place the skewers on the grill and don't move them for about 3 to 4 minutes per side—let them sit so they develop that gorgeous color. The chicken should feel firm when you poke it, and if you cut one open, there should be no pink inside.

Plate and finish with brightness.

Arrange your skewers on a platter and scatter cilantro, lime wedges, and crushed roasted peanuts over the top if you want the full effect. Serve the peanut sauce in a bowl on the side so people can dip as much or as little as they want.

Save

I learned the real power of this dish when my neighbor, who grew up in Thailand, tried a batch I'd made. She closed her eyes after the first bite and said it reminded her of walking through her grandmother's neighborhood at dusk. Food that connects people to memory like that is the kind I want to keep making.

The Marinade Is Your Secret Weapon

The longer the chicken sits in that coconut milk and spice mixture, the better it tastes. I used to think more time didn't matter, but marinating overnight versus one hour makes a real difference—the flavors sink deeper and the chicken becomes more tender. If you're in a rush, one hour works, but don't skip this step entirely because it's what separates good satay from the kind that's dry and forgettable.

Grill Marks and Temperature Matter More Than You Think

The first time I made this, I kept flipping the skewers constantly because I was nervous about burning them. I ended up with pale, rubbery chicken that tasted fine but looked sad. Now I let them sit undisturbed so the outside gets that caramelized crust while the inside stays moist. The grill marks aren't just pretty—they're a sign the outside has had time to develop flavor.

Ways to Serve and Small Variations

I've made this a hundred ways depending on what's in the house or who I'm cooking for. Serve them with jasmine rice and a cool cucumber salad, or pile them on a platter for a party where people can grab them with their hands. You can add a dash of fish sauce to the marinade if you want more umami depth, or boost the chili garlic sauce in the dipping sauce if your guests like heat. If you don't have a grill, a hot grill pan works perfectly, or you can broil them in the oven—watch them closely so they cook through without drying out.

• Keep the peanut sauce room temperature or slightly warm when serving so people actually want to dip in it.
• Make the sauce the day before and keep it covered in the fridge; it tastes even better after the flavors have had time to marry.
• If you have leftover skewers, shred the chicken off the sticks and toss it with the sauce for next-day rice bowls.

Save

This dish has become my go-to when I want to feed people something that tastes like care and attention. Every time I make it, I think about that woman in Bangkok and how she taught me, without saying a word, that the best food comes from patience and respect for your ingredients.

Recipe FAQ

→ How long should the chicken marinate?

Marinate the chicken for at least 1 hour to absorb the aromatic spices fully. For deeper flavor, marinate overnight in the refrigerator.

→ Can I use chicken breasts instead of thighs?

Yes, both chicken breasts and thighs work well. Thighs tend to be juicier and more tender when grilled.

→ How do I prevent bamboo skewers from burning?

Soak bamboo skewers in water for at least 30 minutes prior to grilling to reduce the risk of burning.

→ What can I use to add extra heat to the peanut sauce?

Increase the amount of chili garlic sauce or Sriracha to add spiciness according to your taste preference.

→ Is there a substitute for coconut milk in the marinade?

You can use almond milk or another dairy-free milk substitute but it may slightly alter the flavor profile.