Chicken Satay Peanut Sauce (Printable)
Grilled chicken strips marinated in aromatic spices paired with a creamy peanut dipping sauce.
# What You'll Need:
→ Chicken Satay
01 - 1.1 lbs boneless, skinless chicken thighs or breasts, cut 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 to 4 tablespoons warm water (to thin sauce as needed)
→ Garnish (optional)
23 - Chopped fresh cilantro
24 - Lime wedges
25 - Crushed roasted peanuts
# Directions:
01 - In a large bowl, combine 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 until fully coated. Cover and refrigerate for at least 1 hour.
02 - In a medium bowl, whisk together peanut butter, coconut milk, soy sauce, brown sugar, lime juice, chili garlic sauce, garlic, and ginger. Gradually add warm water one tablespoon at a time until reaching a smooth, dippable consistency. Set aside.
03 - Preheat grill or grill pan to medium-high heat. Thread marinated chicken strips onto soaked bamboo skewers evenly.
04 - Place skewers on grill and cook for 3 to 4 minutes per side until chicken is thoroughly cooked and grill marks develop.
05 - Arrange cooked skewers on a serving platter. Garnish with chopped cilantro, lime wedges, and crushed roasted peanuts as desired.
06 - Serve immediately alongside the prepared peanut dipping sauce.
# Cooking Tips:
01 -
- The marinade locks in moisture so the chicken stays impossibly tender, even if you grill it a beat too long.
- One batch of peanut sauce makes enough to spoon over rice, dip vegetables, or eat straight from the bowl at midnight.
02 -
- If your peanut sauce breaks or looks separated, whisk in a splash of warm water and it'll come back together; it's more forgiving than you'd think.
- Chicken thighs are worth seeking out—they're cheaper, harder to mess up, and taste better than breasts because of their fat content.
03 -
- Soak your bamboo skewers in water for at least 30 minutes so they don't char while the chicken cooks—I learned this the hard way.
- If your peanut sauce feels too thick after sitting in the fridge, warm it gently and whisk in a little more warm water until it's silky again.