An elegant take on a street-food classic, Thai Chicken Satay & Peanut Sauce pairs tender, spiced chicken with a silky, nutty sauce. The marinade infuses the meat with warm aromatics and coconut cream, while the sauce balances sweet, salty, and citrus notes. For a composed plate with crisp herbs and a vibrant finish try a companion recipe like Thai peanut chicken noodle bowls for a complementary meal idea.
Why Make This Recipe
- Effortless Yet Elegant: Quick marination and simple grilling yield restaurant-quality skewers.
- Minimal Ingredients: Pantry staples and fresh aromatics create a layered flavor profile.
- Impressive Flavor: Coconut, turmeric, and toasted peanuts deliver depth beyond ordinary satay.
This version elevates the classic with a coconut-forward marinade and a satin-smooth peanut sauce finished with fresh lime and toasted aromatics. The result is refined in texture and layered in savory-sweet complexity.
Ingredients
Base
- 1 lb (450 g) boneless chicken thighs, thinly sliced across the grain — room temperature, about 1/4-inch slices.
- 8–10 bamboo skewers, soaked in water 30 minutes to prevent burning.
Marinade
- 1/2 cup coconut milk — full fat for silkier texture.
- 1 tbsp red curry paste or 1 tsp turmeric + 1 tsp curry powder for a subtler spice.
- 1 tbsp soy sauce or fish sauce — use fish sauce for a more authentic, savory tang.
- 1 tbsp brown sugar or palm sugar — packed.
- 2 garlic cloves, minced.
- 1 tsp grated fresh ginger.
- Zest of 1 lime.
Peanut Sauce
- 3/4 cup creamy peanut butter — preferably unsweetened.
- 1/2 cup coconut milk — adjust for consistency.
- 1–2 tbsp red curry paste or 1 tbsp sambal oelek for heat.
- 1 tbsp soy sauce or fish sauce.
- 1–2 tbsp brown sugar or honey.
- 1–2 tbsp fresh lime juice to balance sweetness.
- Warm water to thin as needed.
Topping & Garnish
- 2 tbsp toasted peanuts, chopped finely.
- Fresh cilantro leaves, roughly chopped.
- Thin cucumber ribbons or quick pickled cucumber for contrast.
- Lime wedges.
Precision notes: Slice chicken thin for fast, even cooking; use smooth peanut butter for a glossy sauce; soak skewers to avoid charring.
How to Make Thai Chicken Satay & Peanut Sauce
- Prepare the marinade: whisk coconut milk, curry paste (or spices), soy/fish sauce, brown sugar, garlic, ginger, and lime zest in a bowl until combined and glossy.
- Mini-tip: Taste the marinade; it should be boldly seasoned since the flavors concentrate on the grill.
- Marinate the chicken: add sliced chicken to the marinade, toss to coat, and refrigerate for at least 30 minutes, up to 4 hours. Thread the marinated slices onto soaked skewers, leaving a small gap between pieces for even heat.
- Make the peanut sauce: in a small saucepan, warm peanut butter with coconut milk over low heat, whisking until smooth. Stir in curry paste, soy/fish sauce, brown sugar, and lime juice. Add warm water a tablespoon at a time to reach a pourable, satin consistency.
- Mini-tip: If the sauce separates, whisk in a splash of warm water off the heat to bring it back together.
- Cook the satay: preheat a grill pan or outdoor grill to medium-high. Oil the grates lightly. Grill skewers 2–3 minutes per side until the edges caramelize and the interior is just cooked through (internal temperature ~165°F/74°C). Look for golden charred spots and a glossy surface.
- Mini-tip: Finish over a hotter zone for 30 seconds to create focused caramelization.
- Rest and finish: transfer skewers to a plate and rest 3 minutes. Spoon a little peanut sauce over the skewers, then scatter toasted peanuts and cilantro for crunch and brightness.
- Mini-tip: Reserve some sauce for dipping to keep the presentation clean and interactive.
How to Serve Thai Chicken Satay & Peanut Sauce
Present skewers fanned across a long platter with a shallow bowl of warm peanut sauce in the center. Add a small mound of thin cucumber ribbons dressed with rice vinegar beside the skewers to cut the richness. Garnish with chopped toasted peanuts and a few lime wedges for an elegant contrast of texture and color. For a casual tasting board, serve alongside steamed jasmine rice or sticky rice cakes.
How to Store Thai Chicken Satay & Peanut Sauce
Cool skewers and sauce to room temperature before refrigerating. Store chicken and sauce separately in airtight containers for up to 3 days. Keep toppings (toasted peanuts, cilantro, cucumbers) refrigerated in a separate container to preserve crunch. Reheat skewers gently in a 300°F (150°C) oven for 6–8 minutes or in a skillet over medium heat until warmed through; reheat sauce slowly over low heat, whisking to restore smoothness.
Tips to Make Thai Chicken Satay & Peanut Sauce
- Slice the chicken thinly and uniformly for quick, even cooking.
- Toast peanuts and crush by hand for a rustic texture and fresher aroma.
- Use full-fat coconut milk in both marinade and sauce for a silkier mouthfeel.
- If using wooden skewers, soak them thoroughly to prevent burning and blistering.
Variation (if any)
- Tofu Satay: press and slice firm tofu, marinate briefly, and grill for a vegetarian alternative.
- Citrus-Chili Finish: add a drizzle of lime-chili oil over finished skewers for a bright spicy lift.
- Plated Upgrade: serve slices of satay atop coconut-infused jasmine rice with microherbs and edible flowers for a refined tasting course.
- Swap proteins: try thinly sliced pork tenderloin or beef flank for a different char and richness.
FAQs
Can I use chicken breast instead of thighs?
Yes. Use thinly sliced chicken breast and reduce cooking time slightly to avoid drying; marinate no more than 2 hours for best tenderness.
How long should I marinate the chicken?
Thirty minutes is sufficient for flavor penetration; 2–4 hours yields deeper aromatics. Avoid overnight to maintain texture.
Can I make the peanut sauce ahead of time?
Absolutely. Make the sauce up to 3 days ahead and store refrigerated. Rewarm gently and whisk before serving to restore its glossy consistency.
Is fish sauce necessary in the marinade?
Fish sauce adds umami depth, but soy sauce works as a vegetarian-friendly substitute; adjust salt and lime to balance.
Conclusion
This Thai Chicken Satay & Peanut Sauce recipe strikes a balance between refined presentation and accessible technique. The fragrant marinade, glossy peanut sauce, and toasted peanut crunch combine to create layered flavors and elegant textures that suit a dinner party or a composed weeknight meal. For a different take on peanut-forward dishes, see this detailed guide to Thai Chicken Satay with Peanut Sauce – RecipeTin Eats or explore another home-friendly version at Chicken Satay with Peanut Sauce. Share your results and any personalized touches in the comments — How would you make this dish your own?
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Thai Chicken Satay & Peanut Sauce
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
An elegant take on a street-food classic featuring tender chicken paired with a silky, nutty peanut sauce.
Ingredients
- 1 lb (450 g) boneless chicken thighs, thinly sliced
- 8–10 bamboo skewers, soaked in water
- 1/2 cup coconut milk
- 1 tbsp red curry paste or 1 tsp turmeric + 1 tsp curry powder
- 1 tbsp soy sauce or fish sauce
- 1 tbsp brown sugar or palm sugar
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- Zest of 1 lime
- 3/4 cup creamy peanut butter
- 1/2 cup coconut milk (for sauce)
- 1–2 tbsp red curry paste or 1 tbsp sambal oelek
- 1 tbsp soy sauce or fish sauce (for sauce)
- 1–2 tbsp brown sugar or honey (for sauce)
- 1–2 tbsp fresh lime juice (for sauce)
- Warm water (to thin sauce)
- 2 tbsp toasted peanuts, chopped
- Fresh cilantro leaves, roughly chopped
- Thin cucumber ribbons or quick pickled cucumber
- Lime wedges
Instructions
- Prepare the marinade: whisk coconut milk, curry paste (or spices), soy/fish sauce, brown sugar, garlic, ginger, and lime zest in a bowl until combined.
- Marinate the chicken: add sliced chicken to the marinade, toss to coat, and refrigerate for at least 30 minutes.
- Thread the marinated slices onto soaked skewers.
- Make the peanut sauce: in a saucepan, warm peanut butter with coconut milk over low heat, whisking until smooth.
- Stir in curry paste, soy/fish sauce, brown sugar, and lime juice. Adjust consistency with warm water.
- Cook the satay: preheat grill to medium-high, grill skewers for 2–3 minutes per side until cooked through.
- Rest skewers for 3 minutes, then spoon peanut sauce over and garnish with toasted peanuts and cilantro.
Notes
Reserve some peanut sauce for dipping. Store cooked skewers and sauce separately in airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 skewer
- Calories: 300
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg