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Easy 30-Minute Thai Chicken Satay with Creamy Homemade Peanut Sauce

Close-up of grilled chicken satay skewers on a white plate next to a bowl of peanut sauce.
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Make juicy, flavorful Thai Chicken Satay skewers quickly. This recipe uses a simple marinade and includes instructions for a rich, creamy homemade peanut sauce, perfect for a weeknight dinner or appetizer.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
  • 1/4 cup full-fat coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 tablespoon vegetable oil
  • Wooden skewers, soaked in water for 30 minutes
  • For the Peanut Sauce:
  • 1/2 cup creamy peanut butter
  • 1/4 cup hot water
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon sesame oil
  • Pinch of red pepper flakes (optional)

Instructions

  1. In a medium bowl, combine the coconut milk, soy sauce, brown sugar, turmeric, cumin, coriander, and cayenne pepper for the marinade. Mix well.
  2. Add the cubed chicken to the marinade, toss to coat completely, and cover the bowl. Refrigerate for at least 30 minutes, or up to 4 hours.
  3. While the chicken marinates, prepare the peanut sauce. In a small saucepan, whisk together the peanut butter, hot water, soy sauce, lime juice, brown sugar, ginger, garlic, sesame oil, and red pepper flakes (if using).
  4. Heat the sauce mixture over medium-low heat, stirring constantly until smooth and slightly thickened, about 3 to 5 minutes. Remove from heat and set aside. If the sauce is too thick, add water, one teaspoon at a time, until you reach your desired dipping consistency.
  5. Thread the marinated chicken pieces onto the soaked wooden skewers, leaving a small space between each piece.
  6. Cook the skewers using your preferred method:
  7. For Grilling: Preheat your grill to medium-high heat. Lightly oil the grates. Grill the skewers for 3 to 4 minutes per side, until the chicken is cooked through and has nice char marks.
  8. For Baking: Preheat your oven to 400°F (200°C). Arrange skewers on a baking sheet lined with parchment paper. Bake for 12 to 15 minutes, flipping halfway through, until cooked through.
  9. For Air Fryer: Place skewers in the air fryer basket in a single layer (work in batches if necessary). Cook at 380°F (195°C) for 10 to 12 minutes, flipping halfway.
  10. Serve the hot chicken satay skewers immediately with the homemade peanut dipping sauce on the side.

Notes

  • Soaking the wooden skewers prevents them from burning on the grill or in the oven.
  • For a richer flavor, use chicken thighs instead of breasts.
  • You can substitute smooth almond butter for peanut butter if needed, but the flavor profile will change slightly.

Nutrition

Find it online: https://cookincorner.com/easy-30-minute-chicken-satay-recipe/