Chicken Satay with Peanut Sauce is marinated skewered chicken layered with flavor all dunked in creamy, intoxicating peanut sauce. It is a popular restaurant appetizer or dish. it can be new your favorite dish.
The ingredient listing for this particular Chicken Satay and Peanut Sauce might long, but you’re whisking everything together after (and add peanut butter afterwards) for this ridiculously tasty satay recipe!
This fantastic chicken satay marinade begins with a base of soy-sauce and can be infused with brown sugar, fish sauce, chili paste, lime juice and hand-picked seasoning of coriander, basil, ginger, turmeric and garlic.
It makes a savory, tangy, salty chicken using a kiss of sweet. It’s much tangier than teriyaki-chicken and has a far more complex taste profile than some other Chinese chickens.
Tips for the Thai Chicken Satay Recipe
- Soak the wooden-skewers before grilling them or they will catch on fire.
- I find it simplest to cut each chicken breast in half horizontally to make chicken fillets, thin sliced into pieces.
- The distinction between great effects on this Chicken Satay recipe would be that the marinating time. Attempt to plan for the whole 24 hours when possible because the longer you marinate the chicken, the more flavorful and it will be juicy.
- Remove the chicken from the fridgeat least half an hour prior to cooking to bring to room temperature. This also aids the chicken to cook evenly.
- It is possible to use water or coconut milk at the Peanut Satay Sauce. It’s just 2 tbsp or more as needed, it will not have a effect on taste.
- The Peanut Satay Satay have a peanut-butter range of 1/3 – 1/2 cup. I like the entire 1/2 cup peanut butter and thin with extra coconut-milk, however it’s all your decision!
- In case you’ve got extra peanut-sauce, then you can thin it out and throw it together with noodles, or serve it on veggies or rice. It is also possible to utilize it like a salad dressing!
The peanut sauce can keep in the refrigerator up to 1 week stored in an airtight-container. It could be reheated in the microwave or over low-heat on the stove . If the sauce becomes too thick, whisk in water or coconut milk till the desired consistency is reached.
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Try these Delicious Recipes options:
- Easy Grilled Chicken Margherita
- Oven Baked Chicken Breast
- Coconut Curry Chicken
- Creamy Buffalo Chicken Casserole
- Paleo Crispy Sesame Chicken with Cauli Rice
- Grilled Greek Chicken
Thai Chicken Satay with Peanut Sauce
- 2 lbs chicken breasts or thighs sliced into 1 ½" wide strips by 3-5" long
- 12-15 skewers
- ⅓ – ½ cup smooth peanut butter
- ¼ cup coconut milk or more as needed (may sub water)
- 3 tbsp olive oil
For the Marinade/Sauce
- ¼ cup packed brown sugar
- 1 tsp coriander powder
- 1 ½ tbsp fish sauce
- 1 tsp dried basil
- ½ tsp turmeric powder
- ¼ cup low sodium soy sauce
- ½ tsp ground ginger
- 1 ½ tbsp lime juice
- 1 tbsp chili paste (like Sambal Oelek)
- ½ tsp garlic powder
- Whisk together the Marinade/Sauce ingredients in a medium-bowl. Then remove ⅓ cup into a freezer bag & whisk in 3 tbsp olive-oil. Add chicken and toss to evenly coat.
- Marinate in the fridge 6-hours to overnight. Fridge remaining marinade/sauce individually (this will become base of Peanut-sauce).
- When ready to cook, then soak wooden skewers in warm water for a half an hour (minimum).
- Meanwhile, remove chicken from fridge, then thread chicken on skewers and gently dab excess marinade off with paper-towels.
- Preheat oven to 350°F. Line 2 baking-sheets with foil and spray with non-stick cooking-spray. Evenly divide chicken between-sheets.
- Bake for 15-20 minutes, or till chicken is cooked by being careful to not overcook or chicken won’t be as tender.
- Grease a grill and heat to high-heat. Once hot, add chicken, reduce heat to medium, cover and grill chicken for 3-4minutes each side, or till chicken is cooked through.
- Heat 1 ½ tsp olive-oil in a large-skillet over medium-heat. Working in batches, then add skewers & cook for 2-3minutes each side till cooked through.
- Add reserved-sauce into a small saucepan along with ¼ cup coconut-milk or 3 tbsp water. Bring to a boil then simmer for a minute.
- Remove from heat then stir fry in ⅓ cup peanut-butter till thoroughly combined and then add extra peanut-butter if needed to get a thicker or water or coconut-milk 1 tbsp at a time to get a thinner sauce. Taste and add extra chili-sauce if needed for a spicy-sauce
- Serve chicken warm with peanut-sauce for an appetizer or you can serve with veggies or rice to get a main-course.