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Thai Chicken Satay with Peanut Sauce

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.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Main Course
Cuisine: Asian
Keyword: Chicken Satay, Thai Chicken Satay
Servings: 6
Author: Angela


  • 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.