Thai Satay Chicken with Peanut Sauce

Thai Satay Chicken with Peanut Sauce is a delightful dish that brings the vibrant flavors of Southeast Asian cuisine right to your kitchen. This recipe features juicy, marinated chicken skewers that are grilled to perfection and served with a creamy, delicious peanut sauce. Whether you’re hosting a gathering or simply craving a taste of Thailand, this dish is sure to impress and satisfy.

Ingredients

• 2 pounds (900 g) chicken breasts or thighs, sliced into strips
• 3 tablespoons (45 ml) olive oil
• 1/4 cup (60 ml) coconut milk, plus more as needed
• 1/3-1/2 cup (80-120 g) smooth peanut butter
• 12-15 skewers
• 1/4 cup (60 ml) low sodium soy sauce
• 1/4 cup (50 g) packed brown sugar
• 1 tablespoon (15 g) chili paste
• 1 1/2 tablespoons (22.5 ml) lime juice
• 1 1/2 tablespoons (22.5 ml) fish sauce
• 1 teaspoon (1 g) dried basil
• 1 teaspoon (2 g) ground coriander
• 1/2 teaspoon (1 g) ground ginger
• 1/2 teaspoon (1 g) garlic powder
• 1/2 teaspoon (1 g) ground turmeric

Directions

1. Whisk together the marinade/sauce ingredients in a bowl. Remove 1/3 cup (80 ml) for the marinade, add olive oil, and marinate chicken for 6 hours or overnight. Refrigerate remaining sauce.
2. Soak skewers in water for 30 minutes.
3. Thread marinated chicken onto skewers and dab excess marinade off.
4. Cook chicken by grilling, baking in the oven at 350°F (175°C) for 15-20 minutes until cooked through, or in a skillet with olive oil until done.
5. For peanut sauce, in a saucepan, bring reserved sauce with coconut milk/water to a boil, then mix in peanut butter. Adjust thickness as necessary by adding more coconut milk or water if needed.
6. Serve warm with peanut sauce for dipping, or alongside rice and veggies.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 6 hours 30 minutes (including marination)
Servings: 4-6
Nutrition Info (per serving): Approx. 400 calories, 20g protein, 30g fat, 15g carbohydrates

How to serve

Thai Satay Chicken with Peanut Sauce delivers an authentic culinary experience that pairs beautifully with a variety of side dishes. Serve the skewers with a side of jasmine rice or sticky rice for a truly satisfying meal. Fresh vegetables like cucumber and bell peppers can provide a crunchy contrast, while the creamy peanut sauce makes an excellent dip. For an extra touch, garnish with chopped cilantro or crushed peanuts to elevate the presentation and flavor profile.

FAQs

Q1: Can I use other meats for satay?
A1: Yes, while chicken is traditional, you can also use beef, pork, or even tofu for a vegetarian option.

Q2: How long can I marinate the chicken?
A2: You can marinate the chicken for up to 24 hours for the best flavor, but 6 hours is usually sufficient.

Q3: Can I make the peanut sauce in advance?
A3: Absolutely! You can prepare the peanut sauce up to a week in advance and store it in the refrigerator. Just reheat before serving.

Thai Satay Chicken with Peanut Sauce

Experience the vibrant flavors of Southeast Asian cuisine with juicy marinated chicken skewers served alongside a creamy peanut sauce.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 6 hours hrs 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Southeast Asian, Thai

Calories: 400

Ingredients Method Notes

Ingredients

  

Chicken and Marinade

• 2 pounds chicken breasts or thighs, sliced into strips You can use either breasts or thighs.
• 3 tablespoons olive oil
• 1/4 cup coconut milk, plus more as needed Use more if adjusting the thickness of the peanut sauce.
• 1/4 cup low sodium soy sauce
• 1/4 cup packed brown sugar
• 1 tablespoon chili paste
• 1 1/2 tablespoons lime juice
• 1 1/2 tablespoons fish sauce
• 1 teaspoon dried basil
• 1 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground turmeric
• 12-15 pieces skewers Soak in water for 30 minutes before use.

Method

 

Preparation

1. Whisk together the marinade/sauce ingredients in a bowl.
2. Remove 1/3 cup (80 ml) for the marinade, then add olive oil and marinate chicken for 6 hours, or overnight. Refrigerate remaining sauce.
3. Soak skewers in water for 30 minutes.

Cooking

1. Thread marinated chicken onto skewers and dab excess marinade off.
2. Cook chicken by grilling, baking in the oven at 350°F (175°C) for 15-20 minutes until cooked through, or in a skillet with olive oil until done.
3. For peanut sauce, in a saucepan, bring reserved sauce with coconut milk/water to a boil, then mix in peanut butter.
4. Adjust thickness as necessary by adding more coconut milk or water if needed.

Serving

1. Serve warm with peanut sauce for dipping, or alongside rice and veggies.

Notes

Garnish with chopped cilantro or crushed peanuts for added flavor. Serve with jasmine rice or sticky rice for a complete meal.