why make this recipe
Chicken Satay with Easy Thai Peanut Sauce is a delicious dish that brings together the rich flavors of marinated chicken and a creamy peanut sauce. It is perfect for gatherings, family dinners, or even a casual weeknight meal. The combination of spices and fresh ingredients makes it a favorite among both adults and kids. Plus, it’s simple to prepare and offers a unique taste that transports you to Thailand.
how to make Chicken Satay with Easy Thai Peanut Sauce
Ingredients:
- 1.5 pounds boneless skinless chicken thighs
- 1 cup coconut milk
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 tablespoon chili garlic sauce
- 1/4 cup coconut milk or water (to thin)
- 1 teaspoon fish sauce (optional)
- 2 tablespoons chopped peanuts
- 2 tablespoons chopped fresh cilantro
Directions:
- In a mixing bowl, combine coconut milk, soy sauce, brown sugar, garlic, ginger, curry powder, and turmeric. Slice the chicken thighs into long strips and toss them in the marinade. Refrigerate for at least 1 hour or overnight for best flavor.
- For the sauce: In a small saucepan over low heat, combine peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and coconut milk (or water). Stir until smooth and simmer for 2–3 minutes. Set aside.
- Thread the marinated chicken onto soaked bamboo or metal skewers. Leave space between each piece for even cooking.
- Grill the chicken on medium-high heat for 3–4 minutes per side until charred and cooked through. Alternatively, bake in a preheated oven at 425°F for 15–18 minutes, flipping halfway through cooking.
- Serve the skewers warm with the peanut sauce. Garnish with chopped peanuts and cilantro. Enjoy with jasmine rice or a cucumber salad.
how to serve Chicken Satay with Easy Thai Peanut Sauce
Serve Chicken Satay hot off the grill with the Easy Thai Peanut Sauce drizzled or served on the side. You can pair it with jasmine rice or a refreshing cucumber salad to balance the flavors. It also makes a great appetizer for parties, and guests will love dipping the skewers into the creamy sauce.
how to store Chicken Satay with Easy Thai Peanut Sauce
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken skewers gently in the microwave or on a pan. The peanut sauce can also be kept in the fridge and warmed before serving.
tips to make Chicken Satay with Easy Thai Peanut Sauce
- Marinating the chicken overnight will give it the best flavor.
- If grilling, make sure your grill is hot before adding the skewers for a nice char.
- For extra flavor, add lime zest to your peanut sauce or garnishes.
- Feel free to adjust the spice level by modifying the amount of chili garlic sauce.
variation
You can make a vegetarian version by using tofu, mushrooms, or paneer instead of chicken. Just marinate and grill as you would with the chicken. For a twist, try adding different vegetables to the skewers, like bell peppers or zucchini.
FAQs
1. Can I use chicken breast instead of chicken thighs?
Yes, you can use chicken breast, but keep an eye on the cooking time since they cook faster and may dry out if overcooked.
2. What can I serve instead of jasmine rice?
You can serve the satay with rice noodles, quinoa, or a fresh salad for a lighter option.
3. How can I make this dish spicier?
You can add more chili garlic sauce to the peanut sauce or sprinkle some red pepper flakes on the chicken before grilling.
Chicken Satay with Easy Thai Peanut Sauce
A delicious dish featuring marinated chicken grilled to perfection with a creamy Thai peanut sauce, perfect for gatherings or casual meals.
- Total Time: 78 minutes
- Yield: 4 servings 1x
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 1 cup coconut milk
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 tablespoon chili garlic sauce
- 1/4 cup coconut milk or water (to thin)
- 1 teaspoon fish sauce (optional)
- 2 tablespoons chopped peanuts
- 2 tablespoons chopped fresh cilantro
Instructions
- In a mixing bowl, combine coconut milk, soy sauce, brown sugar, garlic, ginger, curry powder, and turmeric. Slice the chicken thighs into long strips and toss them in the marinade. Refrigerate for at least 1 hour or overnight for best flavor.
- For the sauce: In a small saucepan over low heat, combine peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and coconut milk (or water). Stir until smooth and simmer for 2–3 minutes. Set aside.
- Thread the marinated chicken onto soaked bamboo or metal skewers. Leave space between each piece for even cooking.
- Grill the chicken on medium-high heat for 3–4 minutes per side until charred and cooked through. Alternatively, bake in a preheated oven at 425°F for 15–18 minutes, flipping halfway through cooking.
- Serve the skewers warm with the peanut sauce. Garnish with chopped peanuts and cilantro. Enjoy with jasmine rice or a cucumber salad.
Notes
Marinating the chicken overnight will give it the best flavor. For extra flavor, add lime zest to your peanut sauce or garnishes.
- Prep Time: 60 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Thai
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 9g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg