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This Chicken Satay with Peanut Sauce is one of the easiest ways to bring bold, Thai-inspired flavors to your dinner table. Tender chicken skewers are tossed in a quick curry-lime marinade, grilled (or broiled) until lightly charred, and served with a creamy peanut dipping sauce you can make in a blender. It’s perfect for a weeknight dinner, and even better for meal prep.
If you love Asian-inspired chicken recipes, try my Kung Pao Chicken or Szechuan Chicken Stir Fry.
5 Tips For Getting This Chicken Satay Just Right
- Soak wooden skewers first. A quick water soak helps prevent burning on the grill (metal skewers skip this step).
- Remove the tendons from the chicken tenders. The top inch of the tendon doesn’t cook down and can become chewy, so it’s best to take it out.
- Don’t marinate the chicken for too long. Lime juice works quickly, so marinate the chicken tenders for about 1 hour and avoid going over 2 hours to keep the texture right.
- Control the peanut sauce consistency. Start with less chicken broth and add more as you blend until it’s pourable and smooth.
- Chili paste strength varies. Start small, taste, then add more. You can always bump up the heat, but you can’t undo it.
RECIPE WALK-THROUGH
How To Make Chicken Satay
See the recipe card below for full, detailed instructions
This recipe comes together in three simple parts: a quick marinade, a blender peanut sauce, and a few minutes on the grill. Here’s how to pull it all together.
Step 1: Prep and Marinate the Chicken
Use kitchen shears to trim off any white tendon or membrane from the chicken tenders.
- If you’d rather skip tendon trimming, use boneless skinless chicken thighs or breasts and cut into strips or 1-inch chunks.
In a bowl, toss the chicken with curry powder, lime juice, honey, chili paste, and salt. Mix everything so the chicken is well coated, cover the bowl, and refrigerate for about 1 hour.
- Short on time? Marinating for as little as 15-20 minutes still gives good flavor.
Step 2: Make the Peanut Sauce
Add peanut sauce ingredients to a food processor or blender.
Blend until smooth, adding broth as needed to reach the desired consistency.
- For dipping, keep it thicker. For drizzling over rice bowls or meal prep containers, thin it out with a bit more broth. It will also thicken as it sits, so make it slightly thinner than you want the final result.
Taste and adjust flavor as needed by adding more salt, more chili paste for extra heat, or more lime juice for extra tanginess.
- Make ahead tip: The peanut sauce can be made up to 3-4 days ahead and stored in the fridge. Just stir and add a splash of broth to loosen before serving.
Step 3: Thread and Cook the Skewers
Thread the marinated chicken onto soaked skewers.
- Thread each tender lengthwise in a weaving/zigzag motion so it stays secure and cooks evenly. Don’t bunch the meat up at the bottom of the skewer.
Preheat your grill to medium, about 350 to 400°F. Grill the chicken for 4 to 5 minutes per side, until it reaches an internal temperature of 165°F. Look for light char marks and juices running clear.
No grill?
- Oven: You can broil or bake until the internal temp reaches 165°F. Set the oven rack about 6 inches from the broiler element. Broil on high for 5-6 minutes per side on a foil-lined sheet pan, watching closely so they don’t burn. You can also bake at 375°F for about 15-18 minutes, flipping halfway through, though you won’t get the same char.
- Grill pan: Medium to medium-high heat until internal temp reaches 165°F.
Step 4: Garnish and Serve
Arrange the skewers on a tray, drizzle or dip them in peanut sauce, and top with chopped peanuts, cilantro, and scallions. Serve with rice and lime wedges.
What to Serve with Chicken Satay
Chicken Satay works great as an appetizer or main dish. The skewers make them easy to share and dip.
- Appetizers: Serve alongside flavorful bites like Crab Rangoon, Vegetable Egg Rolls, and Salt and Pepper Chicken Wings.
- Rice Pairings: Coconut Rice is the standout pick here, steamed jasmine rice is a classic (and easy) favorite, or try my Egg Fried Rice for some extra flavor.
- Noodle Pairings: Peanut Butter Noodles, Pad Thai with Crispy Tofu, or Pan Fried Noodles
- Vegetable Sides: Asian Cucumber Salad or Vegetable Stir Fry.
Storage Tips
Storage, Freezing, Make Ahead
- Storage: Refrigerate cooked chicken tightly wrapped or in an airtight container for up to 3 days. Keep the sauce separate if possible.
- Reheat: Warm the chicken in the microwave at 50% power for 1 to 2 minutes until it’s heated through or reheat in a skillet over medium heat for a few minutes per side.
- Freezing: Marinated (uncooked) chicken can be frozen for up to 1 month in a freezer-safe bag. Thaw overnight in the fridge before cooking. Peanut sauce also freezes well for up to 1 month.
- Meal Prep: Store rice in a container with chopped chicken on top, garnishes and lime wedge tucked in, and the peanut sauce stored separately.
Frequently Asked Questions
What kind of chicken is best for satay?
There are three main options: tenders (easiest, no slicing needed, great for weeknights), boneless skinless thighs (more forgiving, richer flavor, hold up to longer marinating), and boneless skinless breasts (work fine when sliced into strips, just watch cook time so they don’t dry out). I prefer tenders for convenience and thighs for flavor.
Can I make chicken satay without a grill?
You can bake in the oven at 375°F, for about 15-18 minutes, flipping halfway through, or use a grill pan over medium to medium-high heat until cooked through. Either way, use a meat thermometer to ensure the internal temperature reaches 165°F.
Can I use a different nut butter for the sauce?
Almond butter and cashew butter are the closest swaps with similar texture, but slightly different flavor. Sunflower seed butter is a popular nut-free option that works well. The flavor will change, but simply adjust the seasonings accordingly.
More Easy Asian-Inspired Dinners
- Kung Pao Chicken
- Sesame Chicken
- Bourbon Chicken
- Cashew Chicken and Broccoli
- Asian Turkey Lettuce Wraps
Chicken Satay with Peanut Sauce
Equipment
- 15 to 18 wooden skewers (6 inches or longer)
Ingredients
Chicken Satay
- 2 pounds chicken tenders
- 1 tablespoon curry powder
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1 teaspoon chili paste*
- 1/2 teaspoon kosher salt
Peanut Sauce
- 1/2 cup creamy natural peanut butter
- 1/4-1/2 cup low-sodium chicken broth
- 2 tablespoons soy sauce
- 1 ½ tablespoons honey
- 1 tablespoon lime juice
- 1 medium garlic clove minced
- 1 teaspoon curry powder
- 2 teaspoons chili paste (or more to taste)*
- 1 tablespoon rice vinegar
Optional Garnishes
- Chopped peanuts
- Sliced scallions
- Roughly chopped cilantro
- Lime wedges
Instructions
- Submerge wooden skewers in water in a large pan or dish. Set aside to soak for at least 30 minutes. (Skip this step if using metal skewers.)
- Using kitchen shears, remove the white tendon and any intact membrane from each chicken tender. Focus on trimming the top inch of the tendon, as it will not break down during cooking.
- In a medium mixing bowl, toss the chicken tenders with curry powder, lime juice, honey, chili paste, and salt until well coated. Cover with plastic wrap and refrigerate for about 1 hour.
- While the chicken marinates, make the peanut sauce. In a food processor or blender, combine peanut butter, ¼ cup broth, soy sauce, honey, lime juice, garlic, curry powder, 2 teaspoons chili paste, and rice vinegar. Blend on low until smooth, adding more broth as needed to reach your desired consistency. Taste and adjust salt and chili paste to your heat preference. Set aside.
- Thread the marinated chicken onto the soaked skewers, weaving each tender lengthwise so it stays secure.
- Preheat the grill to medium heat (350-400°F). Cook the skewers for about 4-5 minutes per side, until the internal temperature reaches 165°F and you see light char marks.
- Transfer skewers to a serving plate. Garnish with chopped peanuts, cilantro, and scallions. Serve with peanut sauce for dipping.
Notes
- *Chili paste heat varies by brand. Start with the amount listed and add more to taste. You can always add heat but can’t remove it.
- Chicken alternatives: Boneless skinless chicken thighs work great here and are more forgiving. Cut into strips before skewering. Boneless skinless breasts can also be used; slice into strips and watch cook time closely to avoid drying out.
- Marinade additions: For a more traditional flavor, you can add 2-3 tablespoons of coconut milk to the marinade. If you have fish sauce on hand, add 1-2 teaspoons for an authentic umami flavor boost.
- Don’t over-marinate tenders. Because of the lime juice, marinating longer than 2 hours can affect texture. Thighs and breasts can handle longer marinating times.
- Short on time? You can skip the marinating time and thread the chicken onto skewers right after tossing in the marinade. Even 15-20 minutes adds noticeable flavor.
- No grill? Broil on high with the rack about 6 inches from the element, 5-6 minutes per side on a foil-lined sheet pan. Or bake at 375°F for 15-18 minutes, flipping halfway through. You can also use a grill pan over medium to medium-high heat and still get those char marks.
- Peanut sauce consistency: For a thicker dipping sauce, use less broth. For a thinner drizzle (great for rice bowls), add more broth. The sauce thickens as it sits, so make it a little thinner than your target.
- Make ahead: The peanut sauce can be made 3-4 days ahead and stored in the fridge. Stir and add a splash of broth to loosen before serving.
- Freezing: Marinated (uncooked) chicken can be frozen in a sealed freezer-safe bag for up to 1 month. Thaw overnight in the fridge before cooking. Peanut sauce freezes well for up to 1 month too.
- Meal prep tip: Place rice in a meal prep container, add chopped grilled chicken on top, tuck in garnishes and a lime wedge, and store sauce in a separate small container. Drizzle sauce after reheating for best results.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Store peanut sauce separately. Reheat chicken at 50% microwave power for 1-2 minutes or warm in a skillet over medium heat.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
