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Chicken Satay with Peanut Sauce

Tender marinated chicken skewers grilled until juicy and slightly charred, served with a creamy homemade peanut dipping sauce. Inspired by classic Thai street food, this easy recipe works for weeknight dinners, meal prep, and casual entertaining.
Prep Time20 minutes
Cook Time10 minutes
Marinade Time1 hour
Total Time1 hour 30 minutes
Course: Appetizer, Main Dish
Cuisine: Asian
Servings: 8 servings
Author: Kristin Maxwell

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

Calories: 250kcal | Carbohydrates: 9g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 601mg | Potassium: 552mg | Fiber: 1g | Sugar: 6g | Vitamin A: 46IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg

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