Few dishes can make your taste buds dance like Chicken Satay and Thai Peanut Sauce. Juicy, tender marinated chicken, grilled or pan-seared to perfection, meets a creamy, slightly spicy peanut sauce that’s downright addictive. This recipe takes the beloved street-food classic and makes it easy for home cooks — no fancy equipment, no overly complicated steps. Whether you’re hosting friends, prepping an easy weeknight meal, or simply craving something flavorful, this recipe delivers both comfort and wow-factor.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy – Minimal prep, simple marinating, and fast cooking time.
- Simple Ingredients – No hard-to-find pantry items; everything is supermarket-friendly.
- Perfect for Entertaining – Skewers make serving fun and mess-free.
- Crowd-Pleaser – The combination of smoky chicken and velvety peanut sauce is universally loved.
- Unbelievably Delicious – Balanced sweet, salty, spicy, and nutty flavors that taste like they came from a street vendor in Bangkok.
What makes this version stand out? The marinade infuses the chicken with bold curry notes, while the peanut sauce has the perfect pourable consistency and flavor harmony — rich without being heavy, sweet without being cloying. This is comfort food with a dash of exotic flair, guaranteed to impress.
Ingredients Needed
For the Chicken Skewers
- 600 g / 1.2 lb boneless, skinless chicken thighs, cut into 2 cm / ¾″ chunks (thighs stay juicier than breast)
- 13–16 bamboo skewers (16 cm / 6.5″), soaked in water for 2 hours if grilling over open flame
- 1 tbsp curry powder – adds warmth and depth
- 1 tsp white sugar – balances the savory spices
- 2 tsp red curry paste – for authentic Thai heat and aroma
- 1 tsp kosher salt (or ½ tsp table salt) – seasons the meat evenly
- ¼ cup full-fat coconut milk – helps tenderize and carry flavor
For the Thai Peanut Sauce
- 2 tbsp red curry paste – base for heat and flavor
- ¾ cup smooth natural peanut butter – unsweetened, for a pure nutty taste
- ¼ cup white sugar – to balance saltiness and spice
- 2 tsp dark soy sauce – adds depth and umami
- 1 tsp kosher salt (or ½ tsp table salt) – enhances flavor
- 2 tbsp apple cider vinegar – brightens and cuts richness
- ¾ cup full-fat coconut milk – creamy base for the sauce
- ¾ cup water – to adjust consistency
How to Make Chicken Satay and Thai Peanut Sauce
1. Prep Your Skewers (if grilling)
If you’re cooking over charcoal or on a BBQ, soak bamboo skewers in water for at least 2 hours beforehand. This prevents scorching during cooking.
2. Marinate the Chicken
In a large bowl, combine chicken pieces, curry powder, sugar, red curry paste, salt, and ¼ cup coconut milk. Mix thoroughly so each piece is coated. Cover and refrigerate for at least 20 minutes (overnight for deeper flavor). This step is crucial for tender, flavorful chicken.
3. Thread the Skewers
Thread 4–5 chicken pieces onto each skewer, leaving a small gap between pieces to allow even cooking.
4. Cook the Chicken
Heat 1½ tbsp oil in a large non-stick pan over medium-high heat. Cook skewers in batches for about 3 minutes per side, until golden brown and fully cooked through. Avoid overcrowding to keep the heat steady and achieve a nice sear.
5. Make the Peanut Sauce
In a small saucepan, combine remaining coconut milk, peanut butter, red curry paste, sugar, soy sauce, salt, vinegar, and water. Stir over medium-low heat until smooth. Simmer gently for 5 minutes, stirring occasionally. The sauce should be pourable but thick enough to coat the back of a spoon. If too thick, add water a tablespoon at a time.
6. Keep Warm & Serve
Cover the peanut sauce with a lid to keep warm while you finish cooking the skewers. Serve chicken hot with peanut sauce on the side or drizzled over the top.
Serving and Storage Tips
Serving Suggestions
- Serve over jasmine or coconut rice for a satisfying meal.
- Add a fresh cucumber salad or pickled vegetables for contrast.
- Garnish with chopped peanuts, cilantro, and lime wedges for extra freshness.
Storage & Reheating
- Refrigerator: Store chicken and sauce separately in airtight containers for up to 3 days.
- Freezer: Freeze cooked chicken skewers for up to 2 months. Thaw overnight before reheating.
- Reheating: Warm chicken in a covered skillet over low heat to retain moisture; reheat sauce gently, adding a splash of water if thickened.
Helpful Notes
- Chicken Choice: Thighs are juicier than breast, but breast works if you prefer leaner meat.
- Adjust Spice: For a milder dish, use less curry paste; for more heat, add a pinch of chili flakes.
- Make Ahead: Both marinade and sauce can be made a day in advance to save time.
- Vegan Option: Swap chicken for firm tofu or tempeh, and use a plant-based soy sauce alternative.
- Consistency Tip: The peanut sauce thickens as it cools — add water to loosen before serving.
Chicken Satay with Thai Peanut Sauce
Ingredients
Method
- If grilling, soak bamboo skewers in water for at least 2 hours to prevent burning.
- In a bowl, mix chicken, curry powder, sugar, red curry paste, salt, and coconut milk. Cover and refrigerate for at least 20 minutes or overnight.
- Thread 4–5 chicken pieces onto each skewer, leaving small gaps for even cooking.
- Heat oil in a non-stick pan or on a grill over medium-high. Cook skewers 3 minutes per side until golden and cooked through.
- In a saucepan, combine remaining coconut milk, peanut butter, red curry paste, sugar, soy sauce, salt, vinegar, and water. Stir over medium-low heat until smooth and slightly thickened, about 5 minutes.
- Serve chicken hot with peanut sauce on the side or drizzled over the top.
Notes
Conclusion
Chicken Satay with Thai Peanut Sauce isn’t just a recipe — it’s a ticket to bold, street-food flavors without leaving your kitchen. From the tender, curry-infused chicken to the creamy, sweet-spicy peanut sauce, every bite is pure comfort with a touch of the exotic. It’s quick enough for weeknights, yet impressive enough for a dinner party spread. Whether you’re serving it at a summer BBQ or as a cozy dinner for two, this dish is a guaranteed hit.
If you try this recipe, I’d love to hear from you! Leave a comment and a star rating below to share your experience. Better yet, snap a photo of your creation and share it on Pinterest or Facebook so others can get inspired. What twist did you put on your satay — extra spicy, extra sweet, or maybe a vegan version? Tell us in the comments — we can’t wait to see your delicious ideas!
Frequently Asked Questions (FAQ)
Can I use chicken breast instead of thighs?
Yes. Chicken breast cooks faster and is leaner but can dry out more easily. Keep an eye on cooking time to avoid overcooking.
How do I make this recipe gluten-free?
Use gluten-free soy sauce (tamari) and ensure your curry paste is certified gluten-free.
Why did my peanut sauce split?
This usually happens when the heat is too high. Keep the sauce at a gentle simmer and stir regularly to keep it smooth.
Can I freeze peanut sauce?
Absolutely. Freeze in a sealed container for up to 2 months. Thaw in the fridge and stir well before reheating.
How thick should the sauce be?
It should coat the back of a spoon but still be pourable. Add water as needed to adjust thickness.