This Thai-inspired Chicken Satay with Peanut Sauce is one of those dishes I keep coming back to whenever I want something that feels special but is surprisingly simple to make. The chicken is marinated in a tangy, garlicky mix and grilled until juicy and perfectly charred. For me, the true magic comes from the rich, nutty, slightly spicy peanut sauce that makes every bite irresistible.
Why You’ll Love This Recipe
I like how quick this recipe is to prepare, making it perfect for weeknight dinners or entertaining. The marinade only needs a short time to infuse the chicken with flavor, and the peanut sauce comes together in minutes. I also enjoy how versatile it is—I can serve it as an appetizer, a main dish with rice and salad, or even part of a bigger Thai-inspired spread.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken:
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chicken breast or thighs, cut into 1-inch cubes
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soy sauce
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lime juice
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olive oil
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garlic, minced
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ground ginger
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honey or brown sugar
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salt
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black pepper
For the peanut sauce:
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peanut butter
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soy sauce
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lime juice
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honey
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rice vinegar
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sesame oil
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chili flakes (optional)
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warm water
Directions
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I whisk the soy sauce, lime juice, olive oil, garlic, ginger, honey, salt, and pepper to make the marinade.
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I toss the chicken in the marinade, then cover and refrigerate for 30 minutes to 1 hour.
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I whisk the peanut butter, soy sauce, lime juice, honey, rice vinegar, sesame oil, and chili flakes. I add warm water gradually until it reaches a smooth, pourable consistency.
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If I’m using wooden skewers, I soak them in water. Then I thread the marinated chicken onto the skewers.
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I preheat the grill and cook the chicken skewers for 4–5 minutes per side until charred and cooked through.
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I serve the skewers with peanut sauce for dipping or drizzling.
Servings and timing
This recipe makes 5 servings. It takes about 15 minutes to prep, 30 minutes for marinating, and 10 minutes of cooking time—so I can have it ready in under an hour.
Variations
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I sometimes swap chicken with tofu for a vegetarian version.
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For extra spice, I stir in sriracha or extra chili flakes into the sauce.
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I like using chicken thighs when I want juicier skewers, while chicken breasts keep it lighter.
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A splash of coconut milk in the peanut sauce makes it extra creamy.
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If I don’t want to grill, I bake the skewers in the oven under the broiler.
Storage/Reheating
I store leftover chicken satay in an airtight container in the refrigerator for up to 3 days. The peanut sauce also keeps well in the fridge for about a week. To reheat the chicken, I warm it gently in a skillet or oven so it doesn’t dry out. The sauce thickens in the fridge, so I stir in a little warm water to bring it back to the right consistency.
FAQs
Can I make this ahead of time?
Yes, I often marinate the chicken the night before and keep it in the fridge. I also prepare the peanut sauce ahead—it just needs a little stirring before serving.
What’s the best type of chicken to use?
I like using thighs for juicier, more forgiving results, but chicken breasts work great if I want something leaner.
Can I cook the skewers without a grill?
Absolutely. I broil them in the oven or cook them in a grill pan on the stove, and they still come out flavorful with a nice char.
Can I freeze the chicken satay?
Yes, I freeze the marinated raw chicken on skewers, then thaw and grill when ready. Cooked skewers can also be frozen, though I find they’re best fresh.
How do I make the peanut sauce spicier?
I add more chili flakes, stir in sriracha, or even blend in a bit of fresh chili for extra heat.
Conclusion
Chicken Satay with Peanut Sauce is one of those recipes that feels restaurant-quality but is simple enough for any night of the week. I love how the savory, tangy chicken pairs with the creamy, nutty sauce, and how versatile the dish is for different occasions. It’s always a crowd-pleaser in my kitchen, and I know I’ll keep making it again and again.
