Chicken satay skewers with spicy peanut sauce : FOOD

Chicken satay skewers with spicy peanut sauce marries delicious, grilled chicken breast, marinated in coconut milk, curry, honey and soy sauce with a finger-licking, slightly spicy peanut sauce for immersion.

Are you looking for simpler grill recipes for chicken? Read some of my favorite recipes and see if any of them don’t get to the point! Grilled Chicken Margherita, Grilled Chicken Souvlaki, and Grilled sweet and spicy Thai kabobs.

Chicken skewers with limes on a black plate
It’s barbecue season! I want to grill all things. However, I can’t find enough time to grill everything (sorry), so for now I only have to make one recipe at a time. First? Chicken satay! You now know that I love all foods crazy Thai. But I still have to do this simple chicken satay. Why? I can not say (tay)? Okay, bad joke. However, it is late at night and I have a belly full of satay and Peanut Butter Chocolate Chip Cookies My brain is sooo happy and yet a bit mushy. Worth every bite!

What really completes this Indonesian Chicken Satay recipe is the Spicy Thai Peanut Sauce. I just can’t have one without the other! Whoever thought of dipping chicken in peanut sauce was a real genius in my book! This recipe comes together quickly and is ideal as an appetizer or as a main course – or both!

Chicken kabobs on black plate


Making chicken satay skewers is easy! All you need is some chicken and a quick marinade made from easy-to-find ingredients:

  • Chicken breast
  • Canned coconut milk
  • soy sauce
  • Yellow curry powder
  • Red curry paste
  • honey

Overhead chicken skewers on plate with limes and sauce and peanuts in bowls


It is possible to eat chicken satay without a peanut sauce, but I do not recommend it. (I realize that some people are allergic. See information below about alternative dip sauces that work well too!)

  • Reserved canned coconut milk that you used for the chicken marinade
  • Creamy peanut butter
  • soy sauce
  • Sriracha sauce or crushed red pepper flakes
  • 2 tablespoons of fish sauce or 1T extra soy sauce
  • Juice of 1 lime
  • 1 tablespoon of honey


First cut the chicken into 1 inch strips. Then whisk all the marinade ingredients (coconut milk, soy sauce, curry powder / paste and honey) and add the chicken. Throw it together to coat, then put the chicken in the refrigerator for 1 hour to cool.

When you’re ready to grill, skewer each length of chicken and grill over medium-high heat for 6-8 minutes. Turn it occasionally to make sure the chicken is cooked all around.

If you don’t want to grill, you can put the chicken skewers on a greased baking sheet in the oven set at 375 degrees for 15 to 18 minutes, or until they’re fully cooked.

However you cook, be careful when you take the grill / out of the oven. The skewers (especially if you use metal skewers) are hot!

close up chicken satay skewers on plate with limes

HOW DO YOU MAKE Peanut Sauce From Scratch?

This sauce is so simple that you can beat it up while the chicken is cooking. Simply mix all the ingredients of the peanut sauce in a bowl and stir thoroughly. Set it aside until the chicken is cooked, and then dip it away!

Alternatively, you can prepare this peanut sauce with coconut milk up to two days in advance. Thickening may occur in the refrigerator. If so, you can add a tablespoon or two of water to the spicy Thai peanut sauce before mixing it to dilute it again.

Serve in a bowl with a spoon for easy sharing or serve in individual bowls for immersion.


If you’re interested in other dip sauces that go well with this chicken satay instead of the traditional Thai peanut sauce, here are some amazing alternatives:

  • Tzatziki sauce is a great addition to almost any meat dish (and vegetables) in my opinion!
  • The coriander and garlic in this Argentinian chimichurri sauce works wonderfully with the curry in the chicken marinade.
  • To attempt Coriander, lime and avocado sauce if you fancy a bit of green and healthy fats in your dip sauce.
  • Honey mustard Sauce gives the skewers a little tang and sweet.
  • Use shop-bought hoisin or even teriyaki sauce drizzled over the skewers to get a sauce that is salty, tasty, and not too thick.
  • You can also try a nut-free peanut butter alternative as a substitute (I’ve heard good things about wow butter) in the spicy Thai peanut sauce instead of regular creamy peanut butter.

close up chicken satay skewers on plate with limes

close up chicken satay skewers on plate with limes

Preparation time: 10th protocol

Cooking time: fifteen protocol

Marinating time: 1 hour

Servings: 4th Servings

  • 1.5 lb Chicken breast, cut into 1 inch strips

Chicken marinade

  • 1/2 Cup Canned coconut milk Reserve the remaining coconut milk for peanut sauce
  • 4th tablespoon soy sauce
  • 1 tablespoon yellow curry powder
  • 1 teaspoon Red curry paste OR additional 1T yellow curry output
  • 2nd tablespoon honey

peanut sauce

  • reserved canned coconut milk
  • 1/2 Cup creamy peanut butter
  • 4th tablespoon soy sauce
  • 1-2 tablespoon sriracha sauce or 1-2 teaspoons of crushed red pepper flakes
  • 2nd tablespoon Fish sauce or 1T extra soy sauce
  • Juice of 1 lime
  • 1 tablespoon honey
  • Whisk all marinade ingredients in a medium bowl.

  • Add chicken, toss to coat. Cover and chill for 1 hour.

  • While the chicken is marinating, prepare the peanut sauce by combining all the ingredients and stirring well. Put aside.

  • Skewer the chicken and grill over medium heat for 6-8 minutes. Spin it over to ensure even cooking, OR bake it at 375 degrees for 15-18 minutes on a pan until it’s cooked through.

  • Serve warm with peanut sauce for dipping. Enjoy!

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