Chicken Satay With Peanut Chilli Sauce Recipe

I made Thai Chicken Skewers and they impressed me with balanced flavors. Marinated in coconut milk, lime juice, soy sauce and turmeric, the chicken turns tender. Served with a spicy peanut sauce featuring red curry paste and coconut milk, each bite offers a vibrant twist that leaves me wanting more.

I recently discovered a new twist on Thai chicken satay that I just had to share. I love how the marinated chicken thighs, soaked in coconut milk, soy sauce, lime juice, and a touch of fish sauce, develop such amazing flavor when grilled.

I was really impressed with how the turmeric and a hint of brown sugar added a subtle sweetness, while garlic and even a bit of lemongrass punched it up with an unmistakable zing that everyone will notice. Then there’s the peanut chilli sauce.

I whipped it up using creamy peanut butter, more coconut milk, and red curry paste mixed with soy sauce and a dash of lime juice that cuts through the richness. The result is a spicy, creamy finish that makes every bite a delightful surprise.

I gotta say, even with a bit of marinating time, this recipe is super quick and easy without sacrificing the bold flavors that make it so memorable. Enjoy!

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, I love how the marinade makes the chicken so tender and juicy. I mean, even though it takes a bit of time to marinate, it’s totally worth it when every bite is packed with flavor. Second, the peanut sauce is amazing. It’s creamy and spicy all at once and adds that extra kick to the dish, which is something I really appreciate. Third, I dig that the recipe is super quick and easy overall. Even with the marinating step, the whole process feels simple and fun, perfect for a busy weeknight meal. And lastly, grilling the chicken on skewers gives it that charred finish that makes the whole dish feel extra special and a little bit fancy without being too complicated.

Ingredients

• Chicken thighs offer tender, protein-packed meat for satisfying satay skewers.
• Coconut milk adds creaminess and rich flavor, plus some healthy fats in the marinade and sauce.
• Soy and fish sauce boost umami and salty depth in the marinade, making the chicken super tasty.
• Lime juice brings a tangy sourness that brightens the dish and balances the sweetness.
• Peanut butter creates a creamy, nutty sauce that’s rich and lightly sweet.

Ingredient Quantities

• 500g boneless chicken thighs, cut into strips
• 1/4 cup coconut milk (for the marinade)
• 2 tbsp soy sauce (for the marinade)
• 1 tbsp fish sauce (for the marinade)
• Juice of 1 lime (for the marinade)
• 1 tsp turmeric powder
• 1-2 tsp brown sugar
• 2 garlic cloves, minced
• 1 stalk lemongrass, finely chopped (optional)
• Wooden skewers, soaked in water for 30 minutes
• 1/2 cup creamy peanut butter
• 1/2 cup coconut milk (for the sauce)
• 2 tbsp red curry paste
• 1 tbsp soy sauce (for the sauce)
• 1-2 tsp brown sugar (for the sauce)
• 1 garlic clove, minced (for the sauce)
• 1 tsp lime juice (for the sauce)

How to Make this

1. First, combine 500g boneless chicken thighs (cut into strips) with 1/4 cup coconut milk, 2 tbsp soy sauce, 1 tbsp fish sauce, juice of 1 lime, 1 tsp turmeric powder, 1-2 tsp brown sugar, 2 minced garlic cloves and, if using, 1 finely chopped stalk of lemongrass in a bowl. Mix well and let it marinate for at least 30 minutes, or up to 2 hours if you have the time.

2. While the chicken’s marinating, soak your wooden skewers in water for at least 30 minutes so they dont burn on the grill.

3. Once marinated, thread the chicken strips onto the soaked skewers evenly.

4. Preheat you grill or grill pan to medium-high heat and lightly oil the surface.

5. Grill the skewers for around 3-4 minutes on each side, turning occasionally until the chicken is tender, juicy, and has a nice charred finish.

6. For the peanut sauce, combine 1/2 cup creamy peanut butter, 1/2 cup coconut milk, 2 tbsp red curry paste, 1 tbsp soy sauce, 1-2 tsp brown sugar, 1 minced garlic clove and 1 tsp lime juice in a small saucepan.

7. Heat the sauce over medium-low heat while stirring constantly until it becomes creamy and slightly thickened, then remove from heat.

8. Serve your grilled chicken satay skewers drizzled with the spicy peanut sauce or use it as a side dip. Enjoy your meal!

Equipment Needed

1. A large mixing bowl for marinating the chicken and a small bowl for the peanut sauce
2. A cutting board and a sharp knife for chopping garlic, lemongrass and cutting the chicken
3. Measuring cups and spoons to get the right amount of coconut milk, soy sauce, fish sauce etc
4. Wooden skewers and a separate bowl filled with water for soaking them beforehand
5. A grill or grill pan to cook the skewered chicken evenly
6. Tongs to flip the skewers on the grill
7. A small saucepan for preparing the spicy peanut sauce
8. A stirring utensil like a wooden spoon or a whisk for mixing the marinade and stirring the sauce
9. (Optional) A timer to track the marinating and grilling times accurately

FAQ

Chicken Satay With Peanut Chilli Sauce Recipe Substitutions and Variations

• Instead of coconut milk for the marinade, you can use almond milk. It gives a lighter taste, but it won’t be as creamy.
• If you dont have fish sauce, you could try Worcestershire sauce or even a mix of soy sauce with a tiny pinch of anchovy paste.
• For the regular soy sauce in the marinade, tamari works pretty well too, and it’s better if you need a gluten-free option.
• If lemongrass is hard to find, you might use a little lemon zest or even a bit of ginger as a substitute.
• In the place of creamy peanut butter for the sauce, cashew butter is a good alternative that gives a slightly different but nice twist.

Pro Tips

1. One big tip is to let the chicken marinate long enough so the flavors really seep in. If you can, let it sit for a while longer than the minimum 30 minutes, but don’t go overboard or it might get mushy.

2. Make sure to soak your wooden skewers well beforehand. This really helps keep them from burning on the grill so you get a nice, even char on the chicken.

3. When you’re grilling, keep an eye on the skewers and turn them often. This ensures the chicken cooks evenly and doesn’t end up overdone or dry.

4. For the peanut sauce, stir it constantly as it heats up. It may thicken quickly, so you don’t want it to burn, and a little extra stirring helps mellow out the spice and blend all the flavors together.