# Chicken Satay with Peanut Sauce > Classic Chicken Satay with a creamy, slightly spicy peanut sauce — a perfect grilling recipe that captures the flavors of Southeast Asian street food. Thinly sliced, turmeric-bright chicken is marinated in coconut and lime, grilled on skewers, and served with a rich peanut dipping sauce. Canonical URL: https://www.topshelf.recipes/recipes/chicken-satay-peanut-sauce ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 26, 2026 Last Updated: September 28, 2026 ## About This Recipe Chicken satay is one of those dishes that performs beautifully whether you’re feeding a hungry weeknight family or assembling a spread for guests. Here the chicken is cut thin and marinated in coconut milk, lime and turmeric so each strip cooks through quickly and picks up a golden, slightly resinous edge on the grill. Using thighs instead of breast keeps the meat forgivingly juicy; the turmeric gives the meat a vivid, inviting color while the brown sugar and soy help develop char and a touch of umami on the surface. The peanut sauce in this version is intentionally flexible — creamy natural peanut butter thinned with a little reserved coconut milk keeps it bright and glossy, while a splash of sriracha and extra lime lets you dial heat and acidity to taste. Small technique choices — slicing against the grain, soaking skewers, and reserving a bit of marinade to thin the sauce — are what make this recipe repeatable and fail-safe, producing skewers that are caramelized at the edges but tender inside. ## Recipe Information - Prep Time: 45 minutes - Cook Time: 10 minutes - Total Time: 55 minutes - Servings: 6 - Difficulty: Easy - Category: Grilling ## Ingredients ### Make the marinade - 1 cup Full-fat coconut milk - 2 tbsp Soy sauce (or tamari) - 2 tbsp Light brown sugar - 3 cloves Garlic, minced - 1 tsp Ground turmeric - 1 lime Lime (zest and juice) ### Marinate the chicken - 1 1/2 lb Boneless skinless chicken thighs, thinly sliced ### Prepare the peanut sauce - 1/2 cup Creamy peanut butter (natural or smooth) - 1 tsp Sriracha (or other chili sauce) ### Skewer and grill the chicken - 12 skewers Bamboo skewers (soaked 30 minutes) ## Ingredient Guide ### Full-fat coconut milk A thick, creamy liquid made from grated coconut flesh and water; widely used in Southeast Asian, South Asian, and Caribbean cuisines for curries, soups, and desserts. It has a rich, slightly sweet coconut aroma and a fatty, silky mouthfeel that adds body and flavor. You can find it canned or in cartons at mainstream supermarkets and Asian grocery stores. If you need a substitute, use coconut cream diluted with water, or for non-coconut options use a mix of heavy cream and a little coconut extract (or full-fat dairy cream if coconut flavor isn’t essential). ### Soy sauce (or tamari) Soy sauce is a salty fermented condiment of East Asian origin; tamari is a Japanese-style soy sauce that’s typically darker, richer, less salty, and often lower in wheat (so it’s a common gluten-free alternative). Tamari has a slightly deeper umami flavor and less sharpness than regular soy sauce. Both are widely available in supermarkets and Asian markets; good substitutes include regular soy sauce, coconut aminos, or liquid aminos if you need a gluten-free or milder option. ### Bamboo skewers (soaked 30 minutes) Thin pointed sticks made from split bamboo used to thread meats, vegetables, or tofu for grilling or broiling—common in Southeast Asian and Middle Eastern street foods and home cooking. They’re soaked before cooking to prevent burning and to keep food moist. You can buy them in the grilling or produce aisle of grocery stores, Asian markets, or kitchen supply shops. If you don’t have them, use metal skewers, wide flat metal or wooden skewers (soak wooden ones similarly), or cook ingredients on a grill basket or sheet instead. ## Instructions ### 1. Make the marinade In a bowl whisk together the coconut milk, soy sauce, brown sugar, minced garlic, ground turmeric, and the zest and juice of one lime until the sugar dissolves. Reserve about 1/4 cup of the coconut milk mixture (or set aside extra coconut milk) to thin the peanut sauce later. ### 2. Marinate the chicken Thinly slice the chicken thighs against the grain into strips about 1/2 inch wide and add them to the marinade, tossing to coat thoroughly. Cover and refrigerate at least 30 minutes, up to 2 hours, to let the flavors penetrate. ### 3. Prepare the peanut sauce Whisk the peanut butter with the reserved coconut milk (about 1/4 cup), a splash of the soy sauce from the marinade, and the sriracha until smooth; add more reserved coconut milk a tablespoon at a time to reach a dipping consistency. Taste and adjust: a little extra lime or a pinch of brown sugar will balance heat and acidity. ### 4. Skewer and grill the chicken Thread 3–4 strips of marinated chicken onto each soaked bamboo skewer, distributing meat evenly. Grill over medium-high heat (or preheated gas/charcoal grill) 3–4 minutes per side until charred at the edges and cooked through (internal temperature 165°F/74°C), turning once; baste with leftover marinade during the first minutes of grilling if desired. ### 5. Rest and serve Transfer skewers to a platter and let rest 3–5 minutes. Serve warm with the peanut sauce on the side and lime wedges for squeezing. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 367 kcal - Protein: 28.8 g - Carbohydrates: 11.5 g - Fat: 24.7 g - Saturated Fat: 11.1 g - Fiber: 1.7 g - Sugar: 6.3 g - Added Sugars: 5.5 g - Cholesterol: 107.7 mg - Sodium: 557.7 mg - Potassium: 565 mg - Calcium: 37.4 mg - Iron: 2.4 mg - Vitamin D: 0.1 mcg ## Tips ### Slice Against the Grain Cut the thighs into thin strips across the muscle fibers to break up chew and keep bites tender; thinner pieces grill faster and char more evenly. ### Soak Skewers Thoroughly Soak bamboo skewers for at least 30 minutes to prevent burning and make them easier to handle on a hot grill. ### Reserve Marinade For Sauce Set aside about 1/4 cup of the marinade before adding raw chicken so you can safely thin the peanut sauce without using raw juices. ### Baste Early, Not Late If you baste with leftover marinade, do it only during the first 2–3 minutes of grilling so sugars can caramelize but you avoid slathering on raw juices. ### Check Temp, Don’t Guess Aim for an internal temperature of 165°F (74°C) measured in the thickest strip to ensure safety without overcooking; because pieces are thin, a quick probe thermometer is best. ## Variations and Substitutions ### Chicken Breast Option Use thinly sliced boneless skinless chicken breast for a leaner version, but reduce marinating time to 30–45 minutes and watch the grill closely to avoid drying. ### Make It Vegetarian Swap chicken for thick strips of extra-firm tofu or seitan marinated the same way and char on a hot grill, brushing with oil to improve browning. ### Thai-Style Flavor Twist Add 1 tablespoon red curry paste to the marinade and finish the peanut sauce with a teaspoon of fish sauce and chopped cilantro for deeper Southeast Asian notes. ### Spicier Peanut Sauce Increase sriracha to 2 teaspoons and fold in 1–2 teaspoons of sambal oelek or a pinch of cayenne for a more aggressive, tongue-tingling dip. ## Notes This recipe shines at casual summer cookouts or as an impressive appetizer for dinner parties. Home cooks will love how quickly the marinade infuses flavor and how the peanut sauce comes together with just a few pantry staples. ### Storage and Make-Ahead Store leftover cooked skewers and peanut sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a 300°F (150°C) oven for 8–10 minutes or briefly on a hot grill, turning to re-crisp edges; avoid microwaving too long or the chicken will dry out. Peanut sauce can be loosened with a tablespoon or two of warmed coconut milk or water if it thickens in the fridge. ### Serving Suggestions Serve skewers on a long platter with small bowls of peanut sauce and lime wedges for squeezing; garnish with chopped cilantro and thinly sliced cucumber for brightness and crunch. Offer jasmine rice or coconut rice and a simple green papaya salad or quick cucumber relish to add acid and texture. For drinks, a cold lager, riesling with a touch of residual sugar, or iced Thai tea balances the richness nicely. ## Frequently Asked Questions ### Can I marinate the chicken overnight? You can marinate up to 8 hours, but avoid much longer because the acid and enzymes in the lime will begin to break down the meat’s texture; 30 minutes to 2 hours is plenty for thin strips. ### Is it safe to baste with the leftover marinade? Only if you reserved a portion before adding raw chicken; otherwise discard or bring used marinade to a full boil for several minutes to kill pathogens before using as a baste or sauce. ### Why use coconut milk in the marinade? Coconut milk adds fat that carries flavor and helps the chicken brown while gently tenderizing; it also ties the marinade into the peanut sauce for a cohesive flavor profile. ### My peanut sauce is too thick — how do I thin it? Whisk in the reserved coconut milk or warm water one tablespoon at a time until you reach the desired dipping consistency, then adjust acid and salt to balance. ### Can I cook these under a broiler or indoor grill pan? Yes — broil on high or cook in a hot grill pan, turning once, until edges char and internal temperature hits 165°F (74°C); timing will be similar but watch closely to prevent burning. ## Related Recipes and Guides - [Tandoori Yogurt Marinated Grilled Chicken (Tandoori Style on the Grill)](https://www.topshelf.recipes/recipes/tandoori-yogurt-marinated-grilled-chicken) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Bulgogi Smash Burger](https://www.topshelf.recipes/recipes/bulgogi-smash-burger) - [Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak](https://www.topshelf.recipes/recipes/campfire-smoked-potato-salad-mustard-bacon-vinaigrette) - [Hanger Steak with Shallot Sauce](https://www.topshelf.recipes/recipes/hanger-steak-with-shallot-sauce) - [Grilled Pineapple Upside-Down Cake](https://www.topshelf.recipes/recipes/grilled-pineapple-upside-down-cake) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Shakerless Cocktails for Backyard Grilling](https://www.topshelf.recipes/articles/shakerless-cocktails-backyard-grilling) - [Lean Labor Day Grilling Menu](https://www.topshelf.recipes/articles/lean-labor-day-grilling-menu)