Chicken Satay with Peanut Sauce

This juicy chicken satay with homemade peanut sauce transforms ordinary chicken into an extraordinary meal that brings the vibrant flavors of Thailand straight to your dinner table. The combination of aromatic spices in the marinade paired with the creamy, slightly spicy peanut sauce creates a perfect balance that will transport your taste buds halfway around the world.

I first made this chicken satay for a backyard gathering when I was craving something different from the usual barbecue fare. The skewers disappeared within minutes and now they've become my signature dish whenever friends come over for casual dinners.

Ingredients

• Boneless skinless chicken thighs: provide juicy tender results that won't dry out on the grill like breasts sometimes can
• Soy sauce: forms the savory base of both the marinade and sauce creating depth of flavor
• Oyster sauce: adds that umami richness that makes restaurant dishes taste so special
• Brown sugar: balances the saltiness with just the right touch of sweetness
• Ground coriander and cumin: create the authentic Thai flavor profile that makes this dish distinctive
• Creamy peanut butter: forms the luscious base for the dipping sauce use natural varieties for best flavor
• Rice vinegar: adds the perfect tangy note to cut through the richness of the peanut sauce
• Fresh lime juice: brightens everything up with essential citrus notes

Step-by-Step Instructions

Prepare The Marinade:

Combine all the marinade ingredients in a large bowl until they form a smooth paste. Make sure the brown sugar dissolves completely as this helps create caramelization on the grill. The marinade should coat the back of a spoon this ensures it will adhere properly to the chicken.

Cut And Marinate The Chicken:

Slice chicken thighs into strips about 1 inch wide and 4 inches long keeping the thickness consistent for even cooking. Toss the chicken in the marinade ensuring each piece is thoroughly coated. Allow to marinate for at least 30 minutes but for best flavor let it sit in the refrigerator for 2 hours the longer it marinates the more flavor will penetrate.

Create The Peanut Sauce:

Whisk the peanut butter until smooth before adding the remaining sauce ingredients. The texture should be thick but pourable like warm honey. If too thick add warm water one tablespoon at a time until you reach the desired consistency. The sauce will thicken as it sits so make it slightly thinner than you want the final result.

Thread And Prepare Skewers:

Thread chicken pieces onto skewers in an S pattern which helps them stay secure during grilling. Leave a small space between each piece to ensure even cooking throughout. If using wooden skewers soak them in water for at least 30 minutes to prevent burning.

Grill To Perfection:

Place skewers on a preheated medium high grill and cook for approximately 4 minutes per side. Look for nice grill marks and caramelization which indicates the sugars in the marinade have caramelized. The chicken is done when it reaches an internal temperature of 165°F and the outside has a beautiful golden brown color.

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The first time I served this at a family gathering my brother in law who claims to dislike Thai food ate seven skewers and asked for the recipe. That moment proved to me that good food transcends preferences when the flavors are balanced and executed well.

Perfect Peanut Sauce Variations

The basic peanut sauce recipe is wonderful on its own but can be customized to suit your taste preferences. For a spicier version add a tablespoon of sriracha or sambal oelek. If you prefer sweeter sauces increase the brown sugar by a tablespoon. Some authentic versions include a touch of coconut milk which adds richness and slight sweetness to balance the heat. Experiment with these variations to find your perfect balance.

Storage And Make-Ahead Tips

The beauty of this recipe lies in its flexibility for meal prep. The chicken can be marinated up to 24 hours in advance making dinner assembly incredibly quick after a long day. The peanut sauce stays fresh in an airtight container in the refrigerator for up to one week simply bring to room temperature and whisk before serving. Leftover cooked satay can be stored for 3 days in the refrigerator and makes excellent cold leftovers in salads or wraps.

Authentic Serving Suggestions

In Thailand chicken satay is typically served with cooling cucumber relish alongside the peanut sauce. Create this simple accompaniment by combining diced cucumber rice vinegar sugar and a pinch of salt. The contrast between the warm spiced chicken the rich peanut sauce and the cool crisp cucumber creates a perfect harmony of flavors and textures. Add a side of coconut rice to make it a complete meal that showcases the full spectrum of Thai cuisine.

Recipe FAQs

→ Can I use chicken breasts instead of thighs for this satay?

Yes, you can substitute chicken breasts for thighs. Just be careful not to overcook them as breasts tend to dry out more quickly. You might want to reduce the grilling time by 2-3 minutes or until they reach an internal temperature of 165°F (74°C).

→ How far in advance can I marinate the chicken?

For best results, marinate the chicken for at least 30 minutes and up to 24 hours in the refrigerator. The longer marinating time allows the flavors to penetrate more deeply into the meat for more flavorful results.

→ What can I serve with chicken satay?

Chicken satay pairs wonderfully with cucumber salad, steamed jasmine rice, or coconut rice. You can also serve it with additional lime wedges, chopped cilantro, and crushed peanuts for garnish. For a complete Thai-inspired meal, consider adding a side of papaya salad or spring rolls.

→ Is there a way to make this dish without a grill?

Absolutely! You can cook the chicken skewers under a broiler for 5-7 minutes per side, or in a grill pan on the stovetop over medium-high heat for about 4-5 minutes per side. You can also bake them in the oven at 400°F (200°C) for approximately 15-20 minutes, turning halfway through.

→ How can I make the peanut sauce less thick?

To thin the peanut sauce, gradually add warm water one tablespoon at a time while whisking until you reach your desired consistency. For a richer flavor, you can also use coconut milk instead of water to thin the sauce.

→ Can I make this dish ahead of time?

Yes! You can marinate the chicken up to 24 hours in advance and prepare the peanut sauce up to 3 days ahead. Store both separately in airtight containers in the refrigerator. The sauce may thicken when chilled, so you might need to thin it with a little warm water before serving.