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Thai Grilled Chicken Satay Skewers Recipe Easy Homemade with Peanut Sauce

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These Thai grilled chicken satay skewers with peanut sauce are quick, easy, and packed with bold flavors. Perfect for entertaining or a simple weeknight dinner, they feature juicy marinated chicken thighs grilled to perfection and served with a creamy, slightly spicy peanut sauce.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch strips
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar or palm sugar
  • 2 cloves garlic, minced
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin powder (optional)
  • 1 tablespoon vegetable oil or peanut oil
  • Wooden skewers, soaked in water for 30 minutes
  • 1/2 cup creamy peanut butter
  • 1/4 cup coconut milk (full-fat)
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar or honey
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon chili flakes or a dash of sriracha (optional)
  • Water to thin peanut sauce as needed

Instructions

  1. In a medium bowl, combine 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon brown sugar, minced garlic, turmeric, ground coriander, cumin (if using), and vegetable oil. Whisk until sugar dissolves and spices are evenly mixed.
  2. Add chicken strips to the marinade and toss until well coated. Cover and refrigerate for at least 20 minutes or up to 2 hours.
  3. Soak wooden skewers in water for 30 minutes to prevent burning.
  4. In a separate bowl, whisk peanut butter, coconut milk, soy sauce, brown sugar, lime juice, grated ginger, and chili flakes or sriracha together. Add water one tablespoon at a time until sauce is smooth and pourable. Adjust sweetness and acidity to taste.
  5. Remove chicken from marinade and thread 3-4 strips onto each skewer, leaving space between pieces.
  6. Preheat grill or grill pan to medium-high heat and lightly oil the grates or pan.
  7. Grill skewers for 3-4 minutes per side, turning once or twice, until chicken is cooked through and has a nice char. Internal temperature should reach 165°F (74°C).
  8. Transfer skewers to a plate and let rest for 2 minutes. Serve warm with peanut sauce for dipping or drizzling.

Notes

Soak wooden skewers for 30 minutes to prevent burning. Marinate chicken for at least 20 minutes but no longer than 2 hours to avoid mushy texture. Watch skewers closely while grilling to prevent burning due to sugars in marinade. Adjust peanut sauce thickness with warm water if it thickens after resting. Use tamari for gluten-free option and substitute brown sugar with coconut sugar or maple syrup if desired.

Nutrition

Keywords: Thai chicken satay, grilled chicken skewers, peanut sauce, easy Thai recipe, weeknight dinner, grilled chicken, Asian cuisine

Find it online: https://blairrecipes.com/thai-grilled-chicken-satay-skewers-recipe-easy-homemade-with-peanut-sauce/