Every time I slide those marinated chicken strips onto a hot grill, my kitchen transforms into a bustling street market in Bangkok. The interplay of rich coconut milk brushing against charred edges, the subtle hum of turmeric’s golden hue, and the whisper of garlic in the marinade make every bite feel like a celebration. As the chicken cooks, the gentle hiss and crackle on the grates promise juicy tenderness, while the marinade’s balance of soy sauce, fish sauce, and brown sugar builds layers of sweet, salty, and umami goodness. It’s one of those recipes that grips you from the very first sniff and doesn’t let go until you’ve licked every drop of that luscious peanut chilli dipping sauce off your fingers.
Over the years, I’ve learned that great food is as much about connection as it is about flavor. I still remember the night I first shared these skewers at a summer backyard party. Plates were passed around, conversations flowed, and before I knew it, my sister was sneaking bites straight off the grill while everyone else was still queuing up for their first. That memory reminds me why Chicken Satay with Peanut Chilli Sauce is a must-have for any gathering—its vibrant aroma and bold flavors naturally spark laughter and stories. Whether you’re a seasoned home cook or just starting out, this dish invites you to roll up your sleeves, dig in, and join the fun. So grab those wooden skewers, fire up the grill, and get ready for a delicious adventure!
KEY INGREDIENTS IN CHICKEN SATAY WITH PEANUT CHILLI SAUCE
Before you begin threading skewers and lighting up the grill, let’s break down the heart of this recipe: the ingredients. Each component works in harmony to create a marinade that’s bright, savory, and unforgettable, and a dipping sauce that brings everything home with its creamy, spicy kick.
- Chicken breast
Tender strips of chicken act as the canvas, absorbing every nuance of the marinade and grilling up to a juicy, succulent finish.
- Soy sauce
This pantry staple provides essential umami and a touch of saltiness, ensuring the marinade has depth and richness.
- Fish sauce
A little goes a long way in boosting the savory notes, giving an authentic Thai foundation to the chicken marinade.
- Ground turmeric
Known for its warm, earthy flavor and vibrant color, turmeric transforms the chicken into a golden spectacle.
- Brown sugar
Balances the saltiness with gentle caramel sweetness, helping to create a glossy finish when grilled.
- Garlic
Freshly minced garlic brings a robust, pungent aroma that infuses every bite with savory delight.
- Vegetable oil
Helps to carry flavors, ensuring the marinade coats the chicken evenly and prevents sticking on the grill.
- Wooden skewers
After soaking, these keep their integrity over flames, allowing you to rotate each piece for even cooking.
- Coconut milk
Brushed on while grilling for added creaminess and subtle tropical sweetness that enhances charred edges.
- Creamy peanut butter
The backbone of the dipping sauce, delivering a rich, nutty base that’s both smooth and indulgent.
- Lime juice
Adds a bright, tangy twist that cuts through the richness of peanut butter and coconut milk.
- Chilli paste
Provides adjustable heat; start mild or ramp up for more spice to suit your taste.
- Water
Thins the sauce to the perfect dipping consistency, balancing thickness and pourability.
HOW TO MAKE CHICKEN SATAY WITH PEANUT CHILLI SAUCE
Now that you’ve got all your ingredients ready, let’s dive into the cooking process. Follow these steps carefully, and you’ll end up with skewers that are tender, smoky, and irresistibly coated in peanut chilli goodness. Each stage plays a vital role in building layers of flavor.
1. In a large bowl, combine soy sauce, fish sauce, ground turmeric, brown sugar, garlic, and vegetable oil. Whisk these ingredients together until well blended, ensuring the flavors are evenly distributed and the sugar dissolves.
2. Add the chicken strips to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or ideally overnight, to allow the flavors to fully meld and penetrate the meat.
3. Preheat the grill or a grill pan over medium-high heat. You want it hot enough to create beautiful grill marks without burning the exterior.
4. Thread the marinated chicken strips onto the soaked wooden skewers. Leave a little space between each strip to ensure even cooking.
5. Grill the chicken skewers for about 5–7 minutes on each side, brushing with coconut milk occasionally. This adds extra creaminess and helps prevent drying out.
6. While the chicken is grilling, prepare the peanut chilli sauce. In a saucepan over medium heat, combine creamy peanut butter, soy sauce, lime juice, brown sugar, chilli paste, coconut milk, and water.
7. Stir the sauce constantly until it thickens and becomes smooth, about 5–7 minutes. Keep the heat moderate to avoid burning and to develop a glossy finish.
8. Once the chicken is cooked through and has nice char marks, transfer the skewers to a serving platter. Serve with bowls of the warm peanut chilli sauce on the side for dipping.
SERVING SUGGESTIONS FOR CHICKEN SATAY WITH PEANUT CHILLI SAUCE
Elevating your Chicken Satay from delicious to unforgettable is all about presentation and the right accompaniments. Here are some inspired serving ideas that will have everyone asking for seconds. Think about contrasting textures, complementary flavors, and vibrant garnishes to complete the experience.
- Jasmine rice bed
Serve the skewers over a fluffy mound of steamed jasmine rice. The fragrant grains soak up any extra sauce, creating a comforting base that balances the bold flavors of the satay.
- Fresh cucumber salad
Pair with a light cucumber salad dressed in rice vinegar, thinly sliced shallots, and a pinch of chili flakes. The cool crunch cleanses the palate between bites, adding a refreshing counterpoint.
- Herb garnish
Sprinkle chopped cilantro and fresh mint over the skewers. These bright herbs not only add a pop of color but also bring out the citrusy notes in the sauce, tying everything together.
- Toasted peanut crumble
For an extra textural surprise, scatter some crushed roasted peanuts on top just before serving. This gives a satisfying crunch that complements the creaminess of the peanut sauce.
HOW TO STORE CHICKEN SATAY WITH PEANUT CHILLI SAUCE
Storing your Chicken Satay properly ensures that you can enjoy those vibrant flavors long after the initial cook. Whether you have leftovers or want to prep ahead for a busy week, these tips will help maintain freshness, moisture, and taste.
Achieving the best results starts with letting your chicken skewers cool slightly at room temperature before packing. This prevents condensation and sogginess in storage containers. Seal everything well to avoid air exposure, which can dry out the meat and dull the sauce’s vibrancy. Don’t forget to label and date your containers so you know exactly when they were stored.
- Refrigerating skewers and sauce together
Place cooled skewers in an airtight container and pour sauce on top. Keeps in the fridge for up to 3 days, though the texture is best within 24–48 hours.
- Storing sauce separately
Transfer leftover peanut chilli sauce into a sealed jar. This can be kept in the fridge for up to a week, making it a versatile dip for veggies or grilled meats.
- Freezing chicken satay
Flash-freeze cooked skewers on a baking sheet, then transfer to a freezer-safe bag. They’ll stay fresh for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating tips
Gently reheat skewers on a grill pan or in the oven at 160°C (325°F) to avoid drying out. Warm the sauce slowly in a small saucepan, stirring to bring back its silky consistency.
CONCLUSION
From that first sizzle on the grill to the final swirl of creamy peanut chilli sauce, Chicken Satay with Peanut Chilli Sauce brings a burst of Thai-inspired flavors into your home. We’ve walked through every detail: from marinating the chicken with soy sauce, fish sauce, garlic, and turmeric, to grilling each skewer to golden perfection while basting with rich coconut milk. Then there’s that irresistible dipping sauce, where creamy peanut butter, zesty lime juice, and spicy chilli paste come together in perfect harmony. With a total time commitment of around 1 hour and 40 minutes, including resting, this recipe is friendly enough for beginners yet gratifying for seasoned cooks. Whether you’re hosting a casual backyard barbecue, a cozy weeknight dinner, or a festive gathering, these skewers effortlessly impress.
Feel free to print and save this article so you can refer to it whenever the craving strikes. You’ll find all the tips for storage, serving suggestions, and step-by-step instructions in one convenient place—plus a FAQ section below to answer any lingering questions. If you give this recipe a try, I’d love to hear how it turned out. Did your guests devour every bite? Did you tweak the chilli paste for extra heat? Drop a comment or send any questions my way. Your feedback and stories make cooking feel like a shared adventure, and I’m always here to help you master these flavors at home. Enjoy grilling and dipping!
Chicken Satay with Peanut Chilli Sauce
Description
Marinated chicken strips are grilled to smoky perfection and served with a luscious peanut chilli sauce that balances sweet, spicy, and tangy notes. Perfect for lively gatherings or a cozy dinner at home.
Ingredients
Instructions
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In a large bowl, combine soy sauce, fish sauce, ground turmeric, brown sugar, garlic, and vegetable oil. Whisk these ingredients together until well blended.
-
Add the chicken strips to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or ideally overnight, to allow the flavors to meld.
-
Preheat the grill or a grill pan over medium-high heat.
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Thread the marinated chicken strips onto the soaked wooden skewers.
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Grill the chicken skewers for about 5-7 minutes on each side, brushing with coconut milk occasionally, until they’re cooked through and have nice grill marks.
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While the chicken is grilling, prepare the peanut chilli sauce. In a saucepan over medium heat, combine creamy peanut butter, soy sauce, lime juice, brown sugar, chilli paste, coconut milk, and water.
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Stir the sauce constantly until it thickens and becomes smooth, about 5-7 minutes.
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Once the chicken is cooked, transfer the skewers to a serving platter. Serve with bowls of the warm peanut chilli sauce on the side for dipping.
Note
- Soaking the skewers helps prevent them from burning during grilling.
- If you prefer a spicier sauce, add more chilli paste.
- For a creamier sauce, increase the amount of coconut milk slightly.
- This dish pairs well with jasmine rice or a fresh cucumber salad.
- Chicken thighs can be used instead of breast meat for a juicier result.
