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Chicken satay with peanut sauce is a popular grilled dish made with marinated chicken skewers served with a creamy peanut dipping sauce. The chicken absorbs bold flavors from lemongrass, garlic, ginger, and spices before grilling. As the skewers cook, the marinade caramelizes slightly and creates juicy chicken with light char on the outside. Chicken satay with peanut sauce works well for family dinners, outdoor grilling, and gatherings because it cooks quickly and delivers strong flavor with simple preparation. In this guide, you will learn how to prepare the marinade, assemble the skewers, grill the chicken properly, and serve the dish with classic peanut sauce.
Preparing the Chicken for Satay
Cutting the Chicken
Chicken satay with peanut sauce starts with boneless chicken thighs because they stay juicy during grilling. The meat absorbs the marinade well and cooks evenly when cut into smaller pieces.
Place the chicken thighs in the freezer for about twenty minutes before slicing. This short chilling time firms the meat slightly and makes it easier to cut.
Use a sharp knife to cut the chicken into bite-size pieces that measure about one to two inches. Keeping the pieces similar in size helps them cook evenly on the grill.
Place the sliced chicken pieces into a large zip-top bag or mixing bowl so they are ready for the marinade.
Mixing the Marinade
The marinade gives chicken satay with peanut sauce its signature flavor. Aromatic ingredients combine with spices and sauces to coat the chicken evenly.
Add the lemongrass, chopped shallot, minced garlic, chopped chili pepper, grated ginger, turmeric, coriander, cumin, soy sauce, fish sauce, brown sugar, and vegetable oil to the chicken.
Seal the bag or mix everything together in the bowl until the marinade covers every piece of chicken.
Place the chicken in the refrigerator and allow it to marinate for at least two hours. For deeper flavor, marinate the chicken overnight.
Turn the bag once or twice during the marinating process so the flavors distribute evenly.
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Chicken Satay With Peanut Sauce
- Total Time: 2 hours 35 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Chicken satay with peanut sauce features marinated chicken skewers grilled until juicy and lightly charred, served with a creamy peanut dipping sauce. This Thai-inspired dish delivers bold flavor with simple ingredients and works perfectly for dinners, grilling, or gatherings.
Ingredients
6 boneless skinless chicken thighs
2 tablespoons lemongrass, smashed and minced
1 large shallot, chopped
2 cloves garlic, smashed and minced
1 red chili pepper, chopped
2 teaspoons ginger, grated or minced
1/4 teaspoon ground turmeric
1 tablespoon ground coriander
1 teaspoon cumin
1 1/2 tablespoons soy sauce
2 tablespoons fish sauce
3 tablespoons brown sugar
2 tablespoons vegetable oil
Wooden or metal skewers
Salt for seasoning
Extra oil for grilling
Instructions
1. Place the chicken thighs in the freezer for about 20 minutes so they are easier to cut. Slice the chicken into bite-size pieces about 1–2 inches and place them in a large zip-top bag.
2. Add the lemongrass, chopped shallot, garlic, chili pepper, ginger, turmeric, coriander, cumin, soy sauce, fish sauce, brown sugar, and vegetable oil to the bag with the chicken.
3. Seal the bag and mix everything well so the marinade coats each piece of chicken. Refrigerate for at least 2 hours, or up to 24 hours for deeper flavor. Turn the bag occasionally.
4. If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
5. Preheat the grill to high heat, about 550°F. Clean and lightly oil the grill grates.
6. Thread the marinated chicken pieces tightly onto one end of each skewer. Leave the other end empty for handling.
7. Brush the chicken lightly with oil and season with salt.
8. Reduce the grill heat to medium, about 375°F. Place the skewers on the grill and cook for 7–8 minutes.
9. Flip the skewers and continue grilling for another 5–8 minutes until the chicken is cooked through and lightly charred.
10. Check that the internal temperature reaches about 160°F. Remove from the grill, cover loosely with foil, and rest for 4–5 minutes before serving.
Notes
Fresh lemongrass works best, but lemongrass paste can also be used.
Bird’s eye chili peppers add authentic heat, but jalapeño or Fresno chili works as a substitute.
Fish sauce adds strong savory flavor and should not be skipped.
Serve with peanut sauce, cucumber salad, or grilled bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 7g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 120mg
Preparing the Skewers and Grill
Soaking the Skewers
Chicken satay with peanut sauce cooks on skewers, which help the chicken grill evenly and make serving easier.
If you use wooden skewers, soak them in water before grilling. This prevents the wood from burning over the heat of the grill.
Soak the skewers for at least twenty minutes, although soaking them for several hours works even better.
Metal skewers do not need soaking and can go directly on the grill.
Preheating the Grill
Proper grill preparation helps chicken satay with peanut sauce cook evenly and prevents sticking.
Preheat the grill to high heat at about 550°F. When the grill becomes hot, clean the grill grates thoroughly with a grill brush.
Lightly grease the grill grates with vegetable oil. Use tongs and a folded paper towel dipped in oil to spread a thin layer over the grates.
Close the lid and allow the grill to heat again for a few minutes.
Reduce the heat to medium, about 375°F, before placing the chicken skewers on the grill.
Grilling Chicken Satay
Assembling the Skewers
Remove the marinated chicken from the refrigerator.
Thread the chicken pieces onto the skewers. Instead of spacing the chicken along the entire skewer, pack the pieces closely together on one end.
Leave the opposite end of the skewer empty so it can serve as a handle while grilling.
Brush each skewer lightly with oil to prevent sticking and sprinkle the chicken lightly with salt.
Cooking the Chicken
Place the skewers on the grill over medium heat. Position the empty stick ends away from the direct flame so they do not burn.
Grill the chicken satay for about seven to eight minutes on the first side.
Turn each skewer using tongs and continue grilling for another five to eight minutes.
The outside of the chicken will develop light char while the inside stays tender.
If the chicken begins browning too quickly before the center finishes cooking, move the skewers to indirect heat.
Remove the chicken from the grill when the internal temperature reaches about 160°F.
Transfer the skewers to a plate, cover loosely with foil, and allow the chicken to rest for four to five minutes.
Serving Chicken Satay With Peanut Sauce
Serving the Satay
Chicken satay with peanut sauce is usually served hot directly from the grill. Arrange the skewers on a serving plate and provide peanut sauce on the side for dipping.
The creamy peanut sauce balances the smoky grilled chicken and adds rich nutty flavor to each bite.
Guests can dip the chicken skewers directly into the sauce or drizzle the sauce over the satay before serving.
Side Dish Ideas
Chicken satay with peanut sauce pairs well with several simple side dishes.
Steamed rice works well because it absorbs the sauce and balances the bold flavors of the grilled chicken.
Fresh cucumber salad adds a refreshing contrast and light crunch.
Another popular option is grilled bread. Toast thick slices of bread on the grill for a few seconds on each side until light grill marks appear.
Serve the bread with the satay so it can be dipped into the peanut sauce.
