If you have a craving for something that bursts with bold, exotic flavors yet feels like a warm, comforting hug, this Chicken Satay with Thai Peanut Sauce Recipe is going to be your new best friend in the kitchen. Picture tender, juicy chicken strips marinated in fragrant spices and coconut milk, grilled to perfection with those irresistible charred edges, and paired with a creamy, tangy, slightly spicy Thai peanut sauce that ties everything together in the most delicious way imaginable. This recipe is more than just a meal; it’s an experience that brings a taste of Southeast Asia right to your dining table.
Ingredients You’ll Need
Gathering the right ingredients is like setting the stage for a spectacular flavor show. Each component in this dish is simple on its own but combines to create a vibrant symphony of taste, texture, and color.
- Chicken breasts (1 lb): Choose fresh, boneless breasts cut into thin strips for quick, even cooking and great texture.
- Soy sauce (2 tablespoons): Adds savory depth and umami to both the marinade and sauce.
- Coconut milk (2 cups total): Used in the marinade and Thai peanut sauce, it imparts creamy richness and a subtle sweetness.
- Fish sauce (1 tablespoon + 1 teaspoon): Brings authentic salty funk to the marinade and sauce for that genuine Thai flavor.
- Ground coriander (2 teaspoons): Offers a warm, citrusy note that elevates the chicken.
- Turmeric powder (1 teaspoon): Not only gives a beautiful golden color but also a mild earthiness.
- Ground cumin (1 teaspoon): Adds a nutty, smoky undertone to the marinade.
- Garlic (3 cloves, minced): Provides sharp, aromatic punch essential for both marinade and sauce.
- Fresh ginger (1 tablespoon, grated): Brings a zesty warmth that livens up the flavors.
- Brown sugar (3 tablespoons total): Balances out the savory and spicy elements with gentle sweetness.
- Wooden skewers (soaked 30 minutes): Prevents burning and keeps the chicken perfectly threaded for grilling.
- Creamy peanut butter (1/2 cup): The star of the sauce, delivering luscious texture and nutty flavor.
- Red curry paste (1 tablespoon): Injects a subtle heat and complexity into the peanut sauce.
- Lime juice (1 tablespoon): Adds fresh acidity to brighten and balance the sauce.
How to Make Chicken Satay with Thai Peanut Sauce Recipe
Step 1: Crafting the Perfect Marinade
Begin by mixing together soy sauce, coconut milk, fish sauce, ground coriander, turmeric powder, ground cumin, minced garlic, grated ginger, and brown sugar in a large bowl. This carefully balanced marinade ensures each strip of chicken picks up layers of fragrant, bold, and harmonious flavors.
Step 2: Marinate the Chicken
Submerge your chicken strips in the marinade, making sure each piece is generously coated. Cover and let it rest in the refrigerator for at least one hour. If you can plan ahead, marinating overnight boosts the depth and complexity of taste, creating tender, flavorful bites.
Step 3: Whip Up the Thai Peanut Sauce
While the chicken marinates, it’s the perfect time to make the Thai peanut sauce. In a small saucepan over medium heat, combine coconut milk, creamy peanut butter, soy sauce, brown sugar, red curry paste, lime juice, fish sauce, and minced garlic. Stir continuously until the sauce turns silky smooth and thickens slightly, then set aside to cool.
Step 4: Prepare the Grill and Skewers
Preheat your grill to medium-high heat. Thread each marinated chicken strip carefully onto the soaked wooden skewers, making sure the pieces are evenly spaced for thorough cooking. Lightly grease the grill grates to prevent sticking.
Step 5: Grill to Perfection
Place the skewers on the grill and cook for about 6 to 8 minutes per side. Keep an eye out for that gorgeous char and make sure the chicken is cooked through but still juicy. The aroma while grilling is simply irresistible.
Step 6: Rest and Serve
Once grilled, let the skewers rest a few minutes to lock in the juices. Serve them hot alongside the lush Thai peanut sauce for dipping. This final touch is what makes the Chicken Satay with Thai Peanut Sauce Recipe so unforgettable.
How to Serve Chicken Satay with Thai Peanut Sauce Recipe
Garnishes
Fresh garnishes truly elevate the dish. Sprinkle chopped cilantro, thinly sliced green onions, or toasted crushed peanuts over the skewers to add brightness and crunch, creating a perfect contrast to the creamy sauce.
Side Dishes
While the chicken satay is star of the show, sides like fragrant jasmine rice, crunchy cucumber salad, or a simple slaw with lime and chili make wonderful companions that keep the meal light and balanced.
Creative Ways to Present
For an impressive presentation, serve the skewers on a wooden board surrounded by small bowls of the peanut sauce, lime wedges, and fresh herbs. Alternatively, arrange the chicken satay atop a bed of rice noodles tossed with fresh veggies for a noodle bowl experience packed with flavor.
Make Ahead and Storage
Storing Leftovers
Place any uneaten chicken satay and peanut sauce in airtight containers and refrigerate. The flavors intensify after a day, making for tasty leftovers that are perfect cold or reheated.
Freezing
You can freeze the cooked chicken skewers separately from the sauce to maximize freshness. Wrap the skewers tightly in foil or plastic wrap, then place in a freezer-safe bag. Freeze the peanut sauce in a separate container. Both can be stored for up to three months.
Reheating
To reheat, thaw the chicken skewers overnight in the fridge, then warm gently on a grill pan or baking sheet to maintain juiciness without drying out. Heat the peanut sauce slowly on the stovetop while stirring to keep it smooth and luscious.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a bit juicier and have more flavor, which works wonderfully in satay. Just be mindful they might need slightly less grilling time depending on thickness.
Is it necessary to soak wooden skewers?
Soaking wooden skewers in water prevents them from burning on the grill. It’s a simple step that helps keep the skewers intact and safe during cooking.
Can I make the peanut sauce spicier?
Definitely! Adding more red curry paste or a dash of chili flakes will give the sauce an extra kick. Adjust to your heat preference to keep it deliciously balanced.
What if I don’t have fish sauce?
Fish sauce adds great umami, but if you need a substitute, use soy sauce with a pinch of anchovy paste or Worcestershire sauce. It won’t be quite the same but still tasty.
How long can I marinate the chicken?
Marinate for at least 1 hour, but up to 24 hours for maximum flavor infusion. Beyond that, the texture might change, so overnight is usually ideal.
Final Thoughts
I genuinely hope you dive into this Chicken Satay with Thai Peanut Sauce Recipe soon because it’s one of those dishes that makes weeknights feel special and dinner parties look like a culinary win. The blend of spices, the luscious sauce, and that smoky grill flavor come together so beautifully, you’ll be making it again and again. Trust me, your taste buds will thank you.
Print
Chicken Satay with Thai Peanut Sauce Recipe
- Prep Time: 1 hour
- Cook Time: 16 minutes
- Total Time: 1 hour 16 minutes
- Yield: 4 servings
- Category: Appetizer, Main Course
- Method: Grilling
- Cuisine: Thai
- Diet: Halal
Description
Chicken Satay with Thai Peanut Sauce is a flavorful grilled chicken dish marinated in aromatic spices and served with a rich, creamy peanut dipping sauce. This Southeast Asian-inspired recipe features tender chicken strips seasoned with coriander, turmeric, and cumin, then grilled to perfection. The accompanying Thai peanut sauce combines coconut milk, peanut butter, and red curry paste for a perfect balance of sweet, salty, and spicy flavors, making it an irresistible appetizer or main course.
Ingredients
Chicken Satay Marinade
- 1 lb chicken breasts, cut into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon coconut milk
- 1 tablespoon fish sauce
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon brown sugar
- Wooden skewers, soaked in water for 30 minutes
Thai Peanut Sauce
- 1 cup coconut milk
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon red curry paste
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- 1 clove garlic, minced
Instructions
- Prepare the Marinade: In a large bowl, combine soy sauce, coconut milk, fish sauce, ground coriander, turmeric powder, ground cumin, minced garlic, grated ginger, and brown sugar. Mix well to form the marinade.
- Marinate the Chicken: Add the chicken strips to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for a stronger flavor.
- Make the Thai Peanut Sauce: While the chicken marinates, prepare the sauce by combining coconut milk, peanut butter, soy sauce, brown sugar, red curry paste, lime juice, fish sauce, and minced garlic in a small saucepan over medium heat.
- Cook the Sauce: Stir the mixture constantly until smooth and slightly thickened. Remove from heat and set aside.
- Preheat the Grill: Heat the grill to medium-high heat to prepare for cooking the chicken skewers.
- Skewer the Chicken: Thread the marinated chicken strips onto the soaked wooden skewers evenly.
- Prepare the Grill Grates: Lightly grease the grill grates to prevent sticking.
- Grill the Chicken: Place the skewers on the grill and cook for about 6-8 minutes per side, or until the chicken is cooked through and slightly charred.
- Rest the Chicken: Remove the skewers from the grill and let them rest for a few minutes to retain juices.
- Serve: Serve the chicken satay hot with the Thai peanut sauce on the side for dipping.
Notes
- Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling.
- Marinating the chicken overnight enhances the flavor significantly.
- You can adjust the spice level of the peanut sauce by varying the amount of red curry paste.
- Grilling times may vary depending on your grill type and heat intensity; ensure chicken reaches an internal temperature of 165°F (74°C).
- This dish pairs well with jasmine rice or a simple cucumber salad for a complete meal.
