I love crafting my Peanut Chicken Satay Recipe using tender chicken thighs marinated in a blend of garlic, curry powder, turmeric and coconut milk. I then serve them with a unique Thai peanut sauce combining natural peanut butter, red curry paste and lime juice. Every bite bursts with layered spice.

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I’ve always been fascinated by bold flavors and this Thai Chicken Satay with Peanut Sauce recipe just hits different. I start with 1 lb of boneless, skinless chicken thighs, cut into strips and marinated with garlic, curry powder, turmeric powder, soy sauce, fish sauce, brown sugar, coconut milk and lime juice.

It kinda reminds me of those popular peanut chicken satay recipes and even a bit of what you’d see on Recipetineats Recipes or other Chicken Saute dishes. The marinade builds a deep, spicy flavor right on the meat.

Then, the real star of the show comes in the dipping sauce made from natural peanut butter, more coconut milk, red curry paste, garlic, and a touch of lime juice. This dish is a fun twist on a classic and proves that a handful of simple ingredients can create something truly exciting and delicious.

Enjoy the adventure!

Why I Like this Recipe

I really love this recipe because it gives me a burst of flavor every time I make it. The marinade with garlic, curry, turmeric, and lime juice makes the chicken really tender and flavorful, and i love how the spices work together to create something unique. I like the peanut sauce too because even though it’s simple, the natural peanut butter combined with coconut milk and red curry paste gives it an amazing creamy texture that goes perfectly on the skewers. Its also fun and easy to prepare; the steps are straight forward and i can almost make it my own by tweaking the sauces with extra lime juice or a pinch more salt if im in the mood. Lastly the whole grilling process makes me feel like im making something that is fresh and homemade, which always feels satisfying.

Ingredients

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Chicken thighs: They give good protein and hearty flavour which makes the dish fulfilling
Coconut milk: It’s creamy and loaded with healthy fats; it adds a smooth texture
Peanut butter: Brings a nutty taste, extra protein and a bit of natural sweetness
Lime juice: Adds a tangy kick that brightens up the flavors and cuts the richness
Curry powder: Infuses warm spices that boost the aroma and give an exotic twist

Ingredient Quantities

1 lb boneless, skinless chicken thighs, cut into strips for skewers

2 cloves garlic, minced

1 tbsp curry powder

1 tsp turmeric powder

1 tbsp soy sauce

1 tbsp fish sauce

1 tbsp brown sugar

1/2 cup coconut milk for the marinade

1 tbsp lime juice

Salt and pepper to taste

1/2 cup natural peanut butter (unsweetened with no added oil if possible)

3/4 cup coconut milk for the sauce

1 tbsp red curry paste

1 tbsp soy sauce or fish sauce for the sauce

1 tbsp brown sugar for the sauce

1 clove garlic, finely grated for the sauce

1 tbsp lime juice for the sauce

A pinch of salt

How to Make this

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1. In a bowl, mix the chicken strips with minced garlic, curry powder, turmeric powder, soy sauce, fish sauce, brown sugar, 1/2 cup coconut milk, lime juice, and a pinch of salt and pepper.

2. Let the chicken marinate for at least 30 minutes in the fridge so all the flavors get to work.

3. While the chicken is marinating, if you’re using wooden skewers, soak them in water for about 20 minutes to avoid burning when you grill.

4. Preheat your grill or grill pan over medium-high heat.

5. Thread the chicken pieces onto the skewers evenly.

6. Grill the chicken for around 3-4 minutes on each side, or until it is nicely charred and cooked through.

7. For the peanut sauce, combine 1/2 cup of natural peanut butter, 3/4 cup coconut milk, red curry paste, 1 tbsp soy sauce or fish sauce, 1 tbsp brown sugar, the finely grated garlic clove, lime juice, and a pinch of salt in a small bowl.

8. Whisk the sauce until it’s smooth; if it feels too thick, you can add a little extra coconut milk to get your desired consistency.

9. Taste the sauce and adjust seasonings if needed – sometimes a bit more lime juice or soy sauce can really brighten it up.

10. Serve the satay skewers with the peanut sauce on the side for dipping and enjoy your meal!

Equipment Needed

1. A large mixing bowl for marinating the chicken
2. Measuring cups and spoons for adding spices and liquids
3. A knife and cutting board to prepare the chicken and garlic
4. A container or plate for soaking wooden skewers (if not already in a bowl)
5. A grill or grill pan preheated over medium-high heat
6. Tongs for turning the skewers on the grill
7. A small bowl for mixing the peanut sauce
8. A whisk for blending the peanut sauce until smooth

FAQ

Q: How long should I marinate the chicken?

Its best to marinate for at least 30 minutes so the flavors soak in well, but letting it sit overnight works great too.

Q: Can i use chicken breasts instead of thighs?

Yeah, you can use breasts if needed, though thighs tend to be more tender and juicy.

Q: Can i make the peanut sauce ahead of time?

Sure, you can prep the sauce a day early and keep it in the fridge. Just give it a good stir before serving.

Q: What if i dont have coconut milk for the marinade?

You could substitute it with a mix of milk and cream, but remember the flavor might change a bit.

Q: Can i cook the satay without skewers?

Yes, you can use a grill pan or even bake the pieces on a lined tray, just watch them so they dont dry out.

Thai Chicken Satay With Peanut Sauce Recipe Substitutions and Variations

If you don’t have fish sauce, try using a mix of soy sauce with a tiny squeeze of lime juice to add that tangy flavor.
Out of coconut milk for the marinade? You can blend some cashew cream with a bit of water. It won’t be the exact same but it’ll pretty close the creamy texture.
If natural peanut butter isn’t available, almond or cashew butter works just as well in the sauce.
No red curry paste on hand? Use a mixture of a pinch of chili powder and a bit more garlic to still give it that spicy kick.

Pro Tips

1. If you have the time, marinate the chicken for longer – even overnight – so the flavors really get a chance to soak in good.
2. When soaking wooden skewers, make sure they get enough time in water; this little step stops them from burning when they’re on the grill.
3. For the sauce, stir it really well and taste it while you mix – you might wanna add a bit more lime juice or soy sauce, dependin on your taste.
4. Preheat your grill until it’s nice and hot before you put the chicken on, that way you get a good char and it cooks evenly.

Thai Chicken Satay With Peanut Sauce Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

625

kcal

Equipment: 1. A large mixing bowl for marinating the chicken
2. Measuring cups and spoons for adding spices and liquids
3. A knife and cutting board to prepare the chicken and garlic
4. A container or plate for soaking wooden skewers (if not already in a bowl)
5. A grill or grill pan preheated over medium-high heat
6. Tongs for turning the skewers on the grill
7. A small bowl for mixing the peanut sauce
8. A whisk for blending the peanut sauce until smooth

Ingredients

1 lb boneless, skinless chicken thighs, cut into strips for skewers
2 cloves garlic, minced
1 tbsp curry powder
1 tsp turmeric powder
1 tbsp soy sauce
1 tbsp fish sauce
1 tbsp brown sugar
1/2 cup coconut milk for the marinade
1 tbsp lime juice
Salt and pepper to taste
1/2 cup natural peanut butter (unsweetened with no added oil if possible)
3/4 cup coconut milk for the sauce
1 tbsp red curry paste
1 tbsp soy sauce or fish sauce for the sauce
1 tbsp brown sugar for the sauce
1 clove garlic, finely grated for the sauce
1 tbsp lime juice for the sauce
A pinch of salt

Directions

In a bowl, mix the chicken strips with minced garlic, curry powder, turmeric powder, soy sauce, fish sauce, brown sugar, 1/2 cup coconut milk, lime juice, and a pinch of salt and pepper.
Let the chicken marinate for at least 30 minutes in the fridge so all the flavors get to work.
While the chicken is marinating, if you're using wooden skewers, soak them in water for about 20 minutes to avoid burning when you grill.
Preheat your grill or grill pan over medium-high heat.
Thread the chicken pieces onto the skewers evenly.
Grill the chicken for around 3-4 minutes on each side, or until it is nicely charred and cooked through.
For the peanut sauce, combine 1/2 cup of natural peanut butter, 3/4 cup coconut milk, red curry paste, 1 tbsp soy sauce or fish sauce, 1 tbsp brown sugar, the finely grated garlic clove, lime juice, and a pinch of salt in a small bowl.
Whisk the sauce until it's smooth; if it feels too thick, you can add a little extra coconut milk to get your desired consistency.
Taste the sauce and adjust seasonings if needed – sometimes a bit more lime juice or soy sauce can really brighten it up.
Serve the satay skewers with the peanut sauce on the side for dipping and enjoy your meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.