Chicken Satay Peanut Skewers

The first time I made chicken satay was during a summer barbecue when I wanted something different from the usual burgers and hot dogs. I remember the neighbors wandering over to the grill, drawn by the intoxicating smell of cumin, turmeric, and coconut milk caramelizing over the flames. Now whenever I skewer those marinated chicken strips, I'm transported back to that evening of sticky fingers and happy surprises.

Last month I made a triple batch for my friend's birthday potluck, and honestly, the platter was empty before I could even snap a photo. Watching people go back for third and fourth helpings of the peanut sauce, dipping everything from chicken to raw cucumber slices into it, reminded me why this recipe lives in my regular rotation.

Ingredients

• Chicken thighs: I prefer thighs over breasts because they stay juicier on the grill, but either works beautifully here
• Soy sauce and fish sauce: This salty umami combo is the backbone of the marinade, so don't skip either one
• Coconut milk: Use full-fat coconut milk for the richest flavor and most tender meat
• Brown sugar: Helps the chicken develop those gorgeous charred edges on the grill
• Fresh ginger and garlic: Grate them yourself rather than using paste for the brightest, most aromatic flavor
• Ground spices: Coriander, cumin, and turmeric create that signature Southeast Asian aroma profile
• Creamy peanut butter: Use a natural peanut butter with just peanuts and salt, nothing fancy needed
• Fresh lime juice: This cuts through the richness of the peanut sauce and brightens everything up
• Cucumber and red onion: Fresh, crisp elements that balance the warm grilled chicken perfectly

Instructions

Marinate the chicken:

Whisk together soy sauce, coconut milk, brown sugar, fish sauce, vegetable oil, garlic, ginger, coriander, cumin, turmeric, and chili flakes in a large bowl. Cut chicken into strips and toss to coat, then refrigerate for at least one hour.

Prep your skewers:

If using wooden skewers, soak them in water for thirty minutes while the chicken marinates, so they don't burn on the grill.

Thread the chicken:

Slide each marinated strip onto a skewer, threading them lengthwise for the most attractive presentation and even cooking.

Get the grill ready:

Preheat your grill or grill pan to medium-high heat until it's nice and hot, which helps get those beautiful char marks.

Grill the skewers:

Cook for three to four minutes per side until the chicken is cooked through and has those tempting charred edges you're looking for.

Make the peanut sauce:

Combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, fish sauce, garlic, ginger, and chili flakes in a small saucepan over low heat. Stir until smooth, then thin with warm water one tablespoon at a time until it's the perfect dipping consistency.

Serve it up:

Arrange the skewers on a platter alongside the peanut sauce, fresh cucumber slices, red onion, chopped cilantro, and lime wedges for everyone to help themselves.

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My daughter used to be skeptical about anything with peanut sauce, until the day she tried dipping a plain cucumber slice in it and proceeded to eat three cucumber spears with sauce before she even touched the chicken. Now she requests this for her birthday dinner every year.

Making It Ahead

The chicken can be marinated up to eight hours before you plan to grill it, which makes it perfect for prep-ahead entertaining. I often marinate everything the night before, then just thread and grill when guests arrive. The peanut sauce keeps beautifully in the fridge for up to five days and actually tastes even better after the flavors have had time to meld together.

Grilling Tips

If you're using charcoal, wait until the coals have ashed over and are glowing red underneath that gray coating. For gas grills, oil the grates before heating to prevent sticking. Rotate the skewers only once or twice during cooking to develop proper char marks, and resist the urge to press down on the chicken with tongs.

Serving Ideas

These skewers work beautifully as an appetizer or as a main dish when served with jasmine rice and extra vegetables. They're perfect for summer barbecues, dinner parties, or even a fun weeknight dinner that feels special. Sometimes I'll set up a build-your-own satay bar and let everyone customize their own plates.

• Try substituting shrimp or firm tofu for the chicken to switch things up
• Make extra peanut sauce and use it as a dip for spring rolls or drizzle over noodles
• If you're feeding a crowd, double the recipe because these disappear fast

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There's something so satisfying about food you eat with your hands, especially when it's as flavorful and tender as these skewers. Hope they become a staple in your home like they have in mine.

Recipe FAQs

→ How long should the chicken marinate?

Marinate the chicken for at least 1 hour to allow the flavors to fully penetrate, but it can be left up to 8 hours for a richer taste.

→ What type of chicken is best for grilling?

Boneless, skinless chicken thighs or breasts cut into strips work well, offering tenderness and quick cooking on skewers.

→ How can the peanut sauce be adjusted for consistency?

Add warm water a tablespoon at a time while heating the sauce to reach your preferred creamy or pourable texture.

→ Are there alternatives to chicken for this dish?

Tofu or shrimp can be used as substitutes, marinated and grilled in the same flavorful mixture for variety.

→ How do you prevent skewers from burning on the grill?

Soak wooden skewers in water for at least 30 minutes before grilling to avoid burning or charring.