Thai Chicken Satay with Peanut Sauce

Juicy, tender chicken skewers marinated in a fragrant blend of Thai spices, grilled to golden perfection, and served with a creamy, nutty peanut sauce. This classic Thai dish is a crowd-pleaser, perfect as a main course or a party appetizer. The peanut sauce is rich and slightly tangy, with just the right balance of sweet and savory. Pair it with rice or enjoy it solo for a burst of Thai flavor!

Instructions

1. 1

   If using wooden skewers, soak them in water for at least 2 hours to prevent burning on the grill or stove.

2. 2

   In a bowl, combine 1/4 cup coconut milk, 1 tbsp red curry paste, 1 tbsp white sugar, 1 tsp kosher salt, and curry powder. Add the chicken pieces, toss to coat, and marinate for at least 20 minutes (or refrigerate overnight for deeper flavor).

3. 3

   Thread 4-5 pieces of marinated chicken onto each skewer, keeping them snug but not overcrowded.

4. 4

   Heat a large non-stick skillet or grill pan over medium-high heat with 1.5 tbsp oil. Cook skewers in batches, 3 minutes per side, until golden and cooked through. Set aside and keep warm.

5. 5

   For the peanut sauce, combine the remaining coconut milk, 2 tbsp red curry paste, peanut butter, 2 tbsp white sugar, 2 tsp dark soy sauce, 1 tsp kosher salt, cider vinegar, and water in a saucepan. Warm over medium-low heat, stirring occasionally, for 5 minutes until smooth and slightly thickened.

6. 6

   Adjust the sauce consistency with a splash of water if too thick. It should be pourable but not runny. Keep warm.

7. 7

   Arrange the chicken skewers on a platter. Pour some peanut sauce into a small bowl, sprinkle with chopped peanuts, and stir a few through. Garnish the skewers with cilantro and sliced red chili, if desired.

8. 8

   Serve the skewers with the peanut sauce for dipping, lime wedges, and jasmine rice on the side for a complete meal.

Recipe Notes

• Skewers – Shorter bamboo skewers (6.5in) are ideal for Thai satay and fit easily in pans. Longer skewers work for grilling, but soak them well to avoid charring.

• Chicken – Thighs stay juicy and flavorful, but you can use breast or tenderloin. Cut evenly for consistent cooking.

• Red curry paste – Brands like Maesri offer great flavor and balance. If using homemade paste, add 1 tsp fish sauce and 1 tsp sugar to both the marinade and sauce for extra depth.

• Peanut butter – Natural peanut butter gives the best flavor and texture. Regular peanut butter works, but avoid diluting the sauce too much, as it weakens the taste.

• Dark soy sauce – This adds a rich color and umami to the sauce. Light soy sauce is fine, but the sauce will be paler.

• Vinegar – Apple cider vinegar adds a subtle tang. White vinegar or rice vinegar are good substitutes, but avoid balsamic or flavored vinegars.

• Peanut sauce storage – You’ll have extra sauce, which keeps for a week in the fridge or freezes well. Use it as a dip for veggies, a dressing for salads, or a sauce for noodles.

• Serving ideas – Pair with jasmine rice or a light cucumber salad for a full meal. For parties, serve as a starter with the sauce on the side.