Grilled Chicken Satay Sauce (Printer-friendly)
Spiced chicken skewers grilled and paired with a creamy, flavorful peanut sauce for a delicious meal.
# What you'll need:
→ Chicken Skewers
01 - 1.32 lbs boneless, skinless chicken breast or thighs, cut into 1-inch cubes
02 - 2 tbsp soy sauce (gluten-free if preferred)
03 - 1 tbsp fish sauce
04 - 2 tbsp vegetable oil
05 - 1 tbsp brown sugar
06 - 2 garlic cloves, minced
07 - 1 tsp ground coriander
08 - 1 tsp ground cumin
09 - ½ tsp ground turmeric
10 - ½ tsp freshly ground black pepper
11 - Juice of 1 lime
12 - 8 wooden or metal skewers
→ Satay Sauce
13 - 5.3 oz smooth peanut butter
14 - ⅔ cup coconut milk (150 ml)
15 - 1 tbsp soy sauce
16 - 1 tbsp brown sugar
17 - 1 tbsp lime juice
18 - 1 tsp chili paste or sriracha (optional)
19 - 1 garlic clove, minced
20 - 1 tsp grated fresh ginger
21 - 2–3 tbsp warm water (as needed to thin)
# Method:
01 - Combine soy sauce, fish sauce, vegetable oil, brown sugar, garlic, coriander, cumin, turmeric, black pepper, and lime juice in a large bowl. Add chicken cubes and toss to coat. Cover and refrigerate for minimum 30 minutes, up to 2 hours for enhanced flavor.
02 - If using wooden skewers, soak in water for 30 minutes to prevent burning before threading chicken pieces onto them.
03 - Heat grill or grill pan over medium-high heat and lightly oil the grates.
04 - Place skewered chicken on the grill and cook for 10 to 12 minutes, turning occasionally, until thoroughly cooked and lightly charred.
05 - Combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, chili paste (if using), garlic, and ginger in a small saucepan. Heat gently over low heat, stirring until smooth. Adjust consistency with warm water, adding one tablespoon at a time.
06 - Present grilled chicken skewers hot, accompanied by warm satay sauce for dipping.
# Expert Tips:
01 -
- The marinade soaks right into the chicken, keeping it impossibly juicy even over high heat.
- That creamy peanut sauce is addictive enough to justify making extra for dipping.
- It feels fancy enough for company but honestly takes less time than ordering takeout.
- The spice blend is warm and complex without being intimidating to pull together.
02 -
- Don't skip the marinating time—it's what keeps the chicken tender and makes the flavor actually stick, not just sit on the surface.
- If your peanut sauce breaks or gets grainy, a splash of warm water and gentle stirring will usually bring it back together.
- The charred edges on the chicken are flavor gold—they're not a sign something went wrong, they're exactly what you're aiming for.
03 -
- Let your grill get properly hot before the chicken goes on—those initial moments create the char that makes everything taste like you know what you're doing.
- If the sauce seems too thick when it cools slightly, thin it with warm water one tablespoon at a time rather than trying to reheat it aggressively, which can break the emulsion.