Better than takeout, these Chicken Satay Skewers with a peanut sauce are juicy, tender, and easy to make at home. The chicken is packed with bright bold flavors from the simple coconut marinade and the homemade peanut dipping sauce. It's savoury, sweet, tangy, and nutty. They tastes just like what you would order at a fancy restaurant (if not better!) and you won't believe how easy it is to make at home. All you need is a few minutes to prep, let the chicken marinate for an hour and then spend about 15 minutes grilling. So easy, and so delicious!
My family loves grilling skewers, but these delicious chicken skewers are always on repeat, especially during the summer! The fragrant, hearty flavors from the yellow curry and coconut in the chicken marinade are so satisfying, and we can't get enough of the satay peanut sauce recipe! We often make extra peanut dipping sauce to serve on other dishes later in the week, like these Vietnamese Salad Rolls or Tofu Lettuce Wraps. Even kids love the flavors in this simple main dish, so you can really feed the whole family without heating the kitchen. Win-win!
Why You'll Love these Chicken Satay Skewers
- Packed with flavor. Chicken satay skewers are loaded with flavor with an easy to make coconut marinade packed with seasoning. Drizzle some homemade peanut sauce on top and you have the perfect balance of flavors with all the umami notes from soy sauce and the sweetness of brown sugar.
- Quick and easy meal. Although the chicken needs to marinate for an hour, it's ready in just about 15 minutes on the grill – which is way faster than takeout! Marinate it the night before for a very low-prep meal any night of the week. Plus, the wooden skewers make them easy to serve and eat. Great for entertaining!
- Grill-charred to perfection. Although you can make these satay chicken skewers on your indoor grill pan or even baked in the oven or air fryer, they’re meant to be made over a grill. The sear marks add texture and flavor to your chicken that is on another level.
Ingredient Notes
To make these delicious grilled Chicken Satay Skewers, you will need the following ingredients (full measurements in recipe card below):
- chicken breasts - cut boneless and skinless cut into 1-inch cubes. You will thread 4-5 pieces on each skewer to make 10-12 skewers.
- coconut milk
- soy sauce
- fish sauce
- yellow curry powder
- brown sugar
- garlic
- ginger
- vegetable oil
- lime wedges - optional, for serving
- roasted peanuts - optional, for serving
- fresh cilantro - optional, for serving
You will also need measuring cups and spoons, skewers (try these bamboo skewers), tongs for grilling, a grill (or indoor grill pan), and a digital meat thermometer.
Thai Peanut Dipping Sauce Ingredients
- hoisin sauce (or dark soy sauce)
- peanut butter
- red curry paste (optional)
- lime juice - freshly squeezed is best, but you can use packaged juice as well.
- honey - or granulated sugar
- boiling water - helps to dissolve the ingredients into a smooth sauce.
- roasted peanuts - chopped and sprinkled on top.
How to Make the Best Chicken Satay Skewers with Peanut Sauce
- Marinate the chicken. Place cubed chicken into a zip-loc bag. Add in all the marinade ingredients (coconut milk, soy sauce, fish sauce, yellow curry powder, brown sugar, minced garlic, ginger and vegetable oil). Stir well to combine. Press the air out of the bag and seal tightly. Press the marinade around the cubed chicken to coat. Place in the refrigerator and marinate for at least 1 hour or overnight.
- Thread the chicken. Thread the chicken onto skewers (about 4 to 5 pieces per skewer). Gently dab with paper towel to remove excess marinade off the chicken.
- Grill the skewers. Heat a grill pan over medium high heat for 4-5 minutes and lightly brush the grill with some vegetable oil. You should notice the oil shimmer and sizzle when it's hot and ready. Grill the chicken skewers for 8-10 minutes on each side or until the internal temperature reaches 165 F (as read on a meat thermometer) and grill marks are clearly visible. Do not overlap the skewers at any time but you can turn the skewers occasionally to achieve even cooking and grill marks on both sides.
- Make the peanut sauce: Combine all the ingredients (hoisin sauce, peanut butter, red curry paste (optional), lime juice, honey and water). Stir well with a spoon to mix until the mixture is smooth and uniform. Sprinkle chopped roasted peanuts on top.
- Serve. Serve the skewers on a plate with peanut sauce and lime wedges. Sprinkle roasted peanuts and chopped cilantro on top.
Recipe Variations
- Try different proteins. The marinade's rich, aromatic seasonings work just as well with shrimp, pork, and other mild-flavored proteins. For a vegetarian option, try extra firm tofu cubes.
- Make it spicy. You can add sriracha, red pepper flakes, or a little Thai red curry paste to the chicken marinade as well as the peanut sauce. Adjust the heat to taste. I usually add any spicy ingredients on the side to let everyone adjust the heat to their preference.
- Change the marinade. There are countless ways to adjust the marinade. We love this coconut curry marinade, but you could easily marinate your chicken in a spicy Red curry mixture, honey ginger, teriyaki sauce, and more.
How to Serve
These Satay Chicken Skewers are delicious served on their own with peanut sauce for dipping, or with a South East Asian inspired side dish. Some of our favorites to serve with this are:
For more recipes, see our 25 Side Dishes for Chicken.
Recipe Tips and Tricks
- Space the skewers evenly. Do not overlap the skewers at any time when grilling. You can turn them occasionally to achieve even cooking and grill marks on both sides.
- Use a digital thermometer. A digital meat thermometer is very useful when grilling skewers for checking doneness. Simply insert halfway inside the meat to get a quick reading so that you never end up with undercooked or overcooked meat.
- How to cook skewers in the oven. To cook satay skewers in the oven, place them on a baking tray and roast at 480 F for 12-13 minutes, or when the internal temperature reaches 165 F. You can add some charring by then placing under the broiler on high for 1 minute. Keep a close eye on them, because they can burn quickly.
- How to cook chicken satay in the air fryer. You can cook this chicken in the air fryer as well. Do not thread them and place about 10 cubed chicken pieces in the air fryer basket at a time. Cook at 350 F for 25 minutes, shaking the basket halfway through. You won't get the charred grill marks but they taste amazing and so tender.
Storing and Freezing Instructions
How to Store
Unthread the chicken satay and store it in an airtight container for up to 3 days in the refrigerator. You can also store the leftover peanut sauce for up to 1 week in the fridge in an airtight container.
How to Reheat
Preheat the oven to 350F and wrap the satay chicken skewers in aluminum foil. Reheat for 10-20 minutes until warmed through. For juicier kabobs, you can add a splash of water or chicken broth to the aluminum foil wraps.
FAQ
Yes, but skip the skewers! Arrange the pieces of chicken throughout the air fryer basket and cook for 25 minutes at 350F. Shake the basket at least once to get a nice texture on each piece.
Since the chicken pieces are cubed, they can simply be poked onto the tip of the skewers and then pulled down until just a few inches above the bottom of the skewer. Only add 4-5 pieces per skewer so they can cook evenly. If you're using bamboo skewers, I recommend soaking those in water for about 30 minutes first. Metal skewers can be used right away.
I prefer to use boneless, skinless chicken breasts for this easy chicken satay recipe, as the breast meat has a nice, tender texture and really absorbs the marinade. Boneless chicken thighs are also a great alternative.
More Chicken Skewer Recipes
- Lemongrass Chicken Skewers
- Greek Chicken Souvlaki Skewers
- Balsamic Chicken Kabobs
- Teriyaki Chicken Skewers with Pineapple
- Korean Chicken Skewers
- Persian Saffron Chicken Kebabs (Joojeh Kabob)
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Recipe
Chicken Satay Skewers with Peanut Sauce
- Total Time: 1 hour 31 minutes
- Yield: 10-12 skewers
- Diet: Gluten Free
Description
Better than takeout, these Chicken Satay Skewers with a peanut sauce are juicy, tender, and easy to make at home. The chicken is packed with bright bold flavors from the simple coconut marinade and the homemade peanut dipping sauce. It's savoury, sweet, tangy, and nutty. They tastes just like what you would order at a fancy restaurant (if not better!) and you won't believe how easy it is to make at home. All you need is a few minutes to prep, let the chicken marinate for an hour and then spend about 15 minutes grilling. So easy, and so delicious!
Ingredients
Satay Chicken:
- 2 pounds chicken breast, boneless and skinless cut into 1-inch cubes
- ¼ cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon yellow curry powder
- 1 tablespoon brown sugar
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, freshly grated
- 1 tablespoon vegetable oil
For the peanut sauce:
- 2 tablespoons hoisin sauce (or dark soy sauce)
- 2 tablespoons peanut butter
- 1 tablespoon red curry paste (optional)
- ½ tablespoon lime juice, freshly squeezed
- ½ tablespoon honey (or white sugar)
- ¼ cup boiling water
- 1 tablespoon roasted peanuts, chopped
For serving:
- lime wedges
- 1 tablespoon roasted peanuts, chopped
- 1 teaspoon fresh cilantro, chopped
Instructions
- Place cubed chicken into a zip-loc bag. Add in all the marinade ingredients (coconut milk, soy sauce, fish sauce, yellow curry powder, brown sugar, minced garlic, ginger and vegetable oil). Stir well to combine. Press the air out of the bag and seal tightly. Press the marinade around the cubed chicken to coat. Place in the refrigerator and marinate for at least 1 hour or overnight.
- Thread the chicken onto skewers (about 4 to 5 pieces per skewer). Gently dab with paper towel to remove excess marinade off the chicken.
- Heat a grill pan over medium high heat for 4-5 minutes and lightly brush the grill with some vegetable oil. You should notice the oil shimmer and sizzle when it's hot and ready. Grill the chicken skewers for 8-10 minutes on each side or until the internal temperature reaches 165 F and grill marks are clearly visible. Do not overlap the skewers at any time but you can turn the skewers occasionally to achieve even cooking and grill marks on both sides.
- Meanwhile, make the peanut sauce by combining all the sauce ingredients (hoisin sauce, peanut butter, red curry paste (optional), lime juice, honey and water). Stir well with a spoon to mix until the mixture is smooth and uniform. Sprinkle chopped roasted peanuts on top.
- Serve the skewers on a plate with peanut sauce and lime wedges. Sprinkle roasted peanuts and chopped cilantro on top.
Notes
How to cook skewers in the oven: To cook satay skewers in the oven, place them on a baking tray and roast at 480 F for 12-13 minutes, or when the internal temperature reaches 165 F. You can add some charring by then placing under the broiler on high for 1 minute. Keep a close eye on them, because they can burn quickly.
How to cook chicken satay in the air fryer: You can cook this chicken in the air fryer as well. Do not thread them and place about 10 cubed chicken pieces in the air fryer basket at a time. Cook at 350 F for 25 minutes, shaking the basket halfway through. You won't get the charred grill marks but they taste amazing and so tender.
How to store: Unthread the chicken satay and store it in an airtight container for up to 3 days in the refrigerator. You can also store the leftover peanut sauce for up to 1 week in the fridge in an airtight container.
How to reheat: Preheat the oven to 350F and wrap the satay chicken skewers in aluminum foil. Reheat for 10-20 minutes until warmed through. For juicier kabobs, you can add a splash of water or chicken broth to the aluminum foil wraps.
- Prep Time: 15 minutes
- Marinate Time: 1 hour
- Cook Time: 16 minutes
- Category: Chicken
- Method: Grill
- Cuisine: Asian
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Barbara B Williams says
This is a great recipe! I would like to use it for a large birthday dinner party I am planning for my husband. Do you think it would work if I made the dish the day before and pull the meat out a few minutes early? The next day I would then warm them up in the oven and serve with the sauce I also made the day before. Do you think this would work? Or, can this dish be served cold?
Thanks for your help!
KC says
This is delicious! One of my favorite meals- made enough for leftovers. My husband loved it, I loved it, my littles loved it. We have dipped it in the peanut sauce and we have tossed all the chicken in the peanut sauce. Both ways were amazing for different reasons- almost tasted like two different dishes. Highly recommend serving with the coconut rice too!
David says
Mmm, this does look restaurant quality if not better! I can almost taste the vibrant flavors here. Been a long time since I've had this kind of peanut sauce, thanks for the inspiration!
Sam | Ahead of Thyme says
Wow, thank you so much David!
Marcel says
I simply love your natural approach to cooking this dish. It's so easy to make at home and I bet it's delicious ... wait, you've said it's amazingly delicious 🙂 Love it!
Thanks for sharing!
Marcek
Sam | Ahead of Thyme says
Thank you! I hope you try it!