I wrote a Thai Peanut Satay Chicken recipe featuring chicken thighs marinated in soy, coconut milk, brown sugar and a blend of spices, paired with a peanut sauce and one surprising pantry ingredient.
I love when a simple idea feels like a secret. This Chicken Satay with Peanut Sauce looks fancy but really it’s all about bold flavors, with coconut milk and creamy peanut butter taking the lead.
I call it my Peanut Chicken Satay and yeah I also nod to Thai Peanut Satay Chicken, the kind that makes folks pause and reach for seconds. It hits salty and sweet and a little kick that sneaks up on you, and I messed with it enough to know what works.
If you like surprises at dinner you’re gonna want to try this.
Ingredients
- Chicken thighs: Rich in protein and iron, juicy helps keep you full and satisfied
- Coconut milk: Adds creaminess and subtle sweetness, provides some healthy fats and calories
- Peanut butter: Gives nutty flavor, adds protein and healthy fat makes sauce creamy
- Soy sauce: Salty umami punch, adds depth and balances sweetness
- Brown sugar: Brings warm caramel sweetness, helps glaze chicken and balance salt
- Lime juice: Bright acidic pop, cuts richness and gives a fresh tangy finish
- Ginger and garlic: Spicy aromatic duo, boosts flavor and may aid digestion
- Red curry paste or chili flakes: Adds heat and Thai spice, adjust to how spicy you like
- Fish sauce: Umami sea salt, tiny amount goes a long way
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken thighs
- 1/2 cup canned coconut milk
- 1/4 cup soy sauce (regular or low sodium)
- 2 tablespoons packed brown sugar
- 2 cloves garlic
- 1 tablespoon grated fresh ginger
- 1 teaspoon curry powder
- 1/2 teaspoon ground turmeric
- 1 tablespoon fish sauce
- 1 tablespoon vegetable or peanut oil
- Freshly ground black pepper, about 1/4 teaspoon
- 8 to 10 bamboo skewers
- 1/2 cup creamy peanut butter
- 1/2 cup coconut milk for the sauce
- 2 tablespoons soy sauce for the sauce
- 2 tablespoons brown sugar for the sauce
- 1 to 2 teaspoons red curry paste or 1/2 teaspoon chili flakes
- 1 tablespoon lime juice
- 1/4 cup warm water to thin the sauce if needed
- Chopped roasted peanuts for serving, about 1/4 cup
- Fresh cilantro leaves for garnish, small bunch
- Lime wedges for serving, 1 to 2 limes
- Salt to taste (optional)
How to Make this
1. Trim and slice 1 1/2 pounds boneless skinless chicken thighs into 1 to 1 1/2 inch strips so they cook fast and evenly, then set aside.
2. Make the marinade by whisking 1/2 cup canned coconut milk, 1/4 cup soy sauce, 2 tablespoons packed brown sugar, 2 minced garlic cloves, 1 tablespoon grated fresh ginger, 1 teaspoon curry powder, 1/2 teaspoon ground turmeric, 1 tablespoon fish sauce, 1 tablespoon vegetable or peanut oil and about 1/4 teaspoon freshly ground black pepper; taste once (it will be salty from the soy and fish sauce) and adjust if you must.
3. Put the chicken in a bowl or zip bag, pour the marinade over it, toss to coat, and refrigerate at least 30 minutes and up to overnight; if you plan to baste while grilling, reserve a couple tablespoons of marinade before adding the raw chicken.
4. While the chicken marinates, soak 8 to 10 bamboo skewers in warm water for 20 to 30 minutes so they don’t burn, and make the peanut sauce: in a small saucepan or bowl whisk together 1/2 cup creamy peanut butter, 1/2 cup coconut milk (for the sauce), 2 tablespoons soy sauce, 2 tablespoons brown sugar, 1 to 2 teaspoons red curry paste or 1/2 teaspoon chili flakes, and 1 tablespoon lime juice; warm gently on low, add up to 1/4 cup warm water to thin to a pourable consistency, taste and add salt if needed.
5. Thread the marinated chicken onto the soaked skewers, packing the pieces snug but not overlapping too much so heat can circulate; discard any leftover marinade that touched raw chicken unless you boil it first.
6. Preheat your grill or grill pan to medium-high (about 400°F / 200°C), oil the grates lightly so the chicken doesn’t stick, and if you reserved marinade use it only after boiling it for safety or just use it for basting early on.
7. Grill the skewers 3 to 4 minutes per side, flipping once or twice, until nicely charred in spots and an instant-read thermometer reads 165°F in the thickest part; don’t cook too long or thighs will dry out.
8. Just before the chicken is done, brush with a little of the warm peanut sauce to build a glaze, then remove skewers and let them rest 5 minutes so juices settle.
9. Serve the satay arranged on a platter with the remaining peanut sauce on the side, sprinkle about 1/4 cup chopped roasted peanuts and chopped fresh cilantro over the top, add lime wedges for squeezing, and enjoy.
Equipment Needed
1. Cutting board and a sharp chef knife
2. Measuring cups and spoons
3. Large mixing bowl or zip top bag, plus a whisk
4. Small saucepan or microwave safe bowl and a spoon for the peanut sauce
5. Bamboo skewers (soak in warm water first)
6. Grill or heavy grill pan and long tongs for flipping
7. Instant read thermometer to verify 165°F
8. Pastry brush for basting, plus a platter and a small bowl for serving the sauce
FAQ
Chicken Satay With Peanut Sauce Recipe Substitutions and Variations
- Chicken thighs:
- Boneless skinless chicken breasts — same weight, just watch cook time so they dont dry out.
- Turkey cutlets — milder flavor, slice thinner so they cook fast.
- Firm tofu — press, cube and marinate longer for best flavor, grill or pan-sear for a veg option.
- Shrimp — peeled and deveined, cook 2 to 3 minutes per side, great if you want a quicker cook.
- Canned coconut milk (marinade or sauce):
- Full-fat Greek yogurt — thick and tangy, thin with a splash of water to match texture.
- Evaporated milk — creamy but less coconut flavor, works fine in a pinch.
- Almond milk + 1 tsp coconut extract — lighter, keeps coconut note without the richness.
- Soy sauce:
- Tamari — gluten free and nearly identical in flavor, use same amount.
- Coconut aminos — lower sodium and a touch sweeter, good for paleo or soy-free diets.
- Liquid aminos — similar salty umami, use 1:1 but taste and adjust if needed.
- Peanut butter (for sauce):
- Almond butter — same texture, milder nut flavor, swaps 1:1.
- Cashew butter — creamier and a bit sweeter, use same amount.
- Sunflower seed butter — nut-free option, slightly earthier taste, good for allergies.
- Tahini — sesame paste, more bitter so add a little honey or sugar and thin with warm water.
Pro Tips
– Use an instant-read thermometer and stop cooking the thighs the second they hit 165 F, then let them rest a few minutes. Its the easiest way to avoid drying them out while still getting those nice charred spots.
– If you want even cooking and less fiddle when skewering, cut pieces the same size and thread them snug but not smooshed, and double up a skewer through each strip so they dont spin when you flip them.
– Never reuse marinade that touched raw chicken unless you bring it to a full rolling boil for a minute. Better option: reserve a little of the marinade before adding raw meat for basting, or make an extra small batch to baste with.
– Warm the peanut sauce gently and thin it with hot water a little at a time, then finish with lime juice to brighten it. If the sauce gets grainy from overheating, whisk in a splash more coconut milk and a squeeze of lime to smooth it out.
Chicken Satay With Peanut Sauce Recipe
I wrote a Thai Peanut Satay Chicken recipe featuring chicken thighs marinated in soy, coconut milk, brown sugar and a blend of spices, paired with a peanut sauce and one surprising pantry ingredient.
6
servings
534
kcal
Equipment: 1. Cutting board and a sharp chef knife
2. Measuring cups and spoons
3. Large mixing bowl or zip top bag, plus a whisk
4. Small saucepan or microwave safe bowl and a spoon for the peanut sauce
5. Bamboo skewers (soak in warm water first)
6. Grill or heavy grill pan and long tongs for flipping
7. Instant read thermometer to verify 165°F
8. Pastry brush for basting, plus a platter and a small bowl for serving the sauce
Ingredients
1 1/2 pounds boneless skinless chicken thighs
1/2 cup canned coconut milk
1/4 cup soy sauce (regular or low sodium)
2 tablespoons packed brown sugar
2 cloves garlic
1 tablespoon grated fresh ginger
1 teaspoon curry powder
1/2 teaspoon ground turmeric
1 tablespoon fish sauce
1 tablespoon vegetable or peanut oil
Freshly ground black pepper, about 1/4 teaspoon
8 to 10 bamboo skewers
1/2 cup creamy peanut butter
1/2 cup coconut milk for the sauce
2 tablespoons soy sauce for the sauce
2 tablespoons brown sugar for the sauce
1 to 2 teaspoons red curry paste or 1/2 teaspoon chili flakes
1 tablespoon lime juice
1/4 cup warm water to thin the sauce if needed
Chopped roasted peanuts for serving, about 1/4 cup
Fresh cilantro leaves for garnish, small bunch
Lime wedges for serving, 1 to 2 limes
Salt to taste (optional)
Directions
- Trim and slice 1 1/2 pounds boneless skinless chicken thighs into 1 to 1 1/2 inch strips so they cook fast and evenly, then set aside.
- Make the marinade by whisking 1/2 cup canned coconut milk, 1/4 cup soy sauce, 2 tablespoons packed brown sugar, 2 minced garlic cloves, 1 tablespoon grated fresh ginger, 1 teaspoon curry powder, 1/2 teaspoon ground turmeric, 1 tablespoon fish sauce, 1 tablespoon vegetable or peanut oil and about 1/4 teaspoon freshly ground black pepper; taste once (it will be salty from the soy and fish sauce) and adjust if you must.
- Put the chicken in a bowl or zip bag, pour the marinade over it, toss to coat, and refrigerate at least 30 minutes and up to overnight; if you plan to baste while grilling, reserve a couple tablespoons of marinade before adding the raw chicken.
- While the chicken marinates, soak 8 to 10 bamboo skewers in warm water for 20 to 30 minutes so they don’t burn, and make the peanut sauce: in a small saucepan or bowl whisk together 1/2 cup creamy peanut butter, 1/2 cup coconut milk (for the sauce), 2 tablespoons soy sauce, 2 tablespoons brown sugar, 1 to 2 teaspoons red curry paste or 1/2 teaspoon chili flakes, and 1 tablespoon lime juice; warm gently on low, add up to 1/4 cup warm water to thin to a pourable consistency, taste and add salt if needed.
- Thread the marinated chicken onto the soaked skewers, packing the pieces snug but not overlapping too much so heat can circulate; discard any leftover marinade that touched raw chicken unless you boil it first.
- Preheat your grill or grill pan to medium-high (about 400°F / 200°C), oil the grates lightly so the chicken doesn’t stick, and if you reserved marinade use it only after boiling it for safety or just use it for basting early on.
- Grill the skewers 3 to 4 minutes per side, flipping once or twice, until nicely charred in spots and an instant-read thermometer reads 165°F in the thickest part; don't cook too long or thighs will dry out.
- Just before the chicken is done, brush with a little of the warm peanut sauce to build a glaze, then remove skewers and let them rest 5 minutes so juices settle.
- Serve the satay arranged on a platter with the remaining peanut sauce on the side, sprinkle about 1/4 cup chopped roasted peanuts and chopped fresh cilantro over the top, add lime wedges for squeezing, and enjoy.
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.
Nutrition Facts
- Serving Size: 206g
- Total number of serves: 6
- Calories: 534kcal
- Fat: 42.7g
- Saturated Fat: 13.3g
- Trans Fat: 0.2g
- Polyunsaturated: 6.7g
- Monounsaturated: 15g
- Cholesterol: 105mg
- Sodium: 1117mg
- Potassium: 467mg
- Carbohydrates: 20.7g
- Fiber: 2.7g
- Sugar: 10.3g
- Protein: 36.3g
- Vitamin A: 200IU
- Vitamin C: 6mg
- Calcium: 29mg
- Iron: 1mg
