Indulge in this Asian-inspired recipe for Chicken Satay with Peanut Sauce. Juicy chicken skewers are grilled and paired with homemade peanut satay sauce for a flavor-packed appetizer or main course!
This is the best chicken satay recipe when you’re craving your favorite Thai restaurant but don’t want to order take-out. It is super simple to prepare making it a great party app or quick family dinner. Known for its rich, spicy-sweet flavors, this dish is a combination of juicy marinated chicken dipped in creamy peanut satay sauce.
Traditional chicken satay is typically grilled or barbequed which makes it extra delicious. Grilling the chicken skewers over an open flame adds a smoky charred flavor and carmelizes the marinade, enhancing the overall taste, though you can also easily make them on a grill pan. Impress dinner guests by serving this chicken satay recipe Thai style garnished with chopped peanuts, fresh cilantro, and lime wedges!
Why You Will Love This Recipe
- Tender & Juicy. The flavorful marinade makes the chicken satay perfectly tender and juicy when cooked and is bursting with Thai flavors.
- Quick & Easy. This recipe for chicken satay has easy prep and only 20 minutes of cooking time!
- Low-Carb. We stick to quality ingredients (including natural peanut butter and sugar-free maple syrup) to keep this dish low-carb and keto-friendly. It’s naturally dairy-free and gluten-free as well!
Ingredients Overview
Below are the ingredients you will need to make this chicken satay skewers recipe. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Chicken: Use boneless skinless chicken thighs for the juiciest skewers. Alternatively, you can use chicken breast or tenderloins.
- Olive Oil: Perfect neutral oil for grilling the chicken and enhances the dish’s flavors. Feel free to swap for your preferred cooking oil if you want.
- Garlic: Mince fresh garlic cloves or buy pre-minced garlic from the grocery store for easy prep.
- Turmeric: Adds a warming, earthy flavor and gives the chicken satay marinade its signature vibrant yellow hue.
- Sugar-Free Maple Syrup: Adds a subtle sweetness to the chicken and sauce without the carbs.
- Coconut Milk: Gives the peanut sauce an extra creamy texture and slight sweetness. Use the full-fat kind from the can for the richest flavor.
- Soy Sauce: Use reduced-sodium soy sauce to control the seasoning and flavor.
- Lime Juice: Fresh lime juice gives the chicken marinade and peanut sauce the zestiest flavor.
- Peanut Butter: Creamy, natural peanut butter is best for the base of the dipping sauce so it is smooth and dippable. Be sure to choose a brand that doesn’t include added sugars to keep it low-carb and keto-friendly.
- Optional: Red pepper flakes add a kick and depth to the other flavors.
How to Make Chicken Satay with Peanut Sauce
Below are photos and recipe steps so you can easily make this recipe at home. You will also need a grill or grill pan, medium and large mixing bowls, a whisk, and bamboo skewers.
Marinate the chicken
Soak bamboo skewers in cold water for 1-2 hours or overnight. In a large mixing bowl, whisk together the olive oil, garlic, turmeric, salt, sugar-free maple syrup, coconut milk, soy sauce, and lime juice. Add the chicken pieces to the marinade and mix to coat. Let it marinate for 30-60 minutes in the fridge.
Grill the chicken
Once the chicken is marinated, thread 4-5 pieces of chicken onto each skewer, folding each piece over to adhere to the skewer. Then preheat your grill or grill pan over medium-high heat. Brush the grill pan lightly with oil. Grill chicken skewers on each side for about 5-6 minutes until fully cooked through. Transfer the skewers to a plate to cool while preparing the sauce.
Make the peanut sauce
In a medium bowl, whisk together the peanut butter, coconut milk, soy sauce, lime juice, sugar-free maple syrup, salt, and red pepper flakes until smooth. Serve chicken satay skewers with a drizzle of peanut sauce, a sprinkle of chopped peanuts, fresh cilantro, and a bit of red pepper flakes if you like a touch of heat.
What to Serve with Chicken Satay
We love to enjoy these chicken satay skewers with a simple summer salad and some fresh veggies (they’re amazing dipped in the sauce!) for an easy dinner. If these skewers are your appetizer, consider serving Keto Sesame Pork and Green Beans, Asian Chicken Lettuce Wraps, or this great Chicken and Zoodles recipe as your main course.
Storage, Freezing, and Reheating
This chicken satay recipe stores well in an airtight container in the refrigerator for 2-3 days while the sauce by itself can usually last about a week in the fridge. Reheat in the oven at 350ºF for 5-10 minutes or on the grill for a few minutes on each side for the best texture.
You could freeze the chicken (allow to cool completely first) in an airtight container up to 3 months. Freeze it in the sauce or with the sauce separate–Whatever works best for you. You may need to thin the sauce out after thawing, so just stir in a bit of water while reheating.
Tips and Tricks
- Allow the chicken time to marinate to give it the best flavor. The longer it sits, the better the taste!
- Serve the peanut sauce right away to avoid it thickening. If the sauce sits and gets too thick, whisk in 1-2 tablespoons of water to thin it out.
- Make the dish allergen-friendly by using gluten-free soy sauce or coconut liquid aminos. This chicken satay recipe uses coconut milk so it is already dairy-free!
Chicken Satay FAQ
No grill, no problem! You can also cook this easy chicken satay recipe on a grill pan on the stove or in the oven. To prepare on the stovetop, cook as directed, substituting a grill pan for the grill. To bake the chicken, prepare the recipe as outlined, then bake the satay chicken skewers at 400ºF in the oven for 15-20 minutes or until slightly browned on the edges. Be sure to flip the skewers halfway through the cooking time.
Yes! If you want a spicier sauce for this Thai chicken satay recipe, mix in 1-2 tablespoons of red curry paste or add extra red pepper flakes. If you want it sweeter, add more honey or brown sugar to the marinade and the peanut sauce. You can also swap the chicken for beef, lamb, or pork.
More recipes with great marinades
Chicken Satay with Peanut Sauce
Equipment
- Bamboo skewers soak in cold water for 1-2 hours or overnight
Ingredients
For the Chicken:
- 2 pounds boneless skinless chicken thighs fat trimmed cut into 1 1/2” strips
- 3 tablespoons olive oil plus extra for grill pan
- 6 cloves garlic minced
- 1 teaspoon ground turmeric
- 1/2 teaspoon Kosher salt
- 1 teaspoons sugar free maple syrup
- 1/3 cup canned coconut milk full fat stirred; save rest for peanut sauce
- 3 tablespoons soy sauce or tamari sauce
- 3 tablespoons freshly squeezed lime juice juice of 2 small limes
For the Peanut Sauce:
- 1/2 cup creamy peanut butter (choose one without added sugars)
- 1/2 cup canned coconut milk full fat stirred
- 1 tablespoon soy sauce or tamari sauce
- 1 teaspoon sugar free maple syrup
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon red pepper flakes optional but recommended
- 1 tablespoon freshly squeezed lime juice juice of 1 small limes
- 1/4 cup water
For Serving:
- 1/4 cup chopped peanuts
- Lime wedges
- 2 tablespoons chopped fresh cilantro
Instructions
- Be sure bamboo skewers have soaked in cold water for 1-2 hours or overnight.
- Prepare the chicken: In a large bowl, whisk together the olive oil, garlic, turmeric, salt, honey, coconut milk, soy sauce and lime juice. Add the chicken pieces to the marinade and mix to coat. Let sit for 30-60 minutes in the fridge.
- Once chicken is marinated, thread 4-5 pieces of chicken onto each skewer, folding each piece over to adhere to the skewer.
- Preheat your grill pan (ideally a cast iron version) over medium-high heat. Brush the grill pan lightly with oil.
- Grill chicken skewers on each side for about 5-6 minutes until fully cooked through. Transfer skewers to a plate to cool while preparing the sauce.
Make the sauce:
- In a medium bowl, whisk together the peanut butter, coconut milk, soy sauce, lime juice, honey, salt and red pepper flakes until smooth.
- Serve chicken satay skewers with a drizzle of peanut sauce, sprinkle of chopped peanuts and fresh cilantro.
Notes
- If the peanut sauce sits and gets too thick, reheat and whisk in 1⁄4 cup more water.
- This chicken stores really well in the fridge for 2-3 days!
- You can make this dish with boneless skinless chicken breast as well, but I find the thighs to be a bit more moist and are more forgiving if you overcook them.
- Swap cilantro for parsley if that’s all you have or if you hate cilantro!
