Thai Chicken Satay and Peanut Sauce
Transform your dinner table into a Thai street food haven with this flavorful Thai Chicken Satay and Peanut Sauce recipe. Juicy, marinated chicken strips are infused with aromatic coconut milk, curry powder, and zesty lime juice before being grilled to perfection on skewers. Paired with a creamy, slightly spicy peanut sauce made from smooth peanut butter, hoisin sauce, and a hint of red pepper flakes, this dish is a delightful balance of savory, sweet, and tangy goodness. Perfect as an appetizer or main course, these satay skewers are easy to prepare and ideal for grilling season or entertaining guests. Serve with a side of jasmine rice or refreshing cucumber salad for an authentic Thai-inspired feast!
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Recipe Information
Ingredients
- 2 pounds Chicken breast (boneless, skinless)
- 1 cup Coconut milk
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 2 tablespoons Brown sugar
- 2 teaspoons Curry powder
- 1 teaspoon Turmeric powder
- 4 cloves Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 2 tablespoons Lime juice
- 1 cup Peanut butter (smooth)
- 2 tablespoons Hoisin sauce
- 1 tablespoon Rice vinegar
- 0.5 teaspoon Crushed red pepper flakes
- 0.5 cup Water
- 1 tablespoon Vegetable oil
- 12 pieces Wooden skewers (soaked in water for 30 minutes)
Instructions
Cut the chicken breasts into thin strips about 1 inch wide.
In a large mixing bowl, combine coconut milk, soy sauce, fish sauce, brown sugar, curry powder, turmeric, minced garlic, grated ginger, and lime juice. Mix well to create the marinade.
Add the chicken strips to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour or up to overnight for maximum flavor.
While the chicken is marinating, prepare the peanut sauce. In a small saucepan over medium heat, combine peanut butter, hoisin sauce, rice vinegar, lime juice, crushed red pepper flakes, water, and vegetable oil. Stir continuously until the sauce is smooth and slightly thickened, about 5 minutes. Remove from heat and set aside.
Once the chicken has marinated, thread the chicken strips onto the wooden skewers, lightly squeezing to secure the meat onto the stick.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Grill the chicken skewers for 3-4 minutes on each side, or until they are cooked through with a slight char.
Serve the chicken satay hot with the peanut sauce on the side for dipping.
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 1531 mg | 67% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 18.9 g | ||
| Protein | 84.9 g | 170% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1093 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
