Satay Chicken With Peanut Sauce


Satay Chicken with Peanut Sauce is one of the most delicious recipes you can make with chicken. It’s spicy, sweet and full of flavor. The meat is so tender and juicy served over white rice, it’s absolutely amazing.

Crunchy peanut sauce sticks to your fingers like glue, but you shouldn’t let that fool you. This is a darn good satay chicken with peanut sauce recipe that really can’t be beat. Probably the best I’ve ever had in fact, and I’ve eaten a lot of satay chicken.

Chicken Satay with Peanut Sauce

These deliciously spiced grilled chicken skewers are perfect with a sweet-and-tangy peanut sauce. Slideshow:  


Chicken Satay with Peanut Sauce

Recipe Summary


1 hr 30 mins


1 hr





  • 3 plump lemongrass stalks—bottom 8 inches only, outer layer removed, stalk cut into 2-inch lengths
  • 2 large shallots, coarsely chopped
  • 2 large garlic cloves
  • 1/3 cup light brown sugar
  • 1 1/2 tablespoons ground coriander
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons Asian fish sauce
  • 1 1/2 tablespoons kosher salt
  • 2 tablespoons canola oil, plus more for grilling
  • 4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces

peanut sauce

  • 1/4 cup canola oil
  • 4 medium shallots, thinly sliced (3/4 cup)
  • 2 garlic cloves, thinly sliced
  • 1 plump lemongrass stalk—bottom 8 inches only, outer layer removed, stalk cut into 2-inch lengths
  • 1 jalapeño, thinly sliced
  • 1 tablespoon minced fresh ginger
  • 1 1/2 cups unsalted roasted peanuts
  • 1/2 cup unsweetened coconut milk
  • 2 tablespoons light brown sugar
  • 3 tablespoons fresh lime juice
  • 2 tablespoons Asian fish sauce
  • 1 tablespoon soy sauce
  • Pinch of crushed red pepper


prepare the satay

  • Step 1In a food processor, combine the lemongrass, shallots, garlic, brown sugar, coriander, cumin, turmeric, fish sauce, salt and the 2 tablespoons of canola oil and process to a paste. Transfer the marinade to a bowl and add the chicken, gently tossing to coat each piece. Thread the coated chicken pieces onto 12-inch skewers and refrigerate for 30 minutes and up to 1 hour.

meanwhile, prepare the peanut sauce

  • Step 1In a medium saucepan, heat the canola oil. Add the shallots, garlic, lemongrass, jalapeño and ginger and cook over moderate heat, stirring, until the aromatics are softened and browned, about 10 minutes. Scrape the mixture into a food processor. Add all of the remaining ingredients along with 1/2 cup of water and process until a smooth paste forms.
  • Step 2Scrape the peanut paste back into the saucepan and cook over low heat, stirring frequently, until very thick and the fat separates, about 20 minutes. The peanut sauce will turn a deeper shade of brown. Whisk in 1/2 cup of hot water until incorporated. Keep the peanut sauce warm over very low heat.
  • Step 3Light a grill and oil the grates. Grill the chicken skewers over moderately high heat, turning occasionally, until charred in spots and cooked through, 10 to 12 minutes. Serve with the peanut sauce.

Make Ahead

The peanut sauce can be refrigerated for up to 5 days. Rewarm before serving, adding a few tablespoons of hot water if it’s too thick.

Chicken Satay with Peanut Sauce

Marinate chicken in a coconut milk-curry powder mixture and serve with this spicy peanut sauce for an easy and economical Indonesian-style grilled main dish. Serve with a side of steamed, fried, or cauliflower rice (if that’s more your style), a side of coconut soup, or eat the chicken drizzled in the peanut sauce in some crispy lettuce wraps. These chicken skewers are definitely a go-to make-ahead recipe. Enjoy these for a fun family dinner, or make them the star appetizer recipe of any of your upcoming festivities. 


Recipe Summary


3 hrs


10 mins


3 hrs 25 mins


15 mins


Serves 8


Nutrition Info

Ingredient Checklist

  • Chicken:
  • ½ cup coconut milk
  • 1 tablespoon fish sauce
  • 2 teaspoons curry powder
  • 1 teaspoon sugar
  • 1 tablespoon chopped fresh cilantro
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 pounds boneless, skinless chicken breast, cut into 16 thin strips
  • Sauce:
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • ½ teaspoon crushed red pepper
  • 2 tablespoons sugar
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon sesame oil
  • ½ cup smooth peanut butter
  • ½ cup low-sodium chicken broth


Instructions Checklist

  • Step 1Make chicken: Whisk coconut milk, fish sauce, curry, sugar, cilantro, salt and pepper. Put chicken in a large ziplock bag; pour in marinade. Seal bag; rub marinade into chicken. Chill for 3 hours, turning bag occasionally.
  • Step 2Make sauce: Combine soy sauce, vinegar, red pepper, sugar, ginger, sesame oil, peanut butter and broth in a pan and bring to a boil over medium heat, whisking until smooth, 2 to 3 minutes. Thin with more chicken broth, if desired. Remove from heat, let cool, cover and chill.
  • Step 3Preheat grill to medium. Remove chicken from marinade; discard marinade. Thread each piece of chicken onto a metal or bamboo skewer. Grill for 5 to 7 minutes, turning once, until chicken is cooked through and no longer pink. Serve with sauce.

Chef’s Notes

This peanut sauce recipe is the perfect complement to any spring rolls, pad thai noodle dish, drizzled over fried rice, or over other kinds of pasta- even those zoodles over which we’re all obsessing!

Chicken Satay with Peanut Sauce Recipe

How to make Chicken Satay with Peanut Sauce

Marinated chicken pieces on skewer cooked with a twist of peanut butter sauce.

  • Total Cook Time40 mins
  • Prep Time10 mins
  • Cook Time30 mins
  • Recipe Servings4
  • Medium

Ingredients of Chicken Satay with Peanut Sauce

  • For Chicken Marinade:
  • 1 Boneless Chicken (diced)
  • 1 Tbsp Oil
  • 2 Tbsp Soya sauce
  • 1 Tbsp Sugar
  • 4-5 tsp Lemon Juice
  • 2 tsp Garlic (crushed)
  • To taste Salt
  • To taste Pepper
  • Satay Skewers
  • For Peanut Sauce:
  • 1 Large Onion
  • 1 Nos Garlic
  • 4-5 Red chillies
  • 2 Tbsp Oil
  • 1 Cup Peanut Butter
  • 2-3 Lemon Juice
  • 1-2 Tbsp Sugar
  • To taste Salt
  • 4 Cups Water
  • For Basting Sauce:
  • 4 Tbsp Peanut sauce
  • 3 Tbsp Soya sauce
  • 2 Tbsp Oil

How to Make Chicken Satay with Peanut Sauce

For Chicken Marinade:


Marinate the chicken for at least two hours.


Then pierce 4-5 pieces of chicken per skewer.

For Peanut Sauce:


Grind the onion, chillies and garlic together.


Heat oil in a pan and saute the onion paste for some time. Mix in the peanut butter, add salt and sugar and stir. Pour in water and cook until you get a smooth sauce. Add lemon juice and switch off the gas.

For Basting Sauce:


Mix the peanut sauce with the oil and soya sauce.

For Satay:


Pan grill the chicken. When done, cover it with the basting sauce. Let it cook for some time.


Serve hot with peanut sauce.

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