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Flavorful Satay Skewers Recipe Easy Homemade Peanut Sauce Guide

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These flavorful satay skewers with creamy peanut sauce are quick and easy to make, perfect for any occasion with a bold, savory taste and a creamy, nutty twist.

Ingredients

Scale
  • 1.5 lbs (700 g) chicken thighs, boneless and skinless, cut into bite-sized pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon vegetable oil or peanut oil
  • Bamboo skewers, soaked in water for 30 minutes
  • 1/2 cup (125 g) creamy peanut butter
  • 1/4 cup (60 ml) coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar or honey
  • 1 small garlic clove, minced
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon chili flakes or sriracha
  • Warm water as needed

Instructions

  1. Cut 1.5 lbs (700 g) of boneless, skinless chicken thighs into bite-sized chunks, about 1.5-inch pieces.
  2. In a mixing bowl, combine 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon brown sugar, 2 minced garlic cloves, 1 teaspoon ground turmeric, 1 teaspoon grated fresh ginger, and 1 tablespoon vegetable oil. Whisk together until sugar dissolves and ingredients are well incorporated.
  3. Add chicken pieces to the marinade, toss well to coat all pieces evenly. Cover and refrigerate for at least 30 minutes, ideally 1-2 hours, but overnight works too for deeper flavor.
  4. If using bamboo skewers, soak them in water for 30 minutes before threading to prevent burning during grilling.
  5. Thread the marinated chicken pieces onto skewers, packing them snugly but leaving a bit of space for even cooking.
  6. In a bowl, combine 1/2 cup creamy peanut butter, 1/4 cup coconut milk, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon brown sugar or honey, 1 minced garlic clove, 1 teaspoon grated fresh ginger, and 1/2 teaspoon chili flakes or sriracha. Whisk until smooth. Add warm water 1 tablespoon at a time to thin to desired, dippable consistency.
  7. Preheat your grill or grill pan to medium-high heat (around 400°F / 200°C). Grill skewers for about 3-4 minutes per side, turning once or twice, until chicken is cooked through and has nice char marks. Use a meat thermometer to check for an internal temperature of 165°F (74°C) if unsure.
  8. Arrange satay skewers on a platter and serve warm with the creamy peanut sauce on the side for dipping.

Notes

Soak bamboo skewers in water for 30 minutes before grilling to prevent burning. Use a meat thermometer to ensure chicken is cooked to 165°F (74°C). If peanut sauce thickens, add warm water to thin. Marinate chicken for at least 30 minutes, ideally 1-2 hours or overnight for best flavor. For nut-free version, substitute peanut butter with sunflower seed butter or tahini. For gluten-free, use tamari instead of soy sauce.

Nutrition

Keywords: satay, skewers, peanut sauce, chicken satay, grilled chicken, easy recipe, homemade peanut sauce, BBQ, gluten-free option, quick dinner

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