If you have ever craved a burst of bold, exotic flavors wrapped up in juicy grilled chicken, then you will absolutely love this Thai Chicken Satay with Peanut Sauce Recipe. This dish is a celebration of the perfect balance between fragrant spices, creamy peanut goodness, and that irresistible char from the grill. Whether you are cooking for a casual weeknight dinner or impressing guests at a summer cookout, this recipe always delivers a dish that feels both special and wonderfully comforting.
Ingredients You’ll Need
The beauty of this Thai Chicken Satay with Peanut Sauce Recipe lies in its straightforward yet essential ingredients. Each item plays a vital role in layering the dish with flavor, texture, and inviting color, making the cooking process simple and deeply satisfying.
- 500g chicken breast or thighs: Using either cut works well; thighs offer extra juiciness while breasts keep it lean.
- 2.5 tbsp Thai red curry paste: This is the heart of the marinade, providing that authentic spice and depth.
- 2 tbsp soy sauce: Adds salty umami richness that grounds the flavors.
- 1 tbsp brown sugar: Balances the spice with a mellow sweetness.
- 1 tbsp vegetable oil: Helps bind the marinade while keeping the chicken moist during grilling.
- 1 tbsp lime juice: Brightens everything up with a zesty tang.
- 1 tsp ground coriander: Adds a subtle herby warmth that complements the curry paste.
- 1 tbsp chopped fresh cilantro (optional): Fresh garnish that adds vibrancy and an herbal note.
- Bamboo skewers (soaked for 30 minutes): Prevents burning and makes grilling easier and more authentic.
- 1/3 cup coconut milk: Creates a luscious, creamy base for the peanut sauce.
- 2.5 tbsp Thai red curry paste (for sauce): Carries the flavor into the sauce with a spicy kick.
- 1 tbsp cider or white vinegar: Adds brightness and balance to the sauce.
- 1/3 cup pure peanut butter: The star ingredient of the sauce, giving it that rich, nutty character.
- 1 tbsp soy sauce (for sauce): Enhances savoriness in the peanut dip.
- 1 tsp sugar (for sauce): Balances the tang and spice.
- 1 tsp cooking salt or 1/2 tsp table salt: Essential seasoning that brings everything together.
How to Make Thai Chicken Satay with Peanut Sauce Recipe
Step 1: Marinate the Chicken
Start by combining the Thai red curry paste, soy sauce, brown sugar, vegetable oil, lime juice, and ground coriander in a bowl. This aromatic marinade is packed with layers of flavor, prepping your chicken for what’s to come. Then, toss your chicken strips in this mixture, making sure each piece is fully coated. Letting the chicken soak up these flavors for at least 30 minutes is enough, but if you have time, marinate it overnight in the fridge to really deepen the taste.
Step 2: Prepare the Peanut Sauce
While the chicken is soaking up those gorgeous spices, shift your focus to the peanut sauce. In a small saucepan, whisk together the coconut milk, red curry paste, cider or white vinegar, pure peanut butter, soy sauce, sugar, and salt. Place it over medium heat and stir continuously until the mixture becomes smooth and velvety. Allow it to simmer gently for 2 to 3 minutes, then adjust the thickness with a splash of water if it feels too thick. This sauce is creamy perfection with a tantalizing spicy edge.
Step 3: Grill the Chicken
Get your grill or grill pan preheated to a medium-high heat while you thread the marinated chicken strips onto the soaked bamboo skewers. The high heat will sear the outside quickly, sealing juicy meat inside and creating those irresistible grill marks. Cook the skewers for about 4 to 5 minutes on each side, turning once until the chicken is cooked through and boasting a beautiful golden-brown char.
How to Serve Thai Chicken Satay with Peanut Sauce Recipe
Garnishes
Freshness is key when serving satay, so chopped cilantro sprinkled over the skewers adds both a lovely pop of green and a fresh herbal brightness that perfectly contrasts the richness of the peanut sauce. Feel free to slice some lime wedges alongside for an extra zing.
Side Dishes
Pair your satay with simple yet complementary sides like jasmine rice or fragrant coconut rice to soak up every bit of sauce. A crisp cucumber salad or some pickled vegetables provide a refreshing crunch that balances the savory and spicy notes perfectly.
Creative Ways to Present
For a fun twist, serve the chicken satay on a platter alongside mini bowls of the peanut sauce for dipping. You can also thread the skewers across a bed of greens or arrange them atop a crunchy Asian slaw for a vibrant and colorful presentation that will wow your dinner guests.
Make Ahead and Storage
Storing Leftovers
Cooked chicken satay can be stored in an airtight container in the refrigerator for up to 3 days without losing its flavor or texture. Keep the peanut sauce in a separate container to maintain its creamy consistency.
Freezing
If you want to keep things ready for a busy day, chicken satay skewers freeze really well. Place the grilled skewers in a freezer-safe bag or container, and freeze for up to 2 months. Thaw overnight before reheating gently.
Reheating
Reheat your chicken skewers on a grill pan or under a broiler to regain that delicious char and warmth. The peanut sauce can be heated gently on the stove, stirring often, to avoid splitting or burning.
FAQs
Can I use other meats for this Thai Chicken Satay with Peanut Sauce Recipe?
Absolutely! While chicken is traditional, pork, beef, or even tofu can be marinated and grilled with great results. Just adjust cooking times based on your protein choice.
Is there a vegetarian alternative for the peanut sauce?
Yes, the peanut sauce is naturally vegetarian. Just pair it with grilled vegetables, tofu, or tempeh on skewers to keep it plant-based without sacrificing flavor.
How spicy is this Thai Chicken Satay?
The red curry paste gives the dish a moderate kick, but you can adjust the amount based on your preferred spice level. For milder versions, use less paste and balance with more coconut milk in the sauce.
Do I need to soak bamboo skewers before grilling?
Soaking bamboo skewers in water for at least 30 minutes prevents them from burning on the grill, ensuring your skewers stay intact and safe to handle.
Can I prepare the marinade and sauce ahead of time?
Definitely! Both the marinade and peanut sauce can be made a day ahead, which actually allows the flavors to deepen. Just store them in the refrigerator and bring them to room temperature before use.
Final Thoughts
This Thai Chicken Satay with Peanut Sauce Recipe has quickly become one of my all-time favorites because it brings together vibrant flavors, ease of preparation, and that magical grill taste that feels like a mini escape to Thailand. I can’t wait for you to try it and create your own delicious memories around the dinner table. Happy grilling!
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Thai Chicken Satay with Peanut Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes plus marinating time
- Yield: 4 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: Thai
Description
This Thai Chicken Satay with Peanut Sauce recipe features tender chicken strips marinated in fragrant red curry paste and spicy soy sauce, grilled to perfection and served with a rich, creamy peanut dipping sauce. Perfect as an appetizer or main dish, this recipe combines bold Southeast Asian flavors in just 20 minutes of active prep and cook time.
Ingredients
For the Chicken Satay Marinade
- 500g (1 lb) chicken breast or thighs, cut into strips
- 2.5 tbsp Thai red curry paste
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- 1 tbsp lime juice
- 1 tsp ground coriander
- 1 tbsp chopped fresh cilantro (optional)
- Bamboo skewers (soaked in water for 30 minutes)
For the Peanut Sauce
- 1/3 cup coconut milk
- 2.5 tbsp Thai red curry paste
- 1 tbsp cider or white vinegar
- 1/3 cup pure peanut butter
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp cooking salt (or 1/2 tsp table salt)
Instructions
- Marinate the Chicken: In a bowl, combine the Thai red curry paste, soy sauce, brown sugar, vegetable oil, lime juice, and ground coriander to create the marinade. Add the chicken strips and toss thoroughly to coat all pieces evenly. Cover and let marinate for at least 30 minutes, or for best results, refrigerate overnight to enhance flavor penetration.
- Prepare the Peanut Sauce: In a small saucepan over medium heat, mix coconut milk, Thai red curry paste, cider or white vinegar, pure peanut butter, soy sauce, sugar, and salt. Stir continuously until the mixture is smooth and heated through. Let it simmer gently for 2-3 minutes to meld the flavors. If the sauce is too thick, adjust consistency by adding a small amount of water as needed. Remove from heat and set aside.
- Skewer the Chicken: Thread the marinated chicken strips onto the soaked bamboo skewers, ensuring even distribution for uniform cooking.
- Grill the Chicken: Preheat the grill or a grill pan to medium-high heat. Place the skewers on the grill and cook each side for 4-5 minutes until the chicken is cooked through, tender, and golden brown with slight charring. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C) for safe consumption.
- Serve: Arrange the grilled chicken satay skewers on a serving platter alongside a bowl of the warm peanut sauce for dipping. Garnish with freshly chopped cilantro if desired for an added burst of freshness and color.
Notes
- Soak bamboo skewers in water for at least 30 minutes before grilling to prevent burning.
- For a spicier kick, add extra Thai red curry paste to the marinade or peanut sauce.
- Marinating the chicken overnight intensifies the flavor but 30 minutes is adequate if short on time.
- Use a grill pan if outdoor grilling is not available to achieve similar grill marks and flavor.
- Peanut sauce can be made ahead and refrigerated; reheat gently before serving.
- Serve with jasmine rice or fresh cucumber slices for a complete meal.
