Thai Chicken Satay with Peanut Sauce is a dish that brings a burst of flavor with its perfectly marinated chicken and a rich, creamy peanut dipping sauce. This recipe is an absolute crowd-pleaser, whether you’re serving it at a family dinner or a party. The satay skewers are grilled to perfection, infused with a deep, aromatic flavor, and complemented by a luscious peanut sauce that adds a savory richness. Pair it with jasmine rice or coconut rice for a complete Thai feast!
Why You’ll Love This Recipe
This Thai Chicken Satay is everything you love about authentic Thai food – tender, juicy chicken skewers paired with a mouthwatering peanut sauce. The marinade, which incorporates Thai red curry paste, gives the chicken an incredible depth of flavor. The peanut sauce is super easy to make and has just the right balance of creamy, tangy, and savory flavors that will have you coming back for more. It’s perfect for grilling season or any time you want to indulge in a flavorful Thai-inspired meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 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)
Directions
- Marinate the chicken: In a bowl, mix the red curry paste, soy sauce, brown sugar, vegetable oil, lime juice, and coriander. Add the chicken strips and toss to coat. Marinate for at least 30 minutes or overnight for more flavor.
- Make the peanut sauce: In a small saucepan, combine the coconut milk, red curry paste, vinegar, peanut butter, soy sauce, sugar, and salt. Stir over medium heat until the mixture is smooth and simmer for 2-3 minutes. Adjust the consistency with a little water if necessary.
- Grill the chicken: Thread the marinated chicken onto the soaked skewers. Preheat your grill or grill pan to medium-high heat and cook the skewers for about 4-5 minutes on each side, or until the chicken is cooked through and golden brown.
- Serve: Serve the chicken satay skewers with the peanut sauce for dipping, and optionally garnish with fresh cilantro.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 10 minutes
- Total Time: 20 minutes (not including marinating time)
Variations
- Vegetarian version: Replace the chicken with tofu or tempeh for a plant-based alternative.
- Different protein: You can use beef or shrimp instead of chicken for a different twist on this classic recipe.
- Spicy peanut sauce: If you like heat, add a chopped chili or a pinch of cayenne pepper to the peanut sauce.
Storage/Reheating
- Storage: Store leftover chicken satay and peanut sauce separately in airtight containers in the fridge for up to 3 days.
- Reheating: Reheat the chicken in a skillet or grill pan to retain its texture. The peanut sauce can be reheated in a saucepan over low heat, adding a bit of water if it thickens.
FAQs
Can I make this recipe in advance?
Yes, you can marinate the chicken and make the peanut sauce ahead of time. Just grill the chicken right before serving.
Can I use store-bought peanut butter instead of pure peanut butter?
Yes, but for the best flavor and texture, it’s recommended to use pure peanut butter with no added oils or sugars.
What can I serve with this dish?
Thai Chicken Satay pairs well with jasmine rice, coconut rice, or a fresh cucumber salad.
Can I use frozen chicken?
Fresh chicken is recommended for the best texture, but if you’re using frozen chicken, make sure it’s fully thawed before marinating.
How spicy is this recipe?
The recipe is mildly spicy due to the red curry paste, but you can adjust the amount of curry paste to make it spicier or milder.
How long should I marinate the chicken?
Marinating for at least 30 minutes is recommended, but overnight will give you the best flavor.
Can I cook the chicken on the stovetop?
Yes, you can grill the chicken on a stovetop grill pan if you don’t have access to an outdoor grill.
Is this recipe gluten-free?
Yes, as long as you use gluten-free soy sauce or tamari.
Can I freeze the chicken after marinating?
Yes, you can freeze the marinated chicken for up to 3 months. Thaw before grilling.
Can I make the peanut sauce spicier?
Yes, you can add more red curry paste or chili paste to increase the heat.
Conclusion
This Thai Chicken Satay with Peanut Sauce is a perfect combination of tender, flavorful chicken and a creamy, savory dipping sauce. It’s an easy recipe that brings authentic Thai flavors to your home with minimal effort. Whether for a quick weeknight dinner or a fun party appetizer, this dish is sure to impress!
Print
Thai Chicken Satay with Peanut Sauce
- Total Time: 20 minutes (not including marinating time)
- Yield: 4 servings
- Diet: Gluten Free
Description
This Thai Chicken Satay with Peanut Sauce features juicy grilled chicken skewers marinated in a fragrant red curry paste, served with a creamy, tangy peanut dipping sauce. With its rich flavors and satisfying textures, this dish brings the essence of Thai cuisine to your home. Perfect for grilling season or as a fun party appetizer, this easy recipe is sure to impress!
Ingredients
For the Chicken Satay:
- 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, mix the red curry paste, soy sauce, brown sugar, vegetable oil, lime juice, and coriander.
- Add the chicken strips and toss to coat. Marinate for at least 30 minutes (or overnight for best flavor).
-
Make the Peanut Sauce:
- In a small saucepan, combine coconut milk, red curry paste, vinegar, peanut butter, soy sauce, sugar, and salt.
- Stir over medium heat until smooth, then simmer for 2-3 minutes. Adjust consistency with water if needed.
-
Grill the Chicken:
- Thread the marinated chicken onto the soaked bamboo skewers.
- Preheat your grill or grill pan to medium-high heat and cook the skewers for 4-5 minutes on each side, or until fully cooked and golden brown.
-
Serve:
- Serve the chicken satay skewers with the peanut sauce for dipping, and optionally garnish with fresh cilantro.
Notes
- Vegetarian version: Swap chicken with tofu or tempeh.
- Different protein: Try using beef or shrimp for a variation.
- For spicier sauce, add extra red curry paste or chili flakes to the peanut sauce.
- For a complete meal, serve with jasmine rice, coconut rice, or a cucumber salad.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Thai
