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Chicken Satay Peanut Dipping Sauce

Category: Crowd-Pleasing Appetizers

Succulent chicken slices soaked in a coconut milk marinade, seasoned with curry and spices, then threaded onto skewers and grilled for a smoky, juicy finish. A simple, rich peanut dipping sauce—blended with coconut milk, red curry paste, and lime—complements the savory flavors. Gently charred on the grill, these skewers are topped with roasted peanuts, fresh cilantro, and a bright squeeze of lime. Ideal for gatherings, and easily adaptable for tofu lovers. Serve alongside cucumber salad or coconut rice for a vibrant, well-balanced meal bursting with Southeast Asian character.

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Updated on Tue, 20 May 2025 21:09:27 GMT
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A plate of food with two dipping sauces. | easydiyrecipes.com

This Chicken Satay with Peanut Dipping Sauce is pure comfort and flavor on a stick. The chicken is soaked in a rich coconut milk marinade, grilled until juicy and tender, and served with a dreamy creamy peanut sauce that takes the whole dish over the top. Whether you are throwing a backyard barbecue or just craving a vibrant weeknight meal, these satay skewers win everyone over.

I remember making this for my friends during a summer cookout and was amazed how quickly every skewer disappeared. Since then, it has become my go-to when I want to impress without stress.

Ingredients

  • Chicken thighs or breast: thinly sliced for tenderness and juicy flavor try to select free-range if you can
  • Full fat coconut milk: for a creamy marinade and to help tenderize the chicken use a good quality brand with rich coconut aroma
  • Yellow curry powder: adds warm Thai flavor or you can blend turmeric cumin and coriander if curry powder is not handy
  • Finely minced garlic: for that punch of savoriness fresh garlic makes a real difference in depth
  • Brown sugar or palm sugar: balances the spices and adds a subtle hint of caramel
  • Salt: to tie the flavors together go for sea salt if possible
  • Soy sauce: choose a naturally brewed variety or try Thai mushroom soy sauce for extra umami
  • Peanut oil avocado oil or olive oil: gives a rich grill flavor opt for fresh oil with no strong smell
  • Water: helps meld the marinade and lets the spices infuse well
  • Crushed roasted peanuts chopped cilantro and lime wedges: for bright color crunch and zing

Peanut Dipping Sauce

  • Peanut butter: smooth or chunky brings richness and depth look for natural peanut butter without sugar
  • Red curry paste: for bold layers of flavor start with a little then taste and add more for kick
  • Full fat coconut milk: for extra silkiness
  • Brown sugar or palm sugar or honey: to bring the sauce fully into balance
  • White vinegar or lime juice: to cut the richness with a tangy lift use fresh lime when you can
  • Fish sauce: for that tiny nudge of umami magic
  • Water: to loosen the sauce to perfect dipping consistency

Step-by-Step Instructions

Soak Skewers:
Place your wooden skewers in water at least 30 minutes before cooking This prevents burning on the grill
Prepare Marinade:
Combine coconut milk yellow curry powder garlic brown sugar salt soy sauce oil and water in a shallow pan Whisk thoroughly until the marinade looks even and silky
Marinate Chicken:
Add the chicken slices into the marinade Use your hands to coat every piece well Cover and refrigerate for at least 30 minutes or overnight if you have time Stir once or twice as it marinates
Thread Skewers:
Once marinated thread the chicken pieces onto the soaked skewers making sure they are about the same thickness for even grilling Do not discard the leftover marinade
Grill Chicken:
Preheat your grill to medium high Lay the skewers over direct heat Cook for about four minutes per side brushing the leftover marinade on whenever you flip the skewers Watch carefully to avoid burning especially during the last couple of minutes
Prepare Peanut Sauce:
Combine peanut butter red curry paste coconut milk brown sugar white vinegar fish sauce and water in a small saucepan Stir together and simmer gently until it thickens Adjust sweetness saltiness or acidity to taste
Serve:
Arrange the chicken satay on a platter Drizzle or serve with the warm peanut dipping sauce Garnish with lime wedges crushed peanuts and cilantro
A plate of food with a bowl of sauce and a bowl of soup. Pin
A plate of food with a bowl of sauce and a bowl of soup. | easydiyrecipes.com

My favorite part of this dish is the peanut sauce I could eat it on anything My sister and I used to make extra just to dip grilled veggies too The whole meal reminds me of our family summers and that smoky sweet smell from the grill

Storage Tips

Store leftover chicken satay and peanut sauce separately in airtight containers in the fridge Both will keep for up to three days To reheat grill or warm the chicken gently and stir the sauce well or add a splash of water if it thickens in the fridge

Ingredient Substitutions

You can swap chicken for high protein tofu cubes Make sure to press and dry tofu before marinating If you do not have red curry paste use a touch of chili garlic sauce for a little heat For a nut-free version almond butter works in the sauce

Serving Suggestions

This satay is perfect with coconut rice or a fresh cucumber salad For a party thread mini skewers for appetizers or serve alongside grilled veggies Add steamed jasmine rice for a filling meal that everyone loves

A plate of food with a bowl of sauce. Pin
A plate of food with a bowl of sauce. | easydiyrecipes.com

Cultural and Historical Context

Chicken satay is a dish found across Southeast Asia with regional spins especially in Indonesia Malaysia and Thailand The Thai version often features coconut milk and a sweet-salty peanut sauce making it especially craveable The grilling method is quick and suited for festive gatherings

Recipe FAQs

→ How long should the chicken marinate?

For maximum flavor, marinate the chicken for at least 30 minutes, or up to 24 hours in the refrigerator.

→ Can I use tofu instead of chicken?

Yes, firm or high-protein tofu works well. Press and dry it thoroughly before marinating and grilling as directed.

→ What type of grill works best?

Both outdoor grills and stovetop grill pans are suitable. Make sure to preheat to medium-high heat for the best grilling results.

→ Can the peanut dipping sauce be made ahead?

Absolutely. Prepare the sauce in advance and serve it warm or at room temperature for convenience.

→ Are there garnish suggestions?

Sprinkle skewers with chopped cilantro, roasted peanuts, and a squeeze of fresh lime for added brightness and crunch.

→ What can I serve on the side?

Pair with cucumber salad or coconut rice for a satisfying, complete meal featuring fresh flavors.

Chicken Satay Peanut Dipping Sauce

Coconut-marinated chicken skewers grilled and served with Thai-style peanut dipping sauce. Flavorful and easy to prepare.

Prep Time
45 min
Cook Time
10 min
Total Time
55 min
By: Evelyn

Category: Appetizers

Skill Level: Medium

Cuisine: Thai

Yield: 8 Servings (8 skewers)

Dietary Preferences: Dairy-Free

Ingredients

→ Chicken Skewers

01 8 bamboo skewers
02 450 grams chicken thighs or breast, sliced thinly (0.6 cm thick, 7–10 cm long)
03 120 ml full-fat coconut milk
04 1 tablespoon yellow curry powder or substitute 1 teaspoon each turmeric, cumin, and coriander plus 1/4 teaspoon ground ginger
05 1 tablespoon garlic, finely minced
06 2 tablespoons brown sugar, palm sugar, agave syrup, maple syrup, or honey
07 0.5 teaspoon salt
08 2 teaspoons soy sauce or Thai mushroom soy sauce
09 2 tablespoons peanut oil, avocado oil, or olive oil
10 60 ml water

→ Garnishes

11 Lime wedges
12 Crushed roasted peanuts
13 Fresh cilantro

→ Peanut Dipping Sauce

14 80 grams peanut butter, smooth or chunky
15 1–2 tablespoons red curry paste (to taste)
16 80 ml full-fat coconut milk
17 1.5 tablespoons brown sugar, palm sugar, or honey
18 0.5 teaspoon white vinegar or fresh lime juice
19 1 teaspoon fish sauce
20 60 ml water

Steps

Step 01

Place bamboo skewers in cold water and soak for 30–60 minutes to prevent burning during grilling.

Step 02

In a shallow pan, whisk coconut milk, curry powder, minced garlic, brown sugar, salt, soy sauce, oil, and water until homogenous.

Step 03

Add sliced chicken to the marinade, ensuring all pieces are thoroughly coated. Cover and refrigerate for at least 30 minutes, preferably up to 24 hours, stirring occasionally.

Step 04

Thread marinated chicken onto soaked skewers. Preheat grill to medium-high (200–230°C). Reserve remaining marinade for basting.

Step 05

Grill chicken skewers directly over heat for 3–4 minutes per side, basting generously with reserved marinade on each turn. Monitor for charring and avoid overcooking.

Step 06

In a small saucepan, combine peanut butter, red curry paste, coconut milk, brown sugar, vinegar, fish sauce, and water. Whisk over medium heat until thickened and smooth. Taste and adjust seasoning for sweetness, salt, or acidity as needed.

Step 07

Arrange grilled chicken skewers on a platter. Garnish with lime wedges, crushed roasted peanuts, and cilantro. Serve alongside the warm peanut dipping sauce.

Notes

  1. Chicken or tofu can be marinated up to 24 hours in advance for intensified flavor.
  2. For a vegan variation, substitute chicken with extra-firm tofu, pressed, dried, and cut into 2.5 cm cubes.
  3. Best enjoyed with Asian cucumber salad and coconut rice for a complete meal.

Tools Required

  • Grill or grill pan
  • Shallow mixing pan
  • Bamboo or wooden skewers
  • Small saucepan
  • Whisk

Allergy Info

Double-check all ingredients to spot potential allergens. Consult a healthcare professional if uncertain.
  • Contains peanuts
  • Contains soy
  • Contains fish (in sauce)

Nutritional Information (Per Serving)

These details are for informational purposes only and shouldn’t replace professional medical advice.
  • Calories: 245
  • Fats: 15.8 g
  • Carbohydrates: 11.9 g
  • Proteins: 16.1 g