So, Chicken Satay—Let Me Tell You How I Got Hooked
I still remember the first time I tried chicken satay at a street market in Kuala Lumpur—sweaty, hungry, and about three steps behind the rest of my family because I’d stopped to gawk at some mysterious fruit (durian, what a whiff). The smoky aroma from the satay grill was like a warm hug pulling me in, and honestly, I’ve been trying to chase that same feeling ever since. Now, whenever I make chicken satay with spicy peanut dipping sauce at home, my kitchen fills with that same smell, and for a moment it’s almost like I’m back there, sticky fingers and all. Also, quick confession: I used to majorly overcook the chicken, but hey, live and learn.
Why You'll Love This (Or At Least Why I Do)
I make this when I want something that feels a little fancy but is actually pretty easy—like, you can get away with using store-bought peanut butter and nobody’s going to judge you (least of all me). My family goes bananas for this stuff, especially my youngest, who calls them “chicken sticks” (not exactly poetic, but accurate). Also, this is one of the few times everyone actually wants to eat the dipping sauce straight from the bowl; yes, it’s that good. Plus, if you’re as impatient as I am, you can marinate the chicken for only half an hour and it still totally works—though, if you remember to do it overnight, it’s next-level juicy. Oh, and sometimes I curse those wooden skewers, but honestly, it’s worth the extra step.
Here’s What You’ll Need (Plus My Two Cents on Swaps)
- 500g chicken thighs (or chicken breast if you want it leaner, but thighs are juicier—trust me)
- 2 tablespoon soy sauce (I sometimes swap in tamari if my gluten-free mate is coming over)
- 2 cloves garlic, minced (my gran always swore by brand-name garlic paste, but fresh is better if you ask me)
- 1 tablespoon curry powder (or go wild and try a dash of turmeric—did that once, wasn’t half bad)
- 1 teaspoon ground coriander
- 1 tablespoon brown sugar (or honey, if that’s what’s in the cupboard)
- 1 can coconut milk (full fat, but if you only have low-fat, it’s fine)
- Wooden or metal skewers (if you don’t have skewers, chopsticks work, in a pinch—yes, really)
For the Spicy Peanut Dipping Sauce:
- ½ cup peanut butter (smooth or crunchy, I genuinely have zero preference here)
- ½ cup coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon lime juice (fresh is best, but that squirt bottle from the fridge door works in a pinch)
- 1 tablespoon brown sugar
- 1 teaspoon chili garlic sauce (or sriracha, or even a pinch of red pepper flakes if that’s all you have)
- 2-4 tablespoon hot water, to thin as needed
How To Make Chicken Satay with Spicy Peanut Dipping Sauce (Don’t Stress)
- Slice Your Chicken: Cut the chicken into thin strips, maybe the width of your index finger—don’t overthink the shape. If the pieces are a bit wonky, that’s character, right?
- Mix the Marinade: In a bowl (the one with the least chance of leaking), mix the soy sauce, garlic, curry powder, ground coriander, brown sugar, and coconut milk until it looks kind of like a smoothie gone wrong. Toss in the chicken, squish it all around, and cover. Pop it in the fridge for at least 30 minutes or, if you’re good at planning ahead (not me), overnight.
- Soak Skewers: If you’re using wooden skewers, soak them in water for at least 20 minutes so they don’t catch fire. Or just keep a fire extinguisher handy (kidding—sort of).
- Thread and Grill: Thread those chicken strips onto skewers. Sometimes I weave them on, sometimes I just stab them through—depends on my patience level. Grill on medium-high heat (barbecue, grill pan, or even under the broiler if you’re desperate) for about 3–4 minutes per side. Don’t panic if they look a bit odd halfway through—mine always do, but they crisp up nicely. This is my usual sneak-a-taste moment.
- Make the Sauce: While the chicken cooks, whisk together the peanut butter, coconut milk, soy sauce, lime juice, brown sugar, and chili sauce until smooth. Add hot water a little at a time if it’s too thick (I tend to add more than I think I need, then regret it, then add more peanut butter—classic me).
- Serve: Pile the satay onto a platter, hand out napkins, and let everyone dunk away. There’s always a little bit of sauce left over, which I later use as salad dressing. Waste not, want not, eh?
Little Notes, Discovered the Hard Way
- Don’t try to double the marinade and expect the chicken to soak up twice as much flavor. It just gets soupy—trust me, I tried.
- I once used natural peanut butter and forgot to stir it; ended up with a weirdly chunky sauce. Stir your nut butter!
- If you forget to soak wooden skewers, just grill extra fast—they’ll smoke, but probably won’t burst into flames (probably).
Variations I've Tried (With Mixed Results)
- Swapped out chicken for tofu—actually, not bad if you press the tofu beforehand. My husband wasn’t convinced, though.
- I tried beef strips once; they came out a bit tough. So, maybe stick with chicken or tofu.
- Added a splash of fish sauce to the marinade once. It was...interesting. Not my favorite, but maybe you’ll like it.
Do You Need Fancy Equipment? Not Really
I use a grill pan on the stove (the one with the handle that always gets hot, why do I never remember?), but if all you have is a regular frying pan, go for it. In a pinch, I’ve even used my oven’s broiler—just keep an eye on it. No skewers? Try roasting the chicken pieces on a rack and call it “deconstructed satay”—sounds posh.
How To Store Leftovers—If You Even Have Any
Stick any leftover chicken and sauce in an airtight tub in the fridge. It’ll keep for up to 3 days, though honestly, in my house it never lasts more than a day. Cold satay for breakfast? Don’t knock it till you try it!
Serving This Up (My Way, At Least)
I like to put a pile of chicken skewers on a big platter with a bowl of sauce right in the middle. Sometimes I’ll toss a few cucumber slices or some tangy pickled veggies on the side (the quick kind, not the all-day project). My sister likes to eat hers with sticky rice, but I’m partial to a crisp salad. You do you.
What I’ve Learned (The Hard Way, Sometimes)
- Don’t rush the marinade. I once tried to cut it down to 10 minutes. The result? Chicken that tasted like, well, plain chicken. Bleh.
- If your peanut sauce splits (it happens), just keep whisking. Or add a splash of hot water and stir like mad—usually it comes back together.
- And seriously, taste as you go. I forget every other time and then wonder why it’s not as good as last week’s batch!
FAQ (Because You’ve Asked Me Before)
- Can I make this ahead?
Yep, I actually think it tastes better the next day. Just reheat gently—don’t nuke it, or the chicken gets rubbery. - What if I hate peanuts?
First, are you sure you’re on the right recipe? But seriously, you can swap in almond or sunflower seed butter. The flavor will be different, but it’s still good (my friend with a peanut allergy says so). - Can I freeze it?
Sure, freeze the cooked chicken and sauce separately. Thaw in the fridge overnight. The sauce might need a quick whisk to come back together—don’t panic if it looks weird at first. - Is this spicy?
Only as much as you want. Add more or less chili sauce depending on your mood (or who's eating, if you're feeding kids). - Got any good peanut butter brands?
I’ve used everything from Skippy to the fancy organic stuff. Honestly, whatever’s on sale works. If you want to go deep on the best peanut butters for sauces, this taste test on Serious Eats is kinda fun. - Where do you get your curry powder?
Usually just the supermarket brand—no need to get precious. But if you want to blend your own, BBC Good Food’s curry powder recipe is solid.
And that’s my not-so-perfect, always-delicious chicken satay with spicy peanut dipping sauce. Give it a whirl—just don’t blame me when you end up licking the bowl.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into strips
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ¼ teaspoon ground black pepper
- ½ cup creamy peanut butter
- 2 tablespoons lime juice
- 1 tablespoon sriracha or chili sauce
- ⅓ cup coconut milk
- 1 tablespoon honey
- Salt to taste
- Wooden skewers, soaked in water
Instructions
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1In a bowl, combine soy sauce, fish sauce, brown sugar, minced garlic, ground coriander, turmeric, and black pepper. Add chicken strips and toss to coat. Marinate for at least 20 minutes.
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2Thread the marinated chicken strips onto soaked wooden skewers.
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3Preheat a grill or grill pan over medium-high heat. Grill the chicken skewers for 5-7 minutes per side, or until fully cooked and slightly charred.
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4While the chicken cooks, prepare the peanut sauce: In a small saucepan, whisk together peanut butter, coconut milk, lime juice, sriracha, honey, and a pinch of salt. Heat over low heat, stirring until smooth and warmed through.
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5Serve the grilled chicken satay hot with the spicy peanut dipping sauce on the side.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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