These Chicken Satay skewers are juicy, tender, and packed with flavor, served with a rich and creamy peanut sauce. Inspired by classic street food, this easy recipe is perfect for grilling, weeknight dinners, or entertaining. Serve with rice or salad for a complete meal.
Chicken satay is one of those recipes that takes me straight back to Singapore.
We used to pick up skewers from small street stalls—nothing fancy, just simple grilled chicken with that smoky flavor and the most incredible peanut sauce on the side. It was one of those things you could eat any time of day and never get tired of.
I’ve made this so many times at home trying to recreate that flavor. This version is my go-to now—easy, full of flavor, and that peanut sauce is exactly how I remember it.
Why make homemade satay?
- Juicy and full of flavor – a bold marinade that really delivers
- Easy to make – simple ingredients, no complicated steps
- Better than takeout – fresh, homemade, and so satisfying
- Perfect for grilling or stovetop – works any time of year
- That peanut sauce! – rich, creamy, and absolutely irresistible
Ingredients and substitutes
- Chicken – Boneless chicken breast or thighs both work well. Thighs stay juicier, while breast is leaner. Cut into even pieces for best results.
- Soy sauce – Adds salt and depth. Use regular or low-sodium. You can also substitute with tamari or coconut aminos for a gluten-free option.
- Brown sugar – Balances the salt and spice while helping the chicken caramelize on the grill. You can use honey or maple syrup instead.
- Chili paste – Adds heat and flavor. Adjust to taste or swap with chili sauce, sriracha, or even a pinch of chili flakes.
- Vinegar – Adds a touch of acidity. Rice vinegar works best, but apple cider vinegar or lime juice can be used instead.
- Fish sauce – Gives that classic umami depth. If you prefer, you can skip it or replace with extra soy sauce.
- Garlic and ginger – Fresh is best for flavor, but you can use garlic powder and ground ginger in a pinch.
- Spices (coriander, cumin, turmeric) – These add warmth and depth to the marinade. You can adjust based on what you have on hand.
- Peanut butter – The base of the sauce. Use smooth peanut butter for a creamy texture. Natural or regular both work.
- Coconut milk – Adds richness and helps balance the sauce. You can substitute with cream or even milk, though the flavor will be lighter.
- Tamarind paste – Adds a tangy depth to the sauce. If unavailable, use lime juice or a splash of vinegar.
- Water – Used to adjust the consistency of the sauce to your liking.
Step-by-step: Chicken Satay Recipe (Grilled Chicken with Peanut Butter Sauce)
1. Make the marinade
In a large bowl, whisk together the soy sauce, brown sugar, chili paste, vinegar, fish sauce, coriander, cumin, turmeric, garlic, ginger, salt, and pepper until well combined.
2. Marinate the chicken
Add the chicken pieces and toss well to coat. Cover and marinate for 15 minutes at room temperature or up to 3 hours in the fridge.
3. Prepare the skewers
If using bamboo skewers, soak them in water for 30 minutes. Thread the chicken onto the skewers, about 4 to 5 pieces per skewer, leaving a little space between each piece so they cook evenly.
4. Make the peanut sauce
In a small saucepan, combine the peanut butter, coconut milk, soy sauce, fish sauce, chili paste, cumin, coriander, turmeric, tamarind, brown sugar, garlic, ginger, and water. Cook over medium-low heat, stirring until smooth and thickened. Add a splash more water if needed for a pourable consistency.
5. Preheat the grill
Heat the grill to medium-high and lightly oil the grates or brush the chicken lightly with oil to prevent sticking.
6. Grill the chicken
Place the skewers on the hot grill without overcrowding. Cook for 8 to 10 minutes, turning occasionally, until the chicken is cooked through and lightly charred on all sides.
7. Brush with sauce
During the last 1 to 2 minutes of cooking, brush the skewers with some of the peanut sauce on both sides.
8. Serve
Remove from the grill and serve hot with the remaining peanut sauce on the side.
Chicken Satay with Peanut Sauce
Chicken satay is skewered chicken marinated and grilled then served with the creamiest peanut sauce ever. This simple and easy recipe gets done in less than 30 minutes.
Video
Ingredients
- 1 kg (2 lbs) Chicken breast or thighs, cut into 1-inch cubes
- 2 tbsp Cooking oil canola or similar
- 2 – 3 tbsp (60 ml) Soy sauce reduced-sodium
- 1 tbsp Brown sugar
- 1 tsp Chili paste
- 1 tsp Vinegar
- 1 tsp Fish sauce
- 1 tsp Ground coriander powder
- ½ tsp Cumin powder
- ¼ tsp Turmeric powder
- 3 large Garlic cloves minced
- 1 inch Fresh Ginger grated
- ¼ tsp Salt
- ¼ tsp Pepper
- 5 – 6 tbsp Peanut butter
- ¼ cup (120 ml) Coconut milk
- 2 – 3 tbsp (60 ml) Soy sauce
- 2 tsp Fish sauce (optional)
- 1 tsp Chilly paste
- ½ tsp Cumin powder
- ½ tsp Coriander powder
- ¼ tsp Turmeric powder
- 1 tsp Tamarind paste
- 1 tsp Brown sugar
- 3 large Garlic cloves 1 clove minced
- 1 inch Fresh Ginger grated
- ¼ cup (60 ml) Water (as needed)
Method
- Make the marinade – In a large bowl, whisk together the soy sauce, brown sugar, chili paste, vinegar, fish sauce, coriander, cumin, turmeric, garlic, ginger, salt, and pepper until well combined.2 – 3 tbsp Soy sauce, 1 tbsp Brown sugar, 1 tsp Chili paste, 1 tsp Vinegar, 1 tsp Fish sauce, 1 tsp Ground coriander powder, ½ tsp Cumin powder, ¼ tsp Turmeric powder, 3 large Garlic cloves, 1 inch Fresh Ginger, ¼ tsp Salt, ¼ tsp Pepper
- Marinate the chicken – Add the chicken pieces and toss well to coat. Cover and marinate for 15 minutes at room temperature or up to 3 hours in the fridge.1 kg Chicken
- Prepare the skewers – If using bamboo skewers, soak them in water for 30 minutes. Thread the chicken onto the skewers, about 4 to 5 pieces per skewer, leaving a little space between each piece so they cook evenly.
- Make the peanut sauce – In a small saucepan, combine the peanut butter, coconut milk, soy sauce, fish sauce, chili paste, cumin, coriander, turmeric, tamarind, brown sugar, garlic, ginger, and water. Cook over medium-low heat, stirring until smooth and thickened. Add a splash more water if needed for a pourable consistency.5 – 6 tbsp Peanut butter, ¼ cup Coconut milk, 2 – 3 tbsp Soy sauce, 2 tsp Fish sauce, 1 tsp Chilly paste, ½ tsp Cumin powder, ½ tsp Coriander powder, ¼ tsp Turmeric powder, 1 tsp Tamarind paste, 1 tsp Brown sugar, 3 large Garlic cloves, 1 inch Fresh Ginger, ¼ cup Water
- Preheat the grill – Heat the grill to medium-high and lightly oil the grates or brush the chicken lightly with oil to prevent sticking.
- Grill the chicken – Place the skewers on the hot grill without overcrowding. Cook for 8 to 10 minutes, turning occasionally, until the chicken is cooked through and lightly charred on all sides.2 tbsp Cooking oil
- Brush with sauce – During the last 1 to 2 minutes of cooking, brush the skewers with some of the peanut sauce on both sides.
- Serve – Remove from the grill and serve hot with the remaining peanut sauce on the side.
Notes
- Marinate for up to 3 hours for the best flavor
- Add a little extra water to the peanut sauce if it gets too thick
- Chicken is done when it reaches 165°F in the center
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Cut the chicken into even 1-inch pieces so it cooks evenly
- Soak bamboo skewers before grilling
- Do not overcrowd the grill
- Brush with peanut sauce only at the end so it does not burn
Frequently asked questions
It is best to serve the chicken freshly grilled. But leftovers can be kept in the fridge for up to 3 or 4 days.
Absolutely! While traditional chicken satay is made with thigh meat for its tenderness and juiciness, you can definitely use breast meat if you prefer. Just keep in mind that breast meat tends to be leaner and may dry out more easily, so be cautious not to overcook it.
Marinating the chicken for a few hours is typically sufficient to infuse it with flavor. However, marinating it overnight can intensify the taste even more. Just remember to refrigerate the chicken while marinating to maintain its freshness and prevent bacterial growth.
The best peanut butter to use for this chicken is, of course, natural, with no added sugar or oil. And yet, if you only have regular peanut butter, just omit the sugar and oil from the marinade.
Yes, you can! Grilling gives the chicken a beautiful charred flavor that adds an extra dimension to the dish. Simply thread the marinated chicken onto skewers and grill them over medium-high heat for 4-6 minutes per side or until cooked through. And don’t forget to brush them with the peanut sauce while grilling for a mouthwatering glaze.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Your chicken satay looks so scrumptious – and I love that I can enjoy this deliciousness in 30 minutes!
This is my first time trying a recipe with peanut sauce. I was a little skeptical but oh my goodness it was so good!!!
So happy that you enjoyed this recipe, Mindee. Thank you for the lovely feedback.
I have tried this recipe more than three times now, always a delight, and each time my family and I would devour it. This is such an easy recipe, and a lovely appetizer!
Thank you so much, Kechi
The chicken satay was awesome!! I used boneless chicken thighs, marinated in gallon ziplock and threw them in the freezer for a later date with that part done. The leftover coconut milk I froze in 1 cup portions in Baggies too for next time. I needed up not putting them in the skewers – they cook so fast anyway and being boneless it’s tougher to get thighs all on a skewers evenly. Grilled on bbq, the sauce was delicious and we had leftovers for several days. Served on a salad with jasmine rice. We loved it- we eat Thai food almost every weekend-a favorite . This is another keeper and I’ll make it again and again . Thank you!
Thank you so much for your feedback P. Happy to hear you are enjoying this recipe. Thanks
Looks so good! I want to make this recipe this week but have a question regarding the sauce. It states “1/2 coconut milk”. What is the measurement exactly? Half a can? Half a cup? Thank you!
Yes, Natalie. About half a can 14 oz can would work great
I love chicken skewers! Can’t wait to try these with your peanut sauce, they look divine!
Thank you, Sue.
One of my absolute favourite recipes. This was delicious! Loved the flavours.
Thank you, Safira. I am so happy to hear you enjoyed it
I love grilling more because you can make something like this chicken satay. Definitely the perfect recipe to keep handy!
So true, Mahy. Thanks. I hope you try this soon.
These were so tasty and simple to make. The peanut sauce was also to die for.
Thank you, Caitlyn. I am so happy you enjoyed it
I love chicken satay and yours sounds absolutely delicious! One of my favourite dishes for sure.
Thank you, Bintu. I hope you try this soon.