Grilled Chicken Satay Skewers with Peanut Sauce and Cucumber Relish

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 12 skewers)
• Prep Time: 25 minutes
• Cook Time: 10–12 minutes
• Total Time: 1 hour 47 minutes (includes 1 hour 10 minutes marinating + soaking skewers)

Quick Ingredients

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch-wide strips
• 1/2 cup (120 ml) full-fat canned coconut milk
• 2 tbsp red curry paste
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp neutral oil
• 2 tsp lime zest + 2 tbsp lime juice
• 3 garlic cloves, grated
• 1 tsp grated fresh ginger
• 12 bamboo skewers (soak 30 minutes)
• Peanut sauce: 1/2 cup peanut butter, 1/3 cup coconut milk, 1 tbsp red curry paste, 1 tbsp soy sauce, 1 tbsp lime juice, 2 tsp brown sugar, 1 tbsp rice vinegar, 2–4 tbsp water
• Cucumber relish: 1 English cucumber, 1/4 small red onion, 1/4 cup rice vinegar, 1 tbsp sugar, 1/2 tsp kosher salt

Do This

• 1) Soak bamboo skewers in water for 30 minutes.
• 2) Whisk coconut milk, curry paste, brown sugar, soy sauce, fish sauce, oil, lime zest/juice, garlic, and ginger.
• 3) Marinate chicken strips 1 hour (or up to 12 hours) in the fridge.
• 4) Stir up quick cucumber relish; chill while you grill.
• 5) Simmer peanut sauce 3–5 minutes; loosen with water to a dip-able consistency.
• 6) Heat grill to 450–500°F (232–260°C). Thread chicken onto skewers.
• 7) Grill 10–12 minutes total, turning every 2–3 minutes, until chicken reaches 165°F (74°C). Serve with peanut sauce and relish.

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Why You’ll Love This Recipe

• Big, crowd-friendly flavor: creamy coconut, curry spice, bright lime, and smoky caramelized edges.
• Fast grilling time (about 10–12 minutes), perfect for weeknights or parties.
• Two dips in one: rich peanut sauce plus a crisp, tangy cucumber relish for balance.
• Easy to scale up: double the batch for a cookout with minimal extra work.

Grocery List

• Produce: limes, garlic, fresh ginger, English cucumber, red onion, cilantro (optional), jalapeño or Thai chili (optional)
• Dairy: none
• Pantry: canned full-fat coconut milk, red curry paste, brown sugar, soy sauce, fish sauce, neutral oil, creamy peanut butter, rice vinegar, kosher salt, crushed red pepper flakes (optional), bamboo skewers

Full Ingredients

Chicken Satay Skewers

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch-wide strips (about 4–5 inches long)
• 1/2 cup (120 ml) full-fat canned coconut milk (shake the can before opening)
• 2 tbsp red curry paste
• 1 tbsp packed light brown sugar
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp neutral oil (canola, grapeseed, or avocado)
• 2 tsp finely grated lime zest (from about 2 limes)
• 2 tbsp fresh lime juice
• 3 garlic cloves, finely grated (about 1 tbsp)
• 1 tsp finely grated fresh ginger
• 12 bamboo skewers, soaked in water for 30 minutes

Peanut Sauce (Warm, Dippable)

• 1/2 cup (128 g) creamy peanut butter
• 1/3 cup (80 ml) full-fat canned coconut milk
• 1 tbsp red curry paste
• 1 tbsp soy sauce
• 1 tbsp fresh lime juice
• 2 tsp packed light brown sugar
• 1 tbsp rice vinegar
• 2–4 tbsp water, as needed to thin
• 1/4 tsp kosher salt, plus more to taste
• Optional heat: 1/4 tsp crushed red pepper flakes

Quick Cucumber Relish

• 1 English cucumber (about 12 oz / 340 g), halved lengthwise and thinly sliced into half-moons
• 1/4 small red onion, very thinly sliced
• 1/4 cup (60 ml) rice vinegar
• 1 tbsp granulated sugar
• 1/2 tsp kosher salt
• Optional: 1 tbsp chopped cilantro
• Optional: 1 small jalapeño or Thai chili, thinly sliced

For Serving (Optional, But Great)

• Extra lime wedges
• Chopped cilantro
• Crushed roasted peanuts (2–3 tbsp)

Step-by-Step Instructions

Step 1: Soak the skewers

Place 12 bamboo skewers in a shallow pan and cover with water. Let soak for 30 minutes while you prep everything else. This helps prevent scorching on the grill.

Step 2: Mix the coconut-curry marinade

In a medium bowl, whisk until smooth:

1/2 cup (120 ml) coconut milk, 2 tbsp red curry paste, 1 tbsp brown sugar, 1 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp neutral oil, 2 tsp lime zest, 2 tbsp lime juice, 3 grated garlic cloves, and 1 tsp grated ginger.

If you want a little extra flavor for grilling, spoon out 2 tbsp of the marinade into a small bowl now and set it aside for basting. (Only do this before the raw chicken goes in.)

Step 3: Marinate the chicken

Add the 1 1/2 lb (680 g) chicken strips to the marinade and toss until every piece is coated. Cover and refrigerate for 1 hour (or up to 12 hours).

Tip: If you’re short on time, a 30-minute marinade still tastes great, but you’ll get the most flavor and tenderness at the 1-hour mark.

Step 4: Make the quick cucumber relish

In a bowl, combine 1 sliced English cucumber and 1/4 thinly sliced red onion.

In a small bowl (or directly over the cucumbers), stir together 1/4 cup (60 ml) rice vinegar, 1 tbsp sugar, and 1/2 tsp kosher salt until the sugar mostly dissolves. Pour over the cucumber mixture and toss well.

Refrigerate for at least 15 minutes while you grill. Stir in 1 tbsp chopped cilantro and/or sliced chili if using.

Step 5: Cook the peanut sauce

In a small saucepan over medium-low heat, whisk together 1/2 cup peanut butter, 1/3 cup coconut milk, 1 tbsp red curry paste, 1 tbsp soy sauce, 1 tbsp lime juice, 2 tsp brown sugar, 1 tbsp rice vinegar, and 1/4 tsp kosher salt.

Cook, whisking often, for 3–5 minutes until glossy and smooth. Whisk in 2–4 tbsp water, 1 tablespoon at a time, until it’s the consistency you like for dipping (thick but pourable). Keep warm on very low heat, or cover and set aside.

Step 6: Preheat the grill and skewer the chicken

Preheat a gas or charcoal grill for direct high heat: aim for 450–500°F (232–260°C). Clean the grates well, then oil them using a folded paper towel dipped in oil and held with tongs.

While the grill heats, thread the marinated chicken strips onto the soaked skewers in an accordion style (weaving in and out). This keeps the chicken secure and creates more edges for caramelization.

Step 7: Grill hot and fast for caramelized edges

Place skewers on the grill over direct heat. Grill for 10–12 minutes total, turning every 2–3 minutes, until nicely browned with some charred spots.

Chicken is done when the thickest piece reaches an internal temperature of 165°F (74°C). If you reserved marinade before adding chicken, you can brush it on during the last 2 minutes of grilling for extra shine and flavor.

Step 8: Rest briefly, then serve for dipping

Transfer skewers to a platter and rest for 3 minutes. Serve warm with the peanut sauce and chilled cucumber relish. Finish with lime wedges, chopped cilantro, and crushed roasted peanuts if you like.

Pro Tips

• Cut even strips for even cooking: Aim for chicken strips about 1 inch wide so they cook through at the same time.
• Go hot for the best caramelization: A grill temperature of 450–500°F helps the coconut milk and sugar in the marinade brown quickly without drying the chicken.
• Use thighs for juiciness: Chicken thighs stay tender on high heat and are more forgiving than breast.
• Thin the peanut sauce at the end: Peanut butter thickens as it sits; whisk in 1–2 tbsp warm water right before serving if needed.
• Food safety reminder: Only baste with marinade that was reserved before adding raw chicken. Discard any marinade that touched raw poultry.

Variations

• Oven-broiled satay: Broil on a foil-lined sheet pan 6 inches from the element for 8–12 minutes, turning halfway, until 165°F. Finish with 1–2 minutes of broil for extra char.
• Shrimp satay: Use 1 1/2 lb (680 g) large shrimp (peeled/deveined). Marinate only 15 minutes, then grill 2–3 minutes per side.
• Nut-free sauce: Swap peanut butter for sunflower seed butter and keep everything else the same. Add an extra 1 tsp brown sugar if needed to round out the flavor.

Storage & Make-Ahead

Make-ahead: Marinate the chicken up to 12 hours in advance. Peanut sauce can be made up to 5 days ahead and refrigerated; rewarm gently and thin with water. Cucumber relish is best within 24 hours but keeps, covered and chilled, for up to 2 days.

Storage: Store cooked chicken skewers in an airtight container in the refrigerator for up to 4 days. Reheat gently (covered) in a 325°F (163°C) oven for 10–12 minutes, or microwave in short bursts to avoid drying out.

Freezing: Freeze raw chicken in the marinade for up to 2 months. Thaw overnight in the refrigerator before skewering and grilling.

Nutrition (per serving)

Approximate (per serving; assumes 2 skewers plus peanut sauce and relish): 520 calories, 35 g protein, 22 g carbs, 34 g fat, 4 g fiber, 10 g sugar, 850 mg sodium.