Grilled Chicken Satay with Creamy Peanut Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings (10–12 skewers)
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour (includes 30 minutes marinating)

Quick Ingredients

• 2 lb boneless, skinless chicken thighs, cut into 1-inch strips
• 12 bamboo skewers, soaked 30 minutes
• Marinade: 1/4 cup low-sodium soy sauce; 2 tbsp light brown sugar; 4 garlic cloves, minced; 1 tbsp grated fresh ginger; 2 tbsp lime juice; 1 tbsp neutral oil; 1 tsp ground coriander; 1/2 tsp turmeric; 1/2 tsp black pepper; 1/2 tsp crushed red pepper (optional)
• Peanut sauce: 1/2 cup creamy peanut butter; 1/2 cup unsweetened coconut milk; 1 tbsp soy sauce; 1 tbsp lime juice or rice vinegar; 1 tbsp brown sugar or honey; 1 tsp grated ginger; 1 small garlic clove, minced; 1–2 tsp chili-garlic sauce; 2–4 tbsp warm water (to thin)
• To serve: 1/4 cup chopped cilantro; lime wedges

Do This

• 1) Soak skewers 30 minutes; cut chicken into 1-inch strips.
• 2) Whisk marinade; toss chicken to coat; chill 30 minutes (up to 24 hours).
• 3) Whisk peanut sauce; thin with warm water until pourable; set aside.
• 4) Preheat grill to medium-high (425–450°F); clean and oil grates.
• 5) Thread chicken onto soaked skewers, accordion-style.
• 6) Grill 8–10 minutes, turning every 2–3 minutes, to 165°F; rest 3 minutes.
• 7) Serve hot with peanut sauce, chopped cilantro, and lime wedges.

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Why You’ll Love This Recipe

• Balanced savory-sweet marinade with soy, garlic, and ginger that caramelizes beautifully on the grill.
• Ultra-creamy peanut sauce with just the right tang and gentle heat.
• Weeknight-friendly: quick prep, short grill time, big flavor payoff.
• Flexible: easy to scale for parties and adaptable for indoor cooking.

Grocery List

• Produce: Garlic, fresh ginger, limes, cilantro
• Dairy: None
• Pantry: Low-sodium soy sauce, light brown sugar or honey, creamy peanut butter, unsweetened coconut milk, chili-garlic sauce or sriracha, neutral oil, ground coriander, turmeric, black pepper, crushed red pepper (optional), kosher salt, bamboo skewers

Full Ingredients

For the Chicken & Skewers

• 2 lb boneless, skinless chicken thighs, cut into 1-inch strips
• 12 bamboo skewers, soaked in water for 30 minutes

For the Savory-Sweet Marinade

• 1/4 cup low-sodium soy sauce
• 2 tbsp packed light brown sugar
• 4 garlic cloves, minced
• 1 tbsp finely grated fresh ginger
• 2 tbsp fresh lime juice
• 1 tbsp neutral oil (canola or avocado)
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp freshly ground black pepper
• 1/2 tsp crushed red pepper flakes (optional)

For the Creamy Peanut Sauce

• 1/2 cup creamy peanut butter
• 1/2 cup unsweetened coconut milk
• 1 tbsp low-sodium soy sauce
• 1 tbsp fresh lime juice or rice vinegar
• 1 tbsp light brown sugar or honey
• 1 tsp finely grated fresh ginger
• 1 small garlic clove, minced
• 1–2 tsp chili-garlic sauce or sriracha, to taste
• 2–4 tbsp warm water, to thin to desired consistency

For Serving

• 1/4 cup chopped fresh cilantro
• Lime wedges

Step-by-Step Instructions

Step 1: Soak skewers and prep the chicken

Submerge bamboo skewers in water for at least 30 minutes to prevent scorching. Pat chicken thighs dry with paper towels and slice into long 1-inch-wide strips for easy threading.

Step 2: Make the soy–garlic–ginger marinade

In a large bowl, whisk together soy sauce, brown sugar, garlic, ginger, lime juice, oil, coriander, turmeric, black pepper, and (if using) crushed red pepper. For optional glazing later, reserve 1/4 cup marinade in a small saucepan and simmer it for 3 minutes; cool and set aside. Do not use unboiled marinade for basting.

Step 3: Marinate the chicken

Add chicken strips to the bowl with the remaining marinade and toss to coat thoroughly. Cover and refrigerate for 30 minutes (or up to 24 hours for deeper flavor). If marinating longer than 2 hours, stir once halfway through to re-coat evenly.

Step 4: Preheat the grill and thread the skewers

Preheat a gas or charcoal grill to medium-high, 425–450°F. Clean and oil the grates. Thread the chicken onto the soaked skewers in an accordion pattern, letting pieces touch but not overlap too tightly so they cook evenly. Let excess marinade drip off; discard used marinade.

Step 5: Whisk the creamy peanut sauce

In a medium bowl, whisk peanut butter, coconut milk, soy sauce, lime juice (or vinegar), brown sugar (or honey), ginger, garlic, and chili-garlic sauce until smooth. Add 2–4 tablespoons warm water to reach a thick, pourable consistency. Taste and adjust lime, heat, or sweetness to preference. Set aside.

Step 6: Grill the satay skewers

Place skewers on the hot grill. Cook 8–10 minutes total, turning every 2–3 minutes, until lightly charred at the edges and the thickest piece registers 165°F. If you made the boiled glaze, brush it on during the final minute. Transfer skewers to a platter and rest 3 minutes to retain juiciness.

Step 7: Finish and serve

Sprinkle skewers with chopped cilantro and serve immediately with warm peanut sauce and plenty of lime wedges. Squeeze lime over the hot chicken right before eating to brighten the flavors.

Pro Tips

• Cut evenly: Similar-width strips cook at the same rate for juicy, tender results.
• Double-skewer trick: Use two parallel skewers per satay to prevent the meat from spinning when you flip.
• Indoor option: Use a preheated grill pan (medium-high) or broil 6 inches from the element, 7–9 minutes total, turning once.
• Oil the grates: A lightly oiled grill prevents sticking and helps you get clean grill marks.
• Balance the sauce: If it tastes heavy, add a splash more lime; if too tangy, add a pinch of sugar or coconut milk.

Variations

• Coconut-Curry Satay: Add 1/4 cup coconut milk and 1 tsp mild curry powder to the marinade; reduce soy to 3 tbsp.
• Peanut-Free: Swap peanut butter for sunflower seed butter or tahini and adjust sweetness/lime to taste.
• Protein Swap: Try chicken breast strips (cook 6–8 minutes), firm tofu (press well; grill 6–8 minutes), or shrimp (grill 4–5 minutes).

Storage & Make-Ahead

Marinate chicken up to 24 hours in advance. Threaded, uncooked skewers can be kept covered in the fridge for 12 hours. Cooked skewers keep 3 days in an airtight container; reheat covered in a 325°F oven for 8–10 minutes or in a skillet over medium-low until warmed through. Peanut sauce keeps 1 week refrigerated; thin with warm water as needed. Freeze raw, marinated chicken (without skewers) up to 2 months; thaw in the fridge, then thread and grill.

Nutrition (per serving)

Approx. 590 calories; 43 g protein; 35 g fat; 25 g carbohydrates; 3 g fiber; ~980 mg sodium. Values are estimates and will vary with ingredient brands and exact portions of sauce used.