Description

This Chicken Satay with Spicy Peanut Dipping Sauce is packed with bold Southeast Asian flavors. Marinated in a mix of coconut milk, curry, and spices, the grilled chicken is juicy and aromatic. Served with a rich, spicy peanut sauce, it’s perfect as an appetizer, snack, or light dinner.

Ingredients

For the Chicken Satay:

1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into strips
1/2 cup canned coconut milk
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon curry powder
2 cloves garlic, minced
1 tablespoon lime juice
1/2 teaspoon ground turmeric (optional)
Wooden skewers (soaked in water for 30 mins)

For the Spicy Peanut Dipping Sauce:

1/2 cup creamy peanut butter
1/4 cup canned coconut milk
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon lime juice
1-2 teaspoons chili garlic sauce or Sriracha (adjust to taste)
1/4 cup warm water (to thin the sauce)
Optional garnish: crushed peanuts, chopped cilantro

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Instructions

Make the marinade: In a bowl, mix coconut milk, soy sauce, brown sugar, curry powder, garlic, lime juice, and turmeric.
Add chicken strips to the marinade. Cover and refrigerate for at least 1 hour, or up to overnight.
While chicken marinates, mix all peanut sauce ingredients in a bowl. Whisk until smooth. Add warm water as needed to reach your desired consistency. Set aside.
Preheat grill or grill pan to medium-high heat.
Thread chicken strips onto soaked skewers. Grill for 3–4 minutes per side, or until fully cooked and slightly charred.
Serve skewers hot with a side of spicy peanut sauce for dipping. Garnish with chopped peanuts or cilantro if desired.

Notes

For extra flavor, grill over charcoal or add a dash of fish sauce to the marinade.

Sauce keeps well in the fridge for up to 5 days. Great for veggies or noodles too!

Can be made on a stovetop grill pan or broiled in the oven if needed.