Can I use chicken breast instead of thighs?

Absolutely! Chicken breast is leaner, but still tastes amazing with this marinade. Just watch your grill time so it doesn’t dry out.

How spicy is the peanut sauce?

Mild, unless you add the chili flakes. Want it spicier? Add sriracha or a bit of chili paste to heat things up.

What should I serve with this?

Jasmine rice, cucumber salad, or even naan bread all work beautifully. I also love serving it with a side of steamed veggies for a balanced plate.

Can I make it ahead of time?

Yes! You can marinate the chicken up to 24 hours ahead, and the peanut sauce keeps well in the fridge for up to 5 days.

Any tips for leftovers?

Store leftovers in an airtight container. The satay makes a killer wrap filling or salad topper the next day.

Chicken Satay with Thai Peanut Sauce

Description

This Chicken Satay with Thai Peanut Sauce is a quick, flavorful meal that’s perfect for weeknights or entertaining. Juicy grilled chicken skewers are paired with a creamy, savory peanut sauce that’s packed with bold Thai-inspired flavors. It’s family-friendly, easy to prep, and totally crave-worthy!

Ingredients

Scale

For the Chicken Satay:

1 pound boneless, skinless chicken thighs (or breasts)
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon oyster sauce
1 tablespoon brown sugar
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
Skewers (wooden or metal)

For the Thai Peanut Sauce:

½ cup creamy peanut butter
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon brown sugar
1 tablespoon fresh lime juice
1 teaspoon red chili flakes (optional)
Warm water (to thin the sauce)

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Instructions

Marinate the Chicken:
In a bowl, mix soy sauce, vegetable oil, oyster sauce, brown sugar, garlic powder, coriander, cumin, salt, and black pepper. Slice the chicken into strips and add to the marinade. Mix well and refrigerate for at least 30 minutes.
Make the Peanut Sauce:
In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, brown sugar, lime juice, and red chili flakes. Add warm water gradually to reach a smooth, pourable consistency. Set aside.
Preheat Grill:
Heat grill or grill pan to medium-high. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Skewer the Chicken:
Thread marinated chicken onto skewers, spacing slightly for even cooking.
Grill:
Grill chicken for 12–15 minutes, turning occasionally, until fully cooked and slightly charred. Serve hot with the peanut sauce for dipping or drizzling.

Notes

If using chicken breasts, be careful not to overcook as they dry out faster than thighs.
The peanut sauce thickens as it sits—just add a splash of warm water and stir to revive.
This recipe is great for meal prep and the skewers can be cooked on an indoor grill pan.
Pair with jasmine rice, cucumber salad, or lettuce wraps for a complete meal.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Main Dish
Method: Grilling
Cuisine: Thai

Nutrition

Serving Size: 1 serving
Calories: 390 kcal
Sugar: 7 g
Sodium: 740 mg
Fat: 23 g
Saturated Fat: 5 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 2 g
Protein: 33 g
Cholesterol: 95 mg