Chicken Satay

My whole family loves this chicken satay recipe. I bake peanut butter-slathered chicken skewers to roasty perfection and dip them in even more sweet and spicy peanut sauce. This recipe feels like a blast from the past, but I think it’s due for a resurgence in popularity. The peanut sauce is addictively good!

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How to Store and Reheat

Store leftover chicken satay in an airtight container in the refrigerator for up to 3 days. To reheat, remove the chicken from the skewers and place it on a baking sheet. Bake in a 350°F oven until warmed through.

How to Freeze

Freeze chicken satay in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

4.67 from 33 votes

Chicken Satay Recipe

Chicken Satay Skewers with Peanut Sauce make an easy chicken appetizer or main course bursting with flavor. This easy peanut sauce recipe is the ultimate satay sauce for dipping, drizzling, marinating, and more!

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total Time : 3 hours hours 30 minutes minutes

Marinade Time: 3 hours hours

Servings: 4

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Ingredients

• ▢ 1½ pounds boneless, skinless chicken thighs *
• ▢ 1 cup creamy peanut butter **
• ▢ 1 cup coconut milk
• ▢ 2 tablespoons low-sodium soy sauce
• ▢ 1 tablespoon sweet soy sauce ***
• ▢ ½ tablespoon garlic powder
• ▢ ½ tablespoon ground ginger
• ▢ 1 teaspoon chili powder
• ▢ ½ teaspoon kosher salt
• ▢ 2 limes

Optional Garnishes

• ▢ ½ teaspoon sesame seeds
• ▢ 1 tablespoon chopped fresh coriander
• ▢ ½ teaspoon crushed red pepper flakes

Equipment

• Baking Sheet

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Instructions

• Cut the chicken thighs into bite-sized chunks.
  1½ pounds boneless, skinless chicken thighs
  
• In a large bowl, whisk the peanut butter, coconut milk, soy sauce, sweet soy sauce, garlic powder, ground ginger, chili powder, kosher salt, and juice of 2 limes until smooth. Save half of the sauce for later to use as a dip.
  1 cup creamy peanut butter, 1 cup coconut milk, 2 tablespoons low-sodium soy sauce, 1 tablespoon sweet soy sauce, ½ tablespoon garlic powder, ½ tablespoon ground ginger, 1 teaspoon chili powder, ½ teaspoon kosher salt, 2 limes
  
• In the remaining sauce, add the chicken thighs. Rub the sauce so that they are all evenly covered. Let them marinate in the fridge for 3 hours.
  
• Preheat oven to 350°F. Line a baking sheet with parchment paper and place a rack on it.
• Remove chicken thighs from marinade and thread them on the skewers. About four pieces on each skewer.
  
• Lay chicken skewers on the prepared rack.
• Bake for 20 minutes, or until golden brown
  
• Remove from oven, sprinkle with some finely chopped fresh coriander, sesame seeds, and red pepper flakes.
  ½ teaspoon sesame seeds, 1 tablespoon chopped fresh coriander, ½ teaspoon crushed red pepper flakes
• Serve with satay sauce while the skewers are still warm!
  

Notes

*You can use boneless, skinless chicken breasts instead of thighs if you prefer.

**If you have an allergy to peanuts, try using sunflower seed butter instead!

***If you can’t find sweet soy sauce, try mirin or rice wine vinegar.

Storage: Store chicken satay in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition Facts

Chicken Satay Recipe

Amount Per Serving

Calories 862 Calories from Fat 558

% Daily Value*

Fat 62g95%

Saturated Fat 22g138%

Cholesterol 166mg55%

Sodium 1377mg60%

Potassium 985mg28%

Carbohydrates 35g12%

Fiber 4g17%

Sugar 10g11%

Protein 47g94%

Vitamin A 425IU9%

Vitamin C 10.3mg12%

Calcium 57mg6%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course:Main Course

Cuisine:American

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How to Make Chicken Satay Step by Step

Cut the Chicken: Cut 1½ pounds of boneless, skinless chicken thighs into bite-sized chunks.

Make the Peanut Sauce: In a large bowl, whisk 1 cup of creamy peanut butter, 1 cup of coconut milk, 2 tablespoons of low-sodium soy sauce, 1 tablespoon of sweet soy sauce, ½ tablespoon of garlic powder, ½ tablespoon of ground ginger, 1 teaspoon of chili powder, ½ teaspoon of kosher salt, and the juice of 2 limes until smooth. Save half of the sauce for later to use as a dip.

Marinate the Chicken: In the remaining sauce, add the chicken thighs. Rub the sauce so that they are all evenly covered. Let them marinate in the fridge for 3 hours.

Make the Skewers: Preheat oven to 350°F. Line a baking sheet with parchment paper and place a rack on it. Remove chicken thighs from marinade and thread them on the skewers. About four pieces on each skewer. Lay chicken skewers on the prepared rack.

Bake the Skewers: Bake for 20 minutes, or until golden brown Remove from oven, sprinkle with some finely chopped fresh coriander, sesame seeds, and red pepper flakes.½ teaspoon sesame seeds,1 tablespoon chopped fresh coriander,½ teaspoon crushed red pepper flakes.

Serve the Skewers: Serve with satay sauce while the skewers are still warm!

More Peanutty Chicken Recipes to Try!

Crockpot Peanut Chicken

Chinese Chicken Salad

Chicken Massaman Curry

Kung Pao Chicken

This recipe was contributed by Michaella at Well + Yum.