My whole family loves this easy 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!
Top Reader Reviews
These skewers were so easy and delicious – so much flavor!
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These were fantastic! And that peanut sauce was incredible! I could’ve eaten it with a spoon.
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Chicken Satay Skewers
Back when I was in college, I remember seeing chicken satay on the appetizer list of every menu. Now, I’d be hard-pressed to find it anywhere, which is a total bummer since I love it. But I’m lucky it’s super easy to make chicken satay right at home. I’ve tested this recipe both baked and grilled, and the oven keeps the peanut sauce from burning while still giving you juicy, flavorful chicken.
My peanut chicken skewers have it all. They are juicy, tender, and addictively delicious! Tender cubes of chicken tossed in a nutty, sweet, sour, and slightly spicy sauce. Made with creamy peanut butter, coconut milk, soy sauce, lime juice, and plenty of spices, it has such a great flavor. The sauce is similar to my favorite crockpot peanut chicken, but slathered onto these baked chicken skewers, it’s a whole different ballgame.
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Food Safety Reminder
Always reserve the dipping sauce before adding the chicken. Reusing marinade that touched raw chicken is unsafe, even after baking. Setting aside half the sauce first keeps your satay safe to serve and saves you from having to boil or remake it later.
Chicken Satay Skewers with Peanut Sauce
Equipment
- Baking Sheet
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 cilantro
- ½ teaspoon crushed red pepper flakes
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
- To 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 and cooked through.
- Remove from oven, sprinkle with some finely chopped fresh cilantro, sesame seeds, and red pepper flakes, if desired.½ teaspoon sesame seeds, 1 tablespoon chopped fresh cilantro, ½ teaspoon crushed red pepper flakes
- Serve with satay sauce while the skewers are still warm!
Notes
- If using wooden skewers, soak in water for 20-30 min. to prevent burning.
- Use full-fat coconut milk for the creamiest sauce.
- If the sauce is too thick, whisk in 1-2 tbsp warm water or coconut milk.
- Always reserve dipping sauce before adding raw chicken.
- Marinating for 3 hrs. gives the best flavor, but 30-60 min. still works.
- Chicken is done when it reaches 165°F and is lightly golden.
- Broil for 1-2 min. at the end for more browning. Watch closely.
- Nutritional information does not include optional ingredients.
- Grill: Grill skewers over medium heat for 10-12 minutes, turning occasionally, until lightly charred and the chicken reaches 165°F.
- Air Fryer: Air fry skewers at 380°F for 10-12 minutes, flipping halfway through.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Chicken Satay Marinade
What I love so much about these chicken satay skewers is that I can use the peanut sauce as both a dipping sauce and a marinade. I mix up a big batch of it, then divide it and use half to marinate the chicken before cooking it. Each component adds something special. The coconut milk and lime juice help tenderize the meat to make it super moist and juicy. The peanut butter, soy sauce, and spices enhance the flavor of the meat.
How to Make Chicken Satay Step by Step
Cut the Chicken: Start by cutting 1½ pounds of boneless, skinless chicken thighs into even, bite-sized pieces. Keeping the pieces similar in size helps everything cook at the same rate, so you don’t end up with some dry pieces and some undercooked ones.
Make the Peanut Sauce: In a large bowl, whisk together 1 cup of creamy peanut butter, 1 cup of full-fat 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. The coconut milk keeps the sauce creamy, while the lime juice balances the richness of the peanut butter with a little brightness. If your peanut butter is on the thicker side, you can whisk in a tablespoon or two of warm water or coconut milk to loosen it up. Before adding the chicken, set aside half of the sauce for dipping later. This keeps the finished sauce food-safe and ready to serve.
Marinate the Chicken: Add the chicken pieces to the remaining sauce and toss until they’re well coated. Make sure every piece gets covered so the flavor really sinks in. Cover and refrigerate for about 3 hours. If you’re short on time, even 30-60 minutes will still add great flavor.
Make the Skewers: Preheat your oven to 350°F. Line a baking sheet with parchment paper and place a rack on top. This allows heat to circulate and helps the chicken brown more evenly. If you’re using wooden skewers, soak them in water for 20-30 minutes so they don’t burn. Thread about four pieces of chicken per skewer, leaving a little space between pieces so they cook evenly. Arrange the skewers on the prepared rack.
Bake the Skewers: Bake your peanut chicken skewers in the preheated oven for 20 minutes, or until the chicken is lightly golden and cooked through to 165°F. If you want a little extra color, you can broil the skewers for 1-2 minutes at the end, keeping a close eye on them.
Serve the Skewers: Remove the skewers from the oven and sprinkle with ½ teaspoon sesame seeds, 1 tablespoon chopped fresh cilantro, and ½ teaspoon crushed red pepper flakes, if using. Serve the chicken satay warm with the reserved peanut sauce on the side for dipping, drizzling, or spooning generously over the top.
How to Store, Freeze, and Reheat
Store leftover chicken satay in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating the chicken (off the skewers) in a 350°F oven for 5-7 minutes.
More Flavorful Chicken Recipes to Try!
This recipe was contributed by Michaella at Well + Yum.
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