Chicken Satay Skewers with Peanut Sauce

Chicken skewers with dipping sauce on a tray.

4.65 from 34 votes

Chicken Satay Skewers with Peanut Sauce

Chicken satay skewers with peanut sauce are an easy, oven-baked take on the classic appetizer. Chicken thighs marinated in a creamy peanut sauce that doubles as a dip!

Prep Time10

Cook Time20

Marinade Time3

Total Time3 30

Course: Main Course

Cuisine: American

Servings: people

Calories: 734kcal

Author: Becky Hardin

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!

Video

Notes

*Thighs stay juicier, but chicken breasts work if cut evenly.

**If using natural peanut butter, stir well before measuring. 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.

Tips:

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.

Alternative Cooking Methods:

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.

Make-Ahead: Marinate the chicken up to 24 hours in advance and keep it covered in the refrigerator. Thread onto skewers just before cooking for best texture.

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