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Chicken Satay with Peanut Sauce

Name: Chicken Satay with Peanut Sauce
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 3 servings
Cuisine: thai
Ingredients: 500 g chicken breast, sliced into strips; 100 ml coconut milk; 1 tbsp soy sauce; 1 tsp ground turmeric; 1 stalk lemongrass, finely chopped; 80 g smooth peanut butter; 2 tbsp sweet chilli sauce; 1 tbsp lime juice; 1 tbsp fish sauce; 1 clove garlic, minced

Grilled chicken skewers with a creamy Thai peanut dipping sauce.

Prep

20 min

Cook

12 min

Servings

Difficulty

Easy

★★★★★

4.8(2,500 ratings)

#high-protein#fitness#meal-prep#chicken#thai#grilled

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About This Recipe

These Thai-inspired chicken satay skewers deliver serious protein along with incredible flavour — tender strips of chicken marinated in coconut milk, lemongrass, and turmeric, then grilled until lightly charred and served with a rich, creamy peanut sauce for dipping. Perfect for meal prep, post-workout refuelling, or as an impressive yet healthy dinner party starter.

Ingredients

Serves 3

500 gchicken breast, sliced into strips
100 mlcoconut milk
1 tbspsoy sauce
1 tspground turmeric
1 stalklemongrass, finely chopped
80 gsmooth peanut butter
2 tbspsweet chilli sauce
1 tbsplime juice
1 tbspfish sauce
1 clovegarlic, minced

Instructions

1
Marinate the chicken
Mix coconut milk, soy sauce, turmeric, and lemongrass. Add chicken strips and marinate for at least 30 minutes. Thread onto soaked wooden skewers.
2
Make the peanut sauce
In a small saucepan, gently heat peanut butter with sweet chilli sauce, lime juice, fish sauce, garlic, and 2-3 tablespoons of water. Stir until smooth and warmed through. Adjust consistency with more water if needed.
3
Grill the skewers
Heat a griddle pan or barbecue to high. Grill the skewers for 3-4 minutes per side until charred and cooked through.
4
Serve
Arrange skewers on a platter. Serve the peanut dipping sauce on the side, with lime wedges and sliced cucumber.

Pro Tips

→
Soak wooden skewers for at least 20 minutes to prevent burning.
→
Flatten chicken strips to an even thickness for consistent cooking.
→
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
→
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.

Variations

•
Use prawns or tofu instead of chicken for different protein options.
•
Add a tablespoon of sriracha to the peanut sauce for extra heat.
•
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
•
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate cooked skewers up to 3 days. Peanut sauce keeps up to 5 days. Reheat skewers in a hot pan or oven.

History & Origin

Chicken Satay with Peanut Sauce is balancing the Thai pillars of salty, sour, sweet and spicy in every bite. Regional variations are the rule rather than the exception — neighboring villages, families and even individual cooks adapt the dish to what's in the pantry and what's in season, which is why no two versions taste exactly alike and why the recipe has stayed alive for so long.

Frequently Asked Questions

Can I make this ahead of time?

Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.

What can I substitute if I don't have all the ingredients?

Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.

How do I know it's authentic?

Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.

Why didn't mine turn out as expected?

The two most common issues are under-seasoning and rushing the heat. Taste as you go, season in layers, and give aromatics and proteins the time they need to develop color and depth before moving on.

Nutrition Facts

Per serving (280g) · 3 servings total

Calories480kcal

Protein40g

Carbohydrates14g

Fat28g

Fiber2g

Protein40g

Carbs14g

Fat28g

Time Summary

Prep time20 min

Cook time12 min

Total time32 min

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About This Recipe

Instructions

Marinate the chicken

Mix coconut milk, soy sauce, turmeric, and lemongrass. Add chicken strips and marinate for at least 30 minutes. Thread onto soaked wooden skewers.

Make the peanut sauce

In a small saucepan, gently heat peanut butter with sweet chilli sauce, lime juice, fish sauce, garlic, and 2-3 tablespoons of water. Stir until smooth and warmed through. Adjust consistency with more water if needed.

Grill the skewers

Heat a griddle pan or barbecue to high. Grill the skewers for 3-4 minutes per side until charred and cooked through.

Serve

Arrange skewers on a platter. Serve the peanut dipping sauce on the side, with lime wedges and sliced cucumber.

Pro Tips

→

Soak wooden skewers for at least 20 minutes to prevent burning.

→

Flatten chicken strips to an even thickness for consistent cooking.

→

Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.

→

Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.

Variations

•

Use prawns or tofu instead of chicken for different protein options.

•

Add a tablespoon of sriracha to the peanut sauce for extra heat.

•

Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

•

Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

History & Origin

Frequently Asked Questions

Can I make this ahead of time?

Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.

What can I substitute if I don't have all the ingredients?

How do I know it's authentic?

Why didn't mine turn out as expected?

The two most common issues are under-seasoning and rushing the heat. Taste as you go, season in layers, and give aromatics and proteins the time they need to develop color and depth before moving on.