Easy Chicken Satay with Peanut Dipping Sauce

chicken skewers and peanut sauce on a white plate

5 from 4 votes

Easy Chicken Satay with Peanut Dipping Sauce

If you love tender-marinated Thai Chicken Satay with Peanut Dipping Sauce but want a version that is easy enough to make at home with grocery store staples, this one is for you! Serve the satay with rice and some quick pickled cucumbers and dinner is done.

To adjust the servings in this recipe, click on the number next to servings.

Prep Time40

Cook Time30

Total Time1 10

Course: Main Dish

Cuisine: Thai

Keyword: chicken dinner, easy dinner, easy, weeknight-friendly, gluten free, kid-friendly

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $10.00

Equipment

Saucepan
Skewers
Half Sheet Pan

Ingredients

Chicken Satay:

1/2 cup Coconut Milk (see note)
2 teaspoons Red Curry Paste (see note)
1 1/2 teaspoons Ground Turmeric
1 teaspoon Sugar
1 teaspoon Kosher Salt
1 1/2 pounds Boneless, Skinless Chicken Breast, sliced into thin strips
12 Skewers (use wooden / bamboo skewers, metal skewers, or just skip this step and cook the chicken satay directly on a sheet pan or on the grill)

Thai Peanut Sauce:

1 cup Coconut Milk (see note)
2 Tablespoons Red Curry Paste (see note)
1/2 cup Peanut Butter
1 Tablespoon Sugar
1 Tablespoon Fish Sauce

For Serving (optional):

Steamed White Rice or Coconut Rice
Thinly Sliced Cucumbers or Quick Pickled Cucumbers
Chopped Roasted Peanuts
Cilantro Sprigs
Lime Wedges

Instructions

Marinate Chicken: In a zip-top plastic bag, combine 1/4 cup coconut milk, 1 Tablespoon red curry paste, ground turmeric, 1 teaspoon sugar, and 1 teaspoon salt. Add chicken and seal bag. Squeeze bag gently to press marinade into chicken. Marinate chicken for at least 10 minutes and up to a day (if it will be more than 10 minutes, refrigerate chicken while it marinates).
If using wooden / bamboo skewers, soak them in water for 10 minutes to minimize burning.
Make Peanut Sauce: Combine 1 1/4 cups coconut milk and 2 Tablespoons red curry paste in a small saucepan over low-medium heat, whisking constantly as it begins to warm up. When the mixture begins to bubble, reduce heat to a low simmer (don't let it boil vigorously). Whisk in peanut butter, sugar, and fish sauce. Continue to simmer, whisking frequently, until thick, 4 to 5 minutes more. Move off the heat to cool slightly.
Heat Grill or Broiler: If cooking on a grill, heat grill. If using the oven, turn on the oven’s broiler.
Spray a rimmed sheet pan with nonstick cooking spray (you can also line it with foil first to make clean-up even easier).
Working with one at a time, thread chicken onto skewers. Place the skewers in a single layer on the sheet pan with the end of each skewer propped up on the rims of the pan so that the chicken sits slightly above the pan. (Discard any leftover marinade.)
Cook Satay: Grill satay until golden on the outside and cooked through. Or, if using the broiler, slide the pan under the broiler and cook, flipping halfway through cooking, until chicken is browned on both sides and cooked through, 5 to 10 minutes total. (Important: If using the broiler, turn on your oven fan before cooking and keep a close eye on the satay. Broiling the satay can cause some splatter / smoking.)
Serve satay over rice with peanut sauce for dipping and any optional garnishes. Enjoy!

Notes

Coconut Milk - For the most flavor, use regular (not light) coconut milk in this recipe. You will just need one can for this recipe, divided between the satay marinade and peanut sauce. Shake the can well before using.

Red Curry Paste - This can vary dramatically in the level of spice it contains. Typically, American brands like Thai Kitchen are much less spicy than the Thai brands you find at the Asian grocery store. Remember that you can always add more spice using Sriracha or your favorite hot sauce, so I purchase Thai Kitchen and add spice to-taste as I go.

Ground Turmeric - If you use your hands to work with any recipe that uses ground turmeric it will dye your hands an orange-yellow color. Turmeric is the ingredient that gives the satay its unique color, but keep in mind that it will leave that color on your hands. Use gloves to handle the chicken or outsource the task of assembling the skewers to someone in your household. ;)

Nutrition