Satay Chicken with Peanut Sauce - Best Fresh Recipes

This sauce is creamy, nutty, slightly sweet & savory — perfect for dipping satay.

½ to ¾ cup creamy peanut butter (smooth or chunky, depending on preference) The Modern Proper+2Once Upon a Chef+2
½ – ¾ cup coconut milk (full‑fat if possible) or light coconut milk if you prefer lighter sauce The Modern Proper+1
2 tablespoons soy sauce (or tamari) or fish sauce (for depth, savory‑umami) Well Plated by Erin+1
1–2 tablespoons brown sugar (or honey) for sweetness — balances salty and nutty flavors The Modern Proper+1
1–2 teaspoons freshly grated ginger (optional — adds warmth) The Woks of Life+1
1 clove garlic, minced (optional — enhances aroma) The Woks of Life+1
Juice of ½ – 1 lime (optional — adds bright tang) Well Plated by Erin+1
Chili / red curry paste / a dash of hot sauce (optional — for a spicy kick) The Modern Proper+1
Water (hot or warm), as needed to thin sauce to desired consistency The Woks of Life+1
Optional garnish: chopped roasted peanuts, fresh cilantro, lime wedges Well Plated by Erin+1

‍ Instructions — Step by Step

In a large bowl, whisk together coconut milk, soy sauce, fish sauce (if using), curry powder / turmeric, brown sugar (or honey), garlic, and optional lime juice.
Add the chicken pieces. Stir well to ensure all pieces are coated.
Cover and refrigerate. Marinate for at least 2 hours, but preferably overnight — this helps the chicken absorb flavor and stay juicy. The Modern Proper+1

In a small saucepan over medium heat, combine peanut butter, coconut milk, soy or fish sauce, brown sugar, garlic, ginger, and if using, a splash of lime juice and a bit of chili/curry paste or hot sauce.
Whisk until smooth. If too thick, add a small amount of warm water (1 tablespoon at a time) until you get your preferred consistency. The Woks of Life+2Damn Delicious+2
Let the sauce simmer gently for 4–6 minutes until slightly thickened. Taste and adjust seasoning: more soy for saltiness, sugar for sweetness, lime juice for tang, or water to thin. Remove from heat and set aside. Well Plated by Erin+1

Tip: You can make this sauce ahead and refrigerate — it keeps well. Warm it gently before serving.

If using wooden skewers, remember to soak them in water 20–30 min before using (to prevent burning). Wikipédia+1
Thread the marinated chicken onto skewers — don’t crowd them; 3–5 pieces per skewer depending on size.
Preheat a grill or grill pan to medium-high heat (or cook over charcoal for more authentic flavor).
Grill the skewers ~ 2–4 minutes per side — total ~ 10–15 minutes — until chicken is cooked through and slightly charred on edges. Internal temperature should reach 165 °F (75 °C). The Modern Proper+1
Optional: Brush with a little oil during grilling to keep moist.

Arrange the cooked satay skewers on a platter.
Serve peanut sauce on the side (or drizzle over if you prefer).
Garnish with chopped peanuts, fresh cilantro, and lime wedges — the citrus brightens up the rich sauce. Well Plated by Erin+1
Optionally accompany with steamed rice, fresh cucumber slices or a light salad.

Flavor depth & balance: The marinade — with coconut milk, turmeric/curry, garlic, and fish/soy sauce — infuses the chicken with a fragrant, slightly smoky, mildly spiced flavor before grilling. It prevents dryness and gives satay its classic golden hue. The Modern Proper+1
Creamy, nutty peanut sauce: The sauce’s combination of peanut butter + coconut milk + soy/fish sauce + citrus or sugar balances sweet, salty, nutty, and tangy — delivering that signature satay flavor. Well Plated by Erin+2The Woks of Life+2
Quick and adaptable: Once marinated, cooking is fast, and the recipe works on grill, grill pan, or even stovetop skillet. It’s suitable as appetizer or main dish.
Customizable heat & richness: Want it spicy? Add chili paste/garlic sauce to sauce or marinade. Want lighter? Use light coconut milk or reduce peanut butter — the structure remains.

Use chicken thighs instead of breast for juicier, more flavorful satay — thighs handle grilling and marinating better. Hungry Ali+1
Overnight marinade = best flavor. If you’re short on time, 2 hours still works, but longer yields more tender, flavorful meat. Rasa Malaysia+1
Charcoal grill or gas grill? Grill over charcoal if possible — gives smoky, authentic flavour. Gas or pan works too.
Peanut‑free option: For allergies — substitute peanut butter with almond butter or sunflower‑seed butter; adjust seasoning to taste.
Vegan version: Use tofu or tempeh instead of chicken; marinate similarly and grill or bake. Peanut sauce stays the same.
Serve with sides: Traditional pairings often include jasmine rice or compressed rice cakes (lontong/ketupat), cucumber-onion salad, pickles, or fresh veggies. Wikipédia+1