These Thai Chicken Satay skewers are easy to make and full of flavor. Adding this creamy and delicious peanut sauce with a kick on the side takes it over the top in deliciousness!
How I created this Thai Chicken Satay Recipe with Peanut Sauce
I love international foods – like seriously love them, often more than classic American dishes! I mean does it get better than a good Italian pasta? or a Greek gyro? and then Asian foods… YUM!
I also love dishes that have a lot of flavors in them – and so Thai is always a huge hit with me! And ANYTHING that goes with this peanut sauce is going to be good in my book.
Then I make this super easy Instant pot Coconut Rice (you can also make it in a rice cooker) to serve on the side.
Just take me to the Thai Chicken Satay with Peanut Sauce already!
If you’d rather skip my tips and tricks for chicken satay— along with links to other chicken recipes and rice sides— and get straight to this delicious thai chicken with peanut sauce – simply scroll to the bottom of the page where you can find the printable recipe card.
Thai Chicken Satay Skewers
The chicken is easy enough – toss everything in the blender and blend – marinade for 4 hours or overnight – cook… easy peasy, right?
And there you have it – other than the marinating time this dish takes almost no time at all! It’s a great easy prep meal that I always have all the ingredients for!
Thai Peanut Sauce with a kick
Really for me it’s all about the peanut sauce – which is JUST as easy to make, toss everything in the saucepan and heat on low.
It has the most amazing flavor – I’d eat it straight. In fact the chicken is pretty much an edible utensil to get the peanut sauce in my mouth. Yes it’s that good – I really need to make more dishes that use this peanut sauce as a side.
Thai Chicken Satay with Peanut Sauce
If you love this chicken satay as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!
How to make Thai Chicken Satay with Peanut sauce
I recommend marinading the chicken 24 hours for the best flavor – but 4 hours is the minimum I would ever go.
If you are going to make skewers make sure you soak the bamboo skewers for 20 mins before sliding the chicken on so they won’t catch on fire
You can cook the chicken however you like. Grill, or cook on a cooktop with grill lines. You can bake them even faster but you won’t get the lines. Seriously whatever your favorite way to cook chicken this will work.
Make sure you keep the peanut sauce on low – if you bring it to a simmer or over cook the sauce it will get thick and dark. Keep it low and slow and if you need to add more liquid I’d add more coconut milk to thin it out.
If you love Thai Chicken Satay you’ll love these other chicken recipes!
Breaded Chicken Recipe | Instant Pot Teriyaki Chicken | Buffalo Chicken French Bread
And don’t forget to use this coconut rice as a side! (and try these other sides!)
Instant Pot Coconut Recipe | Parmesan Rice | Cajun Rice
To watch me make this Thai Chicken Satay with Peanut Sauce play the video in the recipe card (if you’re on desktop, it should be auto playing for you). You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.
Thai Chicken Satay with Peanut Sauce
- 1/2 small onion chopped
- 2 garlic cloves crushed
- 2 Tbsp ginger root chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 dried red chili pepper or 1/2 tsp red pepper flakes
- 2 Tbsp lemon juice
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce
- 2 T olive oil
- 1 pound chicken tenders
- 3/4 C coconut milk
- 4 Tbsp peanut butter
- 1 Tbsp lemon juice
- 1 Tbsp soy sauce
- 1 tsp packed light brown sugar
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1-2 dried red chilies finely chopped
- put everything but the chicken in a food processor or blender and blend until smooth
- put the marinade and chicken into a ziplock bag and marinade 4 hours or more
- soak bamboo skewers for 20 mins
- slide the chicken tenders onto the skewers
- grill on high for 8-10 mins on each side – you can brush with the marinade as needed
- discard the rest of the marinade
- Place everything in a saucepan and heat on low stirring constantly
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Hi marie I need your help I found this cheese cake made it twice it came out really wet can you help please
what cheesecake? this is a chicken dish? I’d love to help you out but I’m a little confused?
A group of friends coming this weekend to my place… perfect occasion to try this with some rice aside. Thank you and have a nice day.
hope you enjoyed it as much as we do!
If you love this peanut butter sauce, try using cashew butter! You can make it at home by toasting 1 cup cashew pieces with 1 tsp, walnut or sesame oil. Then process in the food processor while drizzling in up to 1/2 cup walnut oil ( you can substitute avocado or olive oil). Pulse until nuts are completely ground then scrape down sides and pulse until the same consistency as peanut butter. I serve both cashew butter and peanut butter sauce with my chicken satays. People are equally divided on which is better. I love them both!
NICE! I love cashews, so that’s a great suggestion. I’ll give it a try.
Sure sounds good,
Maybe I’ll see if my Daughter will make it…..
Love most all your recipes….but I’m mostly a casserole cook….I love one dish meals and easy peasy….this one is easy but just too many ingredients (20), usually more than 5 and I’m out…..I don’t even like to cook anymore….sure glad you do…..