Thai Chicken Satay with Peanut Sauce Recipe – Asian, Thai Special

Chicken satay is an easy grilled chicken recipe that’s perfect for a light meal or for party appetizers. Healthy and a crowd-pleaser!

  • Prep Time10 min
  • Cook Time15 min
  • Perform Time2 hr 10 min
  • Total Time2 hr 35 min

Chicken Satay Ingredients:

  • 1 pound boneless, skinless chicken breasts cut into 1-inch strips
  • 2 tablespoons low-sodium soy sauce or tamari for gluten free
  • 1/2 tablespoon fish sauce or additional 1/2 tablespoon soy sauce
  • 2 tablespoons freshly squeezed lime juice from 2 small, juicy limes
  • 1 tablespoon honey
  • 1 tablespoon Sriracha sauce
  • 2 teaspoons ground ginger
  • 2 cloves garlic minced

For the Peanut Sauce:

  • 1 cup low sodium chicken broth
  • 5 tablespoons creamy peanut butter
  • 1 tablespoon honey
  • 1 tablespoon low-sodium soy sauce or tamari for gluten free
  • 2 teaspoons fish sauce or additional 2 teaspoons soy sauce
  • 2 teaspoons Sriracha sauce
  • 1 teaspoon ground ginger
  • 2 cloves garlic minced
  • 1 tablespoon freshly squeezed lime juice from about 1 small lime
  • Chopped fresh cilantro chopped unsalted roasted peanuts, and lime wedges, for serving

How To Make Thai Chicken Satay with Peanut Sauce Recipe:

1

In a large mixing bowl, whisk together all of the marinade ingredients, except for the chicken: soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover with plastic wrap and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes before grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.

2

Meanwhile, prepare the peanut sauce: In a medium saucepan, combine the chicken broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic. Bring to a simmer over medium heat, then let cook, stirring often, until the sauce is smooth and has thickened, about 6 minutes. Stir in the lime juice and set aside.

3

When ready to cook, preheat an outdoor grill or indoor grill pan to medium-high. Then thread the chicken onto skewers.

4

Grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. Sprinkle with peanuts and cilantro, then serve warm with peanut sauce and lime wedges.

Recipe Notes:

TO STORE: Leftover skewers can be stored in an airtight storage container in the refrigerator for up to 4 days. Store the peanut sauce in a separate airtight storage container for up to 4 days.

TO REHEAT: Remove the chicken from the skewers and place it on a baking sheet. Let come to room temperature, then reheat it in the oven at 350 degrees F. As soon as the satay is warm, serve it immediately; watch it carefully so that it doesn’t dry out. Reheat the sauce gently on the stove or in the microwave, stirring every few minutes.

TO FREEZE: Freeze chicken and peanut sauce separately in airtight, freezer-safe storage containers for up to 3 months.
Let thaw overnight in the refrigerator before reheating.