Chicken Satay with Spicy Peanut Sauce
Dinners + Mains

Chicken Satay with Spicy Peanut Sauce

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These flavorful chicken skewers are marinated in coconut milk and spices, then grilled and served with a delicious spicy peanut sauce for dipping.

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Chicken Satay with Spicy Peanut Sauce
Nutrition Info Print Recipe
  • Prep: 15 m
  • Cook: 10 m
  • Total: 25 m
  • Servings:


  • 1/2 cup coconut milk light
  • 1 tbsp Asian fish sauce
  • 2 tsp red curry paste
  • 1 tsp brown sugar
  • 1 tbsp cilantro chopped
  • 1/2 tsp ground turmeric
  • 1/2 tsp salt
  • pepper
  • 1 1/4 lb chicken cutlets thin sliced boneless, skinless
  • lime wedges for garnish
  • 1 tbsp cilantro chopped for garnish
  • 1 tbsp peanuts chopped for garnish (optional)
For the Peanut Sauce
  • 1/3 cup chicken broth low sodium
  • 2 tbsp peanut butter
  • 1 tbsp soy sauce reduced sodium or Tamari for gluten-free
  • 2 tsp honey
  • 1 tsp sriracha chili sauce
  • 1 tsp ginger freshly grated
  • 1 clove garlic minced


  1. In a bowl, mix the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate at least 4 hours or longer.
  2. Meanwhile, prepare the peanut sauce. Combine all the ingredients in a small saucepan and whisk well. Bring to a boil, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Set aside to cool to room temperature.
  3. Prepare grill to high heat and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 2 to 3 minutes per side, or until cooked through. Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.
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