Grilled Chicken Satay with Spicy Peanut Sauce Recipe

Jump To Recipe
Avatar Author's default profile picture
Camila Stephens Modified: March 23, 2022
Grilled Chicken Satay with Spicy Peanut Sauce Recipe

How To Make Grilled Chicken Satay with Spicy Peanut Sauce

Marinated in coconut milk, this grilled chicken satay makes an amazing appetizer. It’s a Southeast Asian skewer served with peanut sauce and lime wedges.

Preparation: 30 minutes
Cooking: 10 minutes
Marinate Time: 4 hours
Total: 4 hours 40 minutes



  • ½cuplight coconut milk
  • 1tbspAsian fish sauce
  • 2tspred curry paste
  • 1tspbrown sugar
  • 1tbspchopped cilantro
  • ½tspground turmeric
  • ½tspkosher salt
  • freshly ground black pepper,to taste
  • lbschicken cutlets,thin sliced, boneless, skinless
  • 16large bamboo skewers,soaked in cold water
  • lime wedges,for garnish
  • 1tbspchopped cilantro,for garnish
  • 1tbspchopped peanuts,for garnish, optional

For the Peanut Sauce:

  • cuplow sodium chicken broth
  • 2tbspBetter’n peanut butter
  • 1tbspreduced sodium soy sauce,Tamari for gluten-free
  • 2tsphoney
  • 1tspSriracha chili sauce
  • 1tspfreshly grated ginger
  • 1clovegarlic,small, minced


  1. In a bowl, mix the marinade ingredients except for the chicken.

  2. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to the marinade. Turn chicken to coat, cover, and refrigerate for at least 4 hours or longer.

  3. Meanwhile, prepare the peanut sauce. Combine all the ingredients in a small saucepan and whisk well.

  4. Bring to a boil, reduce heat and cook for about 5 minutes until smooth, stirring constantly. Set aside to cool to room temperature.

  5. Prepare grill to high heat and thread marinated chicken onto soaked bamboo skewers. Place on the grill and cook for 2 to 3 minutes per side, or until cooked through.

  6. Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.


  • Calories: 359.06kcal
  • Fat: 20.67g
  • Saturated Fat: 6.32g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 8.18g
  • Polyunsaturated Fat: 4.23g
  • Carbohydrates: 9.58g
  • Fiber: 1.36g
  • Sugar: 5.66g
  • Protein: 33.29g
  • Cholesterol: 90.96mg
  • Sodium: 617.76mg
  • Calcium: 37.16mg
  • Potassium: 467.57mg
  • Iron: 1.91mg
  • Vitamin A: 38.93µg
  • Vitamin C: 3.47mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Related Recipes


Green Beans with Bread Crumbs Recipe

Make your green beans more appealing with this no-fuss recipe! It flavors the healthy veg with a mix of dried herbs, with added crunch from bread crumbs.
25 mins


Butternut Squash Fries Recipe

Put together an easy snack with these butternut squash fries, simply seasoned, then baked until brown and crisp on the edges.
35 mins


Blueberry Delight Recipe

Blueberry delight is the perfect layered dessert this summer. It has a cream cheese middle that's topped with whipped cream and blueberries.
1 hr 10 mins

Pan-Fry & Skillet

Garlic Butter Herb Steak and Mushrooms Recipe

Garlic Butter Herb Steak and Mushrooms is a perfectly juicy steak cooked in a skillet with a garlic herb butter and mushrooms. This is an easy restaurant meal that your family will love!
25 mins

Breads & Doughs

Orange-Glazed Cranberry Bread Recipe

Serve your cup of tea with a slice of this cranberry bread. It’s baked with fresh berries, buttermilk, and orange zest, then topped with a sweet glaze.
1 hr 20 mins


Honey Garlic Dijon Broiled Salmon Recipe

Honey Garlic Dijon Broiled Salmon seasoned with herbs and b that comes together in just 15 minutes and literally has the best flavor ever! The best salmon of my life!
13 mins


Turkish Lentil Soup Recipe

This simple lentil soup is a smooth, delicious, and slightly spicy appetizer that's popular in Istanbul. Whip up a warm batch in just 30 minutes!
30 mins


Buttermilk French Toast Recipe

Grab a bite of this flavorful plate of french toast for brunch today! It's made even more flavorful with the buttermilk for a richer bread.
30 mins

Leave a comment

Replying to