Chicken Satay with Peanut Sauce are tenderloins marinated in a thai chicken marinade, grilled or oven baked, and then served with a delicious peanut sauce for dipping! Serve as an appetizer or main dish for your next meal!
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Chicken Satay Recipe with Peanut Sauce
The first time I ate chicken satay with peanut sauce was when we were stationed in Hawaii. Heavily influenced with Asian culture there is no doubt Hawaii is where you will find the best little family owned and run restaurants.
Every town has their own local food stop, hole in the wall tiny restaurant. When you find one, you can’t get enough of their delicious food!
Familiar to our Navy friends was a restaurant called Thai Kitchen. This restaurant was always packed, and one of the best places to visit with a crowd to share family style dishes like this chicken satay with peanut sauce.
Although our time in Hawaii was just temporary, we left with a true appreciation for home-style Thai dishes. So I was sure to pick up a popular authentic cookbook, Keo’s Thai Cuisine from where this recipe was modified from.
Thai Chicken Satay Marinade
When I first made these chicken skewers I lightly season them with a little allspice, salt and pepper. That’s it! I still follow this when I’m in a hurry. Otherwise, I follow a Thai marinade, which is a little spicier than the simpler version.
Although, I will say that the peanut sauce is what really makes this dish tastes scrumptious. I recommended this sauce when I made these chicken skewers baked in the oven. I also suggest you put it on rice or cauliflower.
Ready to make these babies? Let’s get to it.
Ingredients for satay marinade
If you choose to try the spicier marinade you will need to gather the following ingredients:
- Chicken Tenderloins – or boneless chicken sliced into 1/2-inch wide strips, thigh or breast meat.
- Oil – neutral tasting oil like olive or canola.
- Lemongrass – This is found in Asian grocery stores or in the produce section you can find it in the herb section already prepared.
- Red chili pepper – Thai red chilis and tiny and very hot. If you don’t find those, then you can use a red jalapeno.
- Curry powder
- Fish sauce – this a condiment often used in Asian recipes. If you don’t have this, then you can use 1/4 teaspoon of salt as an alternative to the fish sauce.
How to make chicken satay
Place chicken tenders in a mixing bowl and set aside. If you are grilling the chicken, then place the wood skewers in a shallow dish filled with water.
Next, place all the marinade in a blender or food processor and blend until smooth. Add to chicken, cover and refrigerate for two hours.
After marinating the chicken thread meat into the skewers and grill or bake. For different cooking options check this chicken skewers in the oven recipe. You will follow the same cooking times for on the stove top, broil, or grill.
Thai peanut sauce recipe
Now that the chicken satay is just about complete, you will want to mix up the ingredients of the peanut dipping sauce.
Ingredients for peanut sauce
This recipe will make about a cup and a half, which is plenty to use a a dipping sauce or to pour over rice or cauliflower rice. Gather the following ingredients:
- Vegetable broth – this thins the sauce. Although you can use up to a 1/2 cup, adjust to your preference.
- Peanut butter – creamy or chunky. I like to use peanut butter with peanuts so it is obvious to those that will partake in the sauce.
- Soy Sauce – I use reduced sodium. If you don’t have soy sauce, then you can also use liquid aminos as an alternative.
- Condiments/herbs – Sesame oil, Honey Fresh ginger, Garlic cloves and Crushed red pepper
To make the peanut sauce put all ingredients in a medium size mixing bowl. Mix until all ingredient are incorporated and enjoy! Serve in one bowl on place into individual serving bowls.
Hope you enjoy this recipe as much as we have and find new ways to use that peanut sauce. I used this same delicious sauce in this Whole Wheat Pasta dish!
That sauce alone will perk any dish up! This chicken satay with peanut sauce is a great appetizer, but I often serve them as the main dish and will add a couple of sides like Broccoli Slaw and Sticky Rice or Cauliflower Fried Rice.
Let me know what you served with these chicken skewers and I’ll add the options here too.
Chicken Skewers with Peanut Sauce
Thai Chicken Marinade
- 1- 1 1/2 pounds chicken tenderloins
- 3 Tablespoons oil vegetable, canola, avocado
- 1 stalk of lemongrass or 2 teaspoons of prepared lemongrass
- 3 garlic cloves minced
- 1/2 teaspoon thai red chili or red jalapeno chopped
- 1 Tablespoon curry powder
- 1 teaspoon honey
- 1/2 teaspoon fish sauce or 1/4 teaspoon salt
- Bamboo Skewers presoaked in water for 15 minutes
- ½ cup vegetable broth
- ½ cup peanut butter
- ¼ cup soy sauce reduced sodium
- 1 Tablespoon Sesame oil
- 2 Tablespoons honey
- 2 Tablespoons fresh ginger chopped
- 2 garlic cloves minced
- ½ teaspoon crushed red pepper
- Place chicken tenderloins in a large mixing bowl or slice chicken breasts into 1/2" thick strips.
- In a food processor or blender combine oil, lemongrass, garlic, red chili pepper, curry powder, honey and fish sauce; blend until smooth.
- Pour over chicken and marinate for two hours.
- Thread marinated chicken onto skewers. Place on a grill over medium-high heat and cook for 3-4 minutes on each side.
- To broil place on a baking sheet with a baking rack. Adjust the oven rack to the upper middle. Place prepared chicken skewers in a preheated oven at 375°F.
- Bake for 10 minutes, then flip skewers over and bake an additional 5 minutes or until chicken reaches 165°F internal temperature. Broil for 1-2 minutes on each side if desired.
- In a small bowl whisk together ingredients for peanut sauce; vegetable broth, peanut butter, soy sauce, sesame oil, honey, ginger, garlic, red peppers and set aside.
- Skewer chicken and brush with oil. Season with allspice, salt and pepper. Grill until cooked through (about 4 minutes each side). Serve with peanut sauce.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
This recipe was first shared July, 2015. I have since modified the marinade and updated the photos and content, August 2021.
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