It’s 6pm, you’re tired, and everyone’s hungry for something different. You need a meal that feels like a vacation but takes minimal effort. This Chicken Satay recipe delivers bold, savory flavors in under an hour. It is the perfect way to shake up your dinner routine.
Why This Recipe Is a Winner
This dish is a winner because it is incredibly fast to cook. The chicken stays tender while the outside gets a beautiful golden char. It is a fantastic choice for summer grilling with friends or family. Kids especially love eating their dinner right off a stick. You get restaurant-quality flavor without the high price tag.
Simple Cooking Steps
Making this satay is very straightforward and beginner-friendly. You just whisk a quick marinade and let the chicken soak. The peanut sauce comes together in one small pan on the stove. You can do this even on your busiest weeknights. It is a stress-free way to get dinner on the table.
Simple Ingredients
Most of these items are likely already in your pantry or fridge.
- 500g chicken thighs, skinless and boneless, sliced into thin strips
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 cup creamy peanut butter
- 1/2 cup canned coconut milk
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 teaspoon red curry paste
- 1/2 teaspoon salt
Step-by-Step
- Soak wooden skewers in water for 30 minutes to prevent burning.
- In a large bowl, whisk together oil, soy sauce, honey, turmeric, cumin, and coriander.
- Add chicken strips to the marinade and refrigerate for at least 30 minutes.
- Thread the marinated chicken onto the skewers in a zigzag pattern.
- For the sauce: combine peanut butter, coconut milk, lime juice, brown sugar, and curry paste in a small saucepan over low heat.
- Whisk sauce constantly until smooth and thickened, then set aside.
- Preheat a grill or griddle pan to medium-high heat.
- Grill the chicken skewers for 3 to 4 minutes per side until charred and cooked through.
- Serve warm skewers with the peanut dipping sauce on the side.
Best Ways to Enjoy It
Serve these skewers warm with a side of fluffy jasmine rice. Add a fresh cucumber salad for a cool, refreshing crunch. This meal is perfect for a casual backyard gathering or party. You can also pack the leftovers for a tasty office lunch. It feels special enough for a fun date night at home.
Keep It Fresh
Store any leftover chicken in an airtight container for three days. Keep the peanut sauce in a separate jar in your fridge. Reheat the skewers in a 350°F oven for 8 minutes. This method keeps the meat moist and tender. Avoid the microwave if you want to keep that great texture.
Tips for Best Results
- Don’t skip soaking your wooden skewers or they will catch fire.
- Avoid overcrowding the grill so the chicken develops a nice crust.
- Swap soy sauce for tamari if you need a gluten-free option.
- Make the sauce a day ahead to save time during dinner.
- Add a handful of fresh cilantro for a bright summer finish.
- Use a meat thermometer to ensure the chicken reaches 165°F exactly.
Ways to Switch It Up
- Use firm tofu cubes for a delicious vegetarian alternative.
- Add a pinch of red pepper flakes for an extra kick.
- Swap peanut butter for almond butter for a different nutty taste.
Common Questions
Can I make this ahead of time?
Yes, you can marinate the chicken the night before. This actually makes the flavors much deeper and more delicious. Just grill them right before you are ready to eat.
What if I don’t have a grill?
A simple cast-iron griddle pan works perfectly on your stove. You still get those beautiful char marks and smoky flavor. It is a great way to enjoy this year-round.
Will my kids eat this?
Most kids love this recipe because the sauce is sweet. The mild spices provide flavor without being too spicy or overwhelming. It is a very family-friendly meal for everyone.
I hope this flavorful recipe brings a little sunshine to your table. It is the perfect way to enjoy a warm summer evening. Happy cooking!
— Alex
Ingredients
- 500 g chicken thighs, skinless and boneless, sliced into thin strips
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon hone y
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 cup creamy peanut butter
- 1/2 cup canned coconut milk
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 teaspoon red curry paste
- 1/2 teaspoon sal t
Instructions
- Soak wooden skewers in water for 30 minutes to prevent burning.
- In a large bowl, whisk together oil, soy sauce, honey, turmeric, cumin, and coriander.
- Add chicken strips to the marinade and refrigerate for at least 30 minutes.
- Thread the marinated chicken onto the skewers in a zigzag pattern.
- For the sauce: combine peanut butter, coconut milk, lime juice, brown sugar, and curry paste in a small saucepan over low heat.
- Whisk sauce constantly until smooth and thickened, then set aside.
- Preheat a grill or griddle pan to medium-high heat.
- Grill the chicken skewers for 3 to 4 minutes per side until charred and cooked through.
- Serve warm skewers with the peanut dipping sauce on the side.
