Chicken Satay Skewers

I stumbled onto satay at a night market years ago, the smell of charred chicken and roasting peanuts pulling me toward a smoky grill. The vendor brushed each skewer with something golden before flipping them over crackling coals. I bought three, ate them standing up, and knew I had to figure out how to make them at home.

The first time I made these for friends, I ran out of skewers halfway through threading the chicken and had to improvise with chopsticks. Everyone still raved about them. One friend sat by the grill with the peanut sauce bowl, dipping each skewer before it even hit the plate.

Ingredients

• Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier on the grill, but breasts work fine if you do not overcook them.
• Soy sauce (2 tbsp for marinade, 2 tbsp for sauce): Adds that deep savory base; use tamari or coconut aminos if you need it gluten-free.
• Coconut milk (2 tbsp for marinade, 120 ml for sauce): Brings sweetness and richness without any dairy, shake the can well before measuring.
• Brown sugar (1 tbsp for marinade, 1 tbsp for sauce): Helps the chicken caramelize and balances the salty and tangy notes.
• Fish sauce (1 tbsp for marinade, 1 tbsp for sauce): The secret umami punch that makes everything taste more alive.
• Vegetable oil (1 tbsp): Keeps the chicken from sticking and helps the spices coat evenly.
• Garlic cloves (2 for marinade, 1 for sauce): Freshly minced makes all the difference, jarred garlic just does not hit the same.
• Ground coriander (1 tsp): Adds a warm, citrusy undertone that complements the turmeric beautifully.
• Ground turmeric (1 tsp): Gives the chicken that golden color and earthy warmth.
• Ground cumin (½ tsp): A little smokiness that deepens the marinade.
• Ground white pepper (½ tsp): Slightly floral and sharp, it is traditional and worth seeking out.
• Creamy peanut butter (120 g): The heart of the sauce, use natural or regular but avoid anything too sweet.
• Lime juice (1 tbsp): Brightens the sauce and cuts through the richness.
• Chili garlic sauce or Sriracha (1 tsp, optional): Add heat slowly, you can always stir in more at the table.
• Water (60 ml, plus more): Thins the peanut sauce to a smooth, dippable consistency.
• Fresh cilantro, lime wedges, sliced cucumber, sliced red chili: These garnishes add color, crunch, and a fresh contrast to the richness.

Instructions

Marinate the chicken:

Whisk together soy sauce, coconut milk, brown sugar, fish sauce, vegetable oil, minced garlic, coriander, turmeric, cumin, and white pepper in a bowl. Toss in the chicken strips, cover, and let them sit in the fridge for at least an hour or overnight if you have time.

Prep the skewers:

Soak wooden skewers in water for 30 minutes so they do not turn into kindling on the grill. Thread the marinated chicken onto each one, leaving a little breathing room between pieces.

Heat the grill:

Get your grill or grill pan over medium-high heat and oil the grates lightly. You want it hot enough to char the chicken but not so fierce that it burns before cooking through.

Grill the skewers:

Lay the skewers on the grill and cook for 3 to 4 minutes per side until the chicken is cooked through and has those beautiful dark edges. The smell will make you impatient.

Make the peanut sauce:

While the chicken grills, combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, fish sauce, chili garlic sauce, minced garlic, and water in a small saucepan over medium-low heat. Stir until smooth and warm, adding more water if it looks too thick.

Serve:

Arrange the hot skewers on a platter with the peanut sauce in a bowl alongside. Scatter cilantro, lime wedges, cucumber slices, and chili over the top.

Save

I made these on a summer evening when the grill was already fired up for burgers, and the satay stole the show. My neighbor leaned over the fence and asked what smelled so good. I handed him a skewer and he came back ten minutes later asking for the recipe.

How to Get the Best Char

The secret is a hot grill and patience. Let the chicken sit undisturbed for the full 3 to 4 minutes before flipping so it develops those caramelized edges without sticking. If you are using a grill pan indoors, resist the urge to move the skewers around constantly.

Make-Ahead and Storage

You can marinate the chicken up to 24 hours in advance, and the peanut sauce keeps in the fridge for up to a week in an airtight container. Reheat the sauce gently on the stove with a splash of water to loosen it. Cooked skewers are best fresh, but leftovers can be reheated in a hot oven for a few minutes.

Serving Ideas and Swaps

These skewers are fantastic over jasmine rice or alongside rice noodles tossed with a little lime and fish sauce. If you want to switch up the protein, firm tofu or shrimp work beautifully with the same marinade. Grilling over charcoal adds a smoky depth that is hard to beat, but a regular grill or even the oven at 220°C (425°F) for 15 to 18 minutes will still give you delicious results.

• Serve with pickled vegetables or a simple cabbage slaw for crunch.
• Double the peanut sauce recipe, it disappears fast and tastes incredible on noodles the next day.
• If you cannot find fish sauce, a mix of soy sauce and a pinch of anchovy paste can work in a pinch.

Save

This recipe turned into one of those dishes I make without thinking, the kind that feels like a small celebration every time. I hope it brings the same joy to your table.

Recipe FAQs

→ How long should the chicken marinate?

Marinate the chicken for at least 1 hour to deepen flavors, though overnight is ideal for best taste.

→ Can I use other proteins instead of chicken?

Yes, tofu or shrimp can be substituted for the chicken and grilled using the same method.

→ How can I prevent skewers from burning on the grill?

Soak wooden skewers in water for at least 30 minutes before grilling to avoid burning.

→ What gives the peanut sauce its creamy texture?

The creamy indulgence comes from a combination of smooth peanut butter and coconut milk.

→ How spicy is the peanut sauce and can it be adjusted?

Chili garlic sauce adds optional heat; adjust the amount to suit your preferred spice level.

→ What are some good serving suggestions?

Serve with jasmine rice or rice noodles and garnish with fresh cilantro, cucumber, and lime wedges for contrast.