Easy chicken satay recipe with peanut sauce

Okay, so I have this thing for chicken satay. Like, I could eat it every day and not get tired of it. The first time I had it was at this tiny food stall in the city, and I swear, I almost cried because it was so good. Tender chicken, smoky from the grill, dunked in this creamy, slightly spicy peanut sauce? Heaven. So of course, I had to figure out how to make it at home.

Now, I’m not gonna lie—I messed up a few times before I got it right. Burnt chicken, weirdly lumpy sauce, you name it. But after some trial and error (and a few sad takeout orders), I finally nailed it. And the best part? It’s actually super easy. No fancy skills required. Just some basic ingredients and a little patience. Let’s do this.

Recipe Card

Recipe Title: Easy chicken satay recipe with peanut sauce

Servings: 4

Prep Time: 20 minutes (plus 1 hour to marinate if you’re fancy)

Cooking Time: 10 minutes

Calories: 320 kcal per serving

Ingredients:

• 1.5 lbs chicken breast, cut into thin strips (or thighs if you’re feeling wild)
• 1/4 cup soy sauce (low-sodium if you’re watching salt)
• 2 tbsp honey or brown sugar
• 2 cloves garlic, minced (or 1 tsp garlic powder if you’re lazy like me)
• 1 tbsp lime juice (bottled is fine, no judgment)
• 1 tsp ground cumin
• 1 tsp turmeric (optional, but it gives that nice yellow color)
• Wooden skewers (soak ’em in water for 30 minutes first!)

For the peanut sauce:

• 1/2 cup peanut butter (smooth or crunchy, your call)
• 1/4 cup coconut milk (or water if you’re in a pinch)
• 2 tbsp soy sauce
• 1 tbsp honey or brown sugar
• 1 tbsp lime juice
• 1 clove garlic, minced
• 1 tsp sriracha or chili flakes (skip if you hate spice)

Directions:

1. Mix the soy sauce, honey, garlic, lime juice, cumin, and turmeric in a bowl. Throw in the chicken strips and let them soak up all that goodness for at least 15 minutes. (Or marinate overnight if you’re planning ahead—I never do.)
2. While the chicken chills, make the peanut sauce. Dump all the sauce ingredients into a bowl and whisk like your life depends on it. If it’s too thick, add a splash of water. Too thin? More peanut butter. Easy.
3. Thread the chicken onto the soaked skewers. Don’t overcrowd them—give each piece some breathing room.
4. Fire up the grill (or a grill pan if it’s raining). Cook the skewers for 3-4 minutes per side until they’re golden and cooked through. No pink chicken, please.
5. Serve the satay with the peanut sauce for dipping. Maybe some rice or a salad if you’re feeling healthy. Or just eat it straight off the skewer. I won’t tell.

Nutrition Info (per serving)

Ingredient Swaps

Tips

• Don’t skip soaking the skewers. Unless you want your satay to taste like a campfire. (Okay, maybe that’s not the worst thing.)
• If your peanut sauce is too thick, just add a little warm water until it’s dip-able. No one wants to fight with clumpy sauce.
• No grill? No problem. Broil the skewers in the oven for 5-6 minutes per side. Just keep an eye on them—they go from golden to charcoal real fast.

FAQ

Q: Can I use chicken thighs instead of breast?
A: Absolutely! Thighs are juicier and harder to overcook. I’m team thigh all the way.

Q: Can I make the peanut sauce ahead of time?
A: Yep! It keeps in the fridge for up to a week. Just give it a stir before serving.

Q: Is there a way to make this vegetarian?
A: Sure! Swap the chicken for tofu or mushrooms. The marinade and sauce will still work their magic.

That’s it! Super easy, right? This chicken satay recipe is my go-to when I want something tasty without a ton of effort. Plus, that peanut sauce? I could drink it. (Not recommended, but no shame if you do.) Let me know how it turns out if you try it—happy cooking!