Chicken Satay with Peanut Chilli Sauce

There’s something downright magical about threading spiced chicken onto skewers and watching it transform over an open flame. These chicken satay skewers marry a vibrant turmeric-and-spice marinade with a whisper of sweetness from brown sugar and tangy lime juice. Every bite crackles with flavor: the warm earthiness of cumin and coriander dances alongside a hint of cinnamon and cloves. As the chicken sizzles on the grill, you’ll notice little charred edges that cradle juicy, succulent meat. And then there’s the peanut chilli sauce—a luscious, creamy companion bursting with nutty peanut butter, coconut milk, fiery chilli paste, and fragrant garlic and ginger. It’s the kind of sauce you’ll find yourself spooning over rice or dunking every last scrap of chicken into, unable to resist its siren call.

I still remember the first time I whipped up this recipe for a summer barbecue. Friends kept circling back to the grill, drawn by that irresistible scent, and before I knew it, the plate was empty. The beauty of this dish is how it effortlessly shifts from an impressive appetizer for intimate gatherings to a satisfying lunch or dinner that feels far more indulgent than its 550 kcal per serving would suggest. With a total prep time of about 15 minutes (plus a restful hour in the fridge to let those flavors meld) and just another 15 minutes on the grill, it strikes that sweet spot between quick and show-stopping. Mark it as an intermediate-level recipe, because juggling the marinade, skewers, and sauce does require a bit of finesse—but trust me, every moment spent is worth it when you taste that first bite of chicken kissed by char and slathered in spicy-peanut goodness.

KEY INGREDIENTS IN CHICKEN SATAY WITH PEANUT CHILLI SAUCE

Before you fire up the grill, let’s take a closer look at what makes this dish so crave-worthy. Each ingredient plays its part, from the juicy chicken base to the rich, spicy sauce that brings the whole plate to life. Here’s what you need to gather:

• Boneless chicken thighs or breasts

These tender strips soak up every ounce of the bold spice marinade. Thighs offer a juicier, more forgiving texture, while breasts give a leaner bite—both are delicious!

• Vegetable oil

A neutral canvas that carries and helps distribute all those fragrant spices and seasonings evenly over the chicken.

• Soy sauce

Brings that signature umami depth to both the marinade and the peanut chilli sauce, creating layers of savory complexity.

• Brown sugar

Balances out the tangy and spicy notes with a gentle sweetness, promoting caramelization as the chicken grills.

• Lime juice

Adds a bright, zesty lift to the marinade and the dipping sauce, cutting through richness and keeping everything vibrant.

• Garlic (minced)

Infuses both the chicken and the sauce with garlicky warmth, building an aromatic foundation you won’t be able to resist.

• Ground turmeric

Lends that golden hue and a subtle earthiness that’s signature to satay, complementing the other warm spices.

• Ground coriander

Offers a citrusy, floral undertone that lightens the overall spice profile and pairs beautifully with cumin.

• Ground cumin

Brings a warm, slightly nutty flavor that deepens the marinade’s character without overwhelming.

• Ground cinnamon

A whisper of sweetness and spice that elevates the overall warmth of the rub.

• Ground cloves

A pinch of this potent spice adds an exotic, aromatic punch that makes the marinade unforgettable.

• Salt & freshly ground black pepper

Essential seasoning that enhances each ingredient’s natural flavor and balances the sweet, sour, and spicy components.

• Wooden skewers

Soaked in water to prevent burning, these make grilling a breeze and give the chicken those irresistible grill lines.

For the Peanut Chilli Sauce:

• Peanut butter

The rich and creamy base that makes this dipping sauce so decadently smooth and nutty.

• Coconut milk

Lightens the peanut butter’s density, introducing a gentle sweetness and silky texture.

• Soy sauce

Pumps up the umami and ties the sauce back to the marinade’s flavor profile.

• Honey

Adds a sticky, mellow sweetness that balances the heat from the chilli paste.

• Lime juice

Lends a citrusy zing that keeps the sauce bright and prevents it from feeling too heavy.

• Sesame oil

A drizzle of aromatic oil that gives a subtle toasted note at the finish.

• Chilli paste or sriracha

Provides the kick—add more or less depending on your spice tolerance for a perfectly customized heat level.

• Water

Used to thin out the sauce to your preferred consistency so it’s ideal for dipping or drizzling.

• Garlic (minced) & fresh ginger (grated)

Build layers of warmth and zing, ensuring every spoonful packs a punch.

• Chopped cilantro (optional)

A fresh, herbal garnish that adds a pop of color and a hint of citrusy brightness at the end.

HOW TO MAKE CHICKEN SATAY WITH PEANUT CHILLI SAUCE

Ready to get cooking? This recipe unfolds in two parts: marinating and grilling the chicken, then crafting the silky-smooth peanut chilli sauce. Follow these steps to bring it all together:

1. In a bowl, combine the vegetable oil, soy sauce, brown sugar, lime juice, garlic, turmeric, coriander, cumin, cinnamon, cloves, salt, and black pepper. Stir well to create a homogeneous marinade with all the spices fully dissolved.

2. Add the chicken strips to the marinade and toss to coat evenly. Let it marinate for at least 30 minutes, preferably 1-2 hours, so each piece soaks up maximum flavor and tenderness.

3. Preheat the grill or a grill pan over medium-high heat until it’s hot and ready—this ensures a good sear and those beautiful char marks.

4. Thread the marinated chicken pieces onto the soaked wooden skewers, spacing them slightly apart for even cooking and airflow.

5. Grill the chicken skewers for 5-7 minutes on each side, or until fully cooked through and slightly charred. Ensure the chicken reaches an internal temperature of 75°C (165°F) for safe, juicy perfection.

6. While the chicken cooks, prepare the peanut chilli sauce. In a saucepan, combine the peanut butter, coconut milk, soy sauce, honey, lime juice, sesame oil, chilli paste, garlic, and ginger in one spot to start building your flavor base.

7. Heat the saucepan over medium heat and whisk continuously until the mixture is completely smooth and creamy. If it feels too thick, add water gradually to adjust the consistency, then bring the sauce to a gentle simmer.

8. Once the sauce is smooth and warm, remove from heat and let it rest for a minute—this helps thicken it slightly and meld the flavors.

9. Serve the grilled chicken satay skewers with the peanut chilli sauce on the side or drizzled over the top. Garnish with fresh cilantro if desired, and enjoy!

SERVING SUGGESTIONS FOR CHICKEN SATAY WITH PEANUT CHILLI SAUCE

This chicken satay is incredibly versatile, making it a standout choice whether you’re hosting a backyard BBQ, planning a cozy dinner, or assembling a festive appetizer spread. You’ll love how beautifully the skewers pair with different sides and accompaniments—each combination enhances the dish’s bold flavors. Here are four of my favorite ways to serve it:

• Serve over a bed of steamed jasmine rice for a complete, comforting meal. The fragrant rice soaks up any extra sauce, creating a delightful, saucy bite in every mouthful. Garnish with chopped green onions for freshness.

• Accompany with a crunchy cucumber salad tossed in rice vinegar, a pinch of sugar, and fresh mint. The crispness and acidity cut through the richness, keeping your palate refreshed between spicy-sweet bites.

• Wrap the skewers in warm flatbreads or tortillas with shredded carrots, red cabbage, and a squeeze of lime. This handheld version makes for fun party food or a quick lunch on the go.

• Arrange on a platter as an appetizer alongside small bowls of extra chilli sauce, lime wedges, and chopped peanuts. Guests can customize each skewer with additional heat or crunch, turning your gathering into an interactive feast.

HOW TO STORE CHICKEN SATAY WITH PEANUT CHILLI SAUCE

Once you’ve enjoyed your feast, you might find yourself with a few leftover skewers or extra peanut chilli sauce. Proper storage ensures freshness and prevents the flavours from fading. Follow these tips to keep everything tasting amazing:

• Refrigerate skewers and sauce separately in airtight containers. This prevents the chicken from absorbing too much moisture from the sauce and keeps the chicken’s charred edges intact.

• Use within 3 days for best flavor. The spices in the marinade can intensify over time, so plan to enjoy leftovers promptly before they become overpowering.

• Freeze marinated chicken (uncooked) in a sealed freezer bag for up to one month. Label the bag with the date, then thaw in the fridge overnight before threading onto skewers and grilling.

• Reheat gently by placing the skewers on a low-heat baking sheet or popping them back on the grill for just a few minutes per side. Warm the sauce over low heat, stirring frequently to prevent separation.

CONCLUSION

Chicken Satay with Peanut Chilli Sauce is a guaranteed crowd-pleaser that balances spicy warmth, creamy nuttiness, and bright citrus notes in every bite. From marinating the chicken in that heady blend of turmeric, cumin, and coriander to whisking up a dreamy peanut sauce, each step invites you to savor the vibrant flavors of Southeast Asia. With just 15 minutes of active prep, an hour of restful marinating, and another 15 minutes on the grill, you’ll end up with juicy skewers that are perfect as an appetizer, lunch, or dinner. The dish sits at an intermediate level—they’re not overly complicated, but there’s enough nuance to make your cooking shine. Whether you’re serving this at a backyard barbecue or a casual weeknight dinner, it brings a splash of exotic flair to the table without requiring hours in the kitchen.

Feel free to print this article and save it for later use—your future self will thank you when you’re ready to whip up these skewers at a moment’s notice. You can also find a FAQ below to troubleshoot any questions about marinating times, grilling temperatures, or spice adjustments. If you’ve tried this recipe or need help tweaking it just right, I’d love to hear from you. Drop a comment with your thoughts, share your creative twists, or ask any questions you might have. Happy grilling, and here’s to many delicious skewers in your cooking adventures!

Print Recipe

Chicken Satay with Peanut Chilli Sauce

Author: Isabella Rames

Difficulty: Intermediate Prep Time 15 mins Cook Time 15 mins Rest Time 1 hr Total Time 1 hr 30 mins

Calories: 550

Description

Juicy strips of turmeric-and-spice marinated chicken flash-grilled on skewers, served alongside a rich, nutty chilli-peanut sauce bursting with tangy lime and aromatic garlic.

Ingredients

Scale

1/2x 1x 2x 3x

• 500 g boneless chicken thighs or breasts (cut into thin strips)

• 2 tbsp vegetable oil

• 2 tbsp soy sauce

• 1 tbsp brown sugar

• 1 tbsp lime juice

• 2 cloves garlic (minced)

• 1 tsp ground turmeric

• 1 tsp ground coriander

• 1 tsp ground cumin

• ¹⁄₂ tsp ground cinnamon

• ¹⁄₄ tsp ground cloves

• ¹⁄₄ tsp salt

• ¹⁄₄ tsp freshly ground black pepper

• 10 -12 wooden skewers (soaked in water for 30 minutes)

• For the Peanut Chilli Sauce:

• ¹⁄₂ cup peanut butter (smooth or chunky)

• ¹⁄₄ cup coconut milk

• 1 tbsp soy sauce

• 1 tbsp honey

• 1 tbsp lime juice

• 1 tbsp sesame oil

• 1 -2 tbsp chilli paste or sriracha (adjust to your spice preference)

• ¹⁄₄ cup water (to adjust consistency)

• 1 clove garlic (minced)

• ¹⁄₂ tsp ginger (grated)

• 1 tbsp chopped cilantro (optional for garnish)

Instructions

1. In a bowl, combine the vegetable oil, soy sauce, brown sugar, lime juice, garlic, turmeric, coriander, cumin, cinnamon, cloves, salt, and black pepper. Stir well to combine into a marinade.
2. Add the chicken strips to the marinade and toss to coat evenly. Let it marinate for at least 30 minutes, preferably 1-2 hours for enhanced flavor.
3. Preheat the grill or a grill pan over medium-high heat.
4. Thread the marinated chicken pieces onto the soaked wooden skewers.
5. Grill the chicken skewers for 5-7 minutes on each side, or until fully cooked through and slightly charred. Ensure the chicken reaches an internal temperature of 75°C (165°F).
6. While the chicken cooks, prepare the peanut chilli sauce. In a saucepan, combine the peanut butter, coconut milk, soy sauce, honey, lime juice, sesame oil, chilli paste, garlic, and ginger.
7. Heat the saucepan over medium heat and whisk the mixture until smooth and creamy. Add water gradually to adjust the consistency if needed, and bring the sauce to a gentle simmer.
8. Once the sauce is smooth and warm, remove from heat.
9. Serve the grilled chicken satay skewers with the peanut chilli sauce on the side or drizzled over the top. Garnish with fresh cilantro if desired.

Note

• If you prefer a milder sauce, adjust the amount of chilli paste or sriracha.
• Marinating the chicken for a longer time will result in more flavorful and tender meat.
• You can also use chicken breasts for a leaner option, but thighs will offer more juiciness and flavor.
• For extra crunch, sprinkle some chopped peanuts on top of the sauce before serving.
• Serve with steamed rice, cucumber salad, or flatbreads for a complete meal.

Keywords: chicken satay, peanut chilli sauce, grilled skewers, asian marinade, spicy dipping sauce, thai satay