Chicken Satay with Peanut Sauce
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4+
Red curry paste is the quick and easy key to adding depth of flavor to the spicy peanut dipping sauce.
Peanut Sauce
  • ½ cup peanut butter
  • ¼ cup hot water
  • ⅓ cup light coconut milk
  • 1 Tbsp soy sauce
  • 1 garlic clove, pressed
  • 1 Tbsp torn cilantro leaves
  • 1 tsp curry paste
  • ½ tsp chili oil
  • ½ tsp sesame oil
  • A couple squirts of lime juice
  • A couple drops of fish sauce, optional
  • 1 Tbsp brown sugar, optional, to taste
  • ¼ tsp cayenne, to taste
Chicken Marinade
  • ¼ cup soy sauce
  • 3 Tbsp honey
  • 2 Tbsp vinegar (I prefer using balsamic)
  • 1½ tsp garlic powder
  • 2 tsp ginger, minced (You can substitute 1½ tsp ground ginger but I prefer fresh ginger.)
  • 1-2 Tbsp Canola oil
  • 3-4 chicken thighs or 2-3 chicken breasts, cut into chunks
  1. Whisk the peanut butter and the hot water.
  2. Add the remaining ingredients and stir until a smooth sauce forms.
  3. Adjust the spice and sweetness of the sauce to taste.
Chicken Satay
  1. Mix the marinade ingredients together in a bowl or a ziploc bag.
  2. Cut the chicken into chunks and put it on skewers.
  3. Put the skewered chicken in the bowl or the bag so that the chicken is covered by the marinade. You can also marinate the chicken chunks first and then skewer them on the sticks.
  4. BBQ the chicken skewers rotating them periodically so that the chicken cooks evenly on all sides.
  5. Or you can broil them in the oven for 5-7 minutes on each side, until the chicken is done.
  6. Serve the chicken satay with the spicy peanut dipping sauce.
Recipe by Itsy Bitsy Foodies at