If you’re craving a dish that’s bursting with bold flavors and a perfect balance of savory, spicy, and tangy, this Chicken Satay with Spicy Peanut Sauce Recipe is an absolute must-try. Tender chicken strips are marinated in a delightful blend of lime, soy, garlic, and ginger, then grilled to smoky perfection. The real showstopper is the creamy, spicy peanut sauce that brings everything together with its rich texture and a subtle kick. Whether you’re entertaining friends or just want a delicious dinner, this recipe is sure to become a go-to favorite.
Ingredients You’ll Need
Gathering a few simple yet essential ingredients is the key to nailing this Chicken Satay with Spicy Peanut Sauce Recipe. Each one plays a crucial role in crafting the dish’s vibrant taste and satisfying texture, from the tangy lime juice brightening the marinade to the creamy peanut butter adding that irresistible depth to the sauce.
- Boneless, skinless chicken breasts (1 pound): Cut into 1-inch strips for quick cooking and easy grilling.
- Low-sodium soy sauce (2 tablespoons + 1 tablespoon): Adds savory umami notes while keeping saltiness balanced.
- Fish sauce (½ tablespoon + 2 teaspoons): Enhances the marinade and sauce with authentic Southeast Asian depth.
- Freshly squeezed lime juice (3 tablespoons total): Provides a bright, citrusy zing that sharpens every bite.
- Honey (2 tablespoons): Brings natural sweetness to balance the spicy and salty elements.
- Sriracha sauce (3 teaspoons): Gives a spicy kick—adjust according to your heat preference.
- Ground ginger (3 teaspoons): Adds warmth and subtle spice, perfect for the marinade and sauce.
- Garlic cloves (4 minced): Infuses both marinade and sauce with aromatic flavor.
- Low sodium chicken broth (1 cup): Creates the perfect base for a smooth, luscious peanut sauce.
- Creamy peanut butter (5 tablespoons): The heart of the sauce, lending creamy texture and rich flavor.
- Chopped fresh cilantro, chopped unsalted roasted peanuts, and lime wedges: For garnishing to add freshness, crunch, and tang.
How to Make Chicken Satay with Spicy Peanut Sauce Recipe
Step 1: Prepare the Marinade
Start by whisking together the soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic in a large bowl. This vibrant mixture is where all the flavors mingle beautifully to create a marinade that will soak deep into the chicken strips. Toss the chicken in the marinade, ensuring every piece is well-coated, then cover and refrigerate for at least 2 hours or overnight if possible. Let it come to room temperature for about 30 minutes before grilling to ensure even cooking. If you’re using wooden skewers, don’t forget to soak them in water to prevent burning on the grill.
Step 2: Make the Peanut Sauce
While the chicken marinates, prepare the spicy peanut sauce. Combine the chicken broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic in a saucepan. Bring it to a gentle simmer over medium heat, stirring frequently. After about 6 minutes, the sauce should be thickened and velvety smooth. Remove it from heat, stir in fresh lime juice for that final tang, and set it aside. This sauce is so addictive, it’s hard not to sneak a taste right away!
Step 3: Grill the Chicken
Preheat your grill or grill pan to medium-high heat. Thread the marinated chicken strips onto the skewers, weaving them in an “S” pattern to keep them secure and ensure even cooking. Grill each skewer for approximately 2-3 minutes per side. The chicken should develop beautiful grill marks and reach an internal temperature of 165°F. Once cooked, allow the skewers to rest for a few minutes so the juices redistribute, keeping the chicken succulent and tender.
Step 4: Serve and Enjoy
Transfer your perfectly grilled chicken satay to a platter, sprinkle generously with chopped peanuts and fresh cilantro, and serve alongside the spicy peanut sauce and lime wedges. This combination lets you control how much sauce and zest you want with each bite, making every forkful a joyful experience.
How to Serve Chicken Satay with Spicy Peanut Sauce Recipe
Garnishes
Fresh garnishes are the final flourish that elevate the dish. Sprinkle chopped cilantro over the chicken for a burst of herbal brightness. Crushed, unsalted roasted peanuts add a delightful crunch, contrasting the tender chicken and creamy sauce. A squeeze of lime juice just before eating wakes up the flavors even more, balancing the richness perfectly.
Side Dishes
Chicken Satay with Spicy Peanut Sauce Recipe pairs beautifully with a variety of sides. Steamed jasmine rice or coconut rice are classic choices, soaking up the extra sauce like a dream. For lighter options, a crisp cucumber salad or colorful coleslaw offer refreshing contrast. Grilled vegetables also complement the smoky notes from the chicken, rounding out the meal.
Creative Ways to Present
If you’re serving guests or want to dress up a casual meal, consider offering the chicken satay as finger food with small dipping bowls of peanut sauce on the side. Alternatively, slice the grilled chicken and toss it with rice noodles and fresh herbs for a vibrant salad. You can even build satay-inspired wraps using lettuce leaves for a low-carb option that’s fun and fresh.
Make Ahead and Storage
Storing Leftovers
Leftover chicken satay can be stored in an airtight container and refrigerated for up to 3 days. Keep the sauce separate whenever possible to maintain its texture and freshness. When ready to eat, simply reheat and serve with fresh garnishes for a quick meal.
Freezing
While the grilled chicken satay freezes well, it’s best to freeze the chicken and peanut sauce separately. Wrap the chicken tightly in plastic wrap and place it in a freezer-safe bag, freezing for up to 2 months. Freeze the peanut sauce in a small airtight container. This way, you preserve the flavors and can thaw only what you need.
Reheating
To reheat, gently warm the chicken skewers in a grill pan or oven until heated through. Warm the peanut sauce on the stovetop over low heat, stirring to restore its creamy consistency. Avoid microwaving for better texture and flavor retention. Finish with fresh garnishes to bring the dish back to life.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually a fantastic choice for satay because they tend to stay juicier and more flavorful when grilled. Just cut them into similar-sized strips to ensure even cooking.
What if I don’t have fish sauce? Can I substitute it?
If you don’t have fish sauce, you can add a bit more soy sauce or a splash of Worcestershire sauce. While fish sauce provides a distinctive umami depth, these alternatives help maintain that savory element.
How spicy is the peanut sauce, and can I adjust it?
The peanut sauce has a nice mild heat from the Sriracha, but it’s totally adjustable. If you prefer it milder, reduce or omit the Sriracha. For heat lovers, add a pinch of cayenne or extra Sriracha to turn up the spice factor.
Do I need to marinate the chicken overnight?
While marinating overnight intensifies the flavors, a minimum of 2 hours is sufficient to infuse the chicken with the delicious marinade. Even just a couple of hours will make a difference!
Can I make this recipe gluten-free?
Yes! Simply use tamari or a gluten-free soy sauce substitute and check the labels for Sriracha and fish sauce choices to ensure there are no gluten ingredients. This recipe is very adaptable.
Final Thoughts
This Chicken Satay with Spicy Peanut Sauce Recipe is one of those dishes that feels like a hug on a plate—comforting, flavorful, and packed with personality. Whether you’re new to grilling or a seasoned pro, it’s an incredibly satisfying recipe that brings a little excitement to your dinner routine. Give it a try and watch it quickly become a beloved classic in your kitchen!
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Chicken Satay with Spicy Peanut Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: Thai
Description
Chicken Satay is a flavorful Thai-inspired dish featuring tender, marinated chicken strips grilled to perfection on skewers and served with a rich, creamy peanut sauce. This recipe combines the savory notes of soy and fish sauces with spicy Sriracha, garlic, and ginger, balanced by the sweetness of honey and bright lime juice, resulting in a deliciously satisfying appetizer or main course.
Ingredients
For the Chicken Marinade
- 1 pound boneless, skinless chicken breasts, cut into 1-inch strips
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- ½ tablespoon fish sauce (or additional ½ tablespoon soy sauce)
- 2 tablespoons freshly squeezed lime juice (from 2 small limes)
- 1 tablespoon honey
- 1 tablespoon Sriracha sauce
- 2 teaspoons ground ginger
- 2 cloves garlic, minced
For the Peanut Sauce
- 1 cup low sodium chicken broth
- 5 tablespoons creamy peanut butter
- 1 tablespoon honey
- 1 tablespoon low-sodium soy sauce (or tamari for gluten-free)
- 2 teaspoons fish sauce (or additional 2 teaspoons soy sauce)
- 2 teaspoons Sriracha sauce
- 1 teaspoon ground ginger
- 2 cloves garlic, minced
- 1 tablespoon freshly squeezed lime juice (from about 1 small lime)
For Serving
- Chopped fresh cilantro
- Chopped unsalted roasted peanuts
- Lime wedges
Instructions
- Prepare the Marinade: In a large mixing bowl, whisk together the soy sauce, fish sauce, lime juice, honey, Sriracha, ground ginger, and minced garlic to create the marinade. Add the chicken strips to the bowl and toss until they are thoroughly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to penetrate the chicken. Before grilling, remove the chicken from the refrigerator and let it stand at room temperature for 30 minutes. If using wooden skewers, be sure to soak them in water for 30 minutes prior to grilling to prevent burning.
- Make the Peanut Sauce: In a medium saucepan over medium heat, combine the chicken broth, creamy peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic. Bring the mixture to a simmer, stirring frequently to prevent sticking and ensure a smooth texture. Continue cooking for about 6 minutes until the sauce thickens to your desired consistency. Remove the saucepan from heat and stir in the freshly squeezed lime juice. Set the sauce aside to keep warm.
- Prepare for Grilling: Preheat an outdoor grill or an indoor grill pan to medium-high heat. Thread the marinated chicken strips onto the skewers, weaving the meat back and forth in an “S” pattern. This technique helps secure the chicken on the skewers for even grilling.
- Grill the Chicken: Place the skewers on the preheated grill and cook the chicken for approximately 2-3 minutes per side. Grill each side until the chicken is cooked through, reaching an internal temperature of 165°F, and has developed appealing grill marks. Once cooked, remove the skewers from the grill and allow the chicken to rest for 2-3 minutes. This resting period helps redistribute the juices within the meat for optimal tenderness and flavor.
- Serve: Arrange the grilled chicken satay skewers on a serving platter. Sprinkle generously with chopped unsalted roasted peanuts and fresh cilantro. Serve the satay warm alongside a bowl of the peanut dipping sauce and lime wedges for squeezing over the chicken, enhancing its vibrant flavor.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Marinate the chicken overnight for deeper flavor if time allows.
- Adjust the level of Sriracha in both the marinade and peanut sauce according to your preferred spice tolerance.
- For a gluten-free option, use tamari instead of soy sauce.
- The peanut sauce can be prepared ahead and gently reheated before serving.
