Chicken Satay with Peanut Sauce Recipe - Easy Chicken Recipes (2024)

Chicken Satay with Peanut Sauce is a great easy chicken appetizer or main course bursting with flavor, but oh so simple. This easy peanut sauce recipe is the ultimate satay sauce for dipping, drizzling, marinating, and more!

Why We Love This Chicken Satay Recipe

These satay chicken skewers have it all. They are juicy, tender, and addictingly delicious! They are a mix of sweet and sour and a tiny bit spicy.

All you have to do is pop them in the oven, for just 20 minutes, and your skewers are ready. They are so tasty, that they will definitely become a regular dish in your household and a family favorite.

Variations on Chicken Satay Skewers

You can use chicken breasts instead of thighs if you prefer. If you have an allergy to peanuts, try using sunflower seed butter instead! And if you can’t find sweet soy sauce, try mirin or rice wine vinegar.

How to Store and Reheat

Store leftover chicken satay in an airtight container in the refrigerator for up to 3 days. To reheat, remove the chicken from the skewers and place it on a baking sheet.Bake in a 350°F oven until warmed through.

How to Freeze

Freeze chicken satay in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

If serving this easy chicken satay recipe as a main course, I suggest serving it with steamed rice. Because chicken and rice is always a good idea! The satay chicken skewers are best served warm out of the oven!

More Peanut Chicken Recipes We Love

• Peanut Butter Chicken
• Crockpot Peanut Chicken
• Chinese Chicken Salad
• Thai Chicken Pizza
• Massaman Chicken Curry
• Chicken Mole

How to Make Chicken Satay Step by Step

Cut the Chicken: Cut 1½ pounds of boneless, skinless chicken thighs into bite-sized chunks.

Make the Peanut Sauce: In a large bowl, whisk 1 cup of creamy peanut butter, 1 cup of coconut milk, 2 tablespoons of low-sodium soy sauce, 1 tablespoon of sweet soy sauce, ½ tablespoon of garlic powder, ½ tablespoon of ground ginger, 1 teaspoon of chili powder, ½ teaspoon of kosher salt, and the juice of 2 limes until smooth. Save half of the sauce for later to use as a dip.

Marinate the Chicken: In the remaining sauce, add the chicken thighs. Rub the sauce so that they are all evenly covered. Let them marinate in the fridge for 3 hours.

Make the Skewers: Preheat oven to 350°F. Line a baking sheet with parchment paper and place a rack on it. Remove chicken thighs from marinade and thread them on the skewers. About four pieces on each skewer. Lay chicken skewers on the prepared rack.

Bake the Skewers: Bake for 20 minutes, or until golden brown Remove from oven, sprinkle with some finely chopped fresh coriander, sesame seeds, and red pepper flakes.½ teaspoon sesame seeds,1 tablespoon chopped fresh coriander,½ teaspoon crushed red pepper flakes.

Serve the Skewers: Serve with satay sauce while the skewers are still warm!