Chicken Satay Peanut Dipping

Chicken Satay with Peanut Dipping Sauce is pure crowd-pleasing comfort. You get tender strips of marinated chicken grilled until lightly charred and served with a creamy, tangy, sweet-salty peanut sauce for dipping. Whether you use chicken or tofu, the depth of flavor from coconut milk and aromatic Thai spices will take you straight to the heart of street food paradise.

When I first made this, the aroma from the grill brought my family straight to the porch long before dinner was ready. Now, this is a must-have for summer cookouts and special occasions.

Ingredients

• Chicken sliced thin and long: Chicken thighs are juicier than breast Choose fresh chicken and slice evenly for quick cooking
• Coconut milk full fat: Adds richness to both the marinade and the sauce Canned coconut milk with little separation works best
• Yellow curry powder or a mix of turmeric cumin coriander and ground ginger: Gives depth and classic satay flavor Look for fresh, vibrant spices for the most impact
• Garlic finely minced: Brings pungent savory notes Always use fresh garlic for best results
• Brown sugar or alternative sweetener: Balances umami with gentle sweetness Palm sugar or honey brings authentic complexity
• Salt and soy sauce or Thai mushroom soy sauce: Punches up flavor and keeps the marinade savory Taste the soy sauce first to ensure it is not overly salty
• Peanut avocado or olive oil: Helps the marinade stick and adds gloss to the grilled meat Use fresh oil free of any off aroma
• Water: Helps thin the marinade for better coverage
• Bamboo skewers: Soak before using to prevent burning Choose sturdy skewers for easy threading
• Garnishes lime wedges roasted peanuts cilantro: Each adds flavor and texture Fresh lime gives the zing that wakes up the dish

For the Satay Sauce

• Peanut butter smooth or chunky: Gives the sauce a creamy body Use natural peanut butter for the richest taste
• Red curry paste: Adds a spicy fragrant lift and color Choose a Thai brand with balanced flavor
• Coconut milk: Lends velvety texture and rounds out flavors Use the same coconut milk as above for consistency
• Brown sugar or palm sugar or honey: Adds gentle sweetness Taste and adjust for your preference
• White vinegar or lime juice: Brings acidity to cut the richness Fresh lime is always a win
• Fish sauce: Adds umami and salt Use a quality Thai brand or omit for a vegan version
• Water: Helps reach the right dipping consistency Start with less and add more to thin if needed

Step-by-Step Instructions

Soak the Skewers:

Soak eight bamboo skewers in water for at least thirty minutes so they do not burn on the grill

Make the Marinade:

In a shallow pan whisk together coconut milk yellow curry powder garlic brown sugar salt soy sauce oil and water Mix until completely combined and glossy

Marinate the Chicken or Tofu:

Lay the chicken or tofu strips in the marinade making sure every piece is coated Well covered pieces will soak up the most flavor Cover and refrigerate for at least thirty minutes or overnight if you want maximum tenderness and taste Stir a couple of times during marinating if you can

Preheat the Grill and Thread the Skewers:

Heat your grill or grill pan to medium high Remove each strip from the marinade and thread tightly onto a soaked skewer Save the leftover marinade in your dish

Grill and Baste:

Place skewers on the hot grill Cook each side for three to four minutes flipping once Brush the leftover marinade over the skewers every time you turn them Watch closely as the smaller pieces cook quickly and can char fast

Make the Peanut Dipping Sauce:

Add peanut butter red curry paste coconut milk brown sugar vinegar fish sauce and water to a small saucepan Whisk over medium heat until smooth and just beginning to thicken Taste and adjust the salt sweetness or tang as needed

Serve:

Pile the skewers on a platter Serve with a bowl of warm peanut sauce and scatter over lime wedges crushed peanuts and cilantro

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My absolute favorite part of this recipe is the aroma of the coconut milk and spices when it hits the grill The first time I made it we sat outside to eat and it felt like an instant celebration

Storage Tips

Leftover chicken satay keeps well in the fridge for up to three days Store extra peanut sauce separately in a tightly sealed container for up to a week Reheat skewers gently in a skillet or low oven and warm the sauce before serving for best texture

Ingredient Substitutions

Swap chicken for tofu for a vegan option Tempeh also works in a pinch If you are out of curry powder blend turmeric cumin and coriander for the same golden color and earthy punch Soy sauce can be swapped for coconut aminos if avoiding soy

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Serving Suggestions

Serve chicken satay with coconut rice and a crisp Asian cucumber salad for a well-rounded meal It also pairs beautifully with pickled vegetables and chili crunch for those wanting a kick The skewers make a perfect appetizer or part of a summer buffet

Cultural Context

Satay originated in Indonesia but is beloved across Southeast Asia with different regional touches The Thai version is known for its creamy peanut sauce and vibrant marinade Every Thai eatery puts its own spin and making it at home lets you adjust everything to taste

Recipe FAQs

→ What cut of chicken works best for satay skewers?

Boneless, skinless chicken thighs are ideal since they stay moist during grilling, but breast meat can also be used if sliced thinly and marinated well.

→ How long should the chicken marinate?

Allow at least 30 minutes for marinating, but overnight produces even more depth of flavor and tenderness.

→ Can I substitute tofu instead of chicken?

Absolutely. Firm tofu absorbs the marinade well and grills nicely on skewers, offering a tasty plant-based option.

→ What’s the secret to a creamy peanut dipping sauce?

Use smooth peanut butter, full-fat coconut milk, and a balance of curry paste, sweetener, and a splash of lime or vinegar for richness and tang.

→ What are some good side dishes for satay?

Asian-style cucumber salad and coconut rice complement the skewers beautifully, adding freshness and texture to the meal.