Chicken Satay with Spicy Peanut Sauce Recipe

If you’re craving a dish that bursts with bold flavors and irresistible textures, this Chicken Satay with Spicy Peanut Sauce Recipe is exactly what you need. Tender strips of marinated chicken, grilled to smoky perfection, paired with a rich and creamy peanut sauce that has just the right kick, come together to create a dish that’s both comforting and exciting. Whether it’s for a casual weeknight dinner or a fun gathering with friends, this recipe offers a perfect balance of sweet, tangy, savory, and spicy notes that will delight your taste buds and have everyone asking for seconds.

Ingredients You’ll Need

The magic of this recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role, whether it’s adding depth to the marinade, bringing heat to the sauce, or giving that fresh pop of color to the final presentation. Here’s what you’ll need to make this flavorful delight:

• 1 pound boneless, skinless chicken breasts: Cut into 1-inch strips, these are perfect for quick grilling and soaking in the marinade.
• 2 tablespoons low-sodium soy sauce (or tamari): Adds a savory umami base without overpowering the other flavors.
• ½ tablespoon fish sauce: Gives a subtle depth and authentic Southeast Asian flair to the marinade.
• 2 tablespoons freshly squeezed lime juice: Brings a fresh, bright acidity that lightens the dish beautifully.
• 1 tablespoon honey: Balances heat and acidity with a touch of natural sweetness.
• 1 tablespoon Sriracha sauce: Adds a delicious spicy punch that wakes up the palate.
• 2 teaspoons ground ginger: Infuses warmth and slight zing for a more complex flavor.
• 2 cloves garlic, minced: Essential aromatic that elevates every bite.
• 1 cup low sodium chicken broth: Forms the base of the luscious peanut sauce, ensuring it’s smooth and not too thick.
• 5 tablespoons creamy peanut butter: The star ingredient for the sauce’s rich, nutty creaminess.
• 1 tablespoon low-sodium soy sauce: Adds extra seasoning to the peanut sauce.
• 2 teaspoons fish sauce: Enhances the sauce with a savory depth.
• 2 teaspoons Sriracha sauce: Gives the peanut sauce its signature spicy kick.
• 1 teaspoon ground ginger: Brings aromatic warmth to the sauce.
• 1 tablespoon freshly squeezed lime juice: Finishes the peanut sauce with a refreshing zest.
• Chopped fresh cilantro, chopped unsalted roasted peanuts, and lime wedges: Perfect garnishes that add color, texture, and a burst of zestiness when served.

How to Make Chicken Satay with Spicy Peanut Sauce Recipe

Step 1: Prepare the Marinade

Start by whisking the marinade ingredients together in a large mixing bowl. This blend of soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic creates a flavor-packed bath that infuses the chicken strips with vibrant, balanced notes. Once mixed, toss in your chicken strips, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours or overnight if you have the time—this patience rewards you with deeply marinated meat, every bite rich with flavor. Remember to let the chicken come to room temperature before grilling for even cooking. If using wooden skewers for the first time, soak them to prevent burning—it’s a small prep step that makes a big difference.

Step 2: Make the Peanut Sauce

While the chicken marinates, focus on the sauce that truly makes this dish unforgettable. In a medium saucepan, combine chicken broth, creamy peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic. Gently bring it to a simmer over medium heat, stirring frequently to blend the ingredients smoothly. In about 6 minutes, you’ll notice the sauce thickening beautifully into a velvety, luscious consistency. Remove it from the heat, stir in fresh lime juice to add brightness, and set it aside—your peanut sauce is now ready to elevate the grilled chicken.

Step 3: Prepare for Grilling

Preheat your grill or grill pan to medium-high heat, the perfect temperature for getting those irresistible grill marks and that smoky hint on your chicken. Thread the marinated chicken strips onto skewers in an “S” pattern, which helps keep the meat secure and ensures even cooking. This step gets you one step closer to serving a stunning and flavorful dish that’s as appealing visually as it is on the palate.

Step 4: Grill the Chicken

Place your skewers on the hot grill, letting each side cook for 2 to 3 minutes. You’re aiming for an internal temperature of 165°F, ensuring the chicken is perfectly cooked through yet wonderfully juicy. Those distinct grill marks add a pleasing texture and smoky flavor that’s hard to beat. After grilling, allow the chicken to rest a few minutes so the juices settle and your bite remains tender and flavorful.

Step 5: Serve

Arrange your chicken satay skewers on a platter, then sprinkle generously with chopped peanuts and fresh cilantro. The crunchy nuts and fragrant herbs add great texture and aroma that perfectly complement the rich peanut sauce served alongside. Don’t forget the lime wedges—squeezing fresh juice over the satay just before eating adds a zesty pop that lifts every bite.

How to Serve Chicken Satay with Spicy Peanut Sauce Recipe

Garnishes

Garnishes are your secret weapon to take this dish from delicious to memorable. Fresh cilantro lends a bright, herbaceous note that balances the sauce’s richness. Chopped unsalted roasted peanuts enhance the crunch factor, while lime wedges offer a final zing that cuts through the creamy peanut sauce perfectly. These finishing touches aren’t just pretty—they elevate the entire eating experience.

Side Dishes

This Chicken Satay with Spicy Peanut Sauce Recipe pairs best with simple, complementary sides. Think fragrant jasmine rice or coconut rice to soak up every bit of the sauce. A crisp cucumber salad dressed with rice vinegar and a hint of sugar adds a refreshing counterpoint. Steamed or stir-fried vegetables work well too, offering a light and healthy balance to the richness of the satay and peanut sauce.

Creative Ways to Present

You can also serve the chicken satay skewers as an appetizer at parties—arranged on a platter with individual dipping bowls for the peanut sauce to let guests customize their experience. Wrapping the grilled chicken strips in fresh lettuce leaves with a drizzle of peanut sauce is another fun way to enjoy them, giving a satisfying crunch and making the dish more interactive. Either way, presentation can be simple or festive but always inviting.

Make Ahead and Storage

Storing Leftovers

Leftover chicken satay keeps wonderfully in the refrigerator for up to 3 days. Store the grilled skewers and peanut sauce separately in airtight containers to maintain their best textures and flavors. When ready to eat, simply reheat gently and garnish fresh as before.

Freezing

You can freeze the cooked chicken skewers, but it’s best to keep the peanut sauce fresh. Wrap the skewers tightly in plastic wrap, then place them in a freezer-safe container or bag. Frozen chicken satay stays good for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.

Reheating

Reheat the chicken satay in a preheated oven at 350°F for about 10 minutes or until warmed through. Avoid microwaving if possible to preserve that grilled texture. Warm the peanut sauce gently on the stovetop over low heat, stirring often to bring back its creamy shine without separating.

FAQs

Can I use other types of meat for this Chicken Satay with Spicy Peanut Sauce Recipe?

Absolutely! While chicken breast is traditional and quick to cook, you can easily swap in chicken thighs for juicier results, or even firm tofu for a vegetarian option. Just adjust cooking times accordingly to ensure everything is cooked perfectly.

Is it necessary to marinate the chicken overnight?

Although overnight marinating is ideal for maximum flavor, allowing the chicken to soak in the marinade for at least 2 hours will still yield excellent taste. Patience definitely pays off with this recipe but a shorter marination still leads to delicious results.

How spicy is the peanut sauce? Can I adjust it?

The peanut sauce has a noticeable but balanced heat mainly from the Sriracha. If you prefer less spice, simply reduce the Sriracha amounts in both the marinade and sauce. You can also add a touch of coconut milk or extra peanut butter to mellow the heat without losing creaminess.

Can I make this recipe gluten-free?

Yes, just swap regular soy sauce with tamari or a certified gluten-free soy sauce alternative, and double-check your fish sauce to ensure it’s gluten-free. The rest of the ingredients are naturally free of gluten.

What’s the best way to serve leftover peanut sauce?

Leftover peanut sauce is incredibly versatile—use it as a dip for fresh veggies, drizzle it over noodles or salads, or even spread it on sandwiches for a spicy, nutty twist. Keep it refrigerated and use within 3-4 days for optimal freshness.

Final Thoughts

This Chicken Satay with Spicy Peanut Sauce Recipe is a real crowd-pleaser that brings vibrant, bold flavors to your table with minimal fuss. Grilling tender, flavorful chicken paired with a luscious and spicy peanut sauce is such a delicious way to shake up your dinner routine. I can’t wait for you to try this recipe and make it your own—whether for a casual family meal or your next get-together, it’s sure to impress and satisfy!

Chicken Satay with Spicy Peanut Sauce Recipe

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• Author: admin
• Total Time: 2 hours 30 minutes
• Yield: 4 servings 1x

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Description

This Chicken Satay recipe features juicy, marinated chicken strips grilled to perfection and served with a rich, creamy peanut sauce. Marinated in a blend of soy, fish sauce, lime, honey, and spices, the flavorful chicken pairs beautifully with the tangy, slightly spicy peanut dipping sauce. Perfect as an appetizer or main dish, this dish brings delicious Southeast Asian flavors to your table with an easy grilling method.

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Ingredients

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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 Garnish and Serving

• Chopped fresh cilantro
• Chopped unsalted roasted peanuts
• Lime wedges

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Instructions

1. Prepare the Marinade: In a large mixing bowl, whisk together soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken strips and toss until thoroughly coated. Cover with plastic wrap and refrigerate for at least 2 hours or overnight for best flavor. Remove from the refrigerator and let the chicken stand at room temperature for 30 minutes before grilling. Soak wooden skewers in water for 30 minutes prior to grilling to prevent burning.
2. Make the Peanut Sauce: In a medium saucepan over medium heat, combine chicken broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic. Bring the mixture to a simmer and cook for about 6 minutes, stirring frequently until the sauce is smooth and thickened to your desired consistency. Remove from heat, stir in lime juice, and set aside.
3. Prepare for Grilling: Preheat an outdoor grill or indoor grill pan to medium-high heat. Thread the marinated chicken strips onto soaked skewers, weaving the meat back and forth in an “S” pattern to secure it.
4. Grill the Chicken: Place the skewers on the preheated grill. Cook for approximately 2-3 minutes per side until the chicken is fully cooked through with nice grill marks, and reaches an internal temperature of 165°F. Remove from the grill and let rest for 2-3 minutes to allow juices to redistribute within the meat.
5. Serve: Arrange the grilled chicken satay on a serving platter. Sprinkle with chopped roasted peanuts and fresh cilantro. Serve warm with the peanut sauce on the side and lime wedges for squeezing over the chicken.

Notes

• Soaking wooden skewers before grilling prevents them from burning during cooking.
• Marinate the chicken overnight for deeper flavors and more tender meat.
• If you don’t have a grill, you can use a grill pan or broil the chicken in the oven, adjusting cooking time accordingly.
• Adjust the Sriracha amount in the marinade and sauce to control the level of spiciness based on preference.
• For a gluten-free version, use tamari in place of soy sauce.

• Prep Time: 15 minutes (plus at least 2 hours marinating)
• Cook Time: 10 minutes
• Category: Main Dish
• Method: Grilling
• Cuisine: Southeast Asian