Easy Peanut Chicken Satay Skewers to Make at Home

Chicken satay is one of those dishes that feels like a treat but is genuinely easy to make at home. Bite-sized pieces of chicken, marinated in coconut milk, turmeric and spices, threaded onto skewers and grilled until charred at the edges — then dipped into a rich, sweet-salty peanut sauce. This version serves four and works on a barbecue, under the grill or in a griddle pan, so it is a year-round recipe rather than a summer-only one.

Ingredients

For the chicken and marinade:

• 900g skinless, boneless chicken thighs, cut into 2–3cm pieces
• 60ml coconut milk
• 2 tablespoons light soy sauce
• 1 tablespoon fish sauce
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2½ tablespoons mild curry powder
• 1½ teaspoons ground turmeric
• 1 tablespoon soft brown sugar
• 1 tablespoon neutral oil, for brushing
• Salt and black pepper
• Bamboo skewers (soaked in water for 30 minutes)

For the peanut sauce:

• 3 heaped tablespoons smooth peanut butter
• 1 tablespoon light soy sauce
• Juice of 1 lime
• 2 teaspoons soft brown sugar
• 2 teaspoons chilli garlic sauce (or sriracha)
• 1 teaspoon grated fresh ginger
• 2–3 tablespoons warm water, to loosen

Short on time? A ready-made satay sauce is a perfectly respectable shortcut for the dipping sauce — warm it through and loosen with a splash of coconut milk.

Method

1. Make the peanut sauce first so the flavours can sit. Whisk the peanut butter, soy sauce, lime juice, sugar, chilli garlic sauce and ginger together in a bowl. Add warm water a tablespoon at a time until it is thick but pourable. Set aside.
2. Mix the marinade. Combine the coconut milk, soy sauce, fish sauce, garlic, ginger, curry powder, turmeric and brown sugar in a large bowl.
3. Marinate the chicken. Add the chicken pieces and turn to coat well. Cover and refrigerate for at least 2 hours, turning once or twice. Overnight is even better.
4. Thread the skewers. Drain the chicken and discard the marinade. Thread the pieces onto the soaked skewers, packing them snugly but not tightly. Brush lightly with oil and season with salt and pepper.
5. Grill. Cook over medium-high heat — on a barbecue, under a hot grill or in a griddle pan — for 12–15 minutes, turning every few minutes, until charred at the edges and cooked through to 75°C in the thickest piece.
6. Serve with the peanut sauce for dipping, lime wedges and your choice of sides.

Tips for the best satay

• Use thigh, not breast. Thigh stays juicy over high heat; breast dries out before it chars. This matters more than any other choice in the recipe.
• Soak the skewers. Thirty minutes in water stops bamboo skewers burning before the chicken is done. If you grill often, metal skewers are a good investment.
• Do not skip the marinating time. Two hours is the minimum for the turmeric and curry flavours to get into the meat. Overnight in the fridge is noticeably better.
• Get real colour on them. Satay should be charred at the edges. If your skewers look pale, your heat is too low — be brave and give them another minute per side.
• Cut the pieces evenly. Uniform 2–3cm chunks cook at the same rate, so nothing is overdone while another piece is still pink.

What to serve with satay skewers

Jasmine rice is the classic base — cook it with the rest of the tin of coconut milk for an easy coconut rice. A sharp cucumber salad (sliced cucumber, rice vinegar, a pinch of sugar and chilli flakes) cuts through the richness of the peanut sauce beautifully. For a bigger spread, satay skewers sit very happily next to a plate of nasi goreng.

Satay FAQs

Can I cook satay skewers in the oven?

Yes. Lay them on a foil-lined tray and cook at 220°C (200°C fan) for 15–18 minutes, turning once, then finish under a hot grill for a minute or two to get some char. A griddle pan on the hob also works well.

Can I use chicken breast instead of thigh?

You can, but watch it closely — breast goes from done to dry in a couple of minutes over high heat. Cut the pieces slightly larger and pull them off the heat as soon as they hit 75°C inside.

How long can I marinate the chicken?

Anywhere from 2 hours to overnight. Beyond 24 hours the texture of the meat starts to suffer, so aim to cook within a day.

Can I freeze satay skewers?

Yes — freeze them raw, threaded and marinated, on a tray, then bag them once solid. Defrost overnight in the fridge and grill as normal. The peanut sauce keeps in the fridge for about a week but does not freeze well.

Is chicken satay gluten free?

The marinade and peanut sauce are easily made gluten free — just swap the soy sauce for tamari, as regular soy sauce is brewed with wheat. Check the labels on your curry powder and chilli sauce too, as some brands add wheat-based thickeners.

Keep exploring

• Simple nasi goreng — Indonesian fried rice
• Spicy Asian food recipes you can cook at home
• 15 essential Asian cooking ingredients for your cupboard