These chicken satay skewers are a taste explosion! A little spicy, a little sweet, super flavorful chicken bites are grilled to perfection. Take a dip in the spicy peanut sauce you will be hooked!

I'm not sure why it took me so long to discover the flavor profiles of Southeast Asian cuisine, but once I did I was addicted. This Thai-style marinade combines soy, fish sauce (flavor bomb!), curry, ginger, brown sugar, coconut milk, and lime for the tastiest chicken you will ever eat!
Chicken satay skewers make a fantastic appetizer, but I can't stop eating at one or two, so I make this as a main course. It pairs perfectly with coconut rice!
[feast_advanced_jump_to]Chicken Satay and Peanut Dipping Sauce Ingredients
Chicken satay skewers come together easily with a quick marinade and a simple peanut sauce using pantry ingredients.

For the chicken satay skewers:
- chicken breast
- low-sodium soy sauce
- yellow curry powder
- garlic powder
- turmeric
- ground ginger
- brown sugar
- fish sauce
- vegetable oil
- coconut milk
- lime juice

For the peanut dipping sauce:
- creamy peanut butter
- low-sodium soy sauce
- lime juice
- brown sugar
- coconut milk
- ground ginger
- sriracha
- sesame oil
See recipe card for quantities.
How to Make Chicken Satay Skewers with Spicy Peanut Dipping Sauce
These chicken satay skewers get their flavor from a simple marinade and cook in just a few minutes.

Dice the chicken into 1-inch pieces. Whisk together soy sauce, curry powder, garlic powder, turmeric, ginger, brown sugar, fish sauce, vegetable oil, coconut milk, and lime juice for marinade.

Combine marinade with chicken and refrigerate for at least 1 hour up to 24 hours. I don't recommend marinating longer than 24 hours because the chicken starts to get mushy.

Whisk together the peanut dipping sauce ingredients: Peanut butter, soy sauce, lime juice, brown sugar, coconut milk, ginger, sriracha, and sesame oil.

Refrigerate until ready to serve. Top with chopped peanuts if desired.

If using wooden skewers, soak in water for 15 minutes.

Thread chicken pieces onto skewers, leaving an inch or two on the bottom end to hold the skewer.

Preheat an outdoor grill or indoor grill pan to medium high. Grill skewers for 2-3 minutes on each side until cooked through. Serve with peanut dipping sauce.

Storage
Leftover chicken and peanut dipping sauce can be stored separately in covered containers in the fridge for up to 4 days. Freeze chicken and sauce in individual containers or Ziplock bags for up to 3 months.

How to Marinate Chicken for Satay
The marinade for chicken satay is made of soy sauce, fish sauce, spices, brown sugar, coconut milk, and lime juice. The chicken can be marinated for up to 24 hours; any longer and the meat starts to break down and get mushy.

FAQ
This version of chicken satay is not particularly spicy. To add heat to the chicken skewers, try adding 1 tablespoon of sriracha to the marinade.
Absolutely! I have made this indoors with a grill pan on the stove, or if needed you could cook the chicken in a regular pan on the stove top and then thread them on skewers or just eat them with a fork. Yum!
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Chicken Satay Skewers with Spicy Peanut Dipping Sauce
Ingredients
CHICKEN SATAY SKEWERS
- 2 pounds chicken breasts or thighs diced into 1-inch chunks
- ¼ cup low-sodium soy sauce
- 1 tablespoon yellow curry powder
- 1 teaspoon garlic powder
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- ¼ cup brown sugar
- 1 tablespoon fish sauce
- 2 tablespoons vegetable oil
- ¼ cup coconut milk
- 1 tablespoon lime juice
SPICY PEANUT DIPPING SAUCE
- ⅓ cup creamy peanut butter
- ¼ cup low-sodium soy sauce
- 1 tablespoon lime juice
- 2 tablespoons brown sugar
- ¼ cup coconut milk
- 1 teaspoon ground ginger
- 1-2 tablespoons sriracha
- 1 tablespoon sesame oil
- ¼ cup chopped peanuts optional
- chopped cilantro for serving if desired
Instructions
- To make the chicken satay skewers, in a large mixing bowl combine soy sauce, curry powder, garlic powder, turmeric, ginger, brown sugar, fish sauce, vegetable oil, coconut milk, and lime juice. Add diced chicken and marinate for 1 hour up to 24 hours. After 24 hours in the marinade the chicken will start to get mushy. Drain chicken and discard marinade.
- If using wooden skewers, soak them in water for 30 minutes. Thread the marinated chicken chunks onto skewers, leaving a few inches at the dull end to hold them.
- Preheat outdoor grill or indoor grill pan to medium-high heat and brush with oil. Grill skewers for 2-3 minutes on each side, until cooked through (chicken should reach an internal temperature of 165 degrees F).
- While chicken is grilling, combine peanut butter, soy sauce, lime juice, brown sugar, coconut milk, ground ginger, sriracha, and sesame oil. If the mixture is thicker than you like, add a teaspoon of water at a time until desired consistency is reached. Serve chicken skewers and dipping sauce topped with chopped peanuts and cilantro if desired.