Thai-Style Grilled Chicken Satay Skewers with Peanut Dipping Sauce
These grilled Thai-style chicken skewers with peanut dipping sauce are bursting with flavor and perfect for any outdoor gathering or cozy dinner at home. Enjoy the rich, savory chicken and creamy, slightly spicy peanut sauce that will have everyone coming back for more!
Equipment
- 8-12 skewers to thread the marinated chicken
- outdoor grill or grill pan for cooking the chicken skewers
- mixing bowls for marinating the chicken and mixing the peanut dipping sauce
- whisk or spoon to mix the marinade and peanut sauce ingredients
- basting brush (optional) to brush on extra sauce during grilling
- Tongs for turning the skewers on the grill
- meat thermometer for checking that the chicken is fully cooked
- serving platter to arrange the grilled skewers before serving
- small sauce dish or bowl to serve the peanut dipping sauce on the side
Ingredients
CHICKEN SKEWERS AND MARINADE
- 2 pounds chicken breasts or thighs cut into bite-sized pieces
- 2 tablespoons vegetable oil or other flavorless oil
- ¼ cup soy sauce
- ½ cup coconut milk
- 1-½ tablespoons yellow curry powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground ginger
- ¼ cup brown sugar packed
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- ½ tablespoon sriracha to taste
- 8-12 skewers
PEANUT DIPPING SAUCE
- ½ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- ¼ cup coconut milk
- 1 tablespoon brown sugar
- 1 teaspoon sriracha to taste
- 1 teaspoon ground ginger
Instructions
- Cut chicken into bite-sized pieces (1- to 1-½-inch pieces). Make sure the pieces are uniform in size so they cook at the same rate.
- In a large bowl, whisk together soy sauce, fish sauce, lime juice, brown sugar, coconut milk, curry powder, garlic powder, ginger, chili powder, vegetable oil, and sriracha. Reserve and refrigerate ¼ cup marinade separate from chicken to brush on chicken during or after grilling. Add the raw chicken pieces to the remaining marinade and toss to coat evenly. Let it marinate for at least 30 minutes or up to overnight in the refrigerator.
- For the peanut dipping sauce, in a medium bowl whisk together peanut butter, soy sauce, fish sauce, lime juice, ground ginger, brown sugar, coconut milk, and sriracha. Gradually add warm water a tablespoon at a time, stirring until the sauce reaches your desired consistency (smooth but still thick enough for dipping).
- If using wooden skewers, soak the in water for 30 minutes before using so they don't burn on the grill. Thread the marinated chicken pieces onto the soaked skewers, making sure to leave a little space between each piece.
- Place the skewers on the grill and cook for 5-6 minutes per side or until the chicken is fully cooked through and has nice grill marks (internal temperature should reach 165°F or 74°C). Brush extra marinade on the chicken during or after grilling if desired for extra flavor.
- Arrange the grilled chicken skewers on a serving platter. Serve with the peanut dipping sauce on the side, garnished with chopped peanuts and fresh cilantro if desired.