Thai chicken satay with peanut sauce is one of those recipes I love so much because it delivers serious flavor without a ton of effort. When I go to a Thai restaurant, I order this all the time so I figured, why not make it at home instead?
What Is Thai Chicken Satay with Peanut Sauce?
Thai chicken satay with peanut sauce is a popular Southeast Asian street food made from marinated chicken threaded onto skewers and grilled or pan fried until golden and juicy.
What makes the Thai version stand out is the curry forward marinade and the rich, coconut peanut dipping sauce that goes with it. It's savory, slightly sweet, and so flavorful!
Why You'll Love This Thai Chicken Satay with Peanut Sauce
- Big flavor, minimal effort: The marinade does all the work, and the peanut sauce comes together in under five minutes on the stovetop.
- Works in the air fryer or on the stovetop: No grill? No problem. You get that beautiful golden color either way.
- Great for meal prep: Make a big batch of the marinade ahead and cook when you're ready.
Equipment You'll Need
- Mixing Bowl
- Small Pot
- Whisk
- Air Fryer or Large Skillet
- Bamboo Skewers (6 inch)
- Tongs
Ingredients for Thai Chicken Satay with Peanut Sauce
For the Chicken Satay
- Bamboo skewers
- Chicken thighs: Boneless, skinless thighs stay juicy and flavorful on skewers, no matter how you cook them.
- Soy sauce
- Fish sauce: A staple in Thai cooking that adds a deep, savory umami punch you can not replicate.
- Brown sugar
- Curry powder
- Red curry paste: A fragrant Thai paste made from chilies, lemongrass, and aromatics that gives the marinade its signature depth.
- Full fat coconut milk: The fat content in full fat coconut milk keeps the chicken tender and helps the marinade cling to the meat.
- Salt
- Bamboo skewers
Peanut Sauce
- Full fat coconut milk
- Peanut butter
- Red curry paste
- Brown sugar
- Fish sauce
- Lime juice
- Water
Garnishes
- Fried shallots: Crispy, golden shallots that add crunch and a subtle sweetness on top.
- Chopped cilantro
- Lime wedges
Customizations
- Swap the protein: Chicken breast works here if that's what you have, just watch the cook time since it dries out faster than thighs.
- Make it spicier: Add a teaspoon of chili flakes or extra red curry paste to the marinade if you like heat.
- Nut free peanut sauce: Swap peanut butter for sunflower seed butter for a similar creamy texture without the nuts.
- Skip the skewers: You can cook the marinated chicken pieces flat in a skillet or air fryer basket without threading them.
How to Make Thai Chicken Satay with Peanut Sauce
Soak the Skewers
Soak your bamboo skewers in water for 10 to 15 minutes before cooking. This keeps them from burning, especially if you're pan frying or using a grill.
Marinate the Chicken
In a large bowl, combine the chicken thighs with soy sauce, fish sauce, brown sugar, curry powder, red curry paste, coconut milk, and salt. Toss everything together until the chicken is well coated.
Let it marinate for at least 15 minutes or up to overnight in the fridge.
Make the Peanut Sauce
Add the coconut milk, peanut butter, red curry paste, brown sugar, fish sauce, lime juice, and water to a small saucepan over medium low heat.
Whisk everything together and let it simmer for 2-3 minutes until slightly thickened. Set aside while you cook the chicken.
Thread the Chicken
Thread each piece of marinated chicken onto a skewer, keeping the pieces flat and snug with no hanging bits. This helps them cook evenly and get that golden exterior all over.
Cook the Skewers
Air fryer: Preheat to 425F for a few minutes. Add skewers in a single layer without overcrowding, working in batches if needed. Cook for 11-14 minutes until golden brown and cooked through.
Stovetop: Heat a skillet over medium heat with a little oil. Cook skewers for 3-4 minutes per side, about 6-8 minutes total, until golden and cooked through.
Serve
Plate the skewers alongside the peanut sauce and top with fried shallots, chopped cilantro, and a squeeze of fresh lime.
Storage
Store leftover chicken satay in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 375F for 3-4 minutes or in a skillet over medium heat until warmed through.
Store the peanut sauce separately and reheat gently on the stovetop, adding a splash of water to loosen it up.
Tips to Make the Perfect Thai Chicken Satay with Peanut Sauce
- Don't rush the marinade: Even 15 minutes makes a difference, but overnight turns these skewers into something truly special.
- Keep the pieces uniform: Cutting chicken into even 1 inch pieces means everything cooks at the same rate, no dry edges, no undercooked centers.
- Don't overcrowd the pan or basket: Give each skewer some breathing room so the chicken browns instead of steams.
- Taste the peanut sauce as you go: It's all about balance. A little more lime if it's too rich, a little more sugar if it's too tangy.
Frequently Asked Questions
Can I make Thai chicken satay with peanut sauce ahead of time?
Yes! Marinate the chicken overnight for the deepest flavor. The peanut sauce can also be made a day ahead and stored in the fridge. Just reheat it gently and add a splash of water to bring it back to the right consistency.
Can I grill this instead of using an air fryer or stovetop?
Absolutely. Grill over medium high heat for about 3-5 minutes per side until charred and cooked through. Grilling adds a smoky element that takes Thai chicken satay to another level.
What can I serve with Thai chicken satay?
Jasmine rice is the classic pairing. You can also serve it alongside a simple cucumber salad, steamed vegetables, or rice noodles. It also makes a great appetizer on its own with just the peanut sauce for dipping.
Can I use chicken breast instead of chicken thighs?
You can, but chicken thighs are the better choice for satay. They stay juicy and tender even at high heat. If you use chicken breast, reduce the cook time slightly and keep a close eye on them so they don't dry out.
Is this Thai Chicken Satay with Peanut Sauce recipe gluten free?
It can be. Swap the regular soy sauce for tamari or a certified gluten free soy sauce and the rest of the ingredients are naturally gluten free. Always double check your curry paste label just to be safe.
Related Recipes You'll Love
- Spicy Gochujang Chicken Skewers
- Cowboy Butter Chicken Skewers
- Coconut Curry Chicken
- Coconut Lime Chicken
- Thai Meatballs with Red Curry Sauce
- Thai Red Curry Poached Fish
Thai Chicken Satay with Peanut Sauce
Equipment
Ingredients
Chicken Satay
- 10-12 bamboo skewers 6-inches
- 1.5 pounds chicken thighs boneless and skinless, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1.5 tablespoon fish sauce
- 2 tablespoon brown sugar
- 1 tablespoon curry powder
- 2 teaspoon red curry paste
- ¼ cup full-fat coconut milk
- ¼ teaspoon salt
Peanut Sauce
- ⅔ cup full-fat coconut milk
- 3 tablespoon peanut butter
- 1 tablespoon red curry paste
- 1 tablespoon brown sugar
- 2 teaspoon fish sauce
- 1 tablespoon lime juice
- 3 tablespoon water
Garnishes
- Fried shallots
- Chopped cilantro
- Lime wedges
Instructions
- Soak bamboo skewers in water for 10-15 minutes to ensure it doesn’t burn while cooking.10-12 bamboo skewers
- In a bowl, combine the chicken thighs with soy sauce, fish sauce, brown sugar, curry powder, red curry paste, coconut milk, and salt. Toss well to coat, then let it marinate for 15 minutes up to overnight.1.5 pounds chicken thighs, 1 tablespoon soy sauce, 1.5 tablespoon fish sauce, 2 tablespoon brown sugar, 1 tablespoon curry powder, 2 teaspoon red curry paste, ¼ cup full-fat coconut milk, ¼ teaspoon salt
- While the chicken marinates, make the peanut sauce. Add the coconut milk, peanut butter, red curry paste, brown sugar, fish sauce, lime juice, and water to a small saucepan over medium-low heat. Whisk everything together and let it simmer for 2-3 minutes until slightly thickened. Set aside.⅔ cup full-fat coconut milk, 3 tablespoon peanut butter, 1 tablespoon red curry paste, 1 tablespoon brown sugar, 2 teaspoon fish sauce, 1 tablespoon lime juice, 3 tablespoon water
- Thread each piece of marinated chicken onto a bamboo skewer, keeping the pieces flat and snug with no hanging bits.
- If using an air fryer, preheat to 425F for a few minutes. Add the skewers in a single layer without overcrowding, working in batches if needed. Cook for 11-14 minutes until golden brown and cooked through.If pan-frying, cook skewers for about 3-4 minutes per side (total of 6-8 minutes) until golden brown and cooked through.
- Serve the skewers with the peanut sauce and top with fried shallots, chopped cilantro, and a squeeze of lime.Fried shallots, Chopped cilantro, Lime wedges
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