Grilled Chicken Satay with Peanut Sauce Recipe

If you’re craving a dish that’s bursting with bold flavors and finger-licking goodness, you have to try my Grilled Chicken Satay with Peanut Sauce Recipe. This recipe hits all the right notes—tender, juicy chicken marinated in fragrant spices, perfectly grilled, and paired with a creamy, spicy peanut sauce that’s just irresistible. Whether you’re cooking for family, friends, or just yourself, you’ll find that this dish is as fun to make as it is delicious to eat.

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Ingredients You’ll Need

The ingredients for this Grilled Chicken Satay with Peanut Sauce Recipe come together effortlessly, and each one plays a key role in building those authentic Southeast Asian flavors we all crave. I always make sure to grab fresh chicken breasts and smooth peanut butter for the best texture in my sauce.

• Boneless skinless chicken breasts: Choose fresh chicken breasts and slice them evenly for uniform cooking.
• Olive oil, extra virgin: Adds subtle richness and helps the marinade coat the chicken.
• Lime (zest and juice): Brightens the dish with refreshing citrus notes essential to any good marinade.
• Maple syrup, honey, or sugar: Balances the savory and tangy flavors with a touch of sweetness.
• Soy sauce or liquid aminos: Adds umami and saltiness; opt for gluten-free if needed.
• Turmeric: Gives the chicken its beautiful golden color and warm, earthy flavor.
• Chili powder: Adds gentle heat – adjust according to your spice preference.
• Garlic powder: Deepens the savory profile without overpowering.
• Dried ginger: Lends a subtle warmth that complements the lime and turmeric perfectly.
• Salt: Essential to bring out all those flavors.
• Peanut butter (smooth): The star in the peanut sauce, make sure it’s creamy for a silky finish.
• Water: To thin out the peanut sauce to your desired consistency.
• Vinegar: Adds a nice acidic tang to balance the richness of the peanut butter.
• Sriracha: Optional but highly recommended for a spicy kick in the peanut sauce.
• Garlic clove (grated): Fresh garlic elevates the peanut sauce with natural pungency.

Variations

When it comes to this Grilled Chicken Satay with Peanut Sauce Recipe, I like to mix things up sometimes to suit whatever mood I’m in or what’s in my fridge. You should definitely feel free to make this your own – there’s plenty of room for flavor tweaks and substitutions.

• Chicken Thighs Instead of Breasts: I’ve used boneless chicken thighs and loved the extra juiciness and flavor they bring.
• Spicy Peanut Sauce: If you like things hotter, add extra sriracha or a pinch of cayenne in the sauce for an added punch.
• Vegetarian Option: Swap chicken for firm tofu or seitan strips marinated and grilled the same way; equally delicious.
• Peanut Allergy Alternative: Use almond butter or sunflower seed butter to recreate the sauce with a different nutty profile.

How to Make Grilled Chicken Satay with Peanut Sauce Recipe

Step 1: Marinate Your Chicken for Maximum Flavor

I always start by mixing the chicken with olive oil, lime zest and juice, maple syrup, soy sauce, turmeric, chili powder, garlic powder, dried ginger, and salt. You want to get every piece well coated—using tongs to toss it around works best. Then, I cover the bowl and let it chill in the fridge for anywhere from 2 to 24 hours. The longer, the better because those spices seep right in, but even a couple of hours does wonders if you’re short on time.

Step 2: Whip Up the Creamy Peanut Sauce

While the chicken marinates, the peanut sauce is super quick to make. I whisk peanut butter with water, vinegar, maple syrup, sriracha, and freshly grated garlic. If it feels too thick, just add a splash more water until you get that perfect drizzle or dip consistency. This sauce is my absolute favorite part—you can make it ahead and keep it refrigerated until ready to serve.

Step 3: Skewer the Chicken Strips

If you’re using wooden skewers, don’t forget to soak them in water for at least 30 minutes so they don’t burn on the grill. Then, thread your marinated chicken strips onto the skewers, laying them flat like little ribbons. I usually get about 10 skewers out of this batch—it’s the perfect number to feed a small crowd or family.

Step 4: Fire Up the Grill and Cook to Perfection

Preheat your grill to medium-high heat, around 500°F if you’re using a thermometer—that’s the sweet spot for quick, even cooking. Spray the grates with cooking spray to keep the chicken from sticking, then grill with the lid closed for 3 to 4 minutes per side. You want the chicken to develop those gorgeous char marks and grill smoky flavor while cooking through. If you don’t have a grill, a hot grill pan on the stove works just as well.

Step 5: Serve with That Amazing Peanut Sauce

Once the chicken is cooked through and slightly charred, you can serve it drizzled with the peanut sauce or on the side for dipping. I love how the creamy heat of the peanut sauce melts into the smoky chicken—it’s just the perfect bite every time.

How to Serve Grilled Chicken Satay with Peanut Sauce Recipe

Garnishes

I love sprinkling chopped fresh cilantro and toasted sesame seeds over the top for that fresh herbal pop and a little crunch. Sometimes I add finely sliced red chili or green onions for a colorful touch and an extra layer of flavor.

Side Dishes

My go-to sides to serve alongside this Grilled Chicken Satay with Peanut Sauce Recipe are jasmine rice or coconut rice, and a crisp cucumber salad to lighten things up. A simple Asian slaw with a tangy dressing works wonders too—it’s all about balancing textures and flavors.

Creative Ways to Present

For parties, I like to lay the skewers out on a large platter with little bowls of peanut sauce, sliced veggies, and lime wedges on the side. It makes a beautiful, interactive spread that’s perfect for sharing. I’ve even doubled the sauce and used the leftovers as a salad dressing the next day—it’s that versatile!

Make Ahead and Storage

Storing Leftovers

After grilling, I remove the chicken from the skewers and store it in an airtight container in the fridge, where it stays fresh for up to 3 days. Keeping the sauce separate helps maintain its texture and flavor.

Freezing

If you want to freeze leftovers, I recommend freezing the cooked chicken strips without the peanut sauce. Wrap them tightly in foil or plastic wrap, then place in a freezer bag. They’ll keep well for up to 2 months. Just defrost overnight in the fridge before reheating.

Reheating

I reheat the chicken gently in the microwave or on a warm stovetop pan to avoid drying it out. Warm the peanut sauce separately—just a quick stir in a small pot or in the microwave for 15-20 seconds does the trick. Recombine for that fresh-off-the-grill taste.

FAQs

Final Thoughts

I absolutely love how this Grilled Chicken Satay with Peanut Sauce Recipe brings a restaurant-quality dish right to your backyard grill or kitchen. The vibrant marinade, the irresistible peanut sauce, and the ease of preparation make it one of my go-to recipes when I want to impress without stress. Trust me, once you’ve tried it, you’ll want it in your regular rotation, just like my family does. Go ahead and give it a try—you’ll be so glad you did!

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