Easy Chicken Satay Skewers with Peanut Sauce: Your New BBQ Favorite!

Craving a dish that’s bursting with flavor, easy to make, and guaranteed to impress at your next gathering? Look no further than these Chicken Satay Skewers with Peanut Sauce! This Southeast Asian-inspired recipe combines tender, spice-marinated chicken grilled to smoky perfection and paired with a creamy, sweet-and-savory peanut sauce that’ll have everyone licking their fingers. Whether you’re hosting a summer barbecue or looking for a crowd-pleasing appetizer, these skewers are your ticket to culinary stardom. Let’s dive into this mouthwatering recipe that’s as simple as it is delicious!

Why Chicken Satay Skewers Are a Must-Try

Chicken satay is a beloved dish with roots in Southeast Asia, particularly Indonesia and Malaysia. The magic lies in the marinade—a fragrant blend of spices like turmeric, lemongrass, and garlic—that infuses the chicken with bold, aromatic flavors. Grilled over an open flame (or even on a stovetop), the skewers develop a irresistible char that complements the rich, nutty peanut sauce. This dish is versatile, perfect as an appetizer, main course, or party snack, and it’s surprisingly easy to whip up at home. Plus, who can resist the allure of food on a stick?

In this article, we’ll walk you through every step of making these delectable skewers, from marinating the chicken to crafting the perfect peanut sauce. We’ll also share tips, tricks, and serving suggestions to elevate your satay game. Ready to fire up the grill? Let’s get started!

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Ingredients for Chicken Satay Skewers

To make approximately 12-15 skewers (serving 4-6 people), you’ll need the following ingredients:

For the Chicken Satay:

• 2 lbs (900g) boneless, skinless chicken thighs or breasts, cut into 1-inch cubes

• 1/4 cup coconut milk

• 2 tablespoons soy sauce

• 1 tablespoon fish sauce

• 1 tablespoon brown sugar

• 1 tablespoon lime juice

• 2 teaspoons ground turmeric

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 2 cloves garlic, minced

• 1 tablespoon grated fresh ginger

• 1 stalk lemongrass, finely chopped (or 1 tablespoon lemongrass paste)

• 1 teaspoon chili powder (optional, for heat)

• Bamboo skewers, soaked in water for 30 minutes

For the Peanut Sauce:

• 1/2 cup creamy peanut butter

• 1/4 cup coconut milk

• 2 tablespoons soy sauce

• 1 tablespoon lime juice

• 1 tablespoon brown sugar

• 1 teaspoon red curry paste (or to taste)

• 1 clove garlic, minced

• 1/4 cup water (adjust for desired consistency)

• 1 tablespoon chopped roasted peanuts (for garnish)

Optional Garnishes:

• Fresh cilantro, chopped

• Lime wedges

• Sliced red chilies

Step-by-Step Instructions

Step 1: Marinate the Chicken

1. Prepare the Marinade: In a large bowl, whisk together coconut milk, soy sauce, fish sauce, brown sugar, lime juice, turmeric, coriander, cumin, garlic, ginger, lemongrass, and chili powder (if using). This fragrant mixture will give the chicken its signature flavor.

2. Marinate the Chicken: Add the chicken cubes to the marinade, tossing to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to let the flavors meld.

3. Soak the Skewers: While the chicken marinates, soak bamboo skewers in water for at least 30 minutes to prevent burning on the grill.

Step 2: Make the Peanut Sauce

1. Combine Ingredients: In a small saucepan over medium-low heat, combine peanut butter, coconut milk, soy sauce, lime juice, brown sugar, red curry paste, and garlic.

2. Adjust Consistency: Gradually stir in water until the sauce reaches your desired thickness—smooth and pourable but not too runny.

3. Simmer and Stir: Cook for 3-5 minutes, stirring constantly, until the sauce is warm and well-blended. Remove from heat and set aside. Garnish with chopped peanuts just before serving.

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Step 3: Skewer and Grill

1. Thread the Chicken: Remove the chicken from the marinade and thread 4-5 pieces onto each soaked skewer, leaving a little space between pieces for even cooking.

2. Preheat the Grill: Heat your grill (or grill pan) to medium-high heat, about 400°F (200°C). Lightly oil the grates to prevent sticking.

3. Grill the Skewers: Place the skewers on the grill and cook for 3-4 minutes per side, turning once, until the chicken is cooked through (internal temperature of 165°F/74°C) and has a nice char. Brush with leftover marinade during grilling for extra flavor, but discard any marinade that touched raw chicken.

Step 4: Serve and Enjoy

1. Plate the Skewers: Arrange the grilled skewers on a platter, garnish with cilantro, lime wedges, and sliced chilies for a pop of color and flavor.

2. Serve with Peanut Sauce: Serve the warm peanut sauce in a bowl for dipping or drizzle it over the skewers for an irresistible presentation.

3. Pairing Suggestions: Pair with jasmine rice, cucumber salad, or pickled vegetables for a complete meal that screams summer vibes.

Tips for Perfect Chicken Satay

• Choose the Right Cut: Chicken thighs are juicier and more flavorful, but breasts work well for a leaner option. Cut pieces uniformly for even cooking.

• Don’t Skip the Soak: Soaking skewers prevents them from burning, especially on an open flame.

• Make Ahead: The chicken can marinate overnight, and the peanut sauce can be prepared a day in advance and refrigerated. Reheat the sauce gently before serving.

• Indoor Option: No grill? Use a grill pan or broil the skewers in the oven at 450°F (230°C) for 8-10 minutes, turning halfway.

• Spice it Up: Adjust the chili powder or red curry paste to suit your heat preference.

Why This Recipe Works

This chicken satay recipe strikes the perfect balance of sweet, savory, and spicy. The marinade tenderizes the chicken while infusing it with bold Southeast Asian flavors, and the grilling process adds a smoky depth that’s hard to resist. The peanut sauce is the star of the show—creamy, nutty, and just the right amount of tangy. It’s a dish that feels exotic yet approachable, making it ideal for both novice cooks and seasoned chefs looking to impress.

Serving Suggestions

Chicken satay skewers are incredibly versatile. Serve them as:

• Appetizers: Perfect for cocktail parties or game nights.

• Main Course: Pair with rice and a side salad for a hearty meal.

• Party Platter: Arrange on a board with other finger foods for a crowd-pleasing spread.

• Meal Prep: Double the recipe and store leftovers in the fridge for up to 3 days. Reheat gently to maintain texture.

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Nutritional Information (Per Serving, Approx.)

• Calories: 350 kcal

• Protein: 28g

• Fat: 20g

• Carbohydrates: 10g

• Sodium: 600mg

Note: Values are approximate and depend on portion size and specific ingredients used.

Conclusion

Chicken Satay Skewers with Peanut Sauce are the ultimate crowd-pleaser, combining bold flavors, easy preparation, and a touch of exotic flair. Whether you’re firing up the grill for a summer barbecue or whipping up a quick weeknight dinner, this recipe delivers every time. The tender, charred chicken paired with the creamy, nutty peanut sauce is a match made in culinary heaven. So, grab your skewers, channel your inner chef, and get ready to wow your guests with this irresistible dish. Don’t forget to serve with a smile and a side of that addictive peanut sauce!

FAQs

1. Can I use a different protein for satay?Yes! You can substitute chicken with beef, pork, tofu, or even shrimp. Adjust cooking times accordingly to ensure the protein is fully cooked.

2. How do I store leftover satay and peanut sauce?Store cooked skewers and peanut sauce separately in airtight containers in the fridge for up to 3 days. Reheat skewers in the oven or microwave and gently warm the sauce on the stovetop.

3. Can I make this recipe nut-free?For a nut-free version, substitute peanut butter with sunflower seed butter and omit the peanut garnish. The flavor will differ slightly but still be delicious.

4. Is there a vegetarian version of this recipe?Absolutely! Use firm tofu or tempeh instead of chicken. Marinate and grill as directed for a plant-based alternative.

5. Can I freeze the marinated chicken?Yes, you can freeze the chicken in the marinade for up to 3 months. Thaw in the fridge overnight before skewering and grilling.

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