Thai Chicken Satay with Spicy Peanut Sauce

If you’re craving bold, fresh flavors, this Thai Chicken Satay with Spicy Peanut Sauce is a perfect choice. It’s an easy, crowd-pleasing grilled chicken recipe that captures the vibrant balance of coconut milk, red curry, lime, and salty fish sauce, finished with a creamy, spicy peanut dipping sauce. Great for summer grilling, weeknight dinners, or an appetizer at a casual gathering, these skewers are simple to prepare and rewarding to eat.

Ingredients

For the Chicken

4 boneless, skinless chicken breasts
3/4 cup Thai Kitchen Lite Coconut Milk
2 tbsp Thai Kitchen Red Curry Paste
2 tbsp Red Boat Fish Sauce
2 tbsp fresh lime juice
Salt and freshly ground black pepper, to taste
8–12 wooden skewers (soaked if needed)

For the Spicy Peanut Sauce

3/4 cup Thai Kitchen Lite Coconut Milk
1/4 cup unsweetened creamy peanut butter
1/4 cup salted peanuts (organic if preferred)
1 tbsp Thai Kitchen Red Curry Paste
1 tbsp Red Boat Fish Sauce
2 Thai chiles, thinly sliced (adjust to taste)
1 tbsp fresh lime juice
2 cloves garlic
1 tsp freshly grated ginger

Method

Prepare the chicken marinade: In a medium bowl, whisk together 3/4 cup lite coconut milk, 2 tablespoons red curry paste, 2 tablespoons fish sauce, and 2 tablespoons fresh lime juice until smooth.
Slice the chicken: Cut each chicken breast lengthwise into 1/2-inch-thick strips. Add the chicken pieces to the marinade, making sure each piece is coated.
Thread a single piece of chicken lengthwise onto each wooden skewer, and arrange them on a baking sheet or tray. Season both sides lightly with salt and pepper.
Transfer the skewers into a shallow dish or baking pan (avoid using plastic bags as skewers can puncture them) and pour any remaining marinade over the skewers. Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.
Make the spicy peanut sauce: In a food processor or blender, combine 3/4 cup lite coconut milk, 1/4 cup creamy peanut butter, 1/4 cup peanuts, 1 tablespoon red curry paste, 1 tablespoon fish sauce, sliced Thai chiles, 1 tablespoon lime juice, 2 garlic cloves, and 1 teaspoon grated ginger. Blend on high until smooth. Transfer to a bowl, cover, and refrigerate until ready to serve—the sauce will thicken slightly as it cools.
Grill the skewers: Preheat your grill or a grill pan over medium-high heat. Place the skewers on the grill and close the lid. Cook until nice grill marks form on the underside, about 3–4 minutes. Flip the skewers, close the grill again, and cook for another 3–4 minutes or until the chicken is cooked through and juices run clear.
Serve: Transfer the cooked skewers to a clean serving platter and offer the chilled spicy peanut sauce for dipping. Garnish with chopped cilantro if you like for a fresh herbal note.

Tips and Variations

If you prefer, use boneless, skinless chicken thighs for slightly richer flavor and extra juiciness.
Soak wooden skewers in water for 20–30 minutes before threading to prevent burning on the grill.
Adjust the heat of the peanut sauce by reducing or increasing the number of Thai chiles, or substitute a milder chile if preferred.
To make the sauce smoother, warm it slightly and stir, or add a splash more coconut milk to reach your desired consistency.
For a stovetop option, use a hot grill pan to get similar char marks and flavor.

Serving Ideas and Storage

This Thai Chicken Satay works well as an appetizer, part of a larger Thai-inspired meal, or served over steamed rice or a crisp salad for a main course. Leftover cooked skewers and peanut sauce can be stored in airtight containers in the refrigerator for a few days—reheat gently or enjoy cold with rice or greens.

Recipe adapted from Chow.