Name: Thai Chicken Satay (Baked or Grilled) with Homemade Peanut Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 2 lbs chicken breasts or thighs, sliced into 1½ in wide by 3–5 in long strips; 3 tbsp olive oil; ¼ cup coconut milk (or water as substitute); 12–15 skewers (soak wooden ones 30+ minutes); ¼ cup low sodium soy sauce; ¼ cup packed brown sugar; 1 tbsp chili paste (Sambal Oelek preferred); 1½ tbsp lime juice; 1½ tbsp fish sauce; 1 tsp dried basil; 1 tsp ground coriander; ½ tsp ground ginger; ½ tsp garlic powder; ½ tsp ground turmeric; ⅓ cup peanut butter (creamy or crunchy)

Thai Chicken Satay (Baked or Grilled) with Homemade Peanut Sauce

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This authentic Thai-inspired chicken satay features juicy skewers of marinated chicken and a luscious chili peanut sauce. Choose to bake, grill, or pan-sear the skewers while adapting the sauce with coconut water for a lighter option. A perfect balance of sweet, spicy, and umami flavors in a flexible, flavorful dish.

Author: Layan
Prep Time: 15
Cook Time: 20
Total Time: 35
Yield: 8 servings (12–15 skewers plus 1½ cups peanut sauce) 1x
Category: quick
Method: Baking, Grilling, or Pan-Searing
Cuisine: Thai
Diet: Non-Vegetarian

Ingredients

Scale

2 lbs chicken breasts or thighs, sliced into 1½ in wide by 3–5 in long strips
3 tbsp olive oil
¼ cup coconut milk (or water as substitute)
12–15 skewers (soak wooden ones 30+ minutes)
¼ cup low sodium soy sauce
¼ cup packed brown sugar
1 tbsp chili paste (Sambal Oelek preferred)
1½ tbsp lime juice
1½ tbsp fish sauce
1 tsp dried basil
1 tsp ground coriander
½ tsp ground ginger
½ tsp garlic powder
½ tsp ground turmeric
⅓ cup peanut butter (creamy or crunchy)

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Instructions

Whisk soy sauce, brown sugar, chili paste, lime juice, fish sauce, basil, coriander, ginger, garlic powder, and turmeric in a bowl
Reserve ⅓ cup of the marinade for the peanut sauce
Add 3 tbsp olive oil to the remaining marinade and mix thoroughly
Marinate chicken slices in the oiled marinade for 6+ hours or overnight in a sealed container
Skewer the chicken, wiping off excess marinade to avoid burning
For oven cooking: Bake on foil-lined sheets at 350°F for 15–20 minutes
For grilling: Cook over direct high heat for 3–4 minutes per side until browned
For pan-searing: Sear 2–3 minutes per side in 1½ tbsp oil until crispy
Simmer reserved marinade with ⅓ cup peanut butter for the sauce until smooth
Serve chicken with peanut sauce and optional toppings like chopped scallions or crushed peanuts

Notes

Coconut water is a lighter alternative to coconut milk in the marinade
Wooden skewers must be soaked for 30+ minutes to prevent burning
Adjust chili paste quantity to control spice level
Storage: Kept assembled marinated skewers in the fridge for up to 24 hours
Peanut sauce can be doubled for extra portions or served as a base for other recipes

Nutrition

Serving Size: 2 skewers with 2 tbsp peanut sauce
Calories: 280
Sugar: 8g
Sodium: 150mg
Fat: 14g
Saturated Fat: 6g
Carbohydrates: 15g
Fiber: 1g
Protein: 20g
Cholesterol: 50mg

Find it online: https://yumandrun.com/thai-chicken-satay-baked-or-grilled/