Skip the takeout and fire up the grill for Thai Chicken Satay with Spicy Peanut Sauce. These tender chicken skewers get a quick, flavorful marinade of lime juice, soy sauce, fish sauce, canola oil, and crushed red pepper, then cook over high heat in just minutes. Paired with a creamy peanut dipping sauce with coconut milk, brown sugar, and another squeeze of lime, they deliver a delicious balance of savory, tangy, sweet, and spicy flavors.
This easy recipe takes about 21 minutes from start to finish and serves four, making it a practical choice for a quick dinner, party appetizer, or casual cookout. Chicken tenders are especially convenient because they’re already narrow and cook quickly. Let them marinate in the refrigerator for 15 minutes while you mix the peanut sauce. The short marinade adds flavor without requiring hours of advance preparation.
The spicy peanut sauce comes together with smooth natural peanut butter, light coconut milk, lime juice, reduced-sodium soy sauce, brown sugar, and crushed red pepper. Whisk everything until smooth, adjusting the red pepper to suit your preferred heat level. You can also make the sauce up to two days ahead and refrigerate it, which makes entertaining easier.
For grilling, thread each chicken tender onto a wooden skewer and cook over a preheated high-heat grill for about three minutes per side, or until cooked through. If you’re using wooden skewers, soak them in water first to help prevent scorching. A stainless-steel grilling skewer set is a reusable alternative that makes turning the chicken easy and avoids the need to soak wooden skewers.
Always check that the thickest part of the chicken reaches 165°F before serving. Arrange the skewers on a platter with the spicy peanut sauce on the side for dipping. These satay skewers work beautifully as an appetizer, but they’re also satisfying as a main course with jasmine rice, a crunchy cucumber salad, or stir-fried vegetables. With fresh lime, aromatic seasonings, and a creamy dipping sauce, this Thai-inspired favorite brings big flavor to the table with very little fuss.
Try this satay recipe with Pot Stickers – Chive and Pork, Tom Yum Gai – Sour & Spicy Chicken Soup or Vegetable Chow Mein.
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Thai Chicken Satay with Spicy Peanut Sauce
- Total Time: :21
- Yield: 4 1x
Ingredients
Thai Chicken Satay
- 3 tablespoons lime juice
- 3 tablespoons canola oil
- 2 teaspoons reduced-sodium soy sauce
- 2 teaspoons fish sauce, (see Ingredient Note)
- 1/2 teaspoon crushed red pepper
- 1 pound chicken tenders
Spicy Peanut Sauce
- 2 tablespoons smooth natural peanut butter
- 2 tablespoons ‘lite’ coconut milk, (see Tip)
- 1 tablespoon lime juice
- 2 teaspoons reduced-sodium soy sauce
- 1 teaspoon brown sugar
- 1/2 teaspoon crushed red pepper, or to taste
Instructions
- Whisk lime juice, oil, soy sauce, fish sauce and red pepper in a shallow dish until combined; add chicken and turn to coat. Let marinate in the refrigerator for 15 minutes.
- To prepare peanut sauce: Whisk peanut butter, coconut milk, lime juice, soy sauce, brown sugar and red pepper until smooth.
- Preheat grill to high. Thread each chicken tender onto a wooden skewer. Grill until cooked through and no longer pink in the middle, about 3 minutes per side. Serve warm or chilled with Spicy Peanut Sauce.
Notes
- Make Ahead Tip: Cover and refrigerate the peanut sauce for up to 2 days.
- Ingredient note: Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. You can find it in the Asian section of large supermarkets and in Asian specialty markets.
- Tips: Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply mix until smooth.
- Prep Time: :15
- Cook Time: :06
- Category: Entree
- Method: Grilled