SaveChicken Satay with Peanut Sauce
Coconut-lemongrass marinated chicken grilled on skewers, dipped in a proper peanut sauce with tamarind and fish sauce.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $16.00 · $4.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 1 1/2 lb boneless skinless chicken thighs (cut in strips)
- 1/2 cup coconut milk (full-fat)
- 2 stalk lemongrass (tender core only, minced)
- 2 piece shallot (minced)
- 4 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 2 tbsp fish sauce
- 2 tbsp light brown sugar
- 1 tbsp lime juice (fresh)
- 16 piece bamboo skewers (soaked 30 min)
- 1/2 cup natural peanut butter (unsweetened)
- 1/2 cup coconut milk (for sauce)
- 2 tbsp red curry paste (Maesri)
- 1 tbsp tamarind paste (or lime juice)
- 1 tbsp fish sauce (for sauce)
- 1 tbsp palm sugar (or brown sugar)
- 1/4 cup roasted peanuts (crushed, for garnish)
- 2 tbsp fresh cilantro (for garnish)
Instructions
- 1
Whisk marinade: coconut milk, lemongrass, shallot, garlic, ginger, coriander, cumin, turmeric, fish sauce, brown sugar, lime juice.
Ground spices are fine; just bloom them in the marinade overnight.
- 2
Coat chicken, marinate 1-8 hours in fridge.
- 3
Make sauce: in a small saucepan, warm coconut milk with red curry paste over medium, stirring 2 minutes until oil splits.
Splitting the coconut oil (you'll see it pool) releases curry paste flavor — authentic Thai technique.
- 4
Stir in peanut butter, tamarind, fish sauce, palm sugar. Simmer 3-4 minutes until thickened. Thin with water if needed. Taste — should be salty, sweet, sour, nutty.
- 5
Thread chicken onto soaked skewers in accordion folds.
Accordion folds = even thickness = even cooking.
- 6
Preheat grill to high (or broil at 500°F). Oil grates. Grill skewers 3-4 minutes per side until charred and 165°F internal.
- 7
Plate skewers, shower with crushed peanuts and cilantro. Serve sauce warm for dipping with lime wedges.
Pairs With
Thai lager
Crisp, cold, cuts peanut richness.
Gin, lime, basil, simple syrup
Herbal-citrus mirrors lemongrass.
Chilled
Electrolytes, clean finish, stays in theme.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Lo-fi beats, Japanese city pop, and chill vibes for focused cooking.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Real lemongrass — not paste. Peel outer leaves, slice tender core only.
- •Soak skewers at least 30 minutes, or they'll char to ash on the grill.
- •Tamarind is the secret to authentic satay sauce. Don't skip it.
Substitutions
- chicken thighs → pork tenderloin or beef sirloin
- lemongrass → 1 tbsp lime zest (different but works)
- tamarind → lime juice + 1 tsp brown sugar
Leftovers
Chicken and sauce separately, 3 days.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
