Easy Chicken Satay with Peanut Chilli Sauce – Quick, Flavorful & Totally Irresistible

Easy Chicken Satay with Peanut Chilli Sauce is that dish you whip up when you want to impress but don’t have time for a culinary marathon. It’s got everything: juicy chicken, a creamy nutty sauce with just enough kick, and the kind of flavor combo that gets the whole table talking. Somewhere between a crowd-pleasing appetizer and a weeknight dinner hero, this dish is a fantastic go-to when you need something quick, cozy, and just a little different.

The real magic? That peanut chilli sauce. It’s bold, comforting, and dangerously scoopable. Whether you’re hosting a get-together, planning a weeknight meal with flair, or just craving Thai-inspired comfort food, Easy Chicken Satay with Peanut Chilli Sauce brings flavor without the fuss. And trust me—once you taste that sauce, you’ll be planning what else you can drizzle it on. (Hint: try it on our Chicken Satay Spring Roll Bowls for a next-level lunch idea.)

Table of Contents

What is Easy Chicken Satay with Peanut Chilli Sauce?

Easy Chicken Satay with Peanut Chilli Sauce is a Thai-inspired dish made from marinated strips of chicken, grilled to perfection on skewers and served with a rich, flavorful sauce that’s both nutty and spicy. Think of it as a Thai street food favorite turned into a manageable meal for your home kitchen. The chicken gets soaked in a coconut milk-based marinade spiced with cumin, coriander, garlic, and ginger.

After a quick grill (or a sizzle on a stovetop griddle), it’s ready to be dunked generously into a warm peanut-chilli-coconut concoction that hits every note: salty, sweet, spicy, and savory. Traditionally served as an appetizer, this recipe stretches beautifully into dinner territory when paired with jasmine rice, cucumber salad, or even our Sweet Chili Coconut Lime Grilled Chicken for variety. And don’t worry—this isn’t one of those recipes that leaves your kitchen looking like a war zone. It’s surprisingly low mess, big flavor, and very beginner-friendly.

Reasons to Try Easy Chicken Satay with Peanut Chilli Sauce

Let’s face it: we’re all looking for easy wins in the kitchen, and Easy Chicken Satay with Peanut Chilli Sauce is exactly that. First, it’s ridiculously flavorful for something that comes together with pantry staples and 30 minutes of marinating. The rich coconut milk does wonders for the chicken, keeping it tender and juicy while layering in flavor before it even hits the grill. Second, the peanut chilli sauce is like the little black dress of sauces—it goes with everything. You can use leftovers on noodles, veggies, or even spread on sandwiches if you’re feeling wild.

Third, this dish is totally customizable. Sensitive to spice? Dial back the chilli flakes. Going gluten-free? Swap in tamari. Want to prep ahead? Both the chicken and sauce can hang out in the fridge until you’re ready to shine. Best of all, it’s super kid-friendly. That nutty sweetness is a crowd-pleaser for even the pickiest eaters. It’s the kind of dish that lets you feel like a culinary genius with minimal effort—what more could you want?

Ingredients Needed to Make Easy Chicken Satay with Peanut Chilli Sauce

For the Chicken Skewers, you’ll need:
3 chicken breasts, cut into long, thin strips
1 tbsp dark soy sauce (or tamari for gluten-free)
2 garlic cloves, peeled and crushed
200 ml (7 oz) coconut milk from a tin
½ tsp cumin
½ tsp coriander
¼ tsp ground ginger

For the Satay Sauce:
3 heaped tbsp smooth peanut butter
1 tbsp dark soy sauce (or tamari for gluten-free)
½ tsp red chilli flakes
1 tbsp fish sauce
200 ml (7 oz) coconut milk
1 tbsp light brown sugar
½ tsp ground coriander
Juice of 1 lime

To Serve:
1 fresh red chilli, thinly sliced
2 tbsp fresh chopped cilantro (coriander)
½ tsp chilli flakes
¼ red onion, finely sliced
1 tbsp roasted peanuts, roughly chopped
1 tsp sesame seeds

Instructions to Make Easy Chicken Satay with Peanut Chilli Sauce – Step by Step

Step 1: Soak and Prep the Skewers

Let’s start with the basics. If you’re using wooden skewers, soak them in water for at least 30 minutes. This keeps them from burning into charred sticks on the grill—trust me, no one wants smoky splinters in their dinner.

Step 2: Marinate the Chicken

Slice your chicken breasts into long, thin strips—think chicken fingers but make it chic. In a large bowl, combine your soy sauce, garlic, coconut milk, cumin, coriander, and ginger. Toss in the chicken strips and give them a good mix. Massage the marinade into the meat for a solid minute. Yes, get your hands in there—this is your flavor moment. Then cover and pop it into the fridge for at least 30 minutes. Overnight is even better if you’ve got the time (and the memory to plan ahead). This is the key to tender, juicy chicken that tastes like it’s been soaking in sunshine and spice.

Step 3: Make the Satay Sauce

While the chicken’s chilling, it’s sauce time. In a small saucepan, toss in the peanut butter, soy sauce, chilli flakes, fish sauce, coconut milk, brown sugar, and coriander. Stir over medium heat with a wooden spoon until it all comes together. It’ll start thin, but don’t panic—right before it hits boiling, the sauce thickens like magic. Keep it from boiling though; we’re going for rich, not split. Once it thickens, take it off the heat and stir in the lime juice for a little zing. You can serve this warm or cool—just know it may separate a bit if cooled, but a quick stir brings it right back.

Step 4: Assemble the Skewers

Once the chicken’s had its soak, pull the skewers from their water bath and pat them dry. Thread those marinated strips onto the sticks, weaving them in like ribbons. It’s not art school—just get them on securely.

Step 5: Cook the Chicken

Brush a bit of oil on your grill pan or BBQ and crank up the heat until it’s good and hot. Lay your skewers down and let them sizzle for 8–10 minutes, turning them a couple of times so they brown evenly. If you’re grilling indoors, make sure your fan’s on because this is where the magic (and the smoke) happens. The chicken should be golden and lightly charred in spots. Want to be 100% sure they’re done? Slice into the thickest part—no pink allowed.

Step 6: Plate and Garnish

Plate up your golden chicken skewers, reheat the satay sauce if desired, and serve it in a bowl for dipping (or drizzling—no judgment). Sprinkle everything with fresh chopped cilantro, red chilli slices, a pinch of chilli flakes, red onion slivers, chopped peanuts, and sesame seeds. Yes, it’s extra. Yes, it’s worth it.

Looking for more protein-packed inspiration? Don’t miss our Best Hot Honey Chicken Bowls or Easy Street Corn Chicken Rice Bowl, both perfect partners for this satay experience.

What to Serve with Easy Chicken Satay with Peanut Chilli Sauce

This dish can totally hold its own, but if you’re feeling like building a full plate, here’s where the fun starts. Try it with fluffy jasmine or basmati rice to soak up all that peanut sauce. A crisp cucumber salad or light slaw like our Cilantro Lime Slaw gives it a cooling crunch that balances out the heat. For something heartier, pair with Hibachi Vegetables or even some grilled pineapple for a sweet counterpoint. Hosting a party? Serve alongside fresh spring rolls, or even tuck the skewers into lettuce cups with extra sauce on the side. It’s the kind of flexible dish that plays well with others.

Key Tips for Making Easy Chicken Satay with Peanut Chilli Sauce

Tip number one: don’t skip the marinade time. Even 30 minutes does wonders, but if you’ve got a few hours, your taste buds will thank you. Second, get that sauce off the heat before it boils. Peanut butter and coconut milk can go from creamy to curdled in a blink, and we’re not in the mood for peanut soup. Third, if you’re sensitive to heat, go easy on the chilli flakes—you can always add more later. Fourth, use a good quality peanut butter (smooth works best) and make sure your fish sauce isn’t too funky—it should smell briny, not like an old dock. And lastly, if you’re making this for a crowd, go ahead and double the sauce. No one has ever complained about too much satay sauce.

Storage and Reheating Tips Easy Chicken Satay with Peanut Chilli Sauce

Leftovers? Lucky you. Store the cooked chicken skewers and peanut sauce separately in the fridge. The chicken is best eaten within 2 days to avoid drying out, and the sauce will keep for 3 days in a sealed container. Reheat the sauce gently in a saucepan over low heat while stirring—if it separates, a wooden spoon and a little patience will bring it back to life. As for the skewers, reheat in the oven or a hot pan until warmed through. Skip the microwave if you can—it tends to zap all the moisture. If you’re planning ahead, go ahead and marinate the chicken and prep the sauce a day early. Just don’t cook the skewers until you’re ready to serve, or you risk chewy chicken.

FAQs

Can I make this gluten-free? Absolutely. Swap soy sauce for tamari and double-check your fish sauce and peanut butter. Most are gluten-free, but better safe than bloated.

Can I bake the skewers instead? Yep. Bake at 400°F for about 15 minutes. Just watch those wooden sticks—they get HOT.

Is it spicy? The chilli brings heat, but it’s totally adjustable. Like a warm hug with a spicy elbow jab—cut back if needed.

Can I use chicken thighs? Totally. They’re juicier and more forgiving. Just make sure they’re boneless and skinless.

Can I make extra sauce? Highly recommend. It’s so good, you’ll want it on everything from rice bowls to salad wraps. You can even pour it over our Pineapple Chicken and Rice for a flavor explosion.

Final Thoughts

Easy Chicken Satay with Peanut Chilli Sauce is one of those recipes that punches way above its weight. It’s fast, flavorful, flexible, and feels a little special—like a restaurant treat you pulled off in your own kitchen. Whether you’re cooking for your family, date night, or just spicing up your weekly meal plan, this is the kind of recipe that earns repeat status. And if you’re craving more Thai-inspired goodness, bookmark our Chicken Satay Spring Roll Bowls for your next meal prep adventure. Because once you’ve got that sauce in your life, there’s no going back.

Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.

Print