Go Back
+ servings
Chicken is skewered on wooden sticks and grilled.
Print Recipe
5 from 1 vote

Chicken Satay with Peanut Dipping Sauce

Chicken Satay is an exotic yet surprisingly simple appetizer. Make up a quick marinade for the chicken, skewer it, and then grill until it's cooked through.
Prep Time10 minutes
Cook Time15 minutes
Marinating:30 minutes
Total Time55 minutes
Course: Appetizer
Cuisine: Asian
Servings: 6 servings
Author: Jennifer Deppa


Chicken Satay

  • 1 ½ lbs. chicken thighs boneless and skinless
  • 2 Tbsp. oil avocado or olive
  • 2 Tbsp. soy sauce of gluten-free Tamari
  • 2 Tbsp. lime juice freshly squeezed
  • 2 Tbsp. honey
  • 2 tsp. Sriracha sauce
  • 1 tsp. ginger paste
  • 2 cloves garlic finely minced
  • ¾ tsp. salt

Peanut Dipping Sauce

  • ½ cup peanut butter smooth
  • 2 Tbsp. soy sauce Tamari or gluten-free
  • 2 Tbsp. brown sugar honey or coconut sugar
  • 1 Tbsp. rice vinegar or lime juice
  • 1 clove garlic finely minced
  • ½-1 tsp. Sriracha sauc e to taste
  • 3-6 Tbsp warm water

To Serve:

  • Lime wedges
  • Cilantro finely chopped
  • Peanuts salted, coarsely chopped
  • 6- inch wooden skewers


For the Chicken Satay:

  • Soak skewers for 20 minutes in water.
  • Add all chicken satay ingredients, except for the chicken thighs, to a large bowl. Whisk together until well combined.
  • Slice chicken thighs into 1-inch thick strips.
  • Add the strips to the marinade and let marinate in the refrigerator for 30 minutes or up to overnight.
  • Remove one strip from the bowl and let any excess marinade drip off. Thread the skewers through the middle of the chicken lengthwise.
  • Add oil to a large grill plate or skillet and place the skewers in a single layer. If they don’t all comfortably fit you may need to divide them up into 2 batches.
  • Cook the chicken over medium heat for 14-16 minutes, rotating the skewers every 4-5 minutes. Brush any excess marinade over the skewers halfway through cooking.
  • You can also cook these on a medium-heat grill for 10-15 minutes, also turning every 4-5 minutes and basting with residual marinade halfway through.

For the Peanut Dipping Sauce:

  • Add all ingredients, except for the water, to a medium-sized bowl. Whisk until smooth and well combined.
  • Slowly add in warm water, 1 tablespoon at a time, to help thin it out. Serve immediately or refrigerate until ready to use.
  • Serve the skewers with a sprinkle of chopped peanuts, cilantro, lime wedges, and the peanut dipping sauce. Enjoy!



Meal Prep and Storage

  • How to prep ahead of time: You can slice the chicken and let it marinate in the refrigerator for up to 24 hours.
  • How to store: Remove the leftover chicken satay from the sticks and place them in an airtight container or Ziploc bag. These will keep in the fridge for up to 3 to 4 days.
  • How to freeze: Chicken satay freezes well. Remove the skewers and place the chicken in a freezer-safe container for up to 4 to 5 months.
  • How to reheat: You can either use a microwave in 15-second increments to warm this recipe back up or heat leftovers in a skillet on the stovetop. For a larger batch, warm them up on a baking sheet in the oven.


Calories: 351kcal | Carbohydrates: 15g | Protein: 28g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 108mg | Sodium: 1039mg | Potassium: 444mg | Fiber: 1g | Sugar: 11g | Vitamin A: 33IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg