Thai Chicken Satay with Peanut Sauce

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If you’ve ever craved those smoky, tender satay skewers you get at a Thai place, you’ll love making them at home. This recipe has marinated chicken that’s full of bold flavors, plus a rich peanut sauce that always gets everyone at the table reaching for more.

Whenever I make this, I try to have steamed jasmine rice or coconut rice on standby—it soaks up that peanut sauce beautifully. If you’re in the mood to make a mini Thai feast, throw in some fried rice or a quick stir-fry.

I’ve cooked this for weeknight dinners with family, and also for friends on weekends when we want something special but fuss-free. It never fails to make people happy.

Why This Satay Is Worth Making

I’ve tried so many versions of chicken satay at restaurants, from street stalls in Bangkok to fancy sit-down places. This homemade version holds up to any of them.

The marinade smells amazing even before it hits the pan. That fragrance of curry paste and coconut milk tells you you’re in for something good.

And the peanut sauce—it’s one of those things you dip a piece of chicken in, then immediately dunk another because you can’t stop. It’s creamy, savory, a little tangy, and has that unmistakable roasted peanut richness.

If you’re looking for a dish that feels like a treat but doesn’t take hours to prepare, this is it.

Ingredients You’ll Need

It always surprises people how straightforward the ingredients list is.

For the Chicken Marinade:

• Chicken thighs (juiciest results, but breast or tenderloin work fine). I prefer thighs because they stay moist even if you accidentally leave them on the grill a bit too long.
• Thai red curry paste – This is my flavor booster. Even a spoonful wakes up the whole dish.
• Curry powder – Any basic brand does the trick.
• Coconut milk – Gives it that lush, rich coating.
• Sugar and salt – Simple pantry staples that balance the flavors.

I usually try to marinate for 3–4 hours, but I’ve been impatient before and done just 30 minutes. It still works. Longer is always better, though.

For the Peanut Sauce:

Here’s what goes in the sauce that steals the show:

• Coconut milk – For creaminess.
• Red curry paste – Again, our little secret to big flavor.
• Vinegar (cider or white) – A splash for that necessary tang. I avoid lime juice here—it’s too sharp.
• Natural peanut butter – This is important. The stuff with just peanuts, no sugar or oil added, has a stronger, purer taste.
• Soy sauce – Salty, umami depth.
• Sugar – Balances the vinegar.
• Salt – Just watch your type. If using table salt, halve the amount.

I always use natural peanut butter. Once I did a side-by-side with regular commercial peanut butter and the difference was obvious. Natural is thinner and gives a cleaner, stronger peanut flavor.

My Thoughts on Red Curry Paste

Red curry paste is the backbone here, even though you don’t need much. I always keep a couple of small cans in the pantry because they’re lifesavers.

Personally, I love the Maesri brand. It’s cheap and tastes as close as I’ve found to what you get in Thailand. I use it in everything from curries to soups to this satay.

If you’re using a different brand, just taste it first—some are saltier or spicier than others.

How I Make the Peanut Sauce

This sauce is a five-minute wonder.

I add everything to a saucepan, bring it to a gentle simmer, and stir until smooth. That’s it.

Sometimes I make extra and store it in the fridge for veggies or noodle bowls later in the week. It thickens up when cold, but a splash of water and gentle heat brings it right back.

Marinating Tips and Tricks

If you’ve got time, marinate the chicken overnight. It really does soak in more of the flavors. But don’t stress if you forget.

Even 20 minutes in the marinade will do the job on busy nights. I’ve prepped this in the morning and come back from work to have it ready for the grill or pan in minutes.

I often cut the chicken into strips or chunks before marinating so they cook evenly on skewers.

Cooking the Satay at Home

If it’s grilling weather, I love using the barbecue. There’s something about those little charred edges and smoky flavor.

But honestly, most of the time I use a cast-iron pan or grill pan on the stove. It’s fast, easy, and still gets a nice sear.

If you really want that Thai street-food vibe, try charcoal grilling if you can—it’s incredible.

Serving Ideas From My Kitchen

Satay is super versatile.

Sometimes I serve it as a starter with little bowls of peanut sauce for dipping. But more often, it’s the star of dinner with:

• Steamed jasmine rice or coconut rice (the coconut rice really is next-level with the sauce).
• Thai-style fried rice if I have leftover rice.
• A crunchy slaw with Asian sesame dressing—it cuts through the richness.
• Sliced cucumber for freshness.

If I’m feeding a crowd, I’ll round it out with a curry or stir-fry on the side. Massaman curry and Pad See Ew are favorites here.

Storing Leftovers

Peanut sauce keeps well in the fridge for about a week. I usually store it in a jar and reheat gently with a splash of water if it thickens too much.

Cooked chicken satay can be refrigerated for a couple of days. I like slicing leftovers and tossing them in salads or wraps for lunch.

Common Questions I Get

Do I have to use chicken thighs?
I recommend them because they stay juicier, but you can use breast or tenderloin if you prefer.

Can I use store-bought peanut sauce?
Of course—but try making your own once. It’s so easy and tastes better than anything from a jar.

Can I freeze the chicken in marinade?
Yes. I often do this for meal prep. Thaw in the fridge overnight and you’re good to go.

Is the curry paste spicy?
A bit, but not overly so. You can always use less if cooking for kids or those sensitive to heat.

If you’re looking to bring Thai street food to your own table, this satay recipe is the way to do it. It’s approachable, rewarding, and guaranteed to be a hit with anyone you share it with.

Try other Thai recipes:

• Shrimp Pad Thai
• Thai Chicken Curry
• Sweet and Spicy Thai Chicken