Chicken Satay Skewers with Creamy Peanut Dipping Sauce

Looking for a quick, easy, and flavorful meal? This grilled Chicken Satay recipe delivers tender, marinated chicken skewers served with a creamy peanut dipping sauce. It makes a great appetizer or main course and comes together quickly with simple pantry ingredients and fresh aromatics.

Grilled chicken skewers are budget-friendly and versatile. In this version the chicken is marinated in a yogurt-based mixture with ginger, turmeric, garlic, lime and umami from soy and fish sauce. The skewers are quickly grilled until juicy and finished with a simple peanut sauce that’s smooth, tangy, and lightly sweet. Total active cook time is short — the marinade develops most of the flavor.

Ingredients + Substitutions

Use boneless, skinless chicken breasts, thighs, or a combination. Thighs add richness while breast keeps it lean; plan about 1 pound of meat per three people. Season simply with kosher salt and coarse black pepper before grilling.

Marinade Ingredients

• Plain Greek Yogurt – Whole-fat Greek yogurt gives the best texture; regular yogurt can be used if adjusted to avoid a runny marinade.
• Soy Sauce – Low-sodium is recommended so you can control saltiness.
• Lime Juice – Freshly squeezed for brightness.
• Fish Sauce – Use sparingly; it adds savory depth.
• Ginger – Freshly grated for aromatic heat.
• Turmeric – Fresh grated or dried for color and subtle Earthy flavor.
• Garlic – Minced for savory flavor.

Peanut Dipping Sauce Ingredients

• Peanut Butter – Creamy, just peanuts and oil for the cleanest flavor.
• Soy Sauce – Low sodium.
• Lime Juice – Adds acidity.
• Fresh Ginger – A little grated ginger brightens the sauce.
• Honey or Thai Sweet Chili Sauce – Adds a touch of sweetness; either works well.
• Kosher Salt – To taste.
• Hot Water – Add gradually to reach the desired consistency.
• Heat (optional) – Sriracha or your preferred hot sauce for spice.

Chicken Satay Preparation

• Cut the chicken into 2–3 inch thin strips to increase surface area and allow the marinade to penetrate quickly.
• Stir the marinade ingredients together in a large bowl, add the chicken strips, and toss until evenly coated.
• Cover and refrigerate; marinate at least 1 hour or up to overnight for best flavor.
• When ready, thread the strips onto skewers and lay them on a sheet tray for easy handling and cleanup. For smaller pieces, place two pieces on one skewer.

• Peanut Sauce: Whisk all ingredients except the water together, then add hot water a little at a time until the sauce reaches the texture you prefer.

How To Grill Chicken Satay

1. Soak skewers: If using wooden skewers, soak them in water for about an hour to prevent burning.
2. Preheat grill: Heat the grill to medium-high (aim for around 500°F in the chamber for direct grilling).
3. Skewer and season: Thread chicken on skewers, double up shorter pieces if needed, and season with salt and pepper.
4. Grill: Place skewers over direct heat, close the lid, and sear for up to 5 minutes. Flip and grill another ~5 minutes. Remove when internal temperature reaches 160°F; carryover will bring it to a safe final temperature.
5. Serve: Serve warm from the skewers with the peanut sauce for dipping.

Stovetop option: If you don’t have a grill, use a grill pan over medium heat with a neutral oil. Follow the same timing; wooden skewers don’t need soaking for grill-pan cooking.

Make Ahead and Preparation

Marinate the chicken and prepare skewers a day ahead; keep covered in the refrigerator up to 24 hours. The peanut sauce can be made up to three days in advance. If it thickens in the fridge, let it come to room temperature and thin with hot water a teaspoon at a time.

Frequently Asked Questions

What to Pair with Chicken Satay

Side Dishes

• Jasmine rice garnished with chopped cilantro and crushed peanuts adds fragrance and texture.
• Grilled broccolini, a simple green salad, or fresh cucumber salad work well alongside the skewers and are great dipped in peanut sauce.

Wine Pairing

The peanut sauce tends to dominate the flavor profile. An off-dry Riesling pairs nicely for a white option, while a medium-bodied red such as a Côtes du Rhône blend complements the savory elements.

---

About Vindulge

Mary is a certified sommelier and recipe developer, and Sean is a backyard pitmaster. They are co-authors of Fire + Wine and Fire + Wine Backyard Pizza and create recipes and food content from their Oregon farm.