Grilled Chicken Satay Sauce (Printable)

Tender chicken cubes marinated and grilled, paired with a creamy peanut sauce for a vibrant flavor experience.

# What You’ll Need:

→ Chicken Skewers

01 - 1.32 lbs boneless, skinless chicken breast or thighs, cut into 1-inch cubes
02 - 2 tablespoons soy sauce (gluten-free if required)
03 - 1 tablespoon fish sauce
04 - 2 tablespoons vegetable oil
05 - 1 tablespoon brown sugar
06 - 2 garlic cloves, minced
07 - 1 teaspoon ground coriander
08 - 1 teaspoon ground cumin
09 - ½ teaspoon ground turmeric
10 - ½ teaspoon freshly ground black pepper
11 - Juice of 1 lime
12 - 8 wooden or metal skewers

→ Satay Sauce

13 - ⅔ cup smooth peanut butter (150 g)
14 - ⅔ cup coconut milk (150 ml)
15 - 1 tablespoon soy sauce
16 - 1 tablespoon brown sugar
17 - 1 tablespoon lime juice
18 - 1 teaspoon chili paste or sriracha (optional)
19 - 1 garlic clove, minced
20 - 1 teaspoon grated fresh ginger
21 - 2 to 3 tablespoons warm water (to thin sauce)

# How To Make It:

01 - Combine soy sauce, fish sauce, vegetable oil, brown sugar, garlic, coriander, cumin, turmeric, black pepper, and lime juice in a large bowl. Add chicken cubes and toss to evenly coat. Cover and refrigerate for at least 30 minutes, up to 2 hours.
02 - If using wooden skewers, soak them in water for 30 minutes to prevent burning.
03 - Thread marinated chicken pieces onto skewers carefully, ensuring even spacing.
04 - Heat grill or grill pan over medium-high heat and brush grates lightly with oil.
05 - Place skewers on preheated grill and cook for 10 to 12 minutes, turning occasionally, until chicken is cooked through and lightly charred.
06 - In a small saucepan, combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, chili paste (if using), garlic, and ginger. Gently heat over low heat, stirring until smooth. Add warm water by tablespoon increments to achieve desired consistency.
07 - Serve chicken skewers hot alongside warm satay sauce for dipping.

# Expert Advice:

01 -
  • The marinade transforms simple chicken into something aromatic and deeply flavorful in just 30 minutes.
  • Satay sauce tastes like it took hours, but comes together while the skewers are on the grill.
  • It works for casual weeknight dinners and impressing guests—no one needs to know how easy it is.
02 -
  • Wooden skewers must be soaked or they will burn faster than your chicken cooks, leaving you with charred sticks and barely warm chicken.
  • Don't skip the lime juice in the marinade—it's not just flavor, it's also helping tenderize the chicken while it sits.
  • If your satay sauce breaks or looks separated, a splash of warm water and gentle stirring will usually bring it back together.
03 -
  • Let your marinated chicken come almost to room temperature before grilling—it cooks more evenly and stays juicier inside.
  • If you're making these for a crowd, prep the marinade and thread the skewers an hour or two ahead, then just grill when people arrive.

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