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Grilled Chicken Satay & Peanut Sauce

Chicken satay, or “sate ayam,” originated in Indonesia, particularly within Javanese cuisine. Influenced by Indian kebabs brought by Muslim traders, it features marinated, skewered, and grilled meat, typically served with a flavorful peanut sauce. As chicken satay spread throughout Southeast Asia, each region added its unique twist. Today, it remains a beloved dish, celebrated for its rich cultural heritage and delicious taste.
Print Recipe
Course Main Course
Cuisine Thai

Equipment

  • 15 Bamboo skewers whatever skewers you use

Ingredients
  

  • 1.25 lb Chicken thighs boneless and skinless

Marinade

  • 1 tbsp Curry powder
  • 1 tsp White sugar
  • 2 tsp Red curry paste
  • 1 tsp Salt
  • 1/2 cup Coconut milk

Thai Peanut Sauce

  • 2 tbsp Red curry paste
  • 3/4 cup Peanut butter
  • 1/4 cup White sugar
  • 2 tsp Soy sauce dark
  • 1 tsp Salt
  • 2 tbsp Cider vinegar
  • 3/4 cup Water

Serving

  • 2 tbsp Peanuts finely chopped
  • 4 Lime wedges
  • Cilantro sliced
  • Red pepper flakes

Instructions
 

  • Combine marinade ingredients (1 tbsp Curry powder, 1 tsp White sugar, 2 tsp Red curry paste, 1 tsp Salt, 1/2 cup Coconut milk) in a large bowl and mix well. Add 1.25 lb Chicken thighs and allow to marinate at least 30 min...preferably over night.
  • Combine ingredients for Peanut Sauce (2 tbsp Red curry paste, 3/4 cup Peanut butter, 1/4 cup White sugar, 2 tsp Soy sauce, 1 tsp Salt, 2 tbsp Cider vinegar,3/4 cup Water) into a large bowl and mix well. Cover.
  • Heat grill to medium high
  • Add peanut sauce to pan along with remaining coconut milk and heat on medium. Sir until combined (every couple minutes). Sauce should be the consistency of pancake batter...adjust with water if necessary. Remove from heat.
  • Grill chicken until golden brown and pile onto a platter.
  • Sprinkle serving ingredients (2 tbsp Peanuts, 4 Lime , Red pepper ) over skewers and place 4 Lime wedges on the side.
Keyword Chicken, Peanut Sauce, Satay, Thai