Thai Chicken Satay with Spicy Peanut Dipping Sauce
This Thai Chicken Satay with Spicy Peanut Sauce is packed with bold, aromatic flavors and makes an irresistible appetizer or light meal. Tender, marinated grilled chicken skewers are paired with a creamy, spicy peanut dipping sauce for the perfect balance of savory, sweet, and heat.
Servings: 6
Calories: 416kcal
Ingredients
For the Spicy Peanut Sauce:
- ½ cup creamy peanut butter
- ¼ cup hot water
- 2 tablespoons Thai red curry paste
- 2 tablespoons palm sugar or light brown sugar
- 2 tablespoons Sriracha
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon freshly squeezed lime juice from 1 lime
- 1 teaspoon finely minced garlic
- ½ teaspoon red pepper flakes
- 2 scallions thinly sliced
- Kosher salt to taste
For the Chicken Satay:
- 1 stalk lemongrass roughly chopped
- 2 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar or light brown sugar
- 1 tablespoon freshly squeezed lime juice from 1 lime
- 1 tablespoon soy sauce
- 2 teaspoons freshly minced garlic about 2 medium cloves
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon Sriracha
- 1 pound skinless boneless chicken breasts, sliced into ½-inch strips lengthwise
- Bamboo skewers soaked in water for 30 minutes
Instructions
Make the Peanut Sauce
- In a medium bowl, whisk together peanut butter and hot water until smooth. Stir in red curry paste, sugar, Sriracha, soy sauce, rice vinegar, lime juice, garlic, red pepper flakes, and scallions. Season with salt to taste. Use immediately or store in an airtight container in the refrigerator for up to two weeks.
Marinate the Chicken
- In a blender or food processor, combine lemongrass, vegetable oil, fish sauce, palm sugar, lime juice, soy sauce, turmeric, garlic, coriander, and Sriracha. Blend on high speed until smooth, scraping down the sides as needed.
- Place chicken strips in a resealable plastic bag or bowl and pour in the marinade. Refrigerate for 1 to 2 hours, turning occasionally.
Prepare the Grill
- If using a charcoal grill, light one chimney full of charcoal. Once the charcoal is covered with gray ash, pour it out and spread evenly over the coal grate. Set the cooking grate in place, cover, and preheat for 5 minutes. Clean and oil the grate before grilling.
Grill the Chicken
- Thread marinated chicken onto soaked bamboo skewers. Grill for about 3 minutes per side, or until browned and cooked through. Transfer to a platter and let rest for 5 minutes.
Serve
- Serve the chicken satay skewers warm with the spicy peanut sauce on the side for dipping.
Notes
Peanut sauce can be made up to 2 weeks ahead and stored in the fridge.
Chicken can be marinated overnight for deeper flavor.
No grill? Use a grill pan or broil in the oven as an alternative.
Serve with jasmine rice, cucumber salad, or pickled vegetables for a complete meal.