Satay is proof that peanut butter belongs in savory food.
These skewers are juicy, slightly sweet, and packed with coconut and turmeric. The peanut sauce is creamy, spicy, and dangerously spoonable. Fire up the grill or a skillet—dinner is 30 minutes away.
Serves 4 (makes 12 skewers).
Step-by-Step Instructions
Marinate the Chicken
In a bowl, whisk coconut milk, soy sauce, fish sauce, brown sugar, turmeric, curry powder, and garlic.
Add chicken strips. Coat well. Marinate for 15 minutes (or up to 8 hours in the fridge).
Make Peanut Sauce
In a small saucepan over low heat, whisk peanut butter, coconut milk, soy sauce, lime juice, brown sugar, and sriracha.
Add warm water slowly until desired consistency (thick but drizzle-able). Keep warm.
Skewer the Chicken
Thread each chicken strip onto soaked skewers, weaving back and forth.
Cook the Satay
Grill: Medium-high heat, 3-4 minutes per side.
Pan: Heat oil in a skillet over medium-high, cook 3-4 minutes per side.
Broil: 4-5 minutes per side on a foil-lined baking sheet.
Serve
Serve hot skewers with peanut sauce on the side. Garnish with crushed peanuts and lime wedges.
Summary
Prep Time: 15 minutes | Marinate: 15 minutes | Cook Time: 8 minutes
Total Time: 38 minutes (hands-on: 23)
Yield: 12 skewers (serves 4)
Difficulty: Easy
Storage Notes
- Fridge (cooked): Keeps 3 days. Reheat in a skillet or air fryer for best texture.
- Fridge (marinated): Raw marinated chicken keeps 24 hours. Ready when you are.
- Peanut sauce: Fridge 1 week. Reheat with a splash of water or coconut milk.
- Freezer: Cooked satay freezes 2 months. Reheat from frozen at 375°F for 10 minutes.
