Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Grilled Southeast Asian Chicken Satay Skewers with Creamy Peanut Coconut Dipping Sauce

These grilled chicken satay skewers are marinated in a fragrant blend of Southeast Asian spices, then served with a creamy peanut coconut dipping sauce. Perfect for a summer barbecue or anytime you crave bold, savory flavors.

  • Total Time: 1 hour 30 minutes (including marinating time)
  • Yield: 4 servings 1x

Ingredients

Scale
  • For the Chicken Marinade:
  • 2 pounds boneless, skinless chicken thighs, cut into strips
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons coconut milk
  • 1 tablespoon brown sugar
  • 2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1 tablespoon lime juice
  • Wooden skewers, soaked in water
  • For the Peanut Sauce:
  • ¾ cup creamy peanut butter
  • ½ cup coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 1 teaspoon sriracha (optional)
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • Warm water, as needed for consistency

Instructions

  1. In a large bowl, whisk together soy sauce, fish sauce, coconut milk, brown sugar, curry powder, turmeric, garlic, ginger, sesame oil, and lime juice to create the marinade.
  2. Add the chicken strips to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for more flavor.
  3. While the chicken marinates, prepare the peanut sauce: In a medium bowl, whisk together peanut butter, coconut milk, soy sauce, brown sugar, lime juice, sriracha (if using), ginger, and garlic. Add warm water gradually until the sauce reaches a smooth, dipping consistency. Set aside.
  4. Preheat an outdoor grill or grill pan over medium-high heat.
  5. Thread the marinated chicken strips onto the soaked wooden skewers.
  6. Grill the skewers for 3-4 minutes per side, or until the chicken is cooked through and has nice char marks.
  7. Serve the grilled chicken satay skewers hot with the creamy peanut coconut dipping sauce on the side.

Notes

Soak wooden skewers in water for at least 30 minutes to prevent burning. For extra flavor, add a pinch of crushed red pepper flakes to the marinade. The peanut sauce can be stored in an airtight container in the refrigerator for up to 3 days.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Method: Appetizer
  • Cuisine: Southeast Asian

Nutrition

  • Calories: 550 kcal
  • Sugar: 9 g
  • Fat: 32 g
  • Carbohydrates: 18 g
  • Protein: 42 g